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Egg-Free Chocolate Banana Muffins or Bread

This straightforward recipe creates moist, egg-free chocolate banana muffins or bread, perfect for a wholesome breakfast or snack. Utilizing ripe bananas, whole wheat flour, and buttermilk, it offers a healthier twist on a classic, delivering rich chocolate and banana flavors without the need for eggs. Easy to prepare and bake in under 30 minutes.
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Total Time 30 minutes
Servings: 12 people
Course: Breakfast
Cuisine: American
Calories: 1655.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • THE DRY LIST:
  • 1 cup Whole Wheat Flour
  • 1/2 cup AP Flour
  • 1/2 cup Splenda Granulated
  • 1/3 cup unsweetened natural cocoa powder
  • 1 tsp. baking soda NOT baking powder, baking SODA
  • 1/4 tsp salt
  • THE WET LIST:
  • 3/4 cup mashed banana overripe is good, or you can freeze them for a night and thaw them before baking
  • 1 cup low fat buttermilk
  • 1/3 cup canola oil
  • 2 tsp vanilla

Equipment

  • 2 Large Mixing Bowls
  • 1 Whisk and Spatula Set
  • 1 Measuring Cups and Spoons Set
  • 1 12-cup Muffin Tin or 9x5 inch Loaf Pan
  • 1 Oven

Method
 

  1. Preheat oven to 375°F (190°C). Prepare your muffin tin by greasing or lining with paper, or grease a 9x5 inch loaf pan if making bread.
  2. In a large mixing bowl, whisk together the whole wheat flour, AP flour, Splenda Granulated, unsweetened natural cocoa powder, baking soda, and salt.
  3. In a separate medium bowl, mash the ripe bananas until smooth. Overripe or previously frozen and thawed bananas work best for enhanced sweetness and texture.
  4. Add the low fat buttermilk, canola oil, and vanilla extract to the mashed bananas; whisk until all wet ingredients are thoroughly combined.
  5. Pour the wet ingredients mixture into the bowl containing the dry ingredients.
  6. Gently fold the batter with a spatula until just combined. Be careful not to overmix; a few small lumps are perfectly acceptable and help ensure a tender crumb.
  7. Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full, or pour into the greased loaf pan.
  8. Bake muffins for 18-22 minutes, or bread for 45-55 minutes, until a toothpick inserted into the center comes out clean.
  9. Allow the muffins or bread to cool in the pan for 5-10 minutes before carefully transferring them to a wire rack to cool completely.
  10. Serve warm or at room temperature, enjoying the rich chocolate and banana flavors.

Notes

For optimal flavor and moisture, always use very ripe, spotty bananas; freezing and thawing them intensifies their sweetness and makes them easier to mash. Avoid overmixing the batter once wet and dry ingredients are combined; a few lumps are fine, as overworking the gluten will result in tough muffins or bread. The baking soda reacts with the buttermilk for leavening, so ensure both are fresh. For an extra layer of decadence, fold in 1/2 cup of mini chocolate chips just before portioning the batter. Properly grease your muffin tin or use paper liners to prevent sticking.