Recipe: Banana Bread with Walnuts & Chocolate Chunks (V)

I’m such a fan of banana bread. It’s sweet, moist, and perfect for any time of the day. I love having it for breakfast or a snack!

Ripe bananas are important here, as they add both sweetness and moisture. I love this recipe, as it’s totally delicious and a lot healthier than other banana breads out there!

You can easily prepare banana bread in advance by baking it, allowing it to cool, and then freezing it! It’ll last around 4 to 6 weeks. This recipe will also work without the walnuts and chocolate chunks. Choose whatever you like to add!

This bread is vegan, 100% whole wheat, and free of refined cane sugar. Wahoo! Eat up.

Banana Bread with Walnuts & Chocolate Chunks

Yields: 1 loaf


  • 1⅓ cups overripe bananas, mashed
  • 2 tablespoons ground flaxseed
  • ½ cup almond milk
  • ⅓ cup coconut oil, melted
  • 2 tablespoons pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons coconut sugar
  • ½ cup rolled oats
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • 1½ cups whole wheat flour
  • ⅓ cup chocolate chunks (optional)
  • ⅓ cup chopped walnuts (optional)


Preheat oven to 350 degrees Fahrenheit. Grease a 9×5-inch loaf pan and set aside.

In a large bowl, combine the mashed bananas, ground flaxseed, almond milk, melted oil, maple syrup, and vanilla.

Separately, mix the sugar, oats, baking soda, baking powder, salt, cinnamon, and flour together in a medium bowl.

Add the dry ingredients to the wet, and stir just until combined. Mix in the chocolate chunks and walnuts!

Spread evenly in the loaf pan, and bake for about 45 minutes. Allow the bread to fully cool before slicing.

Serve with butter, almond butter, coconut oil, or any topping(s) of your choosing. 😛

Processed with VSCO with c1 preset
Two slices of banana bread, one plain and one with butter!



11 Comments Add yours

  1. Frances Hopps says:

    Looks yummy! How did I miss this one last weekend?!


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