Chocolate Chip Banana Bread No Oil

Why You’ll Love This Recipe

I love Chocolate Chip Banana Bread No Oil because I get a satisfying combination of soft, moist crumb and melty chocolate in every bite. Ripe bananas, cinnamon, and vanilla give the loaf plenty of warm flavor, while the chocolate chips add pockets of rich sweetness.

I also appreciate how easy this recipe is to make. I mash the bananas, stir everything together in one bowl, and let the oven do the work, so I get a homemade loaf with minimal cleanup and no need to reach for oil or an electric mixer.

Another reason I keep this recipe in my baking rotation is its flexibility. I can use Greek yogurt or applesauce, switch up the mix-ins, and enjoy a slice for breakfast, a snack, or dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements below.)

For the Banana Bread

• 3 large very ripe bananas, mashed (about 1 1/4 cups)
• 1/2 cup plain Greek yogurt
• 1/4 cup unsweetened applesauce
• 2 large eggs
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup semi-sweet chocolate chips, divided

For the Topping

• 1 tablespoon chocolate chips
• 1 tablespoon coarse sugar or turbinado sugar, optional
• 1 small banana, sliced lengthwise, optional

For Serving

• Butter or nut butter, optional
• Greek yogurt and fresh berries, optional

Directions

1. I preheat the oven to 350°F (175°C). I line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides, or grease it lightly with nonstick spray.
2. In a large bowl, I mash the bananas with a fork until mostly smooth, leaving a few small lumps for texture.
3. I add the Greek yogurt, applesauce, eggs, brown sugar, and vanilla to the bananas and whisk until smooth.
4. In a separate bowl, I whisk together the flour, baking soda, baking powder, cinnamon, and salt.
5. I pour the dry ingredients into the wet ingredients and stir gently until just combined. I take care not to overmix, so the bread stays tender instead of dense.
6. I fold in 1/2 cup of the chocolate chips.
7. I pour the batter into the prepared loaf pan and smooth the top. I sprinkle with the remaining chocolate chips and coarse sugar, and I lay the banana slices on top if using.
8. I bake for 55–65 minutes until the top is deeply golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, I tent the loaf loosely with foil for the last 15 minutes.
9. I let the banana bread cool in the pan for 15 minutes, then lift it out using the parchment and transfer it to a wire rack. I let it cool for at least 20 more minutes before slicing, so it sets properly.

Servings and Timing

I get approximately 10 slices from this recipe.

• Servings: 10 slices
• Prep time: 10 minutes
• Cook time: 55–65 minutes
• Total time: About 1 hour 10 minutes, plus cooling time

The exact baking time depends on the ripeness of the bananas and my oven, so I check the center with a toothpick rather than relying only on the clock.

Variations

• Walnut Chocolate Chip Banana Bread: I fold in 1/2 cup of chopped walnuts or pecans for extra crunch.
• Whole Wheat Version: I replace half of the all-purpose flour with whole wheat flour and add a splash of milk if the batter feels thick.
• Dairy-Free Version: I use unsweetened dairy-free yogurt and dairy-free chocolate chips.
• Banana Muffins: I divide the batter among a lined 12-cup muffin tin and bake at 350°F (175°C) for 20–24 minutes.
• Lower-Sugar Version: I reduce the brown sugar to 1/3 cup and use very ripe bananas for natural sweetness.
• Peanut Butter Swirl: I swirl 2 tablespoons of warmed peanut butter into the batter before baking.

Storage/Reheating

I prefer eating Chocolate Chip Banana Bread the day it’s baked, though the flavor and moisture often improve by the next day.

If I have leftovers, I let the loaf cool completely, then wrap it tightly or transfer it to an airtight container. I keep it at room temperature for up to 2 days, or refrigerate it for up to 5 days.

For reheating, I warm a slice in the toaster, in a 300°F (150°C) oven for 5–8 minutes, or in the microwave for 10–15 seconds, until soft and the chocolate is slightly melted.

