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Easy Chocolate Chip Banana Bread Recipe - Moist & Delicious No Butter Version

This easy chocolate chip banana bread is incredibly moist, perfectly sweetened, and packed with rich chocolate flavor without using any butter. Perfect for breakfast, dessert, or an afternoon snack, it comes together in minutes and uses only 2 ripe bananas for a healthier alternative to traditional recipes.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 medium ripe bananas (the riper, the better!)
  • 1/3 cup coconut oil or vegetable oil
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup or honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup chocolate chips

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, mash the ripe bananas with a fork until smooth. Add the oil, brown sugar, maple syrup, eggs, and vanilla extract. Whisk everything together until well combined and smooth.
  2. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This ensures the leavening agents are evenly distributed throughout the flour.
  3. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix - a few lumps are perfectly fine! Fold in 1/2 cup of the chocolate chips, reserving the remaining 1/4 cup for topping.
  4. Pour the batter into a greased 9x5 inch loaf pan. Sprinkle the remaining chocolate chips over the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and beautifully cracked.
  5. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy while still slightly warm for that melty chocolate experience!

Notes

Use very ripe bananas for natural sweetness, don't overmix the batter to avoid tough bread, choose quality semi-sweet or dark chocolate chips, store in airtight container for up to 3 days