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Vegan Banana Bread with Chocolate Hazelnut Swirl on a wooden cutting board.

Vegan Banana Bread with Chocolate Hazelnut Swirl

This Vegan Banana Bread with Chocolate Hazelnut Swirl is tender, moist, and irresistibly decadent. Swirled with rich chocolate hazelnut spread and optionally studded with hazelnuts and chocolate chips, this loaf is perfect for breakfast, dessert, or anytime you need a sweet treat.

  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (8–10 slices) 1x

Ingredients

Scale
  • 2 cups flour (all-purpose, spelt, whole wheat, or gluten-free blend)
  • 2 teaspoons baking powder
  • 1 pinch of salt
  • 3 ripe bananas, mashed
  • 1/3 cup dairy-free milk (almond, oat, soy, or other)
  • 1/3 cup neutral oil (sunflower, canola, or melted coconut)
  • 1/2 cup raw cane sugar (or coconut sugar/maple syrup)
  • 1 teaspoon vanilla extract
  • 3–4 tablespoons chocolate hazelnut spread (like Hazellove or homemade)
  • Optional: 1/3 cup chopped hazelnuts
  • Optional: 1/3 cup dairy-free chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, mash the bananas. Add dairy-free milk, oil, sugar, and vanilla extract. Stir until smooth.
  4. Fold the dry ingredients into the wet ingredients, stirring just until combined. Do not overmix.
  5. Fold in optional hazelnuts and/or chocolate chips, if using.
  6. Pour half of the batter into the prepared pan. Dollop half of the chocolate hazelnut spread over the batter and swirl gently with a knife. Repeat with the remaining batter and hazelnut spread, swirling again on top.
  7. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
  8. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Use very ripe bananas for natural sweetness and moisture.
  • Swirl the chocolate hazelnut spread while it’s slightly warm for easier blending into the batter.
  • To make this nut-free, use sunflower seed butter instead of hazelnut spread and skip the nuts.
  • This bread tastes even better the next day—store in an airtight container at room temperature or refrigerate for up to 4 days.
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 slice (1/10 loaf)
  • Calories: 240
  • Sugar: 12g
  • Sodium: 95mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: vegan banana bread, chocolate hazelnut swirl bread, dairy-free banana bread, vegan chocolate banana loaf, banana bread with hazelnuts