Walnut, Cinnamon & Chocolate Chunk Banana Bread

Course Dessert
Keyword Banana bread, Chocolate, Cinnamon
Cook Time 1 hour 30 minutes
Servings 12
Calories 233kcal


  • 2 large ripe bananas
  • 65 g vegan butter
  • 60 g coconut palm sugar
  • 40 ml agave syrup
  • 2 whole eggs
  • 100 g oat flour
  • 80 g spelt flour
  • Heaped tsp baking powder
  • 1/3 tsp bicarb
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • Pinch of salt
  • 30 g handful of dark chocolate chips
  • 30 g handful of chopped California Walnuts


  • 3 tbsp cashew butter
  • 3 tbsp agave syrup
  • 1 tbsp Non-dairy milk
  • 1/2 tsp cinnamon
  • Pinch of mixed spice
  • 20 g extra walnuts for toppings


  • Preheat your oven to 180c and line a loaf tin with baking paper.
  • In a food processor, combine the bananas, coconut sugar, agave and vegan butter, then blend until smooth.
  • Combine all of the dry ingredients in a large mixing bowl, then fold through the wet ingredients to create a smooth cake batter.
  • Gently mix through the walnuts and chocolate chips, then pour the mixture into your loaf tin.
  • Bake the banana bread in the oven for around 40 minuets, then allow to cool completely.
  • To make the frosting, mix together the cashew butter, agave syrup, spices and a dash of non dairy milk.
  • Once your frosting is nice and smooth and the loaf has cooled, spread the icing over the top and garnish with some extra walnuts. Serve with a warming cup of hot cocoa and enjoy!


Serving: 71g | Calories: 233kcal | Carbohydrates: 28.6g | Protein: 4.9g | Fat: 10.4g | Saturated Fat: 2.2g | Fibre: 2.4g | Sugar: 16.6g


Salt: 0.35g
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