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Try this moist, delicious, healthy, banana nut bread with chocolate chips. This recipe for vegan banana nut bread includes whole wheat flour, oat flour, and ground flax meal.
Banana bread! Does anyone else like to slice it up and eat it warm with a little vegan butter spread on top? It’s perfect with a hot cup of coffee on a slow morning.
Love Vegan Baked Goods?
- Banana Nut Cookies with Caramel Date Icing
- Pumpkin Cookies – Just Like Grandmas
- Apple Pumpkin Bundt Cake
- Healthy Oatmeal Cookies with Chocolate Chips
Ingredients for Chocolate Chip Banana Nut Bread:
For this recipe, you will need a few uncommon ingredients so read through the list before you get started. When we bake vegan, we sometimes need to sub with unique ingredients. These will become a part of your pantry staple items and you will find that you use them over and over again. I will include (Amazon affiliate) links to the ingredients if I think they might be challenging to find at your local grocer.
- The wet ingredients include:
- The dry ingredients include:
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How to substitute eggs in vegan baked goods:
One common substitute is to use a “flax egg” – that is, ground flaxseed mixed with a little water to make an “egg”. The flax works as a binder for your ingredients.
In our recipe, we don’t make a flax egg, but simply add ground flaxseed to the dry ingredients. We then use enough wet ingredients that the banana nut bread is moist yet still holds together.
This recipe contains nuts:
It should seem obvious to anyone who picks up a slice but please inform anyone who eats this banana bread that it contains nuts. Just to make sure there is no question, after the batter has settled into the pan, I always gently place a few nuts on top.
The flour used:
This recipe uses a combination of whole wheat flour and oat flour. I make my oat flour with Old Fashioned Oats – not the “quick oats”.
Put the oats in a high-speed blender and process for a couple of minutes until the oats have turned into a course flour-like powder.
Mixing the ingredients:
We mix together the dry ingredients and the wet ingredients separately. Only after each is well mixed do we combine them together.
When you combine the wet and dry ingredients, make a hole or “well” in the middle of the dry ingredients. All at once, pour the wet ingredients in and combine them.
Mix only enough to moisten and combine. Do not over-mix or your banana bread might not be tender because the gluten will have overdeveloped.
Use bananas that are just on the other side of ripe. If they are just a little too ripe to eat, they are perfect for banana bread.
I used about 2 1/2 small-medium bananas to get one cup of mashed banana.
Other unique but important ingredients:
Tahini paste is ground sesame seeds. Using tahini adds a depth of flavor as well as a less processed fat. If you don’t have tahini paste, you can sub in a nut butter of your choice.
I use coconut butter rather than coconut oil. Coconut butter is less processed and includes dietary fiber and the important macronutrients protein and carbs. With coconut oil, you are just getting the fat.
Can you use coconut oil instead? Yes, but this recipe has been developed for coconut butter and will be best if that is used.
I always add in cornstarch of some kind to my eggless baked goods. Using starch helps to hold the ingredients together better and also makes your banana bread more tender.
Vegan chocolate chips:
It’s easy enough to find vegan compliant dark chocolate chips, even at your grocer. Just read the ingredients on the back. I’ve also included an Amazon affiliate link below.
What about sugar? Is it vegan?
- Cane sugar is sometimes processed with bone char. Please read this interesting article by My Darling Vegan to learn more. This processing method is becoming less common though. But the bottom line is that we don’t usually don’t know how our sugar is processed without contacting the company for more information. If your eating ethics include vegan sugar, use organic sugar, including brown sugar, to be sure. Organic sugar is not processed using any animal products.
Just before baking, add a sprinkle of nuts and chocolate chips to the top of the unbaked bread and bake in. Your banana bread will be picture perfect:)
Items I Found Useful Making This Vegan Banana Bread Recipe:
I don’t know about you, but I like a little (vegan) buttery spread on my banana bread. I always have:)
Chocolate Chip Banana Nut Bread (Vegan)
- 1 cup Old Fashioned Oats
- 1 cup whole wheat flour
- 3/4 cup light brown sugar packed
- 2 Tablespoons ground flax seed
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon arrowroot powder sub cornstarch
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/3 cup coconut butter melted
- 1 cup bananas mashed
- 1/3 cup unsweetened cashew milk sub plant milk of choice
- 2 Tablespoons lemon juice
- 1 teaspoon vanilla
- 2 Tablespoons tahini paste
- 1/2 cup walnuts chopped
- 1/2 cup chocolate chips vegan
- Preheat oven to 350° and grease a 9xz5" loaf pan. I used coconut oil spray.
- Put 1 cup Old Fashioned Oats in a blender. Blend on high speed for a minute or so or until oats are powdery like a coarse flour.
- Mix dry ingredients together in a medium-large bowl. Set aside.
- Melt coconut butter in the microwave for a minute or until just softened and slightly runny.
- Mash together overripe bananas. Depending on size, you will need 2-3.
- Mix all of the wet ingredients together.
- Make a hole in the middle of the dry ingredients. Add in the wet ingredients all at once.
- Fold in and mix until all dry ingredients are moistened. DO NOT OVER MIX.
- Fold in the chocolate chips and chopped walnuts.
- Cook in a 350° oven for 45-50. The top should be lightly browned and a toothpick inserted in the center should come out clean. Caution - if you use chocolate chips in this recipe, make sure the toothpick isn't inserted in a chip as it will not be clean.
- Let rest till cool enough to handle. Then turn out onto a rack. This bread will cut best when completely cooed but will taste best when a little warmed.