Blissful Banana Bread

Pecan Chocolate Surprise Banana Bread!!

The other day I had a bunch of bananas getting a little too ripe.  I happened to mention that fact to my husband and he knew just what I should do with them – banana bread!!  Of course. He’s so smart, no really he is!  I mean, over-ripe (dark/spotty) bananas make the very best banana bread.  And with some chocolate chips?  It’s pretty much perfect bliss. 🙂  And it’s a great way to make your honey very happy. 😉

I’m always trying to make my recipes a little more healthy.  So I made a couple versions of my old standby.  They were all good, but this one is just amazing.  It’s really a treat.

Notice I use flax eggs in the recipe.  Other egg replacers would also work here.  I’ve used Ener-G and Follow Your Heart and I like them both.  Flax meal is just inexpensive and super healthy, so I like to use that where I can.

The Soy Buttermilk is so easy to make; just whisk 1/3 C. Soymilk with 1 tsp vinegar and in a couple of minutes you’ve got soy buttermilk.  It kinda thickens the soy milk and really adds to the moist richness of this banana bread.

Oh yeah, and we already discussed the bananas – they gotta be spotty guys!  Almost goners (at least for me.)  Their sugar content is really high at this point and your bread is just going to be SO good!

Vegan Blissful Banana Bread

I wanted to take more pictures of it after I sliced it etc., but it got dark around the time I finished letting it cool, and then it just didn’t last…  We just couldn’t stop eating it.  Good thing I have more bananas getting spotty!!


Blissful Vegan Banana Bread

4.2 rating based on 5 ratings
  • V
  • VG
  • DF
Amazingly Yummy Knock-your-socks off Vegan Banana Bread
  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:75 mins
  • Serves:10

Nutrition per portion

  • 1 3/4 C. Flour
  • 1 C. Sugar
  • 1 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1 tsp. Cinnamon
  • 1 C. Mashed Bananas (Takes 2-3)
  • 1/2 C. Vegetable Oil
  • 2 Flax Eggs (1 Tbs. ground flax mixed well with 3 Tbs. water = 1 egg Mix well, let set 5 min.)
  • 1/3 C. Soy Buttermilk (1/3 C. Soy milk w/ 1 tsp vinegar Mix well, let set 5 min.)
  • 1/2 C. Chopped Pecans
  • 1/3 C. Vegan Chocolate Chips

Preheat oven to 325 degrees Fahrenheit.

Mix Flour, sugar, baking soda, salt, cinnamon in a large mixing bowl.

Mix mashed bananas, oil, soy buttermilk and flax eggs in medium mixing bowl.

Combine wet ingredients with dry ingredients and mix well.

Fold in chopped nuts and chocolate chips.

Pour into greased 9X5 bread pan.

Bake at 325 for 1 hour and 15 minutes or until a toothpick in the middle comes out clean.

After removing from baking pan, let it rest for at least a half an hour before trying to cut.  🙂 Once it is cooled it cuts SO much better, I promise.  I know it’s hard to wait!!

I'm so excited you are here, sharing with me the love of yummy vegan food! I'd love to hear your thoughts and see pics of the recipes that you make!


  1. Cathy Fields

    I do a lot of vegan/fat free cooking and baking and you can replace the 1/2 cup oil with 1/4 cup Sunsweet Lighter Bake (buy online from Sunsweet) Works fantastic. You can also make your own fat replacer by mixing dried prunes with a little corn syrup and water to make a thick jam like texture. Just use 1/2 the amount of the fat replacer as the recipe calls for.

    1. Rebecca

      Those sound like great options to decrease the oil. I really like to use applesauce to help cut oil in other recipes. You’ll have to try and tell me what you like best! However, I have to say, sometimes it is just worth it; sometimes you just gotta splurge. 🙂

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