Tuck into this Vegan Marbled Chocolate Banana Bread made with a simple dairy-free and eggless batter swirled together into a beautiful marbled pattern. Topped with plenty of vegan chocolate chips this loaf makes for a decadent sweet breakfast treat! Oil-free option included.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 60 minutes
  • Total time: 75 minutes
  • Yield: 12 slices
  • Category: Dessert, Snack
  • Cuisine: American

Ingredients

Wet ingredients:

  • 1 scant cup mashed banana (Use scant cup, 2 large or 3 medium (if your bread tends to bake gummy use 3/4 cup))
  • 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 oil (omit to make oil-free, add a tbsp of shredded coconut for additional moisture)
  • 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 boiling water

Topping

  • 1/4 cups vegan chocolate chips

Method

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.