Chocolate Chip Walnut Banana Bread

August 24, 2016 // - - - - - - -


You know the “How do you know if somebody’s vegan? Don’t worry, they’ll tell you” meme? It’s a dumb joke, but true to a degree. It’s pretty unavoidable while making new friends unless you never want to eat or drink around them (equally unavoidable). I have no problem with people asking why I’m vegan, but sometimes it’s phrased as “You’re vegan to be healthier, right?” and even “If you’re vegan, shouldn’t you be skinnier?”. To avoid any further assumptions: no, I’m not vegan for health reasons. Often times it’s a bonus, but you can make a vegan version of anything! Including banana bread. Oh god, this banana bread. I had a bad craving and just went for it.

This recipe is vegan, gluten-free and soy-free. It can easily be modified to nut-free and refined sugar-free as well.

For more of my recipes, check out Vegan Girlfriend on Instagram at @vegangirlfriend and our blog at

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  • 3 medium ripe bananas
  • 2 cups all purpose gluten-free flour — I used Bob’s Red Mill.
  • 2/3 cup coconut oil — must be liquid, so keep at room temperature.
  • 1/2 cup vegan chocolate chips (to make refined sugar-free: substitute for carob chips or cacao nibs)
  • 1/4 cup raw walnuts (to make nut-free: substitute for pumpkin seeds or rice crisps to add crunch)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • Pinch of raw pink salt


  • Standard 9×5 inch loaf pan, either non-stick or foil
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Potato masher, if not fork will work as well.

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  1. Preheat oven to 375 F.
  2. In large mixing bowl, sift flour to make everything mix more easily by whisking flour for 30 seconds.
  3. Add baking soda and baking powder to mixing bowl. Whisk it on in as well.
  4. Peel bananas, slice into chunks and add to medium mixing bowl. Mash until thoroughly combined.
  5. Add mashed banana to larger mixing bowl, then add coconut oil, cinnamon and pinch of salt. Incorporate using a fork until a cookie dough-like consistency is reached.
  6. Break raw walnut pieces up into smaller pieces, then add to large mixing bowl with chocolate chips. Gently mix together, but be careful not to overdo it.
  7. Oil pan with coconut oil. Spoon batter in evenly, then flatten out on top. Pan should be a bit more than halfway full of batter. Sprinkle additional chocolate chips and walnuts on top if desired.
  8. Bake in oven for 20 minutes or until top is lightly browned. Test with toothpick by inserting — if it comes out clean, it’s ready to eat!
  9. Let cool at least 1 hour before slicing.

Dig in! Makes approximately 8 slices.

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May 31, 2016 // - - - - - - - - -


A word to the wise: I’m vegan. I also have Celiac Disease — an autoimmune disorder that means if I try to eat or even go anywhere near gluten, baaaaaaad things will happen to my body. That being said, every recipe I post on here will be 100% vegan and gluten-free. Also sesame-free, cranberry-free and amaranth-free because my immune system is a cruel joke.

I started Vegan Girlfriend with my best friends Aine and Alex in early 2014. We wanted a project to keep ourselves busy while in school, and now we have a stupid amount of followers on Instagram (I love each and every one of you). We’re all extremely busy with our own hustles — Alex runs a wholesale business, Aine’s a sketch comedian — but we’ve still kept VGF afloat. 

Behold, the first of many crossposts from! I first made these raw key lime avocado tarts last spring, and have made them countless times since. Keep ‘em in the freezer and they’ll last *almost* forever.




For the crust…

-2 cups raw almonds

-1 cup unsweetened shredded coconut

-1/4 cup coconut oil

-2 tbsp 100% maple syrup

For the filling…

-10 key limes, juiced

-2 avocados, pitted and scooped

-1/4 cup coconut oil

-2 tbsp 100% maple syrup

-1 tbsp pure vanilla extract


1) In a high-speed food processor/blender combine almonds, coconut, oil and syrup until finely incorporated.

2) Line a standard cupcake pan with plastic wrap. Press the crust mixture into each cup firmly and evenly. Set aside.

3) Blend juice from key limes, avocado meat, oil, syrup and extract together into a smooth but workable cream.

4) Pour filling on top of each crust. Top with additional key lime slices for garnish if desired.

5) Place tray in freezer for 2 hours to set. Remove tarts from pan and let thaw at room temperature for 1 hour before serving.

Freeze leftovers immediately or avocado cream will turn brown.

Makes approximately 9 servings.


  • Hi, I'm Megan! I'm a lifestyle blogger, social media specialist, illustrator, writer and vegan recipe maker-upper based in Toronto. Let's work together:
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