Vegan Chocolate Nut Swirl Banana Bread with crunchy crumble and nut glaze. A delicious hazelnut variant of the classic. A simple and moist banana bread made from ripe bananas, sweet hazelnut swirl with cocoa and crispy chocolate sprinkles – rounded off with a simple hazelnut glaze. Perfect for all nut lovers and an absolute banana bread highlight. The banana bread is easy and quick to make, requires only a few ingredients and is perfect for brunch or as a delicious dessert.
What to do when there are ripe bananas left?
Ripe bananas are always tempting. You can 1) eat them straight away, 2) freeze them and use them for nice cream (banana ice cream), 3) make a banana shake or 4) bake banana bread. Option 4 is particularly suitable if you want to use several bananas at the same time.
You know me: I’m a big banana bread lover and I enjoy getting creative with it. It is usually enough to take a look in the pantry. A variation was created using hazelnuts and cocoa: Vegan Chocolate Nut Swirl Banana Bread.
Vegan Chocolate Nut Swirl Banana Bread with sprinkles – the details!
What sounds so unusual here is made very simple:
You’ll need two mixing bowls, a whisk, and a fork (or something else to mash the bananas).
First mix the flour, ground hazelnuts, baking powder and salt in a mixing bowl. In the second bowl, mix the oil, vegetable milk, apple cider vinegar and sugar with the whisk. Optionally, you can add vanilla extract or use a vanilla soy milk. I really like the light vanilla aroma.
Mash the bananas with a fork (also works with a potato masher). Then carefully stir into the flour mixture with the liquid ingredients and stir only briefly to form a dough. This is important! Be careful not to stir the dough too much, but only until everything is well mixed together, otherwise it could get “soggy” or “greasy”.
Chocolate-nut lovers, take note: Chocolate Nut Swirl and Cocoa Sprinkles
The chocolate and nut swirl is a simple mixture of vegetable margarine, maple syrup, cocoa, ground and chopped hazelnuts, all prepared in a saucepan. First, about half of the banana bread dough is spread out on a lightly greased dish. Spread the chocolate-nut mixture over it and then pour the rest of the batter into the mold. For the swirl effect, pull a fork through the dough in a spiral. Remember, sometimes less is even more!
Instead of hazelnuts, you can also use almonds or other nuts of your choice.
Finally, the banana bread is covered with sweet cocoa sprinkles. My absolute number one tip: use brown sugar. This not only gives the crumble a delicious taste, but also makes it extra crispy.
The finishing touches: Hazelnut glaze
This is for all hazelnut lovers: after baking, serve the banana bread with a simple hazelnut glaze made from just 4 ingredients. A little “drizzle” is enough here – but it is THE difference. The icing on the cake, so to speak. Only better.
How to bake the perfect banana bread
When preparing, less is more. It is important not to over-stir the dough to prevent it from becoming “compact” and “greasy”. It is enough to briefly stir the ingredients together.
In my experience, the banana bread is particularly “fluffy” when I mash the bananas with a fork. Not too fine either, so that little bits remain. The more it resembles a liquid “puree”, the more “compact” it can become.
Do you like banana bread? Then you should definitely try my other vegan banana bread recipes…
If you make this Vegan Chocolate Nut Swirl Banana Bread, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
Vegan Chocolate Nut Swirl Banana Bread
- 20cm loaf pan
- 200 g flour
- 50 g ground hazelnuts
- 2 tsp baking powder
- ½ tsp salt
- 60 ml rapeseed oil
- 75 ml soy or oat milk
- 50 g sugar
- 1 tbsp cider vinegar
- 1 tsp vanilla extract
- 3 ripe bananas about 350 to 400 g
Chocolate Nut Strudel
- 2 tbsp plant-based margarine
- 2 tbsp maple syrup
- 1 tbsp cacao powder
- 1 tbsp ground hazelnuts
- 50 g chopped hazelnuts
- plant milk as required
- 50 g flour
- 10 g cocoa powder
- 20 g sugar
- 20 g brown sugar
- 45 g plant-based margarine chilled
- 120 g powdered sugar
- 1/2 tsp hazelnut mousse
- 4 tbsp plant milk or more
- ½ tsp vanilla extract
- First prepare the chocolate and nut swirl. Heat all ingredients in a saucepan until the margarine has melted. Simmer for 2 to 3 minutes and stir well. Then set aside.
- For the crumble, quickly knead all the ingredients into a dough and set aside.
- Preheat the oven to 180°C, top and bottom heat. Lightly grease the baking pan.
- Mix the flour, ground nuts, baking powder and salt in a bowl. Mix the oil, vegetable milk, sugar, apple cider vinegar and vanilla extract well with a whisk and carefully stir into the dry ingredients. Finely mash the bananas with a fork and add. Mix briefly to form a dough.
- Pour about half of the batter into the baking pan. Spread the chocolate-nut mixture on the dough and pour the remaining dough into the mold. For the swirl, pull a fork through the dough in a spiral. Finally, spread the crumble over the dough.
- Bake in the oven for about 50-70 minutes until the dough is well-done*. Then take it out of the oven and let it cool down.
- Mix all ingredients for the glaze with a hand mixer. If it is too thick, add more plant milk. Then serve with banana bread and store in the refrigerator.
- Instead of hazelnuts, you can use another type of nut, such as almonds.
- Tip: Vegan soy vanilla milk for more vanilla flavor and sweetness.
- If you replace the sugar, please note that the consistency of the dough may change.
- This also applies if you swap other ingredients.
- The baking time can vary depending on the oven.
- The best way to test whether the banana bread is ready is with a wooden skewer or a knife. Both should come out again when piercing the banana bread without any liquid dough residue on it.