Banana Bread with Walnuts and Chocolate
Sweet, moist and tender, this banana bread does not disappoint. It’s made without eggs, dairy or refined sugar, and tastes better than any banana bread you’ve had so far.
ingredients
- 4 medium bananas, mashed - yield ~ 1 ½ cups or 360g
- ⅓ cup plant-based milk
- ⅓ cup coconut oil, melted
- ⅓ cup agave syrup
- 1 ⅓ cup all-purpose flour
- 2 teaspoons baking powder
- ½ cup walnuts, roughly chopped
- ½ cup dark chocolate chunks
instructions
- Preheat the oven to 350°F (175°C) and grease a 4 x 8-inch loaf pan with oil.
- In a medium bowl, mix mashed bananas, milk, coconut oil and agave syrup.
- In a larger bowl, stir together flour and baking powder. Pour wet ingredients into dry ingredients and mix very well, until absolutely no dry pockets of flour remain.
- Gently fold in the chopped walnuts and chocolate. Transfer the batter into the prepared baking pan.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the centre comes out with just a few moist crumbs attached.
- When done, remove from the pan and transfer the loaf onto a cooling rack. Let it cool completely before slicing.
- You can store this banana bread in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 weeks.
nutrition
Nutrition Facts
Banana Bread with Walnuts and Chocolate
Amount per Serving
Calories
233
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Cholesterol
0
mg
0
%
Sodium
12
mg
1
%
Potassium
296
mg
8
%
Carbohydrates
28
g
9
%
Fiber
2
g
8
%
Sugar
10
g
11
%
Protein
3
g
6
%
Vitamin A
25
IU
1
%
Vitamin C
3.4
mg
4
%
Calcium
51
mg
5
%
Iron
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @spoonfulofkindness on Instagram or hashtag #spoonfulofkindness!