Vegan Choco-Banana Walnut Loaf

As the story goes with almost every banana-featuring bake, I had spotted some browning bananas on my windowsill. This is something I tend to get nerdily excited about as I explore the possibilities of what they could become.

I love the versatility of bananas and I tend to use them in a lot of my recipes, as you’ve probably noticed (sorry to those who are adverse!) They’re sweet, moist and good for you, which makes them a delight to bake with.

Nuts also have a special place in my heart, and they go amazingly well in loaves like this. They help to break up the texture with their lovely crunch and add another level of deliciousness.

This I made on a whim and used ingredients I had already. I think it would be great with added vegan chocolate chips, or macadamia nuts instead of walnuts. The possibilities are endless really, and that’s why I love developing my basic banana bread recipe into lovely things like this.

Though this cake may not look it, it’s actually very light, so a slice would be great for breakfast on a rainy day.

Vegan Choco-Banana Walnut Loaf

This recipe was developed from my basic banana bread recipe. Great for breakfast!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert, Snack
Cuisine: American


  • 3 very ripe bananas
  • 75 g melted coconut oil
  • 1 chia egg 1 tsp chia seeds mixed with 1 tbsp water
  • pinch salt
  • 1 tsp vanilla extract
  • 1 tsp bicarbonate of soda
  • 150 g soft brown sugar
  • 150 g self-raising flour
  • 30 g cocoa powder
  • 100 g chopped walnuts
  • vegan butter for greasing


  • Preheat oven to 175°C and grease a 9″ x 5″ loaf pan (or similar) with vegan butter.
  • Mash bananas with a fork or potato masher. Alternatively, pulverise in a food processor. Add melted coconut oil and mix until combined. Then add chia egg, salt, bicarb and vanilla extract and mix again. Add sugar and mix till full combined. 
  • Fold in the flour and cocoa powder, careful not to overmix. Finally, fold in 80g of the chopped walnuts, and scatter the remaining 20g over the top of the loaf. 
  • Bake for 45 minutes until a skewer inserted comes out clean. Leave to cool in the pan for 15 minutes. Tip out onto a wire cooling rack to cool completely. Slice with a bread knife to serve. 

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