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Vegan and gluten-free marbled banana bread with a delicious chocolate spread. This tasty chocolate marbled cake is easy to make, refined sugar-free, dairy-free, egg-free, and healthy. Perfect for breakfast or as a dessert!
Vegan Banana Bread With Chocolate Marble
I am addicted – addicted to banana bread. Actually, I can’t imagine my life without banana bread (ok that might be “a bit” exaggerated, haha). Give me a piece of delicious vegan banana bread and I will be your friend. Just kidding, but if you like banana bread with chocolate as much as I do, you will LOVE this marbled banana bread recipe.
I made many different banana bread recipes in the past, but I was never 100% satisfied. It’s difficult if you can’t get a good gluten-free flour blend where you live, so you always have to experiment. But I really love how this chocolate banana bread turned out. The loaf is not only moist and chocolatey it is also:
- Dairy-free
- Egg-free
- Nut-free
- Gluten-free
- Refined sugar-free
- Low in fat
- Vegan
How To Make A Marbled Banana Bread?
It’s actually pretty easy to make a chocolate marbled loaf! All you need is a light batter and a chocolate batter, a loaf pan and two spoons. Drizzle some of the light batter into the loaf pan, then add some of the 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!
Enjoy this Marbled Chocolate Banana Bread With More Chocolate
Plain banana bread is delicious, no question, but marbled banana bread is even better if you like chocolate. After all, who doesn’t like chocolate? And because chocolate in the dough isn’t enough, I also like to put more chocolate on top of a thick slice, yummy! The chocolate spread is made from peanut flour (powdered peanut butter), cocoa powder, maple syrup, and water. Mix everything together and you end up with a super delicious chocolate spread. You can find the exact recipe for the chocolate spread here.
Give This Chocolate Banana Loaf A Try
People on Instagram love banana bread. When I posted a picture of this marbled banana bread on my Instagram account @elavegan so many people asked me for the recipe. That’s why I am sharing it with you all on my blog. I hope you will like it as much as I do. If you try out my recipe, let me know how it turned out. Please comment below and tag me in your picture if you post it on Instagram so that I can see your chocolate swirl banana bread.
Marbled banana bread
Ingredients
Dry ingredients:
- 1 cup white rice flour (160 g)
- 1/2 cup tapioca flour (50 g)
- 1/4 cup coconut flour (33 g) (*see recipe notes)
- 2 tsp baking powder
- 1/2 tsp baking soda
Wet ingredients:
- 3 medium-sized, spotty bananas (350 g)
- 1/2 cup coconut milk canned (120 ml)
- 1/3 cup maple syrup (80 ml / 110 g)
- 3 tsp lime juice
- 1 tsp vanilla extract
- 1 tbsp coconut oil melted (14 g)
Chocolate layer
- 6 tbsp cocoa powder (40 g)
- 3 tbsp coconut sugar (20 g)
- 1/3 cup coconut milk canned (80 ml)
- 1 tbsp coconut oil melted (14 g)
Instructions
- 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.
- Blend the wet ingredients (bananas, coconut milk, maple syrup, lime juice, vanilla extract, coconut oil) in a food processor or blender.
- 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!
Notes
- 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 the cake fluffy and resulted in great texture and I totally recommend it.
- The recipe makes one loaf which I cut into 10 pieces. Nutrition facts are for one piece.
If you are using Pinterest, feel free to pin the following photo:
Wow!! This recipe is FANTASTIC. I made a couple modification based on what I had, used lemon instead of lime, sunflower oil instead of coconut because I don’t like coconut for baking. Added walnuts! And I halved the recipe and made it into 2 mini loafs. I LOVE how soft and moist it is. Thanks!!
Fantastic! I am glad it came out delicious! Thank you for your feedback, Deborah. 🙂
Can’t wait to try this recipe. Can you tell me how many cups will the 3 medium sized mashed bananas be? I usually do cup measurements instead of weight.
Thanks.
Hi Rachna, it would be about 1 1/3 cups. Hope this helps. 🙂
Hello Ela,
Bread came out delicious, I did not find canned coconut milk at this time so I used boxed one. I added one tablespoon extra oil .stillTop part got pop separated little! Next time would be better. Do you have any other suggestions for this?
Thanks lot for beautifully described detailed recipe:)
Hello Roopa! I am glad it turned out delicious. I am not sure what you mean with “stillTop part got pop separated little”?
