PREP TIME 15 mins
COOK TIME 40 mins
TOTAL TIME 55 mins
COURSE breafast, Snack
CUISINE American
SERVINGS  9 x 5 loaf
CALORIES 308 kcal

1 CUP = 250 ml


  • 1.25 cups mashed banana from 3 or 4 overripe bananas
  • 1/3 cup organic raw sugar can use any type of sugar
  • 1/3 cup light olive oil or any oil
  • 2 teaspoons vanilla extract or powder
  • 1.5 cups whole wheat flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup chopped walnuts
  • 1/2 cup chopped vegan dark chocolate


  • Preheat your oven at 350 F or 180 C. Grease and dust a 9 x 5 loaf tin.
  • In a large bowl, add the peeled ripe bananas and mash well with a fork. Mash thoroughly and measure the puree. You will need around 1 1/4 cup banana puree.
  • Now combine banana puree, olive oil, sugar in a bowl.
  • Using an electric beater or hand held wire whisk, whisk everything well until light and fluffy.
  • Add wheat flour, salt, vanilla powder baking soda to the wet mixture one by one in the mentioned order.
  • Cut and fold gently only until no flour streaks are seen. Do not over mix.
  • Throw in chopped walnuts and chocolate chunks. Fold very gently.
  • Pour the banana bread batter into prepared tin.
  • Bake in the hot oven for 35-40 minutes or until a tester comes put clean.
  • Let cool, slice and serve banana bread as snack or breakfast.


  • Use overripe bananas for best results
  • You can reduce sugar and use 1/4 cup if preffered
  • Do not over mix the batter
  • You can double the recipe.


Serving: 19 x 5 loafCalories: 308kcal