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Chocolate Chip banana Nut bread in full loaf

Chocolate Chip Banana Nut Bread (Vegan)

Course: Dessert, Side Dish, Snack
Cuisine: American
Keyword: chocolate chip banana nut bread, healthy banana nut bread, vegan banana nut bread
Prep Time: 15 minutes
Total Time: 1 hour
Servings: 12
Calories: 243kcal
Author: Cindy Rainey
Make this chocolate chip banana nut bread recipe.  It is vegan and so is egg free and dairy free.  Using whole grains such as whole wheat flour and oat flour as well as coconut butter makes this vegan banana nut bread as healthy as it is delicious. 
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Dry Ingredients

  • 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

Wet Ingredients

  • 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

The Extras

  • 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. 


Calories: 243kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 209mg | Potassium: 166mg | Fiber: 3g | Sugar: 20g | Vitamin A: 25IU | Vitamin C: 2.2mg | Calcium: 50mg | Iron: 1.3mg