Vegan marbled banana bread gluten-free

Marbled banana bread

Vegan and gluten-free marbled banana bread with a delicious chocolate spread. This tasty marbled cake is easy to make, refined sugar-free, dairy-free, egg-free, and healthy. Perfect for breakfast or as a dessert!
Course Dessert
Cuisine German
Keyword banana bread, cake, chocolate, marbled, vegan
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 10
Calories 224kcal
Author Michaela Vais


Dry ingredients:

Wet ingredients:

Chocolate layer


  • 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!


  • 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.


Calories: 224kcal | Carbohydrates: 35.7g | Protein: 2.9g | Fat: 7g | Saturated Fat: 5.8g | Sodium: 177mg | Fiber: 4g | Sugar: 13.9g