Vegan Richa

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Marbled Vegan Chocolate Banana Bread

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Tuck into this Vegan Chocolate Banana Bread made with a simple dairy-free and egg-free batter swirled together into a beautiful marbled pattern. Topped with plenty of vegan chocolate chips this loaf makes for a decadent sweet breakfast treat! Oil-free option included. Jump to Recipe

a sliced loaf of marbled vegan chocolate banana bread topped with chocolate chips on a cutting board

If you like Banana Bread in general and the chocolatey kind in particular, then I have a treat for you today! Marbled Vegan Chocolate Banana Bread, ladies and gents! Doesn’t marbling just make everything look better? And honestly, the looks DO matter, especially when we’re talking sweet and decadent vegan treats! This gorgeous Chocolate Banana Loaf combines the goodness of dark chocolate and ripe bananas to form a loaf of sliceable banana bliss.

side view of a loaf of Vegan Chocolate Banana Bread topped with chocolate chips in a red ceramic loaf pan

This Marbled Vegan Chocolate Banana Bread is so rich and decadent. Despite the fancy marbled swirl design, it’s actually quite easy to make. I am not a fan of making intricate, layered cakes and fancy desserts – I am not a pastry chef and my time is limited and I am pretty sure some of you can identify here! But I still want my baked goods to look pretty and this vegan chocolate banana bread is the kind of minimum-effort -> maximum-effect recipe I LOVE.

So how do I turn this humble vegan banana bread in a fancy marbled loaf? Well, you simply layer the dark and bright batter in your loaf pan, drag around a toothpick in the batter, and it will bake up into something gorgeous and coffee shop-worthy.

side view of a sliced loaf of egg-free and dairy-free vegan marbled chocolate banana bread

This vegan chocolate banana bread recipe seriously feels like you’re eating an actual slice of cake, it’s that moist and decadent.

Despite being fluffy and moist, baking this dairy-free chocolate banana bread doesn’t require opening a jar of applesauce that will then be forgotten in the back of the fridge for weeks. Also – no flax eggs needed!

Ingredients for making Vegan Marbled Chocolate Banana Bread:

  • mashed banana – we use it both for flavor and sweetness so the bananas should be ripe. Use 2 large or 3 medium ones. They are great egg replacers so for this recipe, there’s no need for adding flax eggs.
  • additional sweetness is added by mixing in either 1/3 cup of light brown sugar or coconut sugar as well as 1/4 cup of maple syrup.
  • For some extra flavor, I like adding vanilla extract and cinnamon or both. You could also add some nutmeg or chai spice.
  • Adding 2 tbsp of oil to the batter makes for additional moisture.
  • We are using 1/3 cup almond milk and 1 tsp vinegar instead of cow milk or buttermilk! You’ll see it works like a charm.
  • I use a mix of all-purpose and whole wheat or spelt flour to make this loaf  a bit more wholesome and add 1/4 cup of almond flour for additional moistness
  • The gorgeous rise in this vegan banana bread is achieved by mixing baking powder and baking soda
  • To achieve that gorgeous marbled effect, we “dye” part of the vegan banana bread batter with cocoa powder. I use unsweetened all-natural cocoa powder for this recipe to make this loaf extra chocolatey.

overhead shot of ingredients used for making vegan chocolate banana bread

Tips for making this recipe:

  • To make this refined sugar-free, use coconut sugar.
  • Want to make this loaf oil-free? You can omit the oil and add a tbsp of unsweetened shredded coconut instead.
  • This loaf makes a great gift, and leftover slices can also be frozen for a rainy day when you need something sweet.
  • I decided to add some vegan chocolate chips to the top both for presentation and because in my book there’s absolutely no such thing as too much chocolate. Feel free to skip them. You can also use chopped up bars of vegan chocolate instead of chocolate chips.
  • To make this banana chocolate loaf extra fancy, you could frost it with vegan chocolate frosting like a cake, or serve it with jam or vegan butter.  If you frost it, you can skip the chocolate chips.

