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Vegan Walnut Chocolate Chip Banana Bread

What you need: 

5 bananas (I prefer to use organic)
1 cup sugar
1 teaspoon organic vanilla extract
1/4 cup water
1 3/4 cups unbleached white flour or whole wheat flour
1/4 cup vegan cocoa powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon baking powder
1/3 cup vegan chocolate chips
1/3 cup chopped walnuts (or pecans)

What you do: 

1. Preheat oven to 350*F. Mash the bananas in a large bowl with hands or however you like. Add sugar and vanilla extract and mix with hand mixer. Add water as you mix.
2. In another bowl, sift together flour, cocoa powder, baking soda, cinnamon and baking powder. Add dry mixture into banana/sugar mixture and mix until it is fully blended.
3. With a wooden spoon mix in the chocolate chips and nuts. Pour into nonstick loaf pan. I sprinkle a few extra chocolate chips to the top of the batter but it's not necessary.
4. Bake for 55-65 minutes. Check on it every few minutes after the 45 minute mark. All ovens are different. I stick a knife in the middle to see if its fully baked through.
This recipe is great by itself of you can spread some vegan butter on it, or if you're having it for dessert you can put some nondairy whipped cream on it! Its wonderful!

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

i used 3 bananas, used coconut milk instead of water, cut the cocoa powder in half, used half whole wheat flour, omitted choc chips and nuts cause my kids don't like and added coconut. so delicious. oh, and i added a couple tablespoons of vegan mayo also because the batter looked a little too dry. i will definitely make this again!

 

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There is definitely promise to this recipe. I would agree in saying it is suitable for the chocolate lover. I wouldn't say it came out bad, just a little strong in the chocolate department. I will say that the walnut chocolate combination was nice though. Yum! :)

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i forgot to report back: this recipe improves with age! once cooled i stored it in a sealed box at room temperature for a couple of days, and wow! it's all so moist and yummy. the crunchy, singed bits on the outside went away. lovely. recommend this to anyone! ;)b

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i had a banana emergency when all the ripe bananas in a bunch started peeling themselves when i broke one away.  :o so happy to find a recipe that used them all! :)

i used 3/4 cup sugar (don't like things too sweet), and subbed 1/2 cup barley flour (high fibre!) and 1/2 cup light spelt flour in the dry mix. (could probably use mostly barley flour, has a great texture, and very healthy.)

then i discovered i had no nuts, so i added 3 tsp powdered ginger to the dry and chopped up about 1/3 cup crystallized ginger. folded that in with 1/3 cup choc chips.

also replaced half a banana that had gone funny with 3 tbsp apple sauce. used soy milk instead of water. doubt either of those made much difference.

baked the full 65 mins, very crunchy on the outside, slightly singed around edges, but still moist inside with great flavour. delicious chocolatey ginger loaf wrapped in warm banana goodness. sweetness of ginger balanced out the less sweet bread, so that worked out really well. i'd make this again!

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I made this recipe in a pan of 8 mini-loafs.  They turned out great!  I love mini-loafs because I can eat one myself (you have to test it right??) and still have nice intact loaves to give away.  I thought the bread had great flavor and texture and was pretty easy to whip up.  Yum!

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I've made this 2 times now. I use more chips and nuts then what the recipe calls for, also use pecans instead of walnuts.

Everyone that tries it thinks its the best banana bread they have ever had.

Thanks for posting this fabulous recipe!

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has anyone tried this with agave nectar instead of sugar? The standard advice is to add 1/4 cup more of flour to the recipe which i might experiment with but any advice would be great :)

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This is delicious. Especially warm out of the oven. The first time I followed the recipe minus the chocolate chips and cocoa powder (I had none on hand) Second attempt I played around some. For the sugar I did half white, half brown. I added some agave nectar too because my first attempt was not quite sweet enough. Oh also, this time it did not quite seem moist enough so I mixed in some applesauce as well. Either way it is very yummy. Very adaptable for your own taste.

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i found this to not be very flavorful...the cocoa powder i used has been in the pantry for quite a while and i wonder if that has anything to do with it. i used the 1/4c that the recipe calls for, and it turned the bread VERY dark brown. like it looks like chocolate cake, not banana bread. is that normal for that amount of cocoa?

It definitely turns the color a bit darker but i wouldnt say chocolate cake dark. Very odd.

Its def a banana bread geared more towards the chocolate lover hence adding the chips as well. Sorry it wasnt as flavorful as you would have liked.  :'(

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i found this to not be very flavorful...the cocoa powder i used has been in the pantry for quite a while and i wonder if that has anything to do with it. i used the 1/4c that the recipe calls for, and it turned the bread VERY dark brown. like it looks like chocolate cake, not banana bread. is that normal for that amount of cocoa?

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