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Vegan banana and walnut bread with chocolate

This vegan banana and walnut bread with chocolate  is moist, light and delicious - yet it has no eggs and made with gluten-free flour and very little sugar. It was still yummy the next day. Perfect with morning coffee, afternoon tea - or for picnics, trips and parties all year round.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large ripe bananas
  • 3 Tbsp vegetable oil or melted spread
  • 2 Tbsp coconut sugar or Stevia
  • 200 g self-raising gluten-free flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ cup ground walnuts
  • ½ cup chopped walnuts
  • 1 cup plant-based milk
  • 75 g good quality vegan chocolate chips

Method
 

  1. Heat oven to 180°C. Grease and line a medium loaf tin.
  2. In a large mixing bowl, mash the bananas with a fork.
  3. Add the oil and sugar, then the flour, baking powder and cinnamon. Combine well.
  4. Fold in the ground walnut and add the milk.
  5. Finally , fold in the chopped walnuts and chocolate chips, then transfer the batter into the prepared tin, spreading it out evenly.
  6. Bake in the middle of the oven for 40-45 minutes. After 20 minutes of baking, cover the tin with foil ( if the top is already is brown). After 40 minutes test the cake with an inserted skewer - if it comes out clean, it’s done, if it’s wet, bake it for another 5-1 0 minutes.
  7. When the cake is cooked through, take the tin out of the oven. Leave the cake in the tin for 5 minutes, then move it to a wire rack. Let it cool completely before slicing it.