Vegan olive oil banana bread

vegan olive oil banana bread with chocolate

A healthier alternative to the usual banana bread. Recipe makes one 10-inch loaf.




  1. Preheat oven to 180°C (350°F). Grease a 9 or 10-inch loaf pan with oil, line bottom and the longer sides with parchment paper, dust uncovered sides with flour. Set aside. Place hazelnuts on a baking sheet and toast in the center of the oven for 5-10 minutes, until aromatic and the skins start to come off. Remove from oven and let cool while you prepare the batter.
  2. In a medium bowl, combine the almond meal, flour, baking soda and salt. In a large bowl, stir together the bananas, olive oil, vanilla bean paste and granulated sugar. Whisk in water, then gently the flour mixture. Don’t overmix.
  3. Roughly chop the toasted hazelnuts and fold them into the batter. Transfer batter to the prepared pan and bake in the center of the oven for 40-50 minutes, until the top is brown (but not burned) and a skewer inserted in the center comes out clean.
  4. Let bread cool in the pan for about 5 minutes, then transfer it to a wired rack placed over a piece of parchment paper.
  5. As the bread cools, set up a double boiler. Place 2/3 of the chocolate in the glass bowl. When it melts, remove bowl from heat and add in the rest of the chocolate. Let it melt completely, stir occasionally.
  6. Pour chocolate over the bread, spread it evenly with a spatula. Let chocolate set for a few minutes, then sprinkle bread with pearl sugar.
  7. Place banana bread in the fridge and let it cool completely, until the chocolate hardens. Remove from the fridge, slice and serve. Store covered at room temperature.


On freezing: I haven’t frozen a loaf with chocolate before, but when I make this bread without chocolate, I cut it into slices, wrap each slice in plastic wrap and store them in a ziplock bag/plastic container in the freezer. This way I can only take out a slice and don’t have to defrost the whole loaf. For best results, freeze the bread (sliced or not) right after it cools to room temperature. This way it’ll taste like freshly baked once defrosted. Recipe inspired by Gluten-free and vegan holidays by Jennifer Katzinger.