Name: Vegan banana bread with dark chocolate
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 10 slices
Cuisine: Nordic
Ingredients: 3 ripe bananas (about 350 g peeled); 80 ml rapeseed oil; 90 g brown sugar; 60 ml oat milk; 1 tbsp ground flaxseed (optional); 1 tsp vanilla extract; 1 tsp baking soda; 1 tsp baking powder; ½ tsp ground cinnamon; a pinch of salt; 220 g plain flour; 75 g dark chocolate, chopped (check it’s dairy-free)

I started making this for a friend who doesn’t eat eggs and ended up liking it more than the classic. The crumb is a little lighter and it stays moist longer — day three is honestly its best day.

Bananas already do the job of eggs here: they bind and add moisture. A spoonful of ground flaxseed helps the loaf hold together if you slice it warm, but you can leave it out.

Swaps that work

Any neutral oil instead of rapeseed. Melted coconut oil works too but sets firmer in the fridge.
Soy or almond milk instead of oat milk.
Up to half the flour can be wholemeal — add an extra splash of milk.

Update, February 2026: I’ve cut the sugar from 110 g to 90 g. Nobody missed it.

Vegan banana bread with dark chocolate

Swaps that work