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sliced marbled chocolate banana bread on a white plate

Marbled Chocolate Banana Bread


  • Author: Jasmine @ Sweet Simple Vegan

Description

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

Wet Ingredients

  • 1 1/3 cups (331g) mashed banana (about 2 1/2 large)
  • 3/4 cup ( g) sugar * (see notes)
  • 1/2 cup (105g) melted coconut oil *(see notes)
  • 1 tablespoon (15g) apple cider vinegar (or lemon juice)
  • 1/3 cup (78g) warm plant-based milk of choice
  • 1 teaspoon (1g) pure vanilla extract
  • 2 tablespoons (16g) flaxseed meal (or chia seeds)

Dry Ingredients

  • 2 cups (280g) unbleached all-purpose flour
  • 1 teaspoon (3g) baking powder
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (4g) sea salt

Other

  • Heaping ⅓ cup (70g) vegan dark chocolate
  • 3/4 cup (85g) walnut halves, chopped (optional) 

Equipment


Instructions

  1. Line an 8×4-inch bread pan with parchment paper and preheat the oven to 350°F.
  2. 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.
  3. Meanwhile, melt the chocolate in a double boiler or the microwave at 30-second intervals. Set aside.
  4. 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. 
  5. Add half the batter (about 500g) to the melted chocolate. Fold until uniform.
  6. Alternating between the chocolate and plain batter, spoon the batter into the prepared pan using an ice cream scoop or ¼ cup measuring cup.
  7. Bang the pan on the counter a few times to help the batter settle into any air pockets. Then use a paring knife or butter knife to swirl the batter together. Less is more! A couple of swirls should be enough.
  8. 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.
  9. 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!