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Vegan Banana Bread | How to bake a banana bread

Vegan banana bread, a simple and easy bake with ripened bananas and whole wheat flour. The delicious banana bread is made more gorgeous with dark chocolate chunks and crunchy walnuts
Course Dessert, Snack
Cuisine American, Indian, International
Keyword Banana bread recipe, Banana recipe, Easy baking, Eggless baking, Vegan baking, Vegan banana bread recipe, Vegan quick bread
Prep Time 15 minutes
Cook Time 1 hour
resting time 15 minutes
Total Time 1 hour 30 minutes
Servings 8


  • Convection oven
  • Bowls
  • Spatula
  • Balloon whisk
  • Loaf tin
  • Measuring cups and spoons


  • 1&½ cups whole wheat flour All purpose flour can be used
  • 2 nos ripened bananas i used philiphines variety
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon powder
  • ½ cup dark brown sugar + 2 tbsp
  • cup oil i used sunflower oil
  • cup water + 1 tbsp
  • ½ cup dark chocolate chunks i used amul 55%
  • cup chopped walnuts


  • Preheat the oven to 160C. Grease a loaf pan with oil and line it with parchment. My loaf pan measures 7.5 x 3 x 3 inches.
  • In a wide bowl, take the peeled bananas, mash it well with a fork. To this add brown sugar and oil and mix it well. Keep aside
  • In another bowl, take flour, baking powder, baking soda and cinnamon powder. Whsik the ingredients well together. Alternatively you can sift the dry ingredients to get a homogeneous flour mix.
  • Add the flour mix to the banana mix in batches. add water and using a spatula combine it to a batter. Take care while mixing, do not mix vigourously. Use gentle folding.
  • Add dark chocolate chunks and walnuts to the batter and mix it into the batter. Again use gentle cut and fold method to incorporate it into the batter.
  • Pour the batter into the prepared loaf pan, bake for 45-50 minutes or until a skewer inserted in the middle comes out clean (check notes)
  • Once baked, remove the loaf from the oven, let it sit for 10 minutes on the counter. Then using a blunt knife loosen the sides of the loaf from the pan, and slowly unmould it onto a wire rack. Let it cool completely.
  • Once cool, slice the loaf with a serrated knife and enjoy it warm. Cling wrap the rest of the loaf and it will stay good on the counter for a day.
  • if storing for more then i would recommend refrigerating it in an air-tight box. While serving from the fridge, microwave the slice for 10-20 seconds and enjoy it warm.



  • Sifting/whsiking the dry ingredients together helps to get a homogenous flour mix and creates a lightness in the dense flour mix. If you are a beginner to baking, i recommed using a flour sifter to do this. A whisk also works well
  • Do not beat the batter vigorously. Use gentle cut and fold method to incorporate the nuts and chocoaltes.
  • If you are beginner to baking , i recommend lining your pan with parchment paper after greasing it. This helps to keep the loaf intact without sticking to the pan.
  • Baking time varies from oven to oven. I baked this loaf in my microwave convection oven, if I bake the same loaf in my gas oven it will take only 30 minutes. So baking according to your oven.
  • Resting time is very important to remove the loaf intact from the pan. So have patience.
  • Allow the loaf to cool well before slicing it, to get a proper slice.