Banana Bread with Walnuts and Chocolate

Sweet, moist and tender, this banana bread does not disappoint. It’s made without eggs, dairy or refined sugar, and tastes better than any banana bread you’ve had so far.

Course Dessert

Cuisine Western

Prep Time 15

Cook Time 35

Total Time 50

Servings slices

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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