Loaded Banana Bread

Loaded with walnuts, raisins, oats, almond meal and chocolate chips, this is an everything-but-the-kitchen-sink banana bread. To make it vegan, substitute flax meal for the eggs.  

Course Bread, Breakfast, Brunch
Cuisine American
Keyword banana bread, banana nut bread
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 1 loaf
Author Jean| Lemons + Anchovies


  • 1 3/4 cup all-purpose flour
  • 1/2 cup almond meal
  • 3/4 cup granulated sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 cup oats (I use Quaker old-fashioned)
  • 1/2 cup raisins
  • 1/2 cup walnuts
  • 1/2 cup chocolate chips (See Note)
  • 1 cup mashed ripe bananas (about 3 medium)
  • 2 eggs, beaten lightly (See Note for vegans)
  • 1/3 cup olive oil (I use California Olive Ranch, vegetable oil is okay)
  • 1/2 cup milk (I use unsweetened almond milk but regular is fine)
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 350ºF. Spray a 9x5 inch loaf pan with cooking spray and set aside. 

  2. In a large bowl, whisk the dry ingredients together: flour, almond meal, sugar, baking soda and kosher salt. Toss in the additions to the dry mixture: oats, raisins, walnuts, chocolate chips. 

  3. In another bowl, stir together the wet ingredients: mashed bananas, eggs (or flax eggs), olive oil, milk, vanilla extract. Add the combined wet ingredients to the bowl of dry ingredients. Stir until just combined. 

  4. Bake for about 55 minutes or until a cake tester inserted in the middle of the banana bread comes out clean. Check for doneness at the 45 minute mark to gauge additional time needed. Cool on a wire rack for a few minutes and enjoy. 

Recipe Notes

Chocolate Chips: Use whatever you prefer. I only had mini white chocolate chips available so that's what I used. Their small size allowed them to melt into the bread. 

Eggs: For a vegan banana bread, combine one tablespoon flax meal with three tablespoons water for each egg. So for this recipe you will need two tablespoons flax meal and six tablespoons water. Stir to combine and allow to sit for 10-15 minutes until the mixture has thickened. Use in this recipe as you would the eggs.