Vegan Banana Bread with Chocolate and Walnuts

Friday, March 08, 2019

I'm willing to wager that banana bread is the most frequently baked good in most households. Yes? Okay, other than chocolate chip cookie. Then as any responsible mother with compassionate kids in the house, I also make ... or until today ... try to make a vegan version of it. The fact that this is the recipe I published, after many I've tried is testament to the awesomeness of this particular one. 12 out of 10 times my previous vegan banana breads turned out gummy in varying extremes. They sunk, they were dense, and most times, I sliced them and baked them again like a biscotti. Now you know what to do with those ones :D

But this is it, folks! This one is a keeper! This recipe is adapted from Peaceful Cuisine's banana bread recipe and I absolutely loved how it wasn't just a vegan-ized version of a classic recipe, where you just substitute the egg with flax seeds, apple sauce or whatever it is. It just is a banana bread recipe. And it works! His recipe is with banana slices, which I have yet to try. Here however, I added chocolate chunks and walnuts, because that's just how we like it.

The recipe is scaled to fit my 30 x 11.5 cm (12 x 4.5 inch) loaf pan. If you have a 9 x 5 inch loaf pan, I've also included ingredients for that particular pan. You're welcome :)

Ingredients for 30 x 11.5 cm (12 x 4.5 inch) loaf pan:
400 g all-purpose flour
2 tbsp baking powder
300 g ripe bananas, mashed
100 g granulated sugar
80 g vegetable oil
300 g soy (or any nut) milk
1 tsp vanilla extract
100 g dark chocolate (>70%) chunks
100 g chopped walnuts

Ingredients for 23 x 13 cm (9 x 5 inch) loaf pan:
340 g all-purpose flour
1-1/2 tbsp baking powder
250 g ripe bananas, mashed
85 g granulated sugar
70 g vegetable oil
250 g soy (or any nut) milk
1 tsp vanilla extract
85 g dark chocolate (>70%) chunks
85 g chopped walnuts

1. Preheat the oven to 175C or 350F.
2. Line your loaf pan with parchment paper.

3. In a large bowl, whisk together the flour and baking powder.
4. In a medium bowl, combine the mashed bananas, sugar, oil, soy milk, and vanilla extract.
5. Pour the wet ingredients into the dry ingredient bowl, and mix until just combined.
6. Fold in the chocolate chunks and walnuts.

7. Transfer the batter into the loaf pan and bake for 45 to 55 minutes until a skewer inserted in the middle of the loaf comes out clean.
8. Cool in the pan for 10-15 minutes before inverting it to a cooling rack to cool further.
Serve warm, or slice and wrap to gift or snack prep for the week.

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