Marbled Chocolate Banana Bread | Easy Vegan Recipe
This marbled chocolate banana bread is soft, wholesome, and full of cozy chocolate swirls. Made with ripe bananas, maple syrup, and whole-grain flour — no dairy, no eggs, just pure comfort in every bite.
8 people
Ingredients
Wet ingredients
- ½ cup coconut oil or neutral vegetable oil
- 1 cup pure maple syrup agave, or coconut nectar
- 2 cups mashed ripe bananas about 4 large bananas
- 1 teaspoon pure vanilla extract
- 2 teaspoons apple cider vinegar
Dry ingredients
- 2 cups whole-wheat or sprouted flour
- 2 teaspoons baking powder
- For the marble swirl
- ¼ cup unsweetened cocoa powder
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf or bundt pan.
- In a large bowl, mix the coconut oil, maple syrup, mashed bananas, vanilla, and vinegar.
- In another bowl, whisk together the flour and baking powder. Add to the wet ingredients and mix just until combined — don’t overmix.
- Separate ¼ of the batter and stir in the cocoa and chocolate chips.
- If the chocolate batter feels too thick, add 1–2 tablespoons of plant milk.
- Marble: Pour the plain batter into the pan, then spoon the chocolate batter on top. Swirl gently with a knife for a marbled effect.
- Bake for 35–40 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool for 10 minutes before removing from the pan.
Notes
Bananas: the riper, the better — that’s where all the natural sweetness comes from.
Don’t overmix: keeps the bread soft and fluffy.
Flour: you can use half whole-wheat and half all-purpose for a lighter texture.
Molds: works great for muffins (bake 15–18 minutes).
Add-ins: walnuts, almonds, or a pinch of cinnamon for extra flavor.
Storage: store in an airtight container for 2–3 days, or freeze up to 3 months.