Egg-Free Chocolate Chip Banana Bread with Flax

Ultra moist, chocolate-studded, creamy banana bread. The addition of flax adds a subtle nuttiness and undeniably fabulous texture. And those chocolate chips literally melt on your tongue. Best banana bread ever.

And so moist! There's absolutely no need for eggs in this batter. Eggs are often included to add structure, stability and moisture to quick breads (and other baked goods). Does this bread look like it's needs structure, stability or moisture? Uh... no. It's about as tender as you can get - and stays that way for days.

I also love how the flax seeds add little nutty specks throughout the loaf. It's such a fun spin on traditional banana bread - whether you're avoiding eggs or not. We're NOT avoiding eggs in my house; I just wanted to try something different. Adding flax removes about 5 grams of fat, and the nutrient-rich flax seed meal adds protein, fiber, Omega-3 fatty acids, and a host of vitamins and minerals.

Try it for a unique and delicious twist on a classic!

Egg-Free Chocolate Chip Banana Bread with Flax

Cooking spray
3 tablespoons very warm water
1 tablespoon flax seed meal (ground flax seeds)
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas, about 2 bananas
1/3 cup milk
1/4 cup unsalted butter, melted
2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips, plus a few for sprinkling over top

Preheat the oven to 350 degrees. Coat an 8-inch loaf pan with cooking spray.
In a small bowl, combine the warm water and flax seed meal. Mix to combine and let stand for 5 minutes.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well with a fork and set aside.
In a large mixing bowl or food processor, mix the bananas on medium speed until mushy. Beat in the milk, butter, and vanilla. Beat in the flax mixture.
Beat in the flour mixture until just blended (don't over-mix). Add the chocolate chips and mix until just incorporated.
Spoon the batter into the prepared pan and smooth the surface. Sprinkle extra chips over top.
Bake for 45 to 55 minutes, until a wooden pick comes out clean, or with little bits of moist bread clinging to it.
Cool the bread, in the pan, on wire rack before slicing.
Makes 1 loaf