Chocolate Chip Banana Bread


Alisa Fleming ~ This super easy chocolate chip banana bread recipe was shared by CLIF Bar, in celebration of the return of their seasonal CLIF Bar flavors (Spiced Pumpkin Pie, Iced Gingerbread, and Peppermint Stick). They are contributing recipes that evoke holiday memories for the athletes and foodies at CLIF Bar. This chocolate chip banana bread recipe was one chosen by Todd Wells, Olympic Mountain Bike and Cyclocross racer and Team CLIF Bar Athlete.

Todd’s favorite outdoor holiday tradition is hiking up Engineer Mountain outside of Durango, Colorado, with his wife Meg and dog Winston. Their indoor holiday traditions probably involve thick slices of this sweet quick bread.

Their original chocolate chip banana bread recipe is in fact dairy-free and contains just a few everyday ingredients. I’ve included options to also make this recipe egg-free and vegan or gluten-free, based on your dietary needs.

Chocolate Chip Banana Bread Recipe - Dairy-Free, Soy-Free

Easy Chocolate Chip Banana Bread
Prep time
Cook time
Total time
Serves: 1 8x4-inch loaf
  • 2 cups flour
  • 1 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup mashed ripe banana
  • ½ cup non-hydrogenated shortening (such as Spectrum Organic)
  • 2 eggs (see option below for egg-free)
  • 2 cup dairy-free chocolate chips
  1. Preheat oven to 350°F.
  2. Grease an 8x4-inch loaf pan.
  3. Combine the shortening, sugar and eggs. Mix well.
  4. Add flour, baking powder, salt, baking soda. Mix well.
  5. Add mashed banana and chocolate chips.
  6. Pour into loaf pan.
  7. Bake for one hour.
Egg-Free / Vegan Option: Grease AND flour the loaf pan. You can use 2 egg replacers (such as Ener-G) or go extra banana-y and use ⅓ to ½ cup of additional banana in place of the eggs. For vegan, also make sure that you choose a vegan labeled sugar or substitute coconut sugar for the brown sugar.

Gluten-Free Option: With the eggs and the banana, this recipe is a binding dream for gluten-free. Simply use your favorite all-purpose gluten-free flour cup for cup as a substitute for the flour.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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