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Bananenbrot mit Walnüssen und Schokolade

3 APRIL 2019

Banana bread with walnuts and chocolate

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Last updated 8 June 2026

Prep
20 min
Cook
60 min
Total
80 min
Servings
1 loaf (about 12 slices)
Calories
265 kcal

Hello lovelies, today I have another classic for you: banana bread with walnuts and chocolate. I can’t really tell you how many banana breads I have baked already, definitely many different versions. And meanwhile I can proudly say I have found the recipe that we like the most. Here I posted a recipe with white chocolate and cranberries before that you guys really liked a lot, too.

Today I have the classic recipe version for you with chocolate and walnuts. Just recently I had a discussion with friends whether banana bread should be moist or fluffy. The opinions varied greatly, as usual it’s just a matter of taste. However we like it fluffy, the bananas already make it juicy but none of us like it too mushy.

Bananenbrot mit Walnüssen und Schokolade

On the other hand it can never be too much chocolate. This is indeed the best thing that can happen to ripe bananas :-). As you can see I had a lot of fun with chocolate during the shooting, I sometimes forget myself!

Bananenbrot mit Walnüssen und SchokoladeBananenbrot mit Walnüssen und Schokolade

Recipe

So here is the recipe for banana bread with walnuts and chocolate:

Bananenbrot mit Walnüssen und Schokolade

4.0 from 5 votes

Banana bread with walnuts and chocolate

Moist and fluffy vegan banana bread with walnuts and dark chocolate. The classic way to use up ripe bananas, easy to mix and wonderfully chocolatey.

  • Course:Cake
  • Keyword:vegan banana bread, banana bread with walnuts, banana bread with chocolate, moist, fluffy
  • Prep:20 min
  • Cook:60 min
  • Servings:1 loaf (about 12 slices)
Vegan
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INGREDIENTS

  • 2Tbspchia seeds + 5 Tbsp water
  • 2ripe bananas
  • 100gr1/2 cup coconut blossom sugar (or cane sugar)
  • 100ml1/2 cup plant based milk (e.g. soy, oat)
  • 100ml1/2 cup sparkling water
  • 100gr1/2 cup margarine (liquid)
  • 1tspvanilla extract
  • 300gr2 ½ cup spelt flour
  • 1tspbaking soda
  • 1tspbaking powder
  • Pinchof salt
  • 1Tbspapple cider vinegar
  • 100gr3.5 oz. dark chocolate
  • 75gr1/3 cup walnuts

INSTRUCTIONS

  1. Mix the chia seeds with water and let them soak for 5-10 minutes
  2. Mash the bananas using a fork or a mixer
  3. Mix water, milk, coconut blossom sugar and bananas
  4. Add the chia mix
  5. Melt the margarine and add it
  6. Mix flour, baking powder, baking soda, vanilla and salt and stir in with the moist ingredients
  7. Add apple cider vinegar and mix well
  8. Roughly chop walnuts and chocolate and fold them in
  9. Preheat the oven to 180°C (356°F)
  10. Grease and flour a loaf pan and add the dough to it. Decorate it with some of the chopped walnuts and chocolate and possibly with half an additional banana
  11. Bake for 60-70 minutes – check with a stick to make sure the dough is well done
  • 2 Tbsp chia seeds + 5 Tbsp water
  • 2 ripe bananas
  • 100 gr 1/2 cup coconut blossom sugar (or cane sugar)
  • 100 ml 1/2 cup plant based milk (e.g. soy, oat)
  • 100 ml 1/2 cup sparkling water
  • 100 gr 1/2 cup margarine (liquid)
  • 1 tsp vanilla extract
  • 300 gr 2 ½ cup spelt flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Pinch of salt
  • 1 Tbsp apple cider vinegar
  • 100 gr 3.5 oz. dark chocolate
  • 75 gr 1/3 cup walnuts
  1. Mix the chia seeds with water and let them soak for 5-10 minutes
  2. Mash the bananas using a fork or a mixer
  3. Mix water, milk, coconut blossom sugar and bananas
  4. Add the chia mix
  5. Melt the margarine and add it
  6. Mix flour, baking powder, baking soda, vanilla and salt and stir in with the moist ingredients
  7. Add apple cider vinegar and mix well
  8. Roughly chop walnuts and chocolate and fold them in
  9. Preheat the oven to 180°C (356°F)
  10. Grease and flour a loaf pan and add the dough to it. Decorate it with some of the chopped walnuts and chocolate and possibly with half an additional banana
  11. Bake for 60-70 minutes – check with a stick to make sure the dough is well done

Bananenbrot mit Walnüssen und Schokolade

As you can see on these pictures the banana bread will turn out very fluffy with a fine texture. If you like it a little healthier, you can of course leave out the chocolate. Or you can add dried fruits such as figs, dates or raisins. There is no limit to your fantasy.

Bananenbrot vegan

Banana bread can easily be frozen. I therefore cut it in thick slices and so I have a nice treat for unexpected visitors. Simply defreeze them in a toaster – very delicious when it’s still warm.

Bananenbrot mit Walnüssen und Schokolade

Banana bread is definitely my favorite way of using ripe bananas. I have to admit I hardly ever eat bananas pure. But I could bath in banana bread :-). So far everyone liked it, especially the kids. I hope you will try this recipe too. I’m excited to hear if you like it.

if you have caught the banana bread bug, be sure to try my other versions too: the banana bread with plums and hazelnuts is wonderfully autumnal, the peanut butter banana bread is extra nutty and creamy, and the chai banana bread adds a special touch with warm spices.

Love, Verena

If you have Pinterest, you can find me here. Please feel free to pin the pictures:

Bestes veganes Bananenbrot mit Schokolade & WalnüssenBestes veganes Bananenbrot mit Schokolade & WalnüssenBestes veganes Bananenbrot mit Schokolade & WalnüssenBestes veganes Bananenbrot mit Schokolade & Walnüssen

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TIPS

Verena's notes

tip from my kitchen: use the ripest, brown-spotted bananas you can find – they are sweeter, make the bread juicier and give the best flavour. don't overbake it and always do the skewer test, otherwise it turns out too moist inside. leftover banana bread keeps for 3–4 days in a tin; frozen in thick slices you always have a piece ready – warmed in the toaster it tastes almost like freshly baked.

calories
265 kcal
GOOD TO KNOW

Frequently asked questions

  • very ripe, almost brown bananas work best. they are sweeter, mash easily and give the bread its typical moisture and strong banana flavour, so you also need less added sugar.

  • the ripe bananas keep it moist, while the sparkling water plus baking soda and baking powder make the batter light. don't overbake it and do the skewer test so it stays moist inside and golden brown outside.

  • yes, simply leave out the chocolate if you want it a little healthier. you can also swap it for dried fruit like dates, figs or raisins, which tastes just as delicious.

  • yes, it freezes really well. cut the cooled loaf into thick slices and freeze them. whenever you like, take out a slice and warm it in the toaster – it tastes especially good fresh and still warm.

  • in a well-sealed tin the banana bread stays moist for about 3–4 days at room temperature. for longer storage it is best to freeze it in slices.

Dieser Beitrag ist auch verfügbar auf: deutsch

TAGS:BANANAVEGAN BAKINGVEGANCHOCOLATEWALNUTSNÜSSEZVIERIBANANENBROTBANANA BREADBROTBANANENSAFTIGFLUFFY

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Yours, Verena

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