Much love, Ela
I have made this cake multiple times now and my kids love the taste. I love the taste and the fact that it’s gluten free. My youngest has a gluten sensitivity. Thank you for this wonderful recipe :*
I am very glad that you and your kids love the banana bread, Kinga! 🙂
Hola Ela, me encanta tu trabajo visual, es realmente de admiración…gracias a tus recetas porque son inspiración para ser vegana y comer más saludable.
Aww, you are very welcome, Astrid! Muchas gracias. 🙂
I will be so excited it this tastes as good as it looks. I even have all the ingredients. Can’t wait to try it
Great! Enjoy. 🙂
What are a few different substitutes for rice flour? I dont have that one on hand and am still “new” to the gluten free baking world.
You could most likely use buckwheat flour or sorghum flour instead. A store-bought gluten-free flour blend should work as well. 🙂
Hi!
I am following you on Instagram for a while now and tried your recipe yesterday as I lack of gluten free baking experience and wanted to finally have a great texture to my cakes.
Just to tell you thank you! The recipe turned out great! I didn’t do the chocolate layer, which I replaced by dark chocolate chips, and replaced maple by agave syrup, and cooked only 35mn (otherwise my oven would have burnt the cake), but so so yummy!!
I have to say it is so hard but way worth it to wait for it to cool completely so the tapioca sets and is not chewy.
Well thank you again, next time I will try to use chickpea flour instead of rice (local flour where I am) and maybe insert a homemade blackcurrant jam instead of chocolate 🙂
Sounds awesome! Thanks so much for your great comment! 🙂
Can you taste the coconut in the finished product?
I don’t, Tasha. But I wouldn’t mind it either because I love coconut. You can, however, use any other plant-based milk and add a little more oil (since coconut milk contains more fat than any other milk). Hope this helps. 🙂
Hey!
Love love love the look of this,
Was wondering whether I could replace the cocoa powder with cacao powder and if so, how would you go about it?
Thanks!
Yes, absolutely! You can use cacao powder, it will taste a little bit more bitter though. 🙂
Thank you, Ela! The taste and the structure are awesome!
I have used popato starch instead of tapioca flour and hommade hemp milk instead of coconut milk – and the result is still great! I am really pleased having the bread with a cub of nettle tea:) Ups, and I’ve lost the mabre effect by incident – used carob syrop – and the batter became as dark as with cocoa powder in it ))
How do you think, is it ok to use ground sunflower seeds instead of peanut flour? I have to make some modofocations, because it’s rather difficult to find all proper ingridients here in Ukraine.
Thank you!
Hello Anton! I am so happy you liked the recipe. Do you mean ground sunflower seeds for the chocolate spread? I wouldn’t use it as it’s very different from powdered peanut butter (which turns into peanut butter when you mix it with water). You can leave it out and use more cocoa powder or use any kind of nut butter. 🙂
Hi! This recipe looks AMAZING!
Is it possible to make the recipe using just white flour?
You can give it a try! Since I don’t use wheat flour (I have a wheat intolerance) I am unable to tell you how it will turn out. You will most likely need less plant-based milk though since coconut flour is very absorbent. 🙂
This recipe is outstanding! Since I am currently undergoing chemo and have a very unpleasant metallic taste in my mouth, the combination of banana and chocolate is perfection. Thank you so much for sharing your creative culinary skills. Every recipe I’ve tried is wonderful.
Thank you so much for your wonderful feedback, Sue! I am truly wishing you all the best.
Much love, Ela ????
I loved it! I made it for my daughter( allergies), but enjoyed a couple of slices myself ???? while packing her snack box ???????? thank you!!!!!!! P.S. I hope it freezes well! The rec. is a keeper, never the less!
So happy you liked my recipe! I never tried freezing the banana bread though. 🙂
Im making another batch, and I have been freezing slices, between baking paper in boxes! all well!
Sounds amazing! 🙂
Hi 🙂
What can you substitute the tapioca flour for?
It’s not available in my country.
Thanks xx
Hi, you could use regular starch (corn starch or potato starch). 🙂
We had so much fun making this marbled banana bread! It turned out beautifully. Thank you for sharing this awesome recipe. Will definitely be checking back for more recipes.
