Chocolate Chip Banana Bread (Soy/Dairy/Egg-Free Edi

Name: Chocolate Chip Banana Bread (Soy/Dairy/Egg-Free Edition)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups flour (or flour substitute); 4 tablespoons baking cocoa (unsweetened); 2 teaspoons baking soda; 1 teaspoon salt; 6 teaspoons Ener-G Egg Substitute; 8 tablespoons warm water; 1 cup Earth Balance natural buttery spread (soy & dairy free); 2 cups sugar; 2 teaspoons pure vanilla extract (organic without alcohol); 6 ripe bananas, mashed; 1 cup so delicious coconut-milk yogurt (Cultured coconut milk, not really yogurt, Vanilla flavor, in yogurt section, soy & dairy free); 1 cup enjoy life semi-sweet chocolate chips (soy & dairy free)

Servings: persons

3 cups flour (or flour substitute)
4 tablespoons baking cocoa (unsweetened)
2 teaspoons baking soda
1 teaspoon salt
6 teaspoons Ener-G Egg Substitute
8 tablespoons warm water
1 cup Earth Balance natural buttery spread (soy & dairy free)
2 cups sugar
2 teaspoons pure vanilla extract (organic without alcohol)
6 ripe bananas, mashed
1 cup so delicious coconut-milk yogurt (Cultured coconut milk, not really yogurt, Vanilla flavor, in yogurt section, soy & dairy free)
1 cup enjoy life semi-sweet chocolate chips (soy & dairy free)

1
Preheat oven to 350 F (175 C).
2
Lightly grease two 9x5 inch loaf pans.
3
In a medium bowl, mix together the flour, unsweetened cocoa, baking soda and salt and set aside (dry ingredients).
4
In another small bowl, prepare egg substitute - mixing egg replacer with warm water until well blended - no lumps and set aside.
5
In another medium bowl, mix the bananas with vanilla and set aside.
6
In a large bowl, cream the buttery spread and sugar together.
7
Blend in the egg replacer mix thoroughly.
8
Blend in the banana and vanilla mix thoroughly.
9
Sift in the dry ingredients and mix well.
10
Blend in the cultured coconut milk vanilla (sour cream replacement) and chocolate chips.
11
Pour batter into 2 prepared loaf pans.
12
Bake at 350 for 1 hour and 15 minutes, or until a butter knife that has been inserted into the center comes out clean.
13
(Note if you are using a dark non-stick pan, you may need to add 10 minutes).

1575

kcal

Calories

Fat

241

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups flour (or flour substitute), 4 tablespoons baking cocoa (unsweetened), 2 teaspoons baking soda, 1 teaspoon salt, and more.

Yes, Chocolate Chip Banana Bread (Soy/Dairy/Egg-Free Edition) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chip Banana Bread (Soy/Dairy/Egg-Free Edition)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions