Chunky Monkey Banana Bread
For the chunky monkey in everyone.
I used to not like banana bread. I won’t reach for a banana on the go for a quick breakfast or pre workout snack, but I will wait for bananas to turn brown for an opportunity to make a Chunky Monkey Banana Bread. If I only have two bananas, my Buttermilk Banana Bread recipe will not disappoint, but if there is a third, I get excited for this version! The nutty, earthy taste of the seed butter with melty chocolate and moist pockets from the banana chunks makes a slice of chunky monkey bread irresistible. Since it’s oil free, vegan, and packed with protein, chunky monkey banana bread is a filling breakfast.
Ingredients in Chunky Monkey Banana Bread
Ground Flaxseed mixed with Water- A flax “egg” that binds the bread together and keeps the bread free of animal products. To make a flax egg, click here for the substitution for an egg.
Bananas- Three to be exact. Choose soft bananas with dark brown peels for the best flavor. Since this is “chunky monkey banana bread,” you don’t have to spend too much time mashing the bananas completely. The chunks will add flavor and texture. Don’t worry, it won’t make the banana bread wet or mushy either.
Nut or Seed Butter- Breads and loaves usually involve creaming or combining the fat and sugar to ensure the end result is moist and fluffy. Since this chunky monkey banana bread is oil free, nut or seed butter is the healthy fat used to keep the bread moist and tender without oil or butter.
Note: If you use sunflower seed butter, the bread will turn slightly green due to a chemical reaction between the chlorophyll in sunflower seeds and baking soda. It is safe and edible!
Coconut Sugar- Just a little bit helps sweeten the bread. If you don’t have coconut sugar, you can use the same amount of cane sugar, but the banana bread will no longer be refined sugar free.
Vanilla Extract- A little splash of vanilla adds a little flavor and enhances the natural sweetness of the ingredients.
non-Dairy Milk- I usually use oat or hemp milk, but any non-dairy milk will do.
Whole Wheat Flour- Whole wheat flour has a natural nuttiness that pairs well with the nut or seed butter. It also contributes to the sturdy crumb of the banana bread which makes it substantial.
Baking Powder and Baking Soda- Leavening helps the banana bread rise.
Sea Salt- A little salt, especially in baked goods, levels the sweetness and brings out the flavors of the ingredients.
Dairy Free Chocolate Chunks- Feel free to use chocolate chips, but it is chunky monkey banana bread after all! As usual, measure with your heart.
Walnuts- Adding nuts is optional. I am nut free, so I leave out the walnuts. But, if you are embracing the chunky theme, stir in the walnuts for extra chunks and crunch!
Tip: Always toast your nuts to bring out their flavor. Toast on a parchment lined sheet pan in a 350°F oven until the nuts become fragrant.
Is Chunky Monkey Banana Bread easy to make?
Chunky monkey banana bread is another one-bowl wonder. Whisk the wet ingredients together, then gently fold the dry ingredients into the wet. Don’t forget to stir in your chunks! It’s that simple.
Step 1: Prepare the flax egg
In the bowl, prepare the flax egg first.
Step 2: Add the wet ingredients
To the flax egg, add the mashed bananas, nut or seed butter, coconut sugar, vanilla extract, and non-dairy milk. Use a whisk to combine.
Step 3: Add the dry ingredients
To the wet ingredients, add whole wheat flour, baking powder, baking soda, and sea salt. Whisk until use combined and smooth.
Step 4: Stir in chunks
At this point, I switch to a rubber spatula to gently stir in lots of dairy-free chocolate chunks. If you are adding chopped walnuts, stir them in with the chocolate.
Step 4: Bake the bread
Lightly coat a loaf pan with cooking spray or line it with parchment paper for a completely oil free bread. Don’t forget to top the batter with extra chunks! Bake the bread at 350°F for 50 to 60 minutes, or until a toothpick inserted comes out clean.
Can I make Chunky Monkey Banana Bread gluten free?
I have not tested a gluten free version of this recipe. I deliberately chose whole wheat flour in this recipe because of its heartiness. Whole wheat flour adds a significant amount of protein and fiber to the bread, while also adding a slight nutty-earthiness. In addition, whole wheat flour is slightly denser than all-purpose flour. Therefore, I cannot ensure a gluten free 1-to-1 replacement flour would yield the same texture.
If you are looking for a gluten free banana bread recipe, check out:
Buttermilk Banana Bread
How do I store Chunky Monkey Banana Bread?
Chunky monkey will last about 5 days on the countertop at room temperature. I wrap my bread in aluminum foil to maintain freshness, but plastic wrap or an airtight container will do. If you want to extend the shelf life, refrigerate the bread and it should last up to a week.
If you use sunflower seed butter, the bread may turn green in the center. This does not mean the bread is bad! There is a chemical reaction that takes place between the chlorophyll found in the sunflower seeds and the baking soda added to the batter. The color change is non-toxic and does not speed up spoilage.
1. Preheat oven to 350°F. Lightly coat a loaf pan with cooking spray or line the pan with parchment paper. Set aside.
2. In a large bowl, prepare the flax egg and let sit for 5 to 10 minutes or until the mixture is thick.
3. Add the bananas, nut or see butter, sugar, vanilla extract, and milk. Whisk to combine.
4. Stir in flour, baking powder, baking soda, and salt. Fold the dry into the wet gently.
5. Stir in most of the chocolate chunks and walnuts.
6. Pour batter into a loaf pan and top with the reserved chocolate and walnuts. Bake for 50-60 minutes, or until risen, brown, and a toothpick comes out clean. Cool before slicing.