I loved seeing how you made my recipe in your Instagram stories. So much fun and it really came out so pretty! Super happy you loved it 🙂
I made this recipe many times. It’s so good! It’s so super easy to make too!
So glad you like my recipe, Amanda. Thanks for your kind feedback 🙂
Hey Ela!
Can I use self raising flour in exchange for the tapioca and rice flour and the baking powder and soda to reduce the amount of ingredients used? It’s a lot cheaper In aus than buying all different flours.
Thanks!!
Hi, Rachel! Yes, I am sure this would work just fine. I never tried it out though, so I cannot tell you if the banana bread will turn out exactly the same (consistency, flavor etc). If you give it a try then please report back. 🙂
We are AIP so I substituted the white rice flour for tigernut + 2T cassava (only because I didn’t have a full cup of tigernut), and instead of baking powder added a bit more soda and 1/4 tsp cream of tartar – its moist, decadent and delicious!!
That sounds amazing! I am glad it turned out so delicious!! 🙂
Ela I”ve just made it and it’s so delicious! I only changed tapioca flour with potato starch as you wrote in one comment and it is still great! I baked it for 5 minutes longer but I guess it depends on the oven. Thank you and good luck!!! ????????
Thats awesome Olga! Makes me so happy that you liked my recipe. Thanks for this great feedback. ????????
I made this delicious banana bread twice and was perfect everytime. I made this dessert for my Christmas party to show my friends vegan desserts are yummy, and they all agreed! My gluten intolerance friends were overjoyed that they could eat it without any worries!
Super easy and yummy!
That’s awesome Mika! I am so happy to hear you and your friends enjoyed my marbled banana bread. ???? Thanks for your feedback. 🙂
When using the coconut milk- do you use the canned milk or can you use the boxes- like how they sell shelf almond milk)?
Also im going to make it but my daughter is allergic to all nuts- (i find it a bit tough trying to go vegan when i cant make things too much using nuts. Can you make some posts if possible what to use as an exception? All your recipes looks so good!!! Thanks for sharing!
Hi Ellen, yes like mentioned in the recipe I used canned coconut milk. You can use almond milk but since canned coconut milk has more fat, the banana bread might turn out a bit dry if you use almond milk. You could add another tbsp of oil if you want to use almond milk (or any other plant based milk with less fat). Regarding your other question, you can use sunflower seeds (or any other high fat seeds) instead of nuts.
This looks so good, I can’t wait to make it. Just one question, is the coconut milk you used from a can, the thick milk, or from a carton?
Thanks,
Avi
Hello Avi, I used canned coconut milk (which has a higher fat content than coconut milk from a carton). You could try using coconut milk from a carton but the banana bread might turn out a bit more dry or less tasty. Hope this helps. 🙂
Hallo Ela, ich habe diesen Kuchen nun schon zum 2.Mal gebacken! Er ist einfach köstlich und kam sogar auf einem Familienfest gut an! Beste Grüße Simone
Hallo Simone, ich freue mich sehr, dass dir mein Bananenbrot so gut geschmeckt hat und auch gut beim Familienfest ankam. 🙂
Oh my, I finally got around to making this bread yesterday, and it was so, so delicious! For me, everything went beautifully, and every single thing about it was perfect, from the consistency to the taste :3 I can highly recommend trying it out 😀
I actually did some small modifications, due to not having all the exact ingredients, but fortunately it turned out really, really well nevertheless 🙂 What I did was using quinoa flour instead of rice flour, potato starch instead pf tapioca flour, lemon juice instead of lime juice, agave syrup instead of maple syrup, and dark brown sugar instead of coconut sugar. When substituting, I just made sure that the weights were the same, so I don’t know if maybe it wasn’t exactly 1:1 when it comes to milliliters (except for when there wasn’t any weight given, of course). Oh, and I actually forgot to mention this in the Instagram post I made yesterday, but I actually didn’t have any baking soda, so I just used that much more baking powder as well x3 Everything else was according to the recipe 🙂
I am so happy that I tried it out, and want to say thank you again to Ela for sharing this amazing recipe 😀 I am so happy that I decided to make this my first ever banana bread 🙂
Awww I can’t thank you enough for this beautiful feedback. 🙂 It really makes me so happy that you enjoyed this marbled banana bread. Also thank you for sharing your subs, this might help some other people who don’t have all ingredients on hand. Your picture on Instagram looked great too! Have a wonderful weekend 🙂
is the coconut milk the one from the can or the carton one please?xx
I used canned coconut milk ????
