Sweet, moist and tender, this banana bread with walnuts and chocolate does not disappoint. It’s made without eggs, dairy or refined sugar, and tastes better than any banana bread you’ve had so far.
Ingredients You'll Need to Make Banana Bread with Walnuts and Chocolate
- Bananas - opt for perfectly ripe bananas for natural sweetness and a creamy texture.
- Plant-based milk - either soy, oat, almond, or your favourite plant milk.
- Coconut oil - acts as a binding agent and replaces butter.
- Agave syrup - a wholesome alternative to refined sugar that enhances the overall taste.
- Flour - all-purpose flour works well and serves as the foundation of your banana bread, providing structure and stability.
- Baking powder - acts as a leavening agent, ensuring that the banana bread rises to perfection.
- Walnuts - add an extra layer of flavour and a satisfying crunch.
- Chocolate chunks - elevate the indulgence factor creating pockets of rich, melty goodness in every bite.
Baking Vegan Banana Bread
Mix Wet Ingredients
Combine mashed bananas, plant-based milk, melted coconut oil, and agave syrup, blending them into a smooth, cohesive mixture.
Combine Dry Ingredient
Whisk together the flour and baking powder until well combined, creating a uniform base for your banana bread batter.
Blend Wet and Dry Ingredients
Pour the wet ingredients into the bowl of dry ingredients, stirring vigorously until no dry pockets of flour remain, ensuring a consistent texture throughout the batter.
Fold in Additions
Gently fold in the chopped walnuts and chocolate chunks, distributing them evenly throughout the batter to infuse each slice with delightful bursts of flavour.
Bake to Perfection
Transfer the batter into the prepared loaf pan, spreading it evenly, then bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the centre comes out clean with just a few moist crumbs attached.
Extra Tips to Make Sure It Turns Out Perfect
- Sift the Flour: For a fluffy, tender texture, take the time to sift your flour before mixing it into the batter. This simple step ensures a smoother consistency and enhances the overall quality of your banana bread.
- Choose Dark Chocolate: Opt for dark chocolate chunks to balance the sweetness of the bananas with a hint of rich, slightly bitter flavour. The contrast adds depth to your banana bread and elevates its indulgent appeal.
- Freeze in Slices: If you're planning to freeze your banana bread for later enjoyment, consider slicing it beforehand. This allows you to thaw individual slices as needed, ensuring that you always have a delicious treat on hand whenever cravings strike.
More Vegan Banana Recipes
If you're a fan of bananas, make sure to check out these low-fat banana muffins, banana pancakes, or banana smoothie.
Banana Bread with Walnuts and Chocolate
ingredients
- 4 medium bananas, mashed - yield ~ 1 ½ cups or 360g
- ⅓ cup plant-based milk
- ⅓ cup coconut oil, melted
- ⅓ cup agave syrup
- 1 ⅓ cup all-purpose flour
- 2 teaspoons baking powder
- ½ cup walnuts, roughly chopped
- ½ cup dark chocolate chunks
instructions
- Preheat the oven to 350°F (175°C) and grease a 4 x 8-inch loaf pan with oil.
- In a medium bowl, mix mashed bananas, milk, coconut oil and agave syrup.
- In a larger bowl, stir together flour and baking powder. Pour wet ingredients into dry ingredients and mix very well, until absolutely no dry pockets of flour remain.
- Gently fold in the chopped walnuts and chocolate. Transfer the batter into the prepared baking pan.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the centre comes out with just a few moist crumbs attached.
- When done, remove from the pan and transfer the loaf onto a cooling rack. Let it cool completely before slicing.
- You can store this banana bread in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 weeks.
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