Hazelnut Chocolate Chip Banana Bread – vegan

There’s nothing like a fresh banana bread out of the oven, isn’t it?

That’s exactly what I thought yesterday and so I made one straight away. But this time I changed it a little. I mixed roasted hazelnuts and bits and pieces of chocolate inside.

I still had the chocolate. It had been in that cupboard for far too long because it hadn’t really tasted that wonderfully. And since we don’t really want to throw food away, this was an obvious choice.

And this is just a super simple tip:

Leftover chocolate: chop it and put it in a cake. Not just in this banana bread. No, just in every cake. Give it a try. I just loved the taste very much.

The banana bread is almost gone already. Hardly 24 hours after I made it! Ohhh, it’s sooo fluffy! Can’t stress this enough. Just try it yourself.

Have fun! 🎉

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Hazelnut Chocolate Chip Banana Bread – vegan
Cook Time
10 mins
Total Time
35 mins
 

Super easy banana bread with chocolate chips and bits of roasted hazelnuts. All vegan and super easy so more. Find out more here 🎉

Course: banana bread, bananabread, Cake
Keywords: backen, banana bread, vegan baking
Servings: 10 Slices
Marie Dorfschmidt – therawberry: therawberry
Ingredients
  • 200 g spelt flour – substitute with regular flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp vanilla powder
  • 1 tsp cinnamon
  • 150 g maple syrup
  • 2 ripe bananas
  • 70 g melted coconut oil
  • 1 tbsp apple cider vinegar
  • 100 g roasted hazelnuts – roughly chopped
  • 100 g dark chocolate – roughly chopped
Instructions
  1. Start by preheating the oven to 180℃/350℉. Grease a rectangular baking pan with coconut oil. Set aside.
  2. In a large bowl, mix together the dry ingredients, including chopped chocoalte and chopped hazelnuts.

  3. Peel the bananas and mash witht he back of a fork. Fill in a bowl along with maple syrup, coconut oil and apple cider vinegar. Mix well.
  4. Pour wet ingredients over dry ones and combine with a tablespoon.

  5. Fill into baking pan and bake for about 35 minutes.
  6. Make the toothpick test right before the end of baking. Punch it in and pull it out again. If no batter sticks to it, it’s perfectly done 😃.
  7. The banana bread holds up in an airtight container at room temperature up to 5 days. You can also slice and freeze it and toast it up whenever you feel like it. I like to top mine with coconut yoghurt and fresh berries.
  8. You've made this recipe? YAY 🎉

    Don't forget to tag me @therawberry over on instagram if you remake this one. I'd love to see your recreations. 🎉

banana bread, Bananenbrot, lecker, delicious, healthy, gesund, vegan, diet, baking, therawberry, food, essen, dessert, snack, nachtisch, backen, diät, whole foods, photography, fotografie, marie dorfschmidt, cake, kuchen, banana, banane, plant-based, dairy free, laktosefrei, chocolate chip, schokolade, hazelnut, haselnüsse
banana bread, Bananenbrot, lecker, delicious, healthy, gesund, vegan, diet, baking, therawberry, food, essen, dessert, snack, nachtisch, backen, diät, whole foods, photography, fotografie, marie dorfschmidt, cake, kuchen, banana, banane, plant-based, dairy free, laktosefrei, chocolate chip, schokolade, hazelnut, haselnüsse

Thank you so much for stopping by! And if you liked this recipe, don’t forget to leave some feedback below ♥️.

Happy Baking 🍴

Marie 🙋🏼‍♀️

banana bread, Bananenbrot, lecker, delicious, healthy, gesund, vegan, diet, baking, therawberry, food, essen, dessert, snack, nachtisch, backen, diät, whole foods, photography, fotografie, marie dorfschmidt, cake, kuchen, banana, banane, plant-based, dairy free, laktosefrei, chocolate chip, schokolade, hazelnut, haselnüsse
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