Hi Ela, I tried making this today but the white parts were quite gummy and the chocolate parts were very tender, I followed the grams as opposed to the cups, do you think it may be due to the conversion of the flour from cups to grams? The flavour was delicious though so I would like to work out why the texture was not quite right and try to make it again. I don’t think it was undercooked as it was golden all around and had a nice crust too, with only certain parts gummy. Any help would be appreciated, thanks!
Hi Amy, thanks for trying out my recipe. It’s totally fine that you followed the grams because this is what I did as well (I do both, cups and grams, but grams are more exact). Did you use the same flours (rice flour, tapioca and coconut flour) and if yes which brands? What was the consistency of the batter? Was the consistency of the white batter more or less equal to the dark batter? Mine had almost the same consistency, like a thick waffle batter. I hope this helps and I am looking forward to hear from you again 🙂
Hi Ela, I used Bob’s Mill brand for all of the fours: white rice, tapioca and coconut. But no the consistency was quite different- the chocolate one slightly runnier, the white one was like a thick waffle batter as you described but with a moussy feel to it. The only difference I think is that I used organic white cane sugar and not coconut sugar, and for the maple syrup I did 85g and not 110g, but somehow my chocolate batter was runnier. I will try again and try to work out what went wrong but I definitely scaled everything very precisely! The flavours were very good so I can’t wait to get it right next time 🙂
Hi again Amy, I guess then it must be either the flour what made the difference or the cane sugar. Bob’s Red Mill flour doesn’t contain any coconut flour as far as I know (there are many different flours in the mix like garbanzo bean flour, potato starch etc.). Coconut flour thickens up the batter pretty nicely that’s why I used it. I am glad you like the flavor of my marbled banana bread though. ???? Maybe you can give it another try eventually and use the flours which I used in the recipe. Please keep me informed. ❤️
So proud of you and this amazing blog !! It’s my goal to make this bread and have it turn out as amazing as yours ! Well done Ela .. Love to you <3
Thank you my sweet friend, I am so happy about your support. Sending you and your kids a big hug 🙂
Wow Ela!!! LOVE what I’m seeing here! And I don’t only mean this banana bread (as obviously it looks and sounds delicious!!!), I mean a whole blog looks lovely! You must have been a super busy bee with all of this!!! Great work girl, and great to finally see you having your own blog! Excited for the future!!! x
Thank you so, so much Anna! How lovely of you to check out my blog and leave such a kind comment. And oh yes, it was so much work, especially with the Multisite. Sending you a big hug 🙂
It looks just fantastic Ela! Wish I could try it…any way to replace the bananas?
Much love!
Keep up the good work❤
Shir
Hey Shir, thank you so much! Great question, maybe try apple sauce instead of bananas? Please report back if you try it out 🙂
Yay for your blog! This bread is my favorite! So dreamy and decadent.
Thank you so much Nisha, I am so glad you like it. Sending you a big hug 🙂
What is tapioca flour? I know the gum that is put in the frying pan and stuffed and the sprinkles sweet and sour. Which one do you use?
I can recommend this one: https://www.bobsredmill.com/tapioca-flour.html If you can’t get it where you live try either potato starch or corn starch. Let me know if you try it out 🙂
Can I use arrowroot instead?
Instead of? Tapioca? Yes, that would work.
Congratulations Ela on your beautiful blog!! It really looks fantastic!! So much of your time and hard
work has paid off!! I Also loved reading and learning more about you..Awesome job!!
Thank you so much Chloe, you are so kind to leave such a nice comment. I am really glad you like my blog. Much love to you 🙂
Where can I find your recipe for crispy oven spinach tacos?
And
Crispy burritos roasted potatoes,avocado, beans
Thank you ?
Tacos: https://elavegan.com/oven-baked-spinach-tacos/
Burritos: https://elavegan.com/vegan-breakfast-burritos-recipe/
To make it easier in the future, you can simply use the search function. 🙂
Glückwunsch zu deinem Blog liebe Ela! Ist sehr schön geworden! Da werde ich öfters mal nach deinen Rezepten schauen!! LG Verena
Vielen Dank liebe Verena, ich freue mich so sehr über deinen netten Kommentar. Sende dir ganz liebe Grüße zurück 🙂