Chunky Chocolate Chip Banana Bread
Fluffy and moist, this vegan banana bread is packed with chunky bits of chocolate and walnut.
Servings: 16 servings
- 2 large bananas over-ripe + mashed
- ¾ cup coconut sugar
- ½ cup water
- ½ cup egg replacer see notes
- ¼ cup walnut oil another vegetable oil can be subbed
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon ground
- 1 teaspoon salt
- 2 teaspoon baking powder
- 2 cups bread flour
- ½ - 1 cup walnuts raw, chopped
- 1 cup vegan chocolate chips
- ½ - 1 medium banana sliced long ways
Preheat oven to 350 degrees and line a loaf pan with parchment paper.
Add all the wet ingredients to a large mixing bowl and mash and whisk together.
Add in the dry ingredients and whisk (or use an electric mixer) until combined and fluffy. Mixture will be slightly chunky from the mashed banana.
Fold in the walnuts and chocolate.
Pour batter into loaf pan. Add optional banana slice(s) on top.
Bake at 350 for 55-65 minutes or until loaf passes the toothpick test.
Pull loaf from oven and allow to cool for at least ten minutes before lifting parchment paper from pan. Cool for another 10-20 minutes before slicing and serving.
Store leftovers in the fridge for up to a week. Freeze for longer storage. Serve chilled or warm, whatever your preference. I love cold banana bread from the fridge!
egg replacer: I would use either JUST Egg or silken tofu, pureed + an extra pinch of salt
serving size: I like to thickly slice thos loaf, then slice each slice in half to serve. That way you can have 1-2 servings. Yeah, I usually end up eating the whole slice, but sometimes just a half slice does it!
Calories: 212kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Sodium: 162mg | Potassium: 169mg | Fiber: 2g | Sugar: 13g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg