This is banana bread for chocoholics.
With thick ribbons of chocolate swirled into every bite, you’ll never look at banana bread the same way again!
Chocolate Marble Swirl Banana Bread
- 2 cups over-ripe banana, mashed well (480g)
- 2 tsp pure vanilla extract (8g)
- 2 tsp white or apple cider vinegar or lemon juice (10g)
- 2 tbsp milk of choice (30g)
- 1/4 cup oil or more milk of choice (oil version will be richer and better-textured; milk version will be lower-calorie… so it depends on what you’re going for and to whom you are serving the bread)
- 1/2 cup pure maple syrup, agave, or honey (honey is not for strict vegans)
- 2 cups spelt, all-purpose, or Bob’s gf flour (240g)
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/8 tsp pure stevia or 1/4 cup sugar of choice
- 1/2 tsp cinnamon, optional
- 1/2 cup chocolate chips, optional
- 3 tbsp cocoa powder (15g)
Bring one cup or so of water to a boil. Meanwhile, preheat oven to 350 F, grease a 9×5 loaf pan, and set aside. Get out three large bowls and a small bowl. In one of the large bowls, whisk together all liquid ingredients. In a separate large bowl, stir together all remaining ingredients except the cocoa powder. Measure the cocoa powder into the empty small bowl and whisk in 1/4 cup of the boiling water (discard remaining water). Now combine the contents of the two large bowls until just evenly mixed, then divide the batter in half so there’s an equal amount of batter in each of the two large bowls. Pour all of the cocoa mixture into only one of the banana bread batters. So now you should have one chocolate and one non-chocolate batter. Scoop a thin layer of plain batter into the prepared loaf pan, followed by a layer of chocolate. Repeat until all batter is used up, then take a spoon and swirl the batters together—for just a few seconds so there are still two distinct colors present. Bake 50 minutes, then turn the oven off and leave the loaf in the oven 20 more minutes if it still needs to firm up. For best freshness, leftovers should be stored in the refrigerator or freezer.
Click for: Banana Bread Nutrition Facts
LINK OF THE DAY:
I was seriously just looking for a banana bread recipe that had caloric info attached (we’re counting calories here).
THANK YOU! this looks delicious!
This was so tasty! We are out of cocoa powder, so I melted the 1/2 cup chocolate chips with the 1/4 boiling water and added that to half the batter and it was amazing. It went from bread to cake, for sure.
If you ever want to hang out with some cool vegan preschoolers and their mom, we’re just over the river in Arlington! 😉
I was really excited to make this, but it didn’t work 🙁 the batter still wasn’t cooked after an hour and a half, did anyone else have this problem, or can help me!!
You may want to check out the troubleshoot comments in the Recipe FAQ section at the top of Katie’s blog. Here’s the link:
https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E
This looks so good! Definitely going to have a go at making this 🙂 x
YUM! This looks great. Thanks also for keeping up with all of us GF-ers. Looking forward to seeing if this could be made with some GF AP flour =-)
I gave this a try with gluten free flour, and the results were delicious. I didn’t add xanthan gum. I just swapped out the 2 cups spelt or all-purpose flour for 2 cups gf flour. I also used melted coconut oil as my choice of oil. Thanks for the recipe!
This is amazing! Made it last night. Used 1/2 whole wheat flour, 1/2 all purpose flour and turned out great. Subbed brown sugar for honey and added a little bit extra banana to make up for the less moisture. It turned out beautiful, moist and tasty. The marbling looked amazing! The bread held together really well too. Shared it with colleagues and they were blown away, said it was some of the best banana bread they had ever had! Will definitely make again.
Impeccable timing on posting this recipe–it’s been the perfect treat to get me through the recent snowstorms and frigid temps here in PA! It is easily my favorite banana bread recipe!
Not sure what happened, but the consistency came out weird for me – kind of rubbery. Used regular flour, coconut oil, and coconut milk. Flavor is kind of off for me too. Don’t think I’d add the vinegar next time – used apple cider vinegar.
You may want to check out the troubleshoot comments in the Recipe FAQ section at the top of Katie’s blog. Here’s the link:
https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E
Hey this looks amazing!! Just a quick question, about how many bananas would this use?
5 bananas was perfect!
I made these into muffins; layered one tablespoon of the chocolate on bottom of each muffin cup followed by one tablespoon of the plain batter on top and swirled! Baked at 350 for about 15 minutes. So good! I love your blog so much!! 😀
Tried this with GF flour – gluten free mama almond blend – cup for cup and added 3/4 t xanthum gum. It is delicious and even looks like your picture. Love love love your site and recipes!
This is a fabulous site and I love what you are doing Katie! I recently made this bread and it is the best!!! It is very satisfying without being overly sweet and it is so moist. I used spelt flour, but the next time I will try a gluten free mix just because I am challenging my baking skills. I’ll let you know how it goes.
Made this last night and baked them as muffins. We ate the whole dozen for breakfast this morning, and I’ll probably have to make some more tonight! Thanks 🙂
I made this last night with rice malt syrup instead of maple and omitted the sugar. It tasted great! Not too sweet and wonderfully moist. There’s only 2 slices left…guess my family liked it too!
Hi Katie,
I just want to let you know that my family and I adore this banana bread! I never thought that GF vegan banana bread could be so fabulous! Yes, I did GF, so I thought I would report back. I am not a fan of pre-made GF flour blends–I like to stay away from starches and gums and I like my flours freshly ground in the Blendtec. So here’s what I used to sub: 1 1/4 c. GF oat/sorghum blend (2/1 ratio), 1/4 c. sweet rice flour (Mochiko), 1/4 c. coconut flour, and 3 Tablespoons ground flax seed. It is so, so good. Thank you for the recipe!