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Vegan marbled chocolate banana bread with chocolate swirls and banana slices

Vegan Marbled Chocolate Banana Bread

This Vegan Marbled Chocolate Banana Bread is moist, flavorful, and beautifully swirled with rich cocoa and sweet banana batter. With natural sweeteners and no dairy or eggs, it’s a plant-based treat that’s perfect for breakfast, dessert, or a midday snack.

  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (8–10 slices) 1x

Ingredients

Scale
  • 1 scant cup mashed banana (about 2 large or 3 medium bananas)
  • 1/3 cup sugar (light brown or coconut sugar)
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract (or 1/2 tsp cinnamon or both)
  • 2 tbsp oil (or 1 tbsp shredded coconut for oil-free option)
  • 1/3 cup almond milk (or other non-dairy milk)
  • 1 tsp vinegar
  • 1 3/4 cups all-purpose flour (or mix with 1/4 cup whole wheat or spelt flour)
  • 1/4 cup almond flour (or more all-purpose for nut-free option)
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3 tbsp cocoa powder
  • 1/3 cup boiling water
  • 1/4 cup vegan chocolate chips
  • Optional: shredded coconut, chopped nuts, or seeds

Instructions

  1. Preheat oven to 365°F (185°C) and line a 9×5-inch loaf pan with parchment paper.
  2. In a medium bowl, mix mashed banana, sugar, maple syrup, vanilla (and/or cinnamon), oil, almond milk, and vinegar until well combined.
  3. In a separate bowl, whisk together flours, baking powder, baking soda, and salt.
  4. Fold 1 3/4 cups of the dry mixture into the wet ingredients. Add remaining dry mix 1 tablespoon at a time until the batter is thick and muffin-like.
  5. Divide the batter evenly into two separate bowls.
  6. In a small bowl, combine cocoa powder with 3 tablespoons boiling water to make a paste. Mix this into one bowl of batter.
  7. If the second bowl of plain batter is too thick, add 1–2 tablespoons of boiling water to loosen it.
  8. Alternate spoonfuls of plain and chocolate batter into the prepared pan. Swirl gently for a marbled effect. Top with vegan chocolate chips.
  9. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Do not overmix the batter—this can lead to a dense texture.
  • Use accurate measurements for the best results.
  • Perform the toothpick test to confirm doneness rather than relying solely on bake time.
  • Let wet ingredients come to room temperature for better mixing and texture.
  • You can skip marbling and mix cocoa into the full batter for a quicker chocolate banana bread.
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 slice (1/10 of loaf)
  • Calories: 220
  • Sugar: 12g
  • Sodium: 170mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: vegan banana bread, marbled chocolate banana bread, vegan chocolate loaf, dairy-free banana bread, eggless banana cake, vegan baking