This date pecan chocolate chip banana loaf is basically the kitchen sink of banana loaves we’ve got nut butter, chocolate chips, coconut oil, pecans, dates, maple syrup, and all the goods all in one sweet loaf.
I have to admit, I’m pretty darn proud of this loaf because it actually rose really high unlike most vegan banana breads that I’ve made in the past that stay flat as pancake when baked. Been there, done that and don’t want to experience it again. This loaf is pretty simple to make; one bowl and not made with a lot of fancy flours/ingredients. It isn’t gluten-free but you could totally try making it with all-purpose gluten-free flour, however I haven’t made it with it before so hopefully it works!
The recipe makes about eight thick slices, and your house will smell incredible while it’s baking, also probably won’t last very long in your house either. Pro tip: add extra nut butter and coconut yogurt to your slice to make it taste even better.
Date Pecan Chocolate Chip Banana Bread
- 4 Medium Mashed Ripe Bananas
- 1/4 Cup Liquid Coconut Oil
- 1/3 Cup Smooth Nut Butter (I used sunflower but you could use almond, peanut, cashew, etc.)
- 1/3 Cup Maple Syrup
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon
- 4 medjool dates (pitted and chopped)
- 4 tsp Baking Powder
- 1 1/2 Cup Whole wheat flour
- 1/2 tsp Fine sea salt
- 1/4 Cup Crushed Pecans
- 1/2 Cup Chocolate chips (I used Made Good/Lily's- they're dairy-free and vegan!)
Preheat the oven to 350 degrees F and lightly grease a loaf tin.
2. In a medium size mixing bowl whisk together the mashed bananas, coconut oil, nut butter, maple syrup, and vanilla together.
3. Fold in the whole wheat flour, baking powder, cinnamon, chopped dates, and 3/4 of the chocolate chips. Mix until all the ingredients have combined.
4. Add the mixture to the loaf tin and top with pecans and the left over chocolate chips.
5. Allow to cool for at least two hours, then slice up and enjoy!