Vegan Marbled Banana Bread With Chocolate Swirl
Delicious marbled banana bread which will impress children and adults alike. The recipe is easy to make, refined sugar-free, dairy-free, egg-free, gluten-free, and healthy. This moist chocolate marble bread is perfect for breakfast on weekends. Or serve it with vegan chocolate spread as dessert!
Servings 10
Calories 224kcal
Ingredients
Dry ingredients
- 1 cup (160g) white rice flour
- ½ cup (50g) tapioca flour
- ¼ cup (33g) coconut flour (see Notes)
- 2 tsp baking powder
- ½ tsp baking soda
Wet ingredients
- 3 medium (350g) ripe bananas
- ½ cup (120ml) coconut milk canned
- ⅓ cup (110g) maple syrup
- 3 tsp lime juice
- 1 tsp vanilla extract
- 1 tbsp (14g) coconut oil melted
Chocolate layer
- 6 tbsp (40g) cocoa powder
- 3 tbsp (20g) coconut sugar
- ⅓ cup (80ml) coconut milk canned
- 1 tbsp (14g) coconut oil melted
Instructions
- Put the dry ingredients (rice flour, tapioca flour, coconut flour, and baking soda + baking powder) in a big bowl and stir until there are no clumps.
- Blend the wet ingredients (bananas, coconut milk, maple syrup, lime juice, vanilla extract, coconut oil) in a food processor or blender.
- Add the wet ingredients into the dry ingredients and stir with a spatula until the mixture is just combined.
- Split the batter into two bowls, so that you have about 1/3 of the batter in one bowl and 2/3 of the batter in the other bowl.
- Add the ingredients for the chocolate layer (cocoa powder, coconut sugar, coconut milk, coconut oil) to the bowl with 1/3 of the batter and mix with a whisk.
- Line a mold with parchment paper or grease it with a little bit of coconut oil. My mold measures 8 x 4 x 2.5 inches and preheat your oven to 390°F/200°C.
- For the marble effect/swirl, just drizzle a tsp of light batter into your mold, then with a different spoon drizzle a tsp of the chocolate batter on top of it, then again the light batter, etc until no batter is left.
- Bake in the oven for about 45-50 minutes (+/- 5 minutes). The cake is ready when a toothpick comes out almost clean (can still have some crumbs on it).
- Enjoy your marbled banana bread with a chocolate spread!
Video
Notes
- Flour: You can use a different gluten-free flour blend, however, if you sub coconut flour for a different flour then you need to increase the amount of flour. Coconut flour is very absorbent, that’s why you would have to use at least 1/2 a cup of a different flour instead of coconut flour. My gluten-free flour blend made it fluffy and resulted in great texture and I totally recommend it.
- Sweetener: I used maple syrup for a refined sugar-free version, however, you can also use agave syrup or your favorite liquid sweetener.
- Coconut milk: I prefer using canned coconut milk because it makes the bread moist and soft due to the higher fat amount. If you don’t like coconut milk, you can use your favorite plant-based milk and add 1-2 tablespoons oil in addition.
| Nutrition Facts: amount per serving | |||
| % Daily Value* | |||
| Calories from Fat 63 | |||
| Fat 7g | 11% | ||
| Saturated Fat 5.8g | 29% | ||
| Sodium 177mg | 7% | ||
| Carbohydrates 35.7g | 12% | ||
| Fiber 4g | 16% | ||
| Sugar 13.9g | 15% | ||
| Protein 2.9g | 6% | ||
