Vegan Banana Bread with Walnuts and Chocolate Chips (DF, VE)
Banana bread is one of the staple cakes I like to make when I bake. It is super easy, sweet but healthy and extremely satisfying to have as a breakfast, mid-morning snack or an afternoon pick-me-up. It is so versatile that I somehow always end up making it in a slightly different way. Therefore, I decided to keep the base of the recipe quite plain so that you can add anything you like in the dough or as a topping: walnuts, peanut or almond butter, choc chips… and the best thing is is that it’s completely dairy free, wheat free, soy free, vegan and refined sugar free. The result is the perfect balance of sweet satisfaction but it has absolutely no added sugars and I used spelt flour instead of regular flour to make it even more wholesome. I love it with some crunchy walnuts on top and I also added Ombar chocolate buttons for some extra sweetness, you can also add them into the dough if you want a more chocolatey, indulgent banana bread.
Prep time: 10 mins
Cooking time: 40 mins
Total: 50 mins
Vegan Banana Bread Recipe (DF, VE)
- 4 medium (320 g) ripe bananas, mashed
- 2 tablespoons (15 g) ground flaxseed (it is important to use ground flaxseed to keep the dough together!)
- 80 ml plant-based milk (I like using almond or cashew)
- 2 tbsp (80 g) coconut oil or vegan butter, melted
- 2 tbsp (30 ml) maple syrup / agave / coconut nectar
- 2 tsp (10 ml) vanilla extract
- optional 3-4 tbsp of peanut butter / almond butter
- 260g spelt flour (can sub with any other flour)
- 60 g coconut sugar (can sub with regular cane sugar)
- 1 tsp bicarbonate soda (omit if using self-raising flour)
- 1/2 tsp baking powder
- pinch of salt
- Chocolate chips
- Walnuts or pecans
- Sliced / halved banana
Preheat the oven to 180ºC and lightly grease a loaf tin.
Start by mashing the banana in a large bowl (or pop in a food processor). Add all the wet ingredients to the mashed banana and mix well.
Next, add in the dry ingredients and mix until just combined (this is where you would add optional chocolate chips, peanut butter or walnuts to the dough).
Transfer the dough to the loaf tin and spread evenly. Top with any desired toppings and slightly press them into the dough before popping the banana bread into the oven.
Bake the banana bread for 35 – 45 minutes, until golden brown (the time is quite variable depending on your oven and the height of the tin you use. Check on the bread every now and then after 35 minutes have passed as you don’t want it to come out too dry!)
Let the loaf cool for 30 minutes and then gently remove it from the tin and let it rest until completely cooled down before slicing.
I love spreading on some peanut or almond butter (if not already in the dough) or coconut oil!
The banana bread will keep for 3-4 days.