Chocolate Pecan Fudge Banana Bread (Vegan Gluten-Free)

This Chocolate Pecan Fudge Banana Bread is packed with chocolate, pecans and a delicious fudge middle all topped with a light and fluffy yoghurt frosting. Add on some rich chocolate maple pecan fudge bites for a delicious vegan and gluten-free bake.

The banana bread for November is here and it’s a delicious one (I think I say that every month, but it’s true!). Inspired by all things cosy, nutty, chocolatey and my love for banana bread, this creation is indulgent, yet wholesome, light and moist. It is also topped with my recent Chocolate Maple Pecan Fudge which works so well together.

Why will I love this banana bread?

This banana bread is a treat, it is:

• Light, moreish, tender and moist
• Packed with warming nutty pecans and lots of chocolate
• Filled with a hidden later of nut butter fudge
• Made in one bowl and easy to make
• Naturally lighter, lower sugar and using good-for-you ingredients
• Naturally vegan and easily gluten-free and nut-free
• Delicious to serve to friends and family
• Topped with a lighter protein yoghurt frosting
• Decorated with the best Chocolate Maple Pecan Fudge bites

If you already love this Chocolate Pecan Fudge Banana Bread then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

This banana bread is loosely based on a few of my latest banana breads as I just love the fluffy moist and tender texture. here is what we need for the banana bread:

• Ripe bananas: the riper the better when it comes to banana bread as they are softer, sweeter and make for a more delicious bake. Make sure to weigh your bananas before adding them into the mix.
• Coconut sugar: for sweetness. You can use light brown, caster or golden caster sugar, too.
• Maple syrup: for a liquid sweetener and to continue the maple chocolate theme from the fudge bites. You can use all coconut sugar if you prefer, or use vegan honey or agave syrup.
• Olive or sunflower oil: this is for moisture and texture. I prefer a lightly coloured olive oil but sunflower oil or melted and cooled coconut oil will also work.
• Hazelnut or almond butter: make sure the nut butter is smooth and runny for the best batter. I use the hazelnut butter from KoRo because it works so well with the pecans and chocolate but you can use cashew, almond, peanut, sunflower seed butter or tahini (the last two are nut-free).
• Coconut yoghurt: this is also for fat and moisture and makes for the most tender loaf. I always use the Cocos Organic yoghurt either plain or vanilla here works best. Make sure the yoghurt is thick, creamy and Greek-style dairy-free.
• Lemon juice: this helps to bind the batter and you can swap this for apple cider vinegar, if you like.
• Vanilla essence: for flavour.
• Plain or gluten-free plain flour: to keep the texture light and airy, I like plain flour but spelt or wholemeal flour will be OK too. to make this banana bread gluten-free, use your favourite gluten-free flour blend that you’d usually bake with.
• Vegan caramel or vanilla protein powder: to add texture, and flavour, I love baking with a little bit of protein powder. My favourites here are the salted caramel, caramelised biscuit or vanilla buttercream protein blends from Macromike which are fully vegan and gluten-free. Take a look here and use code AMB-AMY for 10% off everything.
• Baking powder, bicarbonate of soda and salt: for rise and flavour.
• Dark chocolate chips: use dark chocolate chips or use a bar of chocolate, chopped up for inside the loaf.
• Pecans: they are nutty, sweet and work so well with the chocolate. You can swap these out for more chocolate or chopped up dates or other fried fruits for a nut-free option.

The banana bread also has a fudge middle:

• Hazelnut or almond butter: as above, the runny and smooth kind is best.
• Maple syrup: for sweetness and stickiness. This will causer the nut butter to thick to a thick caramel fudge texture.
• Salt: to make it lightly salted.

Finally for the topping:

• Coconut yoghurt: this needs to be thick, as above, to make for the best frosting.
• Vegan protein powder: as above, use the same flavour like salted caramel, caramelised biscuit or vanilla to thicken the yoghurt and turn it into a frosting-like mousse.
• Maple syrup: for sweetness and texture.
• Pecans: crushed up on top.
• Chocolate maple pecan fudge: chop these up small to go on top. If you haven’t made the fudge, you top this banana bread with chocolate chips instead.

How do I make this?

Like most of my baking, this one comes together in one main bowl (and one small bowl for the fudge!):

• Make the fudge middle: by stirring together the ingredients till thick and smooth.
• Mash the bananas till really smooth: and add to a mixing bowl.
• Add all the other wet ingredients: and whisk to a smooth batter.
• Sift in the dry ingredients: and whisk to a thick batter.
• Fold in the chocolate chips and pecans: and pour half in the loaf tin.
• Add on the fudge mix and swirl through: using a spoon.
• Pour over the remaining banana bread batter: smooth the top and add on extra chocolate chips.
• Bake for 55 minutes or until golden: and allow to cool for 10 minutes in the tin then lift out to cool fully.
• Make the frosting: stir together the ingredients till smooth.
• Spread the frosting over the loaf: and top with some pecans and chopped up fudge bites.
• Slice and enjoy: with a tea or coffee.

Is this nut-free and gluten-free?

To make this banana bread nut-free, use sunflower seed butter or tahini instead of hazelnut butter and leave out the pecans or use some dried fruits or extra chocolate chips. Also check that your yoghurt, protein powder and chocolate are nut-free. To keep this gluten-free, use your preferred 1:1 baking blend gluten-free flour with xanthan gum.

How long will this last?

Once cooled and decorated, keep this cake for 3-5 days in the fridge in a sealed container although best eaten at room temperature so leave it out for 30 minutes before. You can freeze the unfrosted loaf for up to 1 month, wrapped well. Allow to defrost at room temperature before frosting.

I love banana bread, what else can I make?

I hope you are going to love this Chocolate Pecan Fudge Banana Bread and for more bakes, how about my:

• Cinnamon Streusel Banana Bread
• Vegan Ferrero Rocher Banana Bread
• Vegan Oreo Banana Bread
• Strawberries and Cream Banana Bread
• Tiramisu Banana Bread

I look forward to hearing what you think of this Chocolate Pecan Fudge Banana Bread so please leave a comment below and a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With choc pecan fudge BB love x