Egg-Free Chocolate-Banana Loaf (Bread, Mini-Loaves, Muffins)

READY IN: 38mins
Recipe by Vino Girl

From Vegetarian Times, March 2008. An optional Chocolate Drizzle recipe is included in the instructions. (Like I *need* more banana bread recipes! :) I can't seem to get enough of them.)

Top Review by ElleFirebrand

Yum! I made these when I was out of eggs. I also ran out of all-purpose flour so I substituted whole wheat flour for all the flour and the result was a moist and delicious muffin with a good amount of chocolate and banana punch. I think these would be excellent with some toasted nuts or even some chocolate chips. Thanks!

Ingredients Nutrition


  1. Preheat over to 350°F
  2. Coat a 9x5 loaf pan, three 6x3 mini loaf pans or a 12 cup muffin tin with cooking spray.
  3. Whisk together flour, sugar, cocoa, baking soda, and salt in a bowl. Set aside.
  4. Whisk together buttermilk, mashed banana, oil, and vanilla in a separate bowl.
  5. Fold the buttermilk mixture into the flour mixture.
  6. Scoop batter into the desired prepared pans.
  7. Bake until toothpick inserted in the center comes out clean: Large loaf 50 to 60 minutes, Mini-loaves 35 to 45 minutes, or Muffins 18 to 22 minutes.
  8. Cool 5 minutes in pans.
  9. Unmold and cool completely.
  10. Drizzle with Chocolate Drizzle of desired.
  11. Chocolate Drizzle:
  12. Melt 1 ounce chopped bittersweet chocolate in a double boiler or in microwave at low (20%) power. Drizzle over cooled loaf or muffin.

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