Chocolate Walnut Banana Bread

Anytime I have a few extra bananas, I love whipping up a recipe like this banana bread. This vegan chocolate walnut banana bread is so simple to make and chock full of mini chocolate chips and walnuts. 

If you have a few overly ripe bananas on the counter, this vegan chocolate walnut banana bread is the perfect way to save them! I love keeping a loaf of quick bread like this one or my banana muffins for a perfect little mid-afternoon treat. It’s a great way to beat that 3 PM slump.

Plus, this chocolate chip banana bread recipe freezes well so you can always keep some of the leftovers stashed away to enjoy in the future. This recipe is a variation of my favorite chocolate swirled banana bread recipe.

Why You’ll Love this Recipe

• Easy to make! You can get this bread in the oven in just about 10 minutes. 
• Simple, pantry-friendly ingredients. 
• Crunchy walnuts add texture as well as heart healthy fats.
• Naturally sweetened with maple syrup.

Ingredient Notes and Substitutions

• Bananas: Overripe bananas are the best for banana bread! You’ll need 3 brown bananas for this banana bread with chocolate chips and walnuts recipe. 
• Flour: I like to use a combination of all-purpose flour and whole wheat flour. But you can use just one or the other if you’d like. If using 100% whole wheat flour, your bread may be just a little less fluffy.
• Maple Syrup: Naturally sweetens this banana bread. 
• Milk: I used soy milk but any non-dairy milk (ie. almond, oat, rice, hemp) will work in this recipe.
• Oil: Use any neutral oil that you have on hand. We usually use canola oil, but olive oil, avocado oil, vegetable oil or melted coconut oil should work as well. 
• Baking Powder/Baking Soda: The combination of these adds lightness and lift to this bread. 
• Flax Egg: Ground flax seeds and water make a great egg replacement for vegan recipes like this one. You can also use chia seeds instead of flax. 
• Chocolate: I used mini vegan chocolate chips but you could use regular sized ones OR a chopped chocolate bar. Add a few extra chocolate chips to the top of the loaf before baking for garnish.
• Walnuts: I just love the combination of walnuts and chocolate. If you don’t like walnuts, pecans would work well. 

How to Make Chocolate Walnut Banana Bread

STEP 1: Preheat the oven to 350 degrees Fahrenheit. Line a 9×5 inch loaf pan with parchment paper. I like to have a little extra parchment that hangs over the sides of the loaf pan to make it much easier to remove the bread from the pan after baking. Just lift it out by the parchment. Simple! Make the flax egg by mixing together ground flax seed and water. 

STEP 2: Add bananas to a large mixing bowl and mash well with a fork. Stir in the rest of the wet ingredients (flax egg, maple syrup, milk, oil, vanilla extract) to the bowl with the mashed bananas.

STEP 3: In a separate bowl, whisk together the dry ingredients (flour, baking powder, and baking soda).

STEP 4: Add the dry ingredients to the bowl with the banana mixture and stir just until combined. Add the chocolate chips and chopped walnuts. Stir to distribute through dough.

STEP 5: Pour batter into the prepared loaf pan and sprinkle the top of the bread with additional walnuts or chocolate chips if desired. Bake for 45-55 minutes or until a wooden toothpick inserted into the middle of the bread center comes out clean with no raw batter sticking to it and the top browns. Allow to cool completely to room temperature on a wire cooling rack before cutting. 

Storage and Freezing

Store this vegan chocolate walnut banana bread in an airtight container on the counter for up to 3-4 days. During the warmer months of spring/summer, you may want to store in the fridge if you find that the chocolate is melting. 

Slice bread into individual servings and store in an airtight container with parchment between the slices. You can also wrap each slice in saran wrap and freeze or you can wrap the whole loaf and freeze in one piece. To reheat, pop into the microwave for a few seconds to thaw.