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Vegan Marbled Chocolate Banana Bread
5 from 99 votes

Vegan Marbled Chocolate Banana Bread

This Vegan Marbled Chocolate Banana Bread creates moist, naturally sweetened quick bread with a marbled effect from two batters—one chocolate, one plain banana. It uses mashed bananas, non-dairy milk, and plant-based ingredients for a tender crumb and pleasant chocolate undertones, topped with vegan chocolate chips for added texture.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 12 slices
Calories: 21839 kcal
Course: Dessert, Snacks
Cuisine: American

Ingredients

Wet ingredients:
  • 1 cant cup banana Use scant cup, 2 large or 3 medium (if your bread tends to bake gummy use 3/4 cup, mashed
  • 1/3 cup sugar such as light brown sugar or coconut sugar
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract or 1/2 tsp cinnamon or both
  • 2 tbsp neutral cooking oil omit to make oil-free, add a tbsp of shredded coconut for additional moisture, generic cooking oil
  • 1/3 cup almond milk or use other non dairy milk such as light coconut or soy
  • 1 tsp vinegar
Dry ingredients
  • 1  3/4 cups all-purpose flour I usually use 1 1/2 all-purpose and 1/4 cup of whole wheat or spelt or all 1 3/4 cup all purpose
  • 1/4 cup almond flour , or use more flour for Nutfree
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3 tbsp cocoa powder
  • 1/3 cup water boiling
Topping
  • 1/4 cups chocolate chips vegan

Instructions

    Cup of Yum
  1. Preheat the oven to 365F (185 C) and line 9x5 inch pan with parchment.
  2. In a bowl mix all the wet ingredients until well combined
  3. In another bowl mix the flours, baking powder, baking soda, and salt. Mix well.
  4. Add 1 3/4 cup of the dry mixture to the wet ingredient bowl and mix it in. Add the rest of the dry flour mix 1 tbsp at a time, until batter is stiff like a muffin batter.
  5. Divide the batter into two bowls.
  6. For the chocolate layer, mix the cocoa in a small bowl with 3 tbsp of boiling water, mix this into the first bowl of batter
  7. In the second bowl batter, add 1-2 tbsp of boiling water and mix in so that mixture is not that thick.
  8. Now you can assemble the loaf as you like with whatever pattern. I usually alternate the batters and spread them out for a marble effect. Once all of the batter is finished, top with the mini chocolate chips.
  9. Bake for 55-60 minutes. Check with a toothpick from the center of the loaf
  10. Cool the loaf for 10 minutes before taking it out of the pan, cool completely before slicing.

Notes

  • Maintain a stiff batter to prevent gummy texture; adjust flour as needed depending on moisture in bananas and brands used.
  • Use fresh baking powder for optimal rise; old baking powder can cause dense results.
  • Bake longer if the bread's center is gummy; oven temperatures vary.
  • To make oil-free, omit oil and add shredded coconut for moisture.
  • Leftover bread freezes well and makes a convenient sweet gift.

Nutrition Information

Calories 218.39kcal (11%) Carbohydrates 36.59g (12%) Protein 3.62g (7%) Fat 7.76g (12%) Saturated Fat 2.67g (13%) Sodium 131.01mg (5%) Potassium 171.27mg (4%) Fiber 2.4g (10%) Sugar 17.34g (35%) Vitamin A 12IU (0%) Vitamin C 1.63mg (2%) Calcium 62.1mg (6%) Iron 2.01mg (11%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 21839

% Daily Value*

Calories 218.39kcal 11%
Carbohydrates 36.59g 12%
Protein 3.62g 7%
Fat 7.76g 12%
Saturated Fat 2.67g 13%
Sodium 131.01mg 5%
Potassium 171.27mg 4%
Fiber 2.4g 10%
Sugar 17.34g 35%
Vitamin A 12IU 0%
Vitamin C 1.63mg 2%
Calcium 62.1mg 6%
Iron 2.01mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.