If you like the combination of chocolate and banana, you will love this vegan banana bread with chocolate and chopped hazelnuts. It’s perfectly sweet, incredibly moist, super easy to make, and so delicious. The best banana bread ever!
Why This Recipe Works
I’ve tried so many vegan banana bread recipes, but this one is by far my favorite. It’s the best vegan banana bread I’ve had so far. I just love the combination of bananas, dark chocolate, and chopped hazelnuts. It’s almost like a Nutella banana bread.
And the recipe couldn’t be much easier. You only need a large bowl, a spoon, and very basic ingredients you’ve most likely already got in your pantry.
Bananas are a real super star in this recipe! They serve as a natural sweetener as well as an egg replacement. You don’t need any eggs in this recipe as the bananas do an awesome job on their own!
The riper the bananas are, the sweeter the banana bread will become, so make sure to use ripe bananas with a few brown spots on the outside.
To take this banana bread to the next level, I topped it off with melted dark chocolate and chopped hazelnuts. I also added dark chocolate chips to the batter, so this recipe is perfect for chocolate lovers.
This recipe is super kid-friendly. If you make this for young kids, just cut the down the amount of brown sugar and the maple syrup a bit. It will still be super sweet and delicious.
We’ve made this recipe again and again and it’s always a hit! And it’s also a real crowd-pleaser. I love making it for birthday parties.
What Goes Into This Recipe
- Flour – I usually use all-purpose flour, but you could also replace it with whole wheat flour or spelt flour.
- Bananas – the bananas should be ripe with brown spots on the outside. The riper the bananas are, the sweeter the banana bread will be.
- Vegetable Oil – you could also use canola oil, coconut oil, or sunflower oil.
- Almond Milk – it should be unsweetened. Oat milk or soy milk also work well.
- Dark Chocolate Chips – make sure they’re vegan.
How To Make This Recipe
1. Step: Peel the bananas and place them on a plate or cutting board. Mash them with a fork. Preheat the oven to 350 °F.
2. Step: Combine the flour, the baking powder, the brown sugar, and the ground hazelnuts ingredients in a large bowl.
3. Step: Add the almond milk.
4. Step: Stir with a wooden spoon.
5. Step: Add the mashed bananas, the maple syrup, the oil, and the chocolate chips.
6. Step: Stir with a wooden spoon until well combined.
Recipe Notes
- I love topping the banana bread with melted dark chocolate and chopped hazelnuts, but if you’re short on time it’s also great without the topping as it already has chocolate chips in the batter.
- For a healthier version, use spelt flour or whole wheat flour instead of the all-purpose flour. You could also cut down the amount of brown sugar and maple syrup as the bananas are pretty sweet on their own.
- The loaf pan I used for this recipe measures 9 x 5 inches.
FAQs:
How Ripe Should The Bananas Be?
You should make sure that the bananas you use are really ripe. This way you will need less sugar and the banana bread will come out super sweet and moist.
So it’s best to plan your baking ahead and put some bananas aside so they have enough time to ripen. The bananas are ripe when they are soft and got brown spots on them.
How Long Does The Banana Bread Last?
If you cover the banana bread, you can store it on the counter for up to 4 days. In the fridge, it will last about a week but I recommend storing it on the counter for the best flavor and texture.
Can I Freeze It?
Yes, absolutely! It freezes really well. Let it cool down completey before freezing it in a freezer safe container or in a freezer bag. Simply let it thaw on the counter.
Can I Make This Recipe Gluten-Free?
Yes, you can make this recipe gluten-free by using a gluten-free flour blend. Just replace the all-purpose flour with the same amount of gluten-free flour.
Could I Also Make Muffins?
Yes, if you want you could also use the batter to make muffins. I’ve tried it and it was so delicious.
Related Recipes:
- 15 Amazing Vegan Banana Bread Recipes
- Vegan Banana Muffins
- Chocolate Banana Cookies
- Vegan Zucchini Bread
- Vegan Blueberry Muffins
I Love T0 Hear From You!
I hope you like this vegan banana bread as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Banana Bread
Ingredients
For the banana bread:
- 3 very ripe bananas, mashed
- 1 3/4 cups all-purpose flour
- 1/4 cup oil vegetable oil, canola oil, or coconut oil
- 3 teaspoons baking powder
- 1/2 cup unsweetened almond milk
- 4 tablespoons ground hazelnuts
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 3/4 cup dark chocolate chips
For the topping:
- 3 oz dark chocolate, chopped
- 1/3 cup roughly chopped hazelnuts
Instructions
- Peel the bananas and place them on a plate or cutting board. Mash them with a fork. Preheat the oven to 350 °F.
- Combine the flour, the baking powder, the brown sugar, and the ground hazelnuts ingredients in a large bowl.
- Add the almond milk.
- Stir with a wooden spoon.
- Add the mashed bananas, the maple syrup, the oil, and the chocolate chips.
- Stir with a wooden spoon until well combined.
- Grease a loaf pan with vegan margarine or coconut oil or line it with parchment paper. Pour the batter into your prepared loaf pan.
- Bake the banana bread for 40 minutes. Let it cool off. Melt the chocolate either in the microwave or on the stovetop. Pour it on top of the banana bread and sprinkle with the chopped hazelnuts.
Notes
- If you're short on time, the banana bread is also great without the melted dark chocolate and the hazelnuts on top.
- For a healthier version, use spelt flour or whole wheat flour instead of the all-purpose flour. You could also cut down the amount of brown sugar and maple syrup as the bananas are pretty sweet on their own.
- The loaf pan I used for this recipe measures 9 x 5 inches.
- You can store the banana bread up to 4 days on the counter (covered) or up to 7 days in the fridge.
- The recipe freezes really well. Let it cool down completey before freezing it in a freezer safe container or in a freezer bag. Simply let it that on the counter before eating.
Love your receipt. I use oats flour to make it gluten-free and also 3 dates/banana instead of sugar. I also do not add oil and use ground flaxseed as a binder.
Are the hazelnuts on top raw or roasted? Want to make this for people coming over.
I don’t know why I’ve never thought of mixing chocolate with banana bread before. You made my whole day because of this recipe. I’m totally going to make this recipe soon
Totally loved it! Was super yummy! Thanks for sharing.