Bring your banana bread to the next level with a decadent swirl of chocolate! This marbled chocolate banana bread is soft, moist, perfectly sweet, and easy to make. Plus, it’s vegan and free of both dairy and eggs.
Ingredients You’ll Need
Ripe bananas: The riper the bananas, the sweeter the pancakes, and the better the banana flavor. We wait until our bananas are spotty for this. If your bananas are not spotty, that is fine if they are not green/too tough to open.
Sugar: We have tested this recipe with both granulated sugar, brown sugar, and coconut sugar, and all worked well. We used 3/4 cup sugar for the banana bread because we like it on the less sweet side, but if you want it to be sweeter, you can add 1/4 cup of additional sugar.
Melted coconut oil: Melted butter should work in place of coconut oil if you do not have it. We have not tested it but based on our experience; it should work fine!
Apple cider vinegar (or lemon juice): As an acid, the vinegar reacts with the baking soda to lift the batter as it bakes.
Warm plant-based milk: We used almond milk, but you can use any unsweetened plant-based milk. Learn how to make almond milk here.
Vanilla extract: Adds an excellent depth of flavor to our loaf.
Flaxseed meal (or chia seeds): Makes for the perfect binder and egg substitute.
Unbleached all-purpose flour: We use all-purpose flour for this recipe. We haven’t tested this recipe with gluten-free or whole wheat flour.
Baking powder and baking soda: Chemical leavening agents that cause batters to rise when baked. Be sure not to mix up the two!
Salt: Not only does salt add flavor, but it also tightens the gluten strands that are formed, making them stronger.
Vegan dark chocolate: You can use dark chocolate chips or chop up your favorite chocolate bar
Optional Add-Ins: Take this bread to the next level by adding nuts such as walnuts, pecans, and/or dairy-free chocolate chips!
How To Perfectly Marble Your Bread
Mix half the batter (about 500g) with the melted chocolate. Fold until uniform.
Alternating between the chocolate and plain batter, spoon the batter into the prepared pan using an ice cream scoop or ¼ cup measuring cup.
Bang the pan on the counter a few times to help the batter settle into any air pockets. Then use a butter knife or toothpick to swirl the batter together. Less is more! A couple of swirls should be enough.
Bang the pan against the counter again to level out the batter.
How To Serve This Marbled Banana Bread
It’s good enough to slice and eat as is! But if you want to take it to the next level, here are a few of our favorite toppings.
Slather it with your favorite but or seed butter (we prefer peanut butter)
Add a sprinkle of cinnamon or pumpkin spice
Top with fresh fruit, such as berries or sliced bananas
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes; we love to see your photos!
Bring your banana bread to the next level with a decadent swirl of chocolate! This marbled chocolate banana bread is soft, moist, perfectly sweet, and easy to make. Plus, it’s vegan and free of both dairy and eggs.
Line an 8×4-inch bread pan with parchment paper and preheat the oven to 350°F.
Add all the wet ingredients to a large bowl and mix until uniform. Set aside for 5 minutes so that the flaxseed meal can thicken.
Meanwhile, melt the chocolate in a double boiler or the microwave at 30-second intervals. Set aside.
Add the dry ingredients to the wet mixture and fold until just combined. Be careful not to overmix! If using, fold in the walnuts or add-ins of choice.
Add half the batter (about 500g) to the melted chocolate. Fold until uniform.
Alternating between the chocolate and plain batter, spoon the batter into the prepared pan using an ice cream scoop or ¼ cup measuring cup.
Bang the pan on the counter a few times to help the batter settle into any air pockets. Then use a toothpick or butter knife to swirl the batter together. Less is more! A couple of swirls should be enough.
Bang the pan against the counter again to level out the batter. Bake for 55-60 minutes until golden brown and a toothpick runs clean.
Remove the banana bread from the oven. After 15 minutes, transfer to a wire rack to cool completely before slicing.
Notes
For a subtler chocolate flavor, substitute ¼ cup (20 g) of cocoa powder for the melted chocolate.
We do not currently have recommendations for gluten-free alternatives.
We tested this recipe with granulated sugar, brown sugar, and coconut sugar, and all worked well.
We used 3/4 cup sugar for the banana bread because we like it on the less sweet side, but if you want it to be sweeter, you can add 1/4 cup of additional sugar.
The plant-based milk must be warm, so the coconut oil does not solidify/get chunky.
Melted butter should work in place of coconut oil. We have not tested it but based on our experience; it should work fine!
Disclaimer: This page may contain affiliate links, which means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
Want our recipes delivered straight to your inbox?
the latest scoop:
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptRejectRead More
Privacy & Cookies Policy
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
I have tried so many banana bread recipes and this one is my favorite!! I think I’ve made it every week since I found this recipe 🙂 10/10!