Vegan Marbled Banana Bread
A moist, tender vegan banana bread swirled with rich chocolate for a beautiful marbled effect. Easy to make, naturally sweet, and perfect for any time of day.
Ingredients
Dry Ingredients
- 1¾ cups 220 g all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup 20 g unsweetened cocoa powder
Wet Ingredients
- 3 large ripe bananas about 1¼ cups mashed
- ½ cup 120 ml plant-based milk
- ⅓ cup 80 ml neutral oil
- ½ cup 100 g coconut sugar or brown sugar
- 1 teaspoon vanilla extract
Optional Add-Ins (Customizable)
- ¼ cup 40 g dairy-free chocolate chips
- ½ teaspoon cinnamon
- 1 tablespoon maple syrup
- Chopped nuts or seeds
Instructions
- Preheat the oven to 175°C (350°F) and prepare a loaf pan by greasing or lining it.
- Mash ripe bananas until mostly smooth with a few lumps.
- Mix mashed bananas with plant-based milk, oil, vanilla, and sugar until combined.
- Whisk flour, baking soda, and salt separately; gradually add to wet ingredients and stir gently.
- Take ⅓ of the batter, add cocoa powder and a bit of plant milk, then mix well for chocolate batter.
- Layer plain and chocolate batters in the pan, then swirl gently for a marbled effect.
- Bake for 50–60 minutes until a toothpick comes out clean; cover with foil if browning too fast.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use ripe bananas for best flavor and moisture.
- For gluten-free, substitute with a 1:1 gluten-free flour blend.
- Adjust sweetness by adding or reducing sugar based on preference.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Try adding nuts or chocolate chips for extra texture and flavor.
Nutrition Information (per serving)
- Calories: 220 kcal
- Total Fat: 7 g
- Saturated Fat: 1 g
- Protein: 3 g
- Total Carbohydrates: 38 g
- Dietary Fiber: 4 g
- Sugars: 15 g