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Cinnamon Banana Chocolate Chip Bread (Dairy-Free)

This Cinnamon Banana Chocolate Chip Bread is a ultra-moist, dairy-free twist on a classic banana loaf. Mashed ripe bananas, warm cinnamon, and melty chocolate chips come together with Earth Balance and creamy coconut milk for rich flavor in every slice, without any dairy at all. It’s an easy, one-bowl recipe that bakes up perfectly soft, fragrant, and irresistible. Perfect for breakfast, snacking, or gifting… if it lasts long enough!
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • 1 stick Earth Balance (1/2 cup) at room temperature
  • 1/2 cup sugar
  • 2 large eggs at room temperature
  • 4 ripe bananas
  • 3 tbsp coconut milk
  • 2 tsp cinnamon
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2 cups semisweet chocolate chips

Instructions
 

  • Preheat the oven to 325°. Like a 9x5 loaf pan with parchment paper.
  • Beat sugar and butter together in the bowl of a stand mixer until light and fluffy. Scrape down the bowl several times. Getting this well mixed will improve the overall texture of the bread, so don't skip this step. Add eggs one at a time, beating well after each addition. Again, beat them together for longer than you think is necessary.
  • Add bananas to the bowl and mash with a fork. Pour in coconut milk and cinnamon and turn on the mixer to incorporate.
  • Add dry ingredients: flour, baking soda, baking powder and salt. Mix until just incorporated, and don't over-mix. Stir in chocolate chips.
  • Pour the batter into loaf pan and bake in preheated oven for 70 minutes, turning once halfway though. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.
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