Vegan Marbled Banana Bread (Gluten Free option)
The perfect answer to the question – am I in the mood for regular banana bread, or chocolate banana bread? Super easy to make, incredibly moist & tender, and oh so delicious, this will quickly become your new go-to banana bread recipe!
Ingredients
Full Batter Ingredients
- 1½ cups mashed banana should be 3-4 bananas
- 1/3 cup neutral oil
- ¼ cup non-dairy milk room temp
- 1½ tsp vanilla extract
- ½ cup packed light brown sugar
- ¼ cup granulated sugar *if you want a sugar free option, this links to my favorite sweetener, you can substitute it 1:1 in place of regular granulated sugar
- 2 cups gluten free flour can sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
- 2 tsp baking powder
- 1 heaping tsp cinnamon
- 1 tsp salt
Chocolate Swirl Ingredients
- ¼ cup non-dairy milk HOT
- 4 tbsp unsweetened cocoa powder
- ½ cup vegan chocolate chips optional but highly recommended
Instructions
- Preheat the oven to 350°F and line a 9x5 loaf pan with parchment paper.
- In a large bowl, mash the bananas and measure them out to get to 1½ cups. Then add in neutral oil, non-dairy milk, vanilla extract, brown sugar, and granulated sugar. Whisk until fully combined.
- Add gluten free flour, baking powder, cinnamon, and salt to the mixture and mix with a spoon or spatula until fully combined.
- To make the chocolate swirl portion, in a separate bowl heat up the additional ¼ cup of non-dairy milk. When it is hot, add in 4 tbsp of unsweetened cocoa powder and mix until fully combined. It will be a gluey type consistency. Now add in half of the full batter and combine fully with the chocolate. I highly recommend using chocolate chips here too as it will really make the chocolate flavor pop, and suggest about ½ cup of chips. Of course you can add chips (or nuts) to both halves of the batter and over the top too if you so choose.
- Add both batters to the pan. To do it as I did for the photos here, spoon one scoop of each batter at a time into the pan alternating back and forth in sort of a messy checkerboard type pattern. For other options of how to marble the bread, see the end of the How To Make It section above.
- Put in the oven for 45-55 minutes. My sweet spot is around 49/50 minutes. Check for doneness by inserting a toothpick into the center of the pan and waiting for it to come out just with crumbs, no wet batter. When the bread is done, remove from the oven and let cool for about 10 minutes before removing the bread from the pan and moving to a cooling rack.
- Eat and enjoy!
Notes
NUTRITION INFO
Total amount: 1 loaf / 10 slices
Serving size: 1 slice
Per serving amounts: (note - this does not account for any chocolate chips)- Calories - 264
- Grams of fat - 8.3
- Grams of carbs - 45.5
- Grams of protein - 3.5
Tried this recipe?Let us know how it was!