Vegan chocolate banana bread

Vegan chocolate banana bread

Total: 1 hr 20 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / piece: 256 kcal
, Fat: 9 g
, Carbohydrate: 39 g
, Protein: 4 g

Banana bread should be a staple food in any kitchen – it's simple, contains basic ingredients and is quick to make. What's more, it's a great opportunity to use up bananas that are past their best. In this recipe, I've used a mix of spelt and plain flour (but you can just use plain flour if you don't have any spelt flour to hand) and the cocoa powder gives the banana bread a subtle chocolate flavour.


10 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Dry ingredients

125 g sugar
90 g spelt flour
90 g white flour
1 tbsp cocoa powder
1 tsp baking powder
¾ tsp sodium bicarbonate

Runny ingredients

4 ripe bananas (approx. 400 g)
4 tbsp rapeseed oil
1 dl almond drink
2 tsp lemon juice

Other ingredients

30 g walnut kernels, finely chopped
50 g vegan, dark chocolate, finely chopped
1 banana, halved lengthwise
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One loaf tin (approx. 20 cm), greased or lined with baking paper.

How it's done

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Dry ingredients

In a bowl, mix the sugar with all the other ingredients up to and including the baking soda.

Runny ingredients

Finely mash the bananas with a fork, mix with the oil, almond milk and lemon juice, add to the dry ingredients, mix in.

Other ingredients

Mix the nuts and chocolate into the banana bread mixture, transfer to the prepared tin, place the banana halves on top.

To bake

Approx. 1 hr. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

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