Eggless Banana-Chocolate Bread

This isn’t your usual quick-bread banana loaf, it’s a soft, sliceable yeast bread. Mashed bananas and pieces of chocolate are worked into a tender yeast dough that bakes up more like a sweet sandwich loaf than a cake.

The banana does double duty, adding moisture and a gentle sweetness to the dough, while the chocolate melts into little pockets throughout. And it’s eggless, using egg substitute, so it suits anyone skipping eggs.

Like any yeast bread, the rises matter. Warm the milk to wake the yeast (not so hot you kill it), knead until smooth and elastic, and let the dough double, twice, for a light, tender crumb.

Bake it until the loaf sounds hollow when tapped on the bottom, the classic doneness cue. It slices beautifully and is especially good toasted, with the chocolate going soft and the banana flavor coming forward.

Kitchen Tips

• Warm the milk and butter until just warm, not hot, so you don’t kill the yeast.
• Knead until the dough is smooth and elastic for a good, light crumb.
• Give the dough both full rises; rushing them makes a dense loaf.
• Tap the bottom of the loaf; a hollow sound means it’s baked through.

Variations

• Use chocolate chips, chunks, or chopped dark chocolate for the pieces.
• Add a handful of chopped walnuts or pecans.
• Brush the warm loaf with a little butter for a soft, glossy crust.