Rich Vegan Chocolate Banana Bread with Crunch

There’s something irresistible about a thick slice of warm banana bread. It’s moist, fragrant, and just the right amount of sweet. Now imagine it infused with deep, rich chocolate and studded with crunchy nuts for the perfect bite every time. That’s exactly what makes a vegan chocolate banana bread with nuts the ultimate plant based indulgence. Whether you’re after a comforting snack, a decadent breakfast, or a crowd pleasing dessert, this bread checks all the boxes. It's easy to make, intensely flavorful, and loaded with texture.

Bananas are a natural star in vegan baking. Their creamy texture and high pectin content act as both a binder and a moisture retainer, making them an excellent substitute for eggs. When mashed and mixed into a batter, they keep the bread soft and tender without needing any animal-based ingredients. Plus, banana bread is forgiving. It welcomes all kinds of substitutions and additions, whether you’re swapping out flours, sweeteners, or mix-ins. And in the case of chocolate, bananas and cocoa are a match made in dessert heaven. The bananas’ fruity notes enhance the bittersweet tones of cocoa, while chocolate chips or chunks melt into gooey pockets that make every slice feel luxurious.

A key element that elevates it from tasty to truly memorable is the texture contrast. While the base stays plush and soft, the nuts introduce a toasty, crunchy bite that keeps things interesting. For maximum crunch, toast your nuts before mixing them into the batter. Just 10 minutes in a 350°F or 175°C oven brings out their oils and deepens their flavor. Here are some great nut options:

• Walnuts: Classic and slightly bitter, they balance the sweetness of the bread perfectly
• Pecans: A little sweeter and more buttery than walnuts, pecans toast beautifully and blend into the batter seamlessly
• Almonds: Sliced or chopped almonds provide a firmer crunch and a delicate nuttiness
• Hazelnuts: For a more gourmet feel, toasted hazelnuts bring a luxurious, nutty aroma that pairs wonderfully with chocolate

So here are some tips to get the perfect vegan chocolate banana bread:

The bananas

The blacker the bananas, the better. Overripe bananas are naturally sweeter and easier to mash, creating a moister texture and a stronger banana flavor. Aim for 3 medium bananas, mashed to about 1¼ cups.

The cocoa

Use unsweetened natural cocoa powder or Dutch processed cocoa for a deep chocolate flavor. Dutch processed cocoa tends to give a darker color and a more mellow chocolate profile, while natural cocoa has a slightly acidic kick.

The milk and oil

A splash of almond, soy, or oat milk keeps the batter smooth and adds richness. As for fat, coconut oil or light vegetable oil ensures a moist crumb without overpowering the banana and chocolate combination.

The sweeteners

You can use brown sugar, coconut sugar, or maple syrup depending on your preference. Brown sugar adds a caramel like undertone that works beautifully with banana and chocolate.

The chocolate

For double chocolate goodness, mix semi sweet vegan chocolate chips into the batter and sprinkle chopped dark chocolate on top. This gives a beautiful, melted top layer and pockets of gooey chocolate throughout.

So here’s how to make it:

Ingredients:

• 3 ripe bananas, mashed
• ½ cup brown sugar or maple syrup
• ¼ cup melted coconut oil
• ½ cup plant based milk
• 1 tsp vanilla extract
• 1 cup all purpose flour
• ½ cup whole wheat flour (for nutty flavor)
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup chopped nuts (walnuts or pecans recommended)
• ½ cup vegan chocolate chips or chunks

Method:

1. Preheat the oven to 350°F or 175°C.
2. Grease a loaf pan and set aside.
3. In a large bowl, whisk together the mashed bananas, sugar, oil, milk, and vanilla. Set aside.
4. In another bowl, sift together the flours, cocoa, baking soda, and salt.
5. Now gently combine the wet and dry ingredients, mixing until just combined.
6. Fold in the nuts and chocolate chips.
7. Pour the batter into the pan and top with extra nuts and chocolate, if desired.
8. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let it cool in the pan for 10 minutes before transferring to a wire rack.
10. Serve warm with hot coffee.