How to make Vegan Chocolate Banana Bread:

wet ingredients for vegan banana bread being mixed in a small white bowl

Preheat the oven to 365F (185 C) and line 9×5 inch pan with parchment. In a bowl mix all the wet ingredients until well combined

dry ingredients being stirred into wet ingredients to make vegan banana bread

In another bowl mix the flours, baking powder, baking soda, and salt. Mix well. Add 1 3/4 cup of the dry flour mixture to the wet ingredient bowl and mix in, making sure not to overmix. Add the rest of the dry flour mix 1 tbsp at a time, until batter is stiff like a muffin batter.

Divide the batter into two bowls.

dark and bright banana bread batter in two bowl ready to be combined for making marbled loaf

For the chocolate layer, mix the cocoa in a small bowl with 3 tbsp of boiling water, mix this into the first bowl.

In the second bowl, add 1-2 tbsp of boiling water and mix in so that mixture is not that thick.

overhead shot of a loaf pan with unbaked vegan chocolate banana bread

Now you can assemble the loaf as you like with whatever pattern. I usually alternate the batters and spread them out for a marble effect.

vanilla banana bread batter being scooped on top of dark batter to make marbled loaf

Once all of the batter is finished, top with the mini chocolate chips.

chocolate banana bread batter being topped with vegan chocolate chips for making banana bread

Bake for 55-60 minutes. Check for doneness by inserting a toothpick in the center of the loaf. Cool the chocolate banana loaf for 10 minutes before taking it out of the pan, cool completely before slicing.

How to store Vegan Banana Bread:

You can store this vegan chocolate banana bread on the counter for a day in a covered container or refrigerate for up to 5 days. Single slices can be frozen.

close-up overhead shot of a loaf of vegan chocolate banana bread

 

More Vegan Breakfast Bakes from the blog

a sliced loaf of vegan marbled chocolate banana bread
Print Recipe
5 from 25 votes

Vegan Marbled Chocolate Banana Bread

Tuck into this Vegan Marbled Chocolate Banana Bread made with a simple dairy-free and eggless batter swirled together into a beautiful marbled pattern. Topped with plenty of vegan chocolate chips this loaf makes for a decadent sweet breakfast treat! Oil-free option included.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate banana bread, chocolate chips banana bread, eggless banana bread, vegan banana bread
Servings: 12 slices
Calories: 218.39kcal
Author: Vegan Richa

Ingredients

Wet ingredients:

  • 1 scant cup (150 g) mashed banana Use scant cup, 2 large or 3 medium (if your bread tends to bake gummy use 3/4 cup)
  • 1/3 cup (66.67 g) sugar such as light brown sugar or coconut sugar
  • 1/4 cup (59.15 ml) maple syrup
  • 1 tsp vanilla extract or 1/2 tsp cinnamon or both
  • 2 tbsp oil omit to make oil-free, add a tbsp of shredded coconut for additional moisture
  • 1/3 cup (78.86 ml) almond milk or use other non dairy milk such as light coconut or soy
  • 1 tsp vinegar

Dry ingredients

  • 1  3/4 cups (218.75 g) all-purpose flour I usually use 1 1/2 all-purpose and 1/4 cup of whole wheat or spelt or all 1 3/4 cup all purpose
  • 1/4 cup (28 g) almond flour , or use more flour for Nutfree
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3 tbsp cocoa powder
  • 1/3 cup (78.86 ml) boiling water

Topping

Instructions

  • Preheat the oven to 365F (185 C) and line 9x5 inch pan with parchment.
  • In a bowl mix all the wet ingredients until well combined
  • In another bowl mix the flours, baking powder, baking soda, and salt. Mix well.
  • Add 1 3/4 cup of the dry mixture to the wet ingredient bowl and mix it in. Add the rest of the dry flour mix 1 tbsp at a time, until batter is stiff like a muffin batter.
  • Divide the batter into two bowls.
  • For the chocolate layer, mix the cocoa in a small bowl with 3 tbsp of boiling water, mix this into the first bowl.
  • In the second bowl, add 1-2 tbsp of boiling water and mix in so that mixture is not that thick.
  • Now you can assemble the loaf as you like with whatever pattern. I usually alternate the batters and spread them out for a marble effect. Once all of the batter is finished, top with the mini chocolate chips.
  • Bake for 55-60 minutes. Check with a toothpick from the center of the loaf
  • Cool the loaf for 10 minutes before taking it out of the pan, cool completely before slicing.

