Name: Vegan banana bread | Sugar free | With nuts and chocolate chips
Ingredients: 2 ripe bananas; 60 g dates; 125 g white flour; 125 g wholemeal flour; 40 ml olive oil; 60 g chocolate chips; 150 ml oat milk; 1 tbsp baking powder; 40 g walnuts and hazelnuts

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This vegan banana bread is the perfect treat. This loaf is moist, healthy, sweet and so delicious! It’s made with simple and easy to find ingredients and perfect for everyone.

vegan banana bread, with chocolate chips and nuts

Banana bread is my absolute favourite thing to bake! I could make it every day if only I had the patience to let the bananas ripen! There’s nothing quite like a piece of banana bread served freshly baked and warm from the oven!

This is my favourite banana bread recipe so far. I love everything chocolate but this time the plain version for chocolate chip turned out amazing. With the chocolate chips and nuts, it’s really delicious, soft and crunchy at the same time! I always put one banana on top and I really recommend it because it makes all the difference

This vegan banana bread recipe uses dates to avoid using refined sugar, and together with the sweetness of the bananas, it’s really delicious!

For this vegan banana bread, you will need:

Ripe bananas
Dates
All purpose and whole meal flour
Olive oil
Plant milk
Chocolate chips
Baking powder
Mixed nuts

It’s important to use bananas that are very ripe. When they are ripe and spotty, that’s when they will be nice and sweet and work the best in banana bread. Bananas in this recipe act as an egg replacement so there is no need for additional ones, making this recipe very accessible and easy to make.

You can add your favourite stir-ins. I’ve used walnuts, hazelnuts and chocolate chips. You can go for chocolate chips only and try with different nuts and seeds even!

Step by step instructions

Preheat the oven to 180C
Blend bananas and dates until the mixture is creamy.
In a bowl add the two types of flour, bananas and dates, milk, oil and baking powder. Finally, add chocolate chips/chunks and walnuts and hazelnuts. Don’t over-mix the batter , mix just until everything is well combined.
Cook for 35 minutes at 180C. Make sure to always check with a toothpick or knife it’s ready!
Let cool for a few minutes before slicing and enjoy!

Substitutions

For a gluten-free version, substitute flour with an all-purpose gluten-free one.
Instead of dates you could use a liquid sweetener like maple syrup
For a nut-free version, replace nuts with seeds or simply omit
For an oil-free version, repalce it with apple sauce

Did you make this recipe?

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