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Vegan Banana Bread with Melted Chocolate Chunks
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 8
Author: Joanne
  • 75 mls mild tasting oil such as rapeseed
  • 3 large very ripe bananas the more ripe, the sweeter the taste, look for ones with brown spots
  • 200 mls plantbased milk any nut milk, coconut or soya
  • 100 g dark Muscovado sugar
  • 300 g wholemeal spelt flour
  • 3 tsp baking powder
  • 2 tbsp dark chocolate powder optional for an extra chocolate hit
  • 1 tsp ground cinnamon
  • 1 pinch salt
  • 100 g dark chocolate chunks
  1. Preheat the oven to 180 degrees C.

  2. Line a 2lb loaf tin with greaseproof paper.

  3. Add the bananas, oil, milk and sugar to a food processor and blitz for a few minutes until smooth.

  4. Pour the mixture into a large bowl and add the remaining ingredients, flour first and chocolate last, while stirring to combine everything together.

  5. Add the mixture to the lined baking tray, give it a shake to ensure the contents are even and smooth over with the back of a spoon if necessary.

  6. Place in the oven and bake for about 45 minutes.  If it starts to brown too much on top, place a piece of foil over it to prevent it from burning.

  7. Test the loaf is cooked all the way through by inserting a skewer through the middle and checking it comes out clean.  If not, return it to the oven for another 5-10 minutes.

  8. Remove the loaf from the oven once cooked, leave it to cool for 5 minutes in the loaf tin, then remove it by carefully lifting it out using the greaseproof paper.  Place it on a cooling rack and leave to cool for a further 15+ minutes.  

  9. It can be sliced and enjoyed immediately or left to cool completely before storing in a lidded, airtight container.  If it is not cooled completely, the moisture will create condensation and it will become soggy in the container.