“This is one of the nicest versions of banana bread I’ve ever had and it’s perfect for vegans, or if you need an emergency bake and are all out of eggs and butter. Hands down one of my favourite cakes,” says food writer Rukmini Iyer.

Vegan Banana Bread
(David Loftus/PA)


Vegan Banana Bread
Print Recipe
Nutrition Facts
Pecan chocolate chip banana bread
Amount Per Serving
Calories 345 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Cholesterol 1mg0%
Sodium 15mg1%
Potassium 375mg11%
Carbohydrates 42g14%
Fiber 3g13%
Sugar 17g19%
Protein 5g10%
Vitamin A 25IU1%
Vitamin C 10mg12%
Calcium 97mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Pecan chocolate chip banana bread

Egg and butter free banana bread
Cook Time20 minutes
Course: Dessert, Snack
Servings: 10
Calories: 345kcal
Author: Rukmini Iyer


  • Roasting or baking tray


  • 3 ripe-to-overripe bananas (about 300g when peeled) mashed
  • 75 ml olive oil
  • 80 g soft dark brown sugar
  • 2 clementines zest and juice
  • 250 g self-raising flour
  • 2 tsp baking powder
  • 100 g vegan dark chocolate (70% cocoa solids minimum) cut into small chunks
  • 100 g pecan nuts roughly broken


  • Preheat the oven to 160°C fan/180°C/gas 4, and line a medium roasting tin or baking dish with non-stick baking or greaseproof paper.
  • Whisk the mashed bananas with the olive oil, sugar and clementine zest and juice until fairly smooth, then stir in the flour and baking powder. When they just start to combine, stir through three-quarters of both the dark chocolate and the pecan nuts.
  • Smooth the batter into the prepared tin (don’t worry, it should look pretty doughy), then scatter with the remaining dark chocolate and nuts. Transfer to the oven and bake for 20 minutes, until well risen and a cake tester or skewer inserted in a non-chocolatey area comes out clean.
  • Let it cool in the tin for 5 minutes before transferring to a wire rack. This is best eaten warm, but will keep in an airtight tin for a two or three days.


Calories: 345kcal | Carbohydrates: 42g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 375mg | Fiber: 3g | Sugar: 17g | Vitamin A: 25IU | Vitamin C: 10mg | Calcium: 97mg | Iron: 1mg

The Quick Roasting Tin by Rukmini Iyer is published by Square Peg. Photography David Loftus.

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