Delicious marbled banana bread which will impress children and adults alike. The recipe is easy to make, refined sugar-free, dairy-free, egg-free, gluten-free, and healthy. This moist chocolate marble bread is perfect for breakfast on weekends. Or serve it with vegan chocolate spread as dessert!
Chocolate Swirl Banana Bread
I am probably the biggest fan of vegan banana bread which is no wonder since banana is my favorite fruit! If you have overripe bananas, you can either freeze them (to make nice cream) or you can make this delicious chocolate swirl banana bread. It contains 3 large bananas which make the bread moist and soft! Not only will they add a nice flavor, but they also serve as a fantastic egg replacement.
And since I love chocolate as much as I love banana, I couldn’t resist making chocolate marble bread! If you think it’s difficult or complicated to make this swirl pattern – I can assure you it’s not. It’s actually pretty easy to make a zebra cake and it looks fun – children love it!
All you need is just one batter which you divide into two bowls. Then you add cocoa powder, and a few other ingredients to one of the bowls to make the chocolate batter. Add a few spoons of light batter into the loaf pan, then add some chocolate batter. Continue until no batter is left. It’s always a surprise to cut into the freshly baked loaf and to find out how the marble pattern turned out!
Coconut Flour Banana Bread
I made a lot of gluten free banana bread recipes in the past, but I was never 100% satisfied. It can be a challenge if you live on an island with no access to a good gluten-free flour blend, therefore I always experiment in my kitchen. However, I really love how this coconut flour banana bread turned out.
I don’t use coconut flour very often because it’s very absorbing and can dry out baked goods if used in vegan recipes without eggs. But if you mix it with other flours it can make a perfect loaf which is soft and moist!
Not only is this recipe eggless, but you can also easily make this banana bread without butter. I just added 1 tablespoon each of coconut oil to the light batter and chocolate batter and that made it soft and delicious.
The Step-By-Step Instructions
Check the 6 step-by-step photos above. For the full ingredients list, ingredient measurements, and nutritional information, then please read the printable recipe card below.
Step 1 – Add all dry ingredients to a bowl and stir until there are no clumps.
Step 2 – Blend the wet ingredients in a blender until completely smooth. You can also use a food processor.
Step 3 – Pour the wet ingredients into the dry ingredients and stir with a spatula or a spoon until the mixture is combined. Don’t over mix the batter
Step 4 – Divide the batter into two bowls. I recommend adding 1/3 of the batter to one bowl and 2/3 of the batter to the other bowl. Then add the ingredients for the chocolate layer to the bowl that has just 1/3 of the batter and mix with a whisk.
Step 5 – Line a loaf pan with parchment paper or grease it with a little oil (my mold measures 8 x 4 x 2.5 inches). Preheat your oven to 390 degrees F (200 degrees C).
Step 6 – To make the swirl, simply drizzle a spoon of light batter into the pan, then with a different spoon drizzle a spoon of the chocolate batter on top of it, then again the light batter, etc until no batter is left.
Bake in the oven for about 45-50 minutes (+/- 5 minutes). The dairy free banana bread is ready when a toothpick comes out almost clean (can still have some crumbs on it).
Creamy Chocolate Spread
Plain vegan banana bread is delicious, no question, but I also like to put more chocolate on top of a thick slice. You should really give it a try, it’s so yummy! I will share my Easy Chocolate Hazelnut Spread with you. Simply mix everything together and you end up with a super delicious and creamy chocolate spread.
How To Store
You can store it at room temperature during colder months for a few days. If you live in a hot climate, I definitely recommend storing it in an airtight container in the fridge for up to a week.
You can also freeze this marbled banana bread. It’s best to put wax paper between the individual slices and store in freezer bags for up to 3 months. Let thaw overnight in the fridge or reheat in the oven at 350 degrees Fahrenheit until warmed through.
Sweetener: I used maple syrup for a refined sugar-free banana bread, however, you can also use agave syrup or your favorite liquid sweetener.
Coconut milk: I like using canned coconut milk because it makes the marble bread moist and soft due to the higher fat amount. If you don’t like coconut milk, you can use your favorite plant-based milk and add 1-2 tablespoons oil in addition.
Gluten-Free Flour: You can experiment with a different gluten-free flour blend, however, as mentioned above, coconut flour is very absorbent. That’s why you would have to use at least 1/2 a cup of a different flour (e.g. almond flour) instead of coconut flour. You can use arrowroot flour instead of tapioca flour.
If you love bananas, you might also love the following vegan recipes:
- Vegan Chocolate Chip Banana Bread
- Marble Bundt Cake
- Banana Chocolate Chip Muffins
- Banana Blueberry Bread
- Vegan Banana Pudding
- 3-Ingredient Banana Pancakes
- Chocolate Crepes With Banana
I hope you will like this recipe as much as I do. If you give it a try, let me know how it turned out. Please comment below and tag me with @elavegan and #elavegan if you post it on Instagram or Facebook so that I can see your vegan marbled banana bread.
Marbled Banana Bread
- Put the dry ingredients (rice flour, tapioca flour, coconut flour, and baking soda + baking powder) in a big bowl and stir until there are no clumps.
- Add the wet ingredients into the dry ingredients and stir with a spatula until the mixture is just combined.
- Split the batter into two bowls, so that you have about 1/3 of the batter in one bowl and 2/3 of the batter in the other bowl.
- Add the ingredients for the chocolate layer (cocoa powder, coconut sugar, coconut milk, coconut oil) to the bowl with 1/3 of the batter and mix with a whisk.
- Line a mold with parchment paper or grease it with a little bit of coconut oil. My mold measures 8 x 4 x 2.5 inches and preheat your oven to 390 degrees F (200 degrees C).
- For the marble effect/swirl, just drizzle a tsp of light batter into your mold, then with a different spoon drizzle a tsp of the chocolate batter on top of it, then again the light batter, etc until no batter is left.
- Bake in the oven for about 45-50 minutes (+/- 5 minutes). The cake is ready when a toothpick comes out almost clean (can still have some crumbs on it).
- Enjoy your marbled banana bread with a chocolate spread!
Video Of The Recipe
- Flour: You can use a different gluten-free flour blend, however, if you sub coconut flour for a different flour then you need to increase the amount of flour. Coconut flour is very absorbent, that's why you would have to use at least 1/2 a cup of a different flour instead of coconut flour. My gluten-free flour blend made it fluffy and resulted in great texture and I totally recommend it.
- Sweetener: I used maple syrup for a refined sugar-free version, however, you can also use agave syrup or your favorite liquid sweetener.
- Coconut milk: I prefer using canned coconut milk because it makes the bread moist and soft due to the higher fat amount. If you don't like coconut milk, you can use your favorite plant-based milk and add 1-2 tablespoons oil in addition.
- The recipe makes one loaf which I cut into 10 pieces. Nutrition facts are for one piece.
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