Anytime I have a few extra bananas, I love whipping up a recipe like this banana bread. This vegan chocolate walnut banana bread is so simple to make and chock full of mini chocolate chips and walnuts.
If you have a few overly ripe bananas on the counter, this vegan chocolate walnut banana bread is the perfect way to save them! I love keeping a loaf of quick bread like this one or my banana muffins for a perfect little mid-afternoon treat. It’s a great way to beat that 3 PM slump. Plus, it freezes well so you can always keep some of the leftovers stashed away to enjoy in the future. This recipe is a variation of my favorite chocolate swirled banana bread recipe.
Why You’ll Love this Recipe
- Easy to make! You can get this bread in the oven in just about 10 minutes.
- Simple, pantry-friendly ingredients
- Walnuts add a little crunch as well as heart healthy fats
- Naturally sweetened with maple syrup
Ingredient Notes and Substitutions
- Bananas: Overripe bananas are the best for banana bread! You’ll need 3 bananas for this recipe.
- Flour: I like to use a combination of all-purpose flour and whole wheat flour. But you can use just one or the other if you’d like. If using 100% whole wheat flour, your bread may be just a little less fluffy.
- Maple Syrup: Naturally sweetens this banana bread.
- Milk: I used soy milk but any non-dairy milk (ie. almond, oat, rice, hemp) will work in this recipe.
- Oil: Use any neutral oil that you have on hand. We usually use canola oil, but olive oil, avocado oil, or melted coconut oil should work as well.
- Baking Powder/Baking Soda: The combination of these adds lightness and lift to this bread.
- Flax Egg: Ground flax and water make a great egg replacement for vegan recipes like this one. You can also use chia seeds instead of flax.
- Chocolate: I used mini vegan chocolate chips but you could use regular sized ones OR a chopped chocolate bar.
- Walnuts: I just love the combination of walnuts and chocolate. If you don’t like walnuts, pecans would work well.
How to Make Chocolate Walnut Banana Bread
STEP 1: Preheat the oven to 350 degrees Fahrenheit. Line a 9×5 inch loaf pan with parchment paper. I like to have a little extra parchment that hangs over the sides of the loaf pan to make it much easier to remove the bread from the pan after baking. Just lift it out by the parchment. Simple! Make the flax egg by mixing together ground flax seed and water.
STEP 2: Add bananas to a large mixing bowl and mash well with a fork. Stir in the rest of the wet ingredients (flax egg, maple syrup, milk, oil, vanilla extract).
STEP 3: In a separate bowl, whisk together the dry ingredients (flour, baking powder, and baking soda).
STEP 4: Add the dry ingredients to the bowl with the wet ingredients and stir just until combined. Add the chocolate chips and walnuts. Stir to distribute through dough.
STEP 5: Transfer to a 9×5 inch loaf pan and sprinkle with additional walnuts or chocolate chips if desired. Bake for 45-55 minutes or until toothpick inserted in center comes out clean with no raw batter sticking to it. Allow to cool completely on a wire rack before cutting.
Recipe Notes:
- When measuring your flour, make sure to spoon it into the measuring cup and level it. If you scoop the cup into the flour it can lead you to use too much flour, making a dry/dense bread.
- Don’t over-stir your ingredients. No need to use a mixer, just stir the ingredients by hand. Mix just enough to combine everything.
- The bread will start to brown on the outside before it is done in the middle so make sure to use a toothpick or skewer to check that it is fully cooked.
- Coconut chips/shredded coconut would also be a fun topping to add to this bread!
- Let bread cool fully before slicing or else it may fall apart.
Yes! Simply divide the dough evenly into a greased (or lined with cupcake liners) muffin tin and bake for 18-20 minutes.
This vegan banana bread recipe uses ground flax seed mixed with water to make a vegan egg replacement.
Yes, you can use thawed frozen bananas for this vegan chocolate walnut banana bread recipe.
Storage and Freezing
Store this vegan chocolate walnut banana bread in an airtight container on the counter for up to 3-4 days. During the warmer months of spring/summer, you may want to store in the fridge if you find that the chocolate is melting.
Slice bread into individual servings and store in an airtight container with parchment between the slices. You can also wrap each slice in saran wrap and freeze. To reheat, pop into the microwave for a few seconds to thaw.
More Recipes You’ll Love
Chocolate Walnut Banana Bread
Anytime I have a few extra bananas, I love whipping up a recipe like this banana bread. This vegan chocolate walnut banana bread is so simple to make and chock full of mini chocolate chips and walnuts.
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Ingredients
- 1 tablespoon ground flax seed
- 3 tablespoons water
- 3 bananas ~1 1/2 cups of mashed banana
- 1/3 cup vegetable oil
- 1/3 cup soy milk
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cups whole wheat flour
- 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup vegan mini chocolate chips
- 1 cup walnuts chopped
Instructions
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Preheat the oven to 350 degrees Fahrenheit. Line a 9×5 inch loaf pan with parchment paper and set aside.
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Combine the water and flax egg in a large mixing bowl and let set for 2-3 minutes until thickened/gelled.
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Add the bananas to the same bowl with the flax egg and mash well with a fork. Add the rest of the wet ingredients (oil, maple syrup, milk, and vanilla extract) and stir.
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To a separate small bowl, add the flours, baking powder, baking soda, and salt. Whisk to combine and then add to the bowl with the wet ingredients. Stir just until combined (no more big lumps of flour).
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Stir in the chocolate chips and walnuts. Transfer to prepared baking pan. Garnish with a few extra walnuts and chocolate chips. Bake for 50-60 minutes or until golden brown and toothpick inserted into center comes out clean.
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Transfer to a cooling rack and allow bread to sit in pan for at least 10 minutes. Pull loaf out of pan and allow to cool completed on rack before slicing.
Notes
- When measuring your flour, make sure to spoon it into the measuring cup and level it. If you scoop the cup into the flour it can lead you to use too much flour, making a dry/dense bread.
- Store this vegan chocolate walnut banana bread in an airtight container on the counter for up to 3-4 days. During the warmer months of spring/summer, you may want to store in the fridge if you find that the chocolate is melting.
- Slice bread into individual servings and store in an airtight container with parchment between the slices. You can also wrap each slice in saran wrap and freeze. To reheat, pop into the microwave for a few seconds to thaw.
Nutrition
Serving: 1slice | Calories: 329kcal | Carbohydrates: 39g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 278mg | Potassium: 274mg | Fiber: 3g | Sugar: 16g | Vitamin A: 57IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 1mg