I can freeze the baked loaf, whole or sliced, for up to 3 months. I wrap it tightly in plastic wrap, then in foil or a freezer bag, and thaw it overnight at room temperature or on the counter for a few hours. I can also toast frozen slices directly.

FAQs

Can I really make banana bread without oil?

Yes. The ripe bananas, Greek yogurt, and applesauce add moisture and tenderness, so the bread stays soft without any oil or butter.

How ripe should my bananas be?

I use bananas with plenty of brown spots, or even mostly black peels, because they’re sweeter, softer, and more flavorful. Underripe bananas make the bread bland and drier.

Why did my banana bread sink in the middle?

This can happen if the bread is underbaked or if the oven door was opened too early. I make sure the center is fully set before removing it, and I avoid overmixing the batter.

Can I use something other than Greek yogurt?

Yes. I can use sour cream, plain regular yogurt, or extra applesauce. The texture may be slightly different, but the bread will still be moist.

How do I keep the chocolate chips from sinking?

I toss the chips in a teaspoon of flour before folding them in, and I keep some for sprinkling on top so the loaf looks as good as it tastes.

Conclusion

Chocolate Chip Banana Bread No Oil is one of my favorite ways to turn a few overripe bananas into a moist, comforting, and satisfying treat. Soft banana crumb, melty chocolate, and warm cinnamon come together for a loaf that feels indulgent but takes hardly any effort.

Chocolate Chip Banana Bread No Oil

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Soft, moist chocolate chip banana bread made without any oil, using Greek yogurt and ripe bananas for tenderness instead. Lightly sweet with pockets of melty chocolate and a golden, crackly top. Ready in about 1 hour 15 minutes and perfect for breakfast, snacks, or dessert.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 2 hours 15 minutes
• Yield: 1 loaf (10 slices)
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3 large very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup plain Greek yogurt (or unsweetened applesauce)
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 1/2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 3/4 cup semi-sweet chocolate chips, divided

Optional Topping:

• 1 ripe banana, sliced lengthwise
• 1 tablespoon coarse sugar

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Instructions

1. Preheat the oven to 350°F (175°C). Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, leaving an overhang on the long sides, or grease and flour the pan.
2. In a large bowl, mash the bananas until mostly smooth with a few small lumps.
3. Whisk in the Greek yogurt, brown sugar, granulated sugar, eggs, and vanilla until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
5. Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. Do not overmix.
6. Fold in 1/2 cup of the chocolate chips.
7. Pour the batter into the prepared pan and smooth the top. Sprinkle with the remaining 1/4 cup chocolate chips. If desired, arrange the sliced banana on top and sprinkle with coarse sugar.
8. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 35 minutes.
9. Cool in the pan for 15 minutes, then lift out using the parchment and transfer to a wire rack to cool completely before slicing.

Notes

• Bananas: Use very ripe bananas with plenty of brown spots for the best sweetness and moisture. Frozen bananas work too; thaw and use all the liquid.
• No oil: Greek yogurt adds moisture and tenderness. Unsweetened applesauce or mashed avocado can be substituted 1 to 1.
• Don’t overmix: Stir just until the flour disappears for a tender crumb.
• Chips don’t sink: Toss the chocolate chips with 1 teaspoon of the flour before folding them in.
• Muffin option: Divide the batter among 12 lined muffin cups and bake for 20 to 24 minutes.
• Add-ins: Stir in 1/2 cup chopped walnuts or pecans for crunch.
• Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week.
• Freezing: Wrap slices or the whole loaf tightly and freeze for up to 3 months. Thaw at room temperature.
• Dairy-free: Use unsweetened applesauce in place of the yogurt and dairy-free chocolate chips.
• Vegetarian as written.

Nutrition

• Serving Size: 1 slice (1/10 of loaf)
• Calories: 245 kcal
• Sugar: 24 g
• Sodium: 270 mg
• Fat: 5 g
• Saturated Fat: 2.8 g
• Unsaturated Fat: 1.7 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 35 mg