Ghirardelli Non-Dairy Dark Chocolate Chip Banana Bread Recipe

Servings: One 9" x 5" Loaf



  • Preheat oven to 350°F. Grease a 9"x 5" inch loaf pan with non stick spray or oil.
  • In a medium bowl whisk together flour, baking soda, baking powder, salt, and cinnamon.
  • In a separate medium bowl, mash bananas using a fork until smooth. Measure 2 cups worth and transfer to a large mixing bowl.
  • To the bananas add sugar and whisk until combined. Whisk in the eggs and oil.
  • Add in dry ingredients and non-dairy chocolate chips. Fold until combined. Pour batter into loaf pan and spread into an even layer.
  • Bake for 75 minutes or until a skewer comes out with a few moist crumbs.
  • Let non-dairy banana bread cool in pan for at least 30 minutes. Remove from pan and allow to cool completely.
  • Stored in an airtight container at room temperature for up to 4 days.

Customer Reviews

Write Your Own Review
Only registered users can write reviews. Please Sign in or create an account