Video

Notes

  • To make this refined sugar-free, use coconut sugar.
  • Want to make this loaf oil-free? You can omit the oil and add a tbsp of unsweetened shredded coconut instead.
  • This loaf makes a great gift, and leftover slices can also be frozen for a rainy day when you need something sweet.
  • I decided to add some vegan chocolate chips to the top both for presentation and because in my book there’s absolutely no such thing as too much chocolate. Feel free to skip them. You can also use chopped up bars of vegan chocolate instead of chocolate chips. Or walnuts.
  • To make this banana chocolate loaf extra fancy, you could frost it with vegan chocolate frosting like a cake, or serve it with jam or vegan butter.  If you frost it, you can skip the chocolate chips.
  • muffins: bake for 25-30 mins 
  • Glutenfree: try these Glutenfree banana breads from the blog. 
    Or use this blend and bake into marbles muffins for 25 mins. Mix 3/4 cup white rice flour, 1 1/4 cup almond flour, 1/3 cup potato starch, 1/2 tsp citric acid and 1 tbsp chia seeds/flax seed meal. Use 1 3/4 cup of the flour mix and add more as needed. 
Troubleshoot: 
- bananas and similar thick purées such as Pumpkin, Can sometimes be tricky in terms of moisture the add to the baked good. The inherently have a lot of moisture that they will release during baking. But there are thick so when you mix them with flower it feels like the batter is thick enough. Depending on the flour used(diff brands and types) and the flour measurement errors, One would tend to stop adding flour to the mix as the batter is thick, but you want to err on the side of stiffer batter. As if there is lesser flour than the moisture in the batter the bread will tend to be gummy (it will rise and then fall. Edges will feel done but it will be gummy or dense. 
- another reason for banana breads not rising or being too dense is baking powder. Old baking powders tend to not be able to help the bread rise enough. 
- ovens also differ in their heating so if the bread is gummy at the bottom, it might have needed extra bake time. 

Nutrition

Nutrition Facts
Vegan Marbled Chocolate Banana Bread
Amount Per Serving
Calories 218.39 Calories from Fat 70
% Daily Value*
Fat 7.76g12%
Saturated Fat 2.67g17%
Sodium 131.01mg6%
Potassium 171.27mg5%
Carbohydrates 36.59g12%
Fiber 2.4g10%
Sugar 17.34g19%
Protein 3.62g7%
Vitamin A 12IU0%
Vitamin C 1.63mg2%
Calcium 62.1mg6%
Iron 2.01mg11%
* Percent Daily Values are based on a 2000 calorie diet.


⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

Comments

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    • Hi Kheelna, yes you can use lemon juice, homemade nut cream, vegan sour cream/yogurt, tofu, or cream of tartar. if you choose cream of tartar just mix it with the dry ingredients instead of the almond milk to prevent clumping.

      Reply

  3. 5 stars
    This was great! Used whole wheat flour and it wasn’t too heavy. Looks beautiful, and is sweet enough but not overly sweet like a lot of banana bread recipes.

    Reply

  4. 5 stars
    I really wish I had all the needed ingredients at my disposal! I guess I’ll have to be patient! Looks fantastic!

    Reply

  6. This looks so beautiful. Can’t wait to try it. Is it ok if I use dairy milk and vinegar or only buttermilk instead of almond milk?

    Reply

  7. Hi! love love your recipes! Thank you for all your work!

    Is there a way to replace/omit the sugar and maple syrup? Totally understand that it wouldn’t be as sweet. I only use mashed up dates (or apple sauce and bananas) as sweetner in dishes.

    Also, most desserts I can’t make because I only use date paste. If possible could you write a post discussing replacing sugars/ developing recipes with date paste, apple sauce and bananas (instead of maple syrup, sugar substitutes, sugar, etc…)?

    Reply

  8. 5 stars
    Amazing! I successfully used all whole wheat flour, as well as 1/2 c date paste since I am out of maple syrup. Oh, and I had to bake it in a 9×9 cause I forgot my loaf pans were in use elsewhere 😂 But it turned into a deliciously moist and guilt free treat! Thank you!

    Reply

  9. 5 stars
    Couldn’t even wait the 10 minutes to cool to get it out of the pan. Flipped it out and took me a slice. It is very nice! Thank you.

    Reply

  10. I just made this banana bread. It looks lovely (have not indulged yet). The recipe calls for a 9″x5″ loaf pan