Egg-Free Chocolate-Banana Loaf Recipe | Vegetarian Times Skip to main content

Egg-Free Chocolate-Banana Loaf

Mashed banana binds to flour the same way eggs do, creating moist treats that are low in fat and cholesterol. To make this loaf even more decadent, prepare a Chocolate Drizzle. Melt 1 oz. chopped bittersweet chocolate in double boiler or in microwave at low (20 percent) power. Drizzle over cooled loaf or muffins.



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1 ½ cups all-purpose flour
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½ cup sugar
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⅓ cup unsweetened cocoa powder
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1 tsp. baking soda
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¼ tsp. salt
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1 cup low-fat buttermilk
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¾ cup mashed banana
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⅓ cup canola oil
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2 tsp. vanilla extract


  1. Preheat oven to 350°F. Coat 9- x 5-inch loaf pan, 3 6- x 3-inch miniloaf pans, or 12-cup muffin tin with cooking spray.
  2. Whisk together flour, sugar, cocoa, baking soda, and salt in bowl. Whisk together buttermilk, mashed banana, oil, and vanilla in separate bowl. Fold buttermilk mixture into flour mixture.
  3. Scoop batter into prepared pan(s). Bake large loaf 50 to 60 minutes, miniloaves 35 to 45 minutes, or muffins 18 to 22 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes in pan(s). Unmold, and cool. Drizzle with Chocolate Drizzle if desired.

Nutrition Information: 

3 g
Total Fat: 
7 g
Saturated Fat: 
1 g
26 g
1 mg
176 mg
2 g
11 g
Makes 1 loaf, 3 miniloaves, or 12 muffins

Comments on this Recipe

love this! I use 1 cup skim + 1 tablespoon vinegar (whisked and let sit for five min) instead of buttermilk. I have made it several times, sometimes with choc chips added.

I substituted the same amount of brown sugar instead of sugar, 1 TBS lemon juice mixed in soy milk for the buttermilk, and 2 tsp maple syrup for the vanilla extract. Delicious and vegan!

I happened to have all these ingredients on hand and was looking for a dessert I could make so this was perfect. It's easy and yummy. I will add in some walnuts next time.