Vegan Banana, Almond and Chocolate Loaf

The Balanced Kitchen
Servings 10


  • 4 large, ripe bananas peeled and mashed with a fork
  • 180 g brown sugar
  • 160 mls vegetable oil
  • 100 g plain flour
  • 100g g wholemeal flour
  • 2 tsp baking powder
  • pinch sea salt
  • 1 tbsp almond butter
  • 1 tsp vanilla bean paste
  • 1 tsp cinnamon
  • 50 g vegan chocolate chips
  • 2 tbsp ground flaxseeds soaked in 5 tbsp water


  • Preheat the oven to 180 ℃ and line a 1lb loaf tin with baking paper.
  • Add the flours, baking powder, cinnamon, brown sugar, salt and chocolate chips to a bowl and combine.
  • In a separate bowl, create a puree by mixing together the bananas, vegetable oil, vanilla paste, soaked flaxseeds.
  • Add the puree to the flour mixture and gently fold together until fully combined.
  • Add the mixture to the loaf tin and place in the oven for 50mins.  If your loaf begins to brown too quickly on top, cover with a piece of foil.  Test the loaf is cooked through by inserting a skewer in to the centre of the loaf and checking that it comes out clean.  If not, return the loaf to the oven for a few more minutes before checking again.
  • Allow the loaf to cool for 20mins before removing it from the tin and allowing it to cool for a further 20mins on a cooling rack.
  • Serve immediately or keep in a sealed container for up to 3 days in the fridge.
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