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Marbled Banana Bread (vegan)

This Marbled Banana Bread is easy to make and the perfect use for your leftover, very ripe bananas. The bread uses very basic ingredients, and it’s hardly any work to make the marbled look. Step up your Banana Bread skills with this simple recipe! 

Marble Banana Bread inside

Lately, I’ve been on a Banana Bread craze. I can’t get enough of the fluffy and soft texture and banana and maple syrup sweetened taste. And while I love a simple Banana Bread, this Marbled Banana Bread takes the whole nana-bread-thing to the next level.

The best part is, that it’s hardly any work to make chocolate swirls, just add 3/4 of the banana bread batter into the loaf pan, then add cocoa powder, chocolate chips and a bit more rice milk to the last 1/4 of the batter, add it to the loaf pan and swirl it around. No need for an extra bowl or anything! Bake it in the oven until perfectly golden on top, check the inside with a wooden stick and off you go into banana paradise!

Warm slices of Banana Bread fresh out of the oven are the best. thing. ever.

Marbled Banana Bread from top in loaf pan
Marbled Banana Bread cut
Marble Banana Bread from top

Marble Banana Bread inside

Marbled Banana Bread (vegan)

Elephantastic Vegan
Recipe for a vegan Marbled Banana Bread - easy to make, uses simple ingredients and taste absolutely divine!
3.84 from 12 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine American
Servings 1 loaf (12 slices)
Calories 1835 kcal


  • 4 very ripe bananas
  • 1/2 cup plant-based milk e.g. rice milk + 1 teaspoon for the chocolate batter
  • 1 tablespoon coconut oil , liquid
  • 1/4 cup maple syrup
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon powder
  • 1 pinch salt
  • 2 tablespoons cocoa powder
  • 1 tablespoon chopped chocolate or chocolate chips


  • Preheat the oven to 320°F/160°C and line a loaf pan with parchment paper.
  • Peel the bananas, add them to a large bowl and mash them. To the bananas, add the plant-based milk, coconut oil and maple syrup. Give it a quick mix.
  • Add the flour, baking powder, baking soda, cinnamon powder and a pinch of salt to the wet ingredients and whisk everything together.
  • Pour about 3/4 of the batter into the loaf pan. With the rest of the batter, add in the cocoa powder, chopped chocolate and 1 teaspoon of plant-based milk. Whisk and pour into the loaf pan. Swirl it around to create the marbled look.
  • Bake it in the oven for about 1 hour or until golden brown on the top. You can use a wooden stick to test if your banana bread is done in the middle.


Calories: 1835kcalCarbohydrates: 384gProtein: 34gFat: 23gSaturated Fat: 16gCholesterol: 2mgSodium: 664mgPotassium: 2694mgFiber: 23gSugar: 121gVitamin A: 300IUVitamin C: 41.1mgCalcium: 384mgIron: 14.7mg
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Recipe Rating


Thursday 11th of May 2023

What can u use to substitute milk? And can u use canned condensed milk dulceleche ? If so how to ?


Thursday 11th of May 2023

Can u switch the milk with apple sauce and if so how much?


Friday 16th of November 2018

I only used two bananas and it came out great! Gracias!


Saturday 17th of November 2018

Yeay! So glad you enjoyed it, Elizabeth! :)


Tuesday 4th of September 2018

I found it extremely dense...but still tasty! Mine was done at 45 min. All ovens are different I suppose.


Sunday 1st of April 2018

I just made this recipe and here are my thoughts:

-Maybe my bananas weren't ripe enough (or not big enough) but I found the bread too lightly sweetened for my taste even after adding 2 Tbsp of sugar. I realize people like different sweetness levels, but I would describe myself as being on the but-not-too-sweet end of that spectrum. In case you need a baseline, I'm the kind of person that drinks their coffee black (without sugar), eats 90% chocolate, and will take rapini over sweets any day. -I found the chocolate flavour too subtle. I definitely think this could be chocolatier. -The bread was too dense for my taste. -The bread wasn't moist enough. -Since there's no loaf pan size directions the baking time could vary dramatically. For instance, I baked mine for 50 mins and I think it was over-cooked. -You describe being able to "pour" the batter into the loaf pan an easily being able to make swirls. That wasn't my experience at all. The batter was highly viscous and had to be "spatulad" into the loaf pan.

My suggestions: Add 1/4 of brown sugar or use really ripe BIG bananas, 1/4 Cup coconut oil instead of 1 Tbsp, Double the cocoa, and add 2oz of melted dark chocolate, and maybe 1/4 Cup more milk.

If I can find really ripe bananas today I'll make it with my changes and report back with what I found.


Tuesday 3rd of April 2018

Hi Jan, thank you so much for your detailed feedback - I really appreciate you taking the time to write everything down! I'll have to make the banana bread again soon and adjust the measurements as needed :)