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!
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.
- 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.
Did you make this vegan Marbled Banana Bread? Tag @elephantasticvegan on instagram and use the hashtag #elephantasticvegan. Don’t forget to subscribe to the Elephantastic Vegan Newsletter to see Reader Remake Features!
So wait…why do I not make marbled banana bread every time I make banana bread again? Because you are so right, it’s barley any extra work and it’s so much prettier and CHOCOLATE!!! I’ve been sending all my ripe bananas to the freezer lately with how hot it’s been, but now I think marbled banana bread needs to happen very soon :)
There’s really no good reason not to make it marbled :) I’m stocking up on frozen bananas too. We’re getting 86 degrees today! Whoot. That screams for nice cream! Lots of nice cream :)