It's time to upgrade the classic coffee break snack with banana bread! Whether enjoyed as a morning pick-me-up or an afternoon treat, this coffee-infused Chocolate Chip Banana Bread pairs the rich velvety flavor in a freshly brewed cup of coffee with a crunchy streusel and gooey deliciousness of chocolate chips.
Not only is it easy to make, this recipe is eggless, butter free and dairy free, too! The addition of almond flour and cornstarch is my secret for making a tender moist homemade vegan loaf without eggs, dairy or butter.
Ingredients Used to Make This Coffee & Chocolate Chip Banana Bread
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Banana Bread Ingredients
- All-Purpose Flour - You can use any brand of All-Purpose Flour. I haven't tried this recipe with whole wheat flour, oat flour or other gluten-free flour blends, so substitute at your own risk!
- Almond Flour - Almond flour contributes to a softer, more tender texture in this banana bread recipe. Because it's naturally gluten-free, the almond flour helps reduce overmixing and minimizes gluten-formation in the bread.
- Cornstarch - the addition of cornstarch is NOT REQUIRED, but it acts as a binding agent (it's sometimes used as a vegan alternative to eggs) and makes a softer, more tender textured bread that retains more moisture. Fun fact: cornstarch is the main ingredient in pudding mixes 🙂
- Salt - any kind. I used Pink Himalayan Salt
- Baking Powder - many banana bread recipes use baking soda, but I like using baking powder in my eggless bread recipes because the results are more consistent (baking soda is activated by acid while baking powder does not). If you want to use baking soda instead: 3 tsp of baking powder is approximately equate to 1 tsp of baking soda plus 1 tsp of apple cider vinegar.
- Sugar of choice – You can use any sugar you have at home. If you want a low-sugar and low carb option, I recommend this monk fruit sweetener.
- Mashed Bananas - mash ripe, peeled bananas with a fork until it reaches a smooth and creamy consistency.
- Light Olive Oil - I like using light olive oil since it has a neutral flavor, but you can also any cooking oil of your choice like coconut oil, or avocado oil instead
- Milk of Choice – I used unsweetened almond milk, but any milk (dairy or dairy free) works in this recipe.
- Instant Coffee Granules (also called dehydrated coffee) - you might not like the taste of instant coffee, but this ingredient is my ultimate secret to making great coffee flavored desserts like this one. This is the instant coffee brand I like, but you can also use coffee extract or espresso powder like this one.
- Chocolate Chips - you can use any chocolate chips (or chopped chocolate) in this recipe. This one is a vegan friendly chocolate chip brand, but I like this lower sugar, stevia-sweetened brand. If you want, you can also use unsweetened chocolate.
Streusel Ingredients (Optional)
- ¼ cup all-purpose flour
- 2 Tbsp sugar of choice
- 1 ½ Tbsp melted coconut oil or light olive oil
Banana Bread Add In & Filling Variations:
- Banana bread can be wonderfully versatile, and I've gathered some add in and filling ideas to take your baking to the next level. Here's the FULL POST
Step by Step Guide
How to Make Coffee & Chocolate Chip Banana Bread
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the dry ingredients
In a separate bowl, combine the wet ingredients
Add the wet ingredients to the dry ingredients all at once. Stir gently until the batter comes together.
The batter will be thick, but if there are still dry ingredients remaining, you can add 1-2 Tbsp more almond milk.
Fold in the chocolate chips into the batter.
Pour the batter into the prepared loaf pan and spread it evenly.
Sprinkle the streusel topping on top.
Bake the Banana Bread in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
How to Store Coffee & Chocolate Chip Banana Bread
- You can store any leftover banana bread covered at room temperature for up to 24 hours. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge for up to 5-7 days, or freeze up to 4 months.
More Frosting & Glaze Ideas for Banana Bread
Get creative with these scrumptious glaze and frosting ideas to upgrade your banana bread to the next level! Here's a List of Topping Ideas to Try
- Use batter right away after prep. The batter will deflate over time, so I've found that you don’t want the batter sitting out on the counter for too long.
- Prevent Over-browning - Depending on your oven or where your bread is placed inside the oven, the top of your bread may start to brown. Check 40 minutes into baking to see if this is the case, and gently cover the top of the bread with aluminum foil. This helps prevent excessive browning while the bread continues to bake.
- Turn them into muffins! You can also bake this in a muffin pan instead of a cake pan. To adjust, reduce the cooking time from 50-60 minutes to 30-40 minutes.
Coffee Lover's Chocolate Chip Banana Bread (No Eggs, Butter, or Dairy)
For the Banana Bread:
- 1 ½ cups all-purpose flour 180g
- ½ cup almond flour 60g
- 2 Tbsp cornstarch
- ½ tsp salt
- 2 ½ tsp baking powder
- ½ cup sugar of choice , use monk fruit sweetener for lower sugar option
- 1 ½ cups mashed bananas 337g
- ½ cup melted coconut oil or light olive oil 110g
- ¼ cup very strong coffee or coffee extract 57g
- 1 cup chocolate chips
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, cornstarch, almond flour, salt, and baking powder until well combined.
- In a separate bowl, mash the ripe bananas until smooth. Add the melted coconut oil (or light olive oil) and very strong coffee (or coffee extract). Mix until the wet ingredients are thoroughly combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- To make the streusel topping, combine the all-purpose flour, brown sugar, and melted coconut oil in a small bowl. Mix with a fork until crumbly.
- Sprinkle the streusel topping over the batter in the loaf pan.
- Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice and enjoy