This Eggless chocolate banana bread is a dense quick bread that tastes absolutely amazing. Made with over ripe bananas, this is an easy to make dessert. I made this for my hubby’s birthday today.
As we are tasting a cake after a long time, everyone enjoyed the slice to the core. It was so delicious, bursting with flavour. Some banana breads turn out mushy and sticky, but this had the perfect texture. I am so in love with this quick bread.
Quick breads are supposed to be dense with a crisp crust and soft crumb. When adding bananas, be careful. Add only the quantity as suggested in the recipe. More banana means a sticky and mushy cake. So weigh the ingredients properly to get the perfect texture.
As we are baking it in a loaf tin, we need to bake it on high heat when compared to regular cakes. We need the crusty, domed cracked top which is the symbol of a great quick bread. If baking in OTG, bake it at 180C and if baking in convection, set the oven to 170C.
While selecting bananas to make the bread, select over ripe and soft to touch bananas. If they are perfect for eating, don’t use it in the recipe. Wait for another two days and let it come to the perfect softness before using in the recipe.
Keep all ingredients ready before starting the mixing. It just takes five minutes max to put together the batter, if all ingredients are weighed and kept ready. Make sure they are at room temperature. Not too hot and not too cold. This way, the bakinbg will go on without a glitch.
The batter is really thick which is the reason for dense texture. The crust is so crisp and inside crumb is soft. Don’t add more liquid to adjust consistency. The curd and bananas are enough for the recipe to turn out perfect.
For chocolate chips I used half dark and half white. But you can definitely use either dark or white for the whole batch. I like the addition of both. They surely made the cake so full of flavour.
Greasing and dusting is an important step while making this bread. As I haven’t used parchment paper, I wanted the cake to come out of the tin easily. So went ahead and added cocoa powder for dusting. Usually chocolate cakes turn out with white patches if you dust the tin with flour. To avoid that, we are using cocoa powder. It gives the final bread a rich look.
Once the bread comes out of oven, let it cool on wire rack for 10 minutes before you flip it out of the tin. This will avoid the breakage of bread. Usually cakes and quick breads are so tender when hot out of oven. So they break easily if you flip them out of tin immediately.
Eggless Chocolate Banana Bread Recipe
Ingredients
- 170 g Mashed Bananas
- 100 ml Butter melted
- 150 g Brown Sugar powdered
- 50 ml Curd
- 1 tsp Vanilla Essence
- 1 ½ tsp Baking Powder
- 150 g Maida/ All Purpose Flour
- 40 g Unsweetened Cocoa Powder
- 130 g Choco Chips
Instructions
- Preheat oven to 180°C.
- In a bowl, mash bananas. Make sure there are no lumps.
- Add melted butter, powdered brown sugar and vanilla essence. Mix well.
- Add curd and mix.
- Now add flour, cocoa powder, and baking powder.
- Mix to form a thick batter.
- Add the choco chips and mix to combine.
- Transfer the batter to a greased 7.5″ * 4.5″ loaf tin and level top.
- Sprinkle some choco chips on top.
- Bake for 40-50 minutes. A tooth pick inserted would have moist crumbs but should not have wet batter.
- Remove from oven and let it sit on wire rack for 10 minutes.
- Transfer loaf to wire rack and allow it to cool completely before slicing.
- Enjoy with a cup of coffee or tea.
Notes
- Grease the tin with butter and dust cocoa powder to avoid the white flour on the finished bread.
- The bananas used should be very ripe.
- Either use just dark choco chips or a combination of white and dark choco chips. You can also use chopped chocolate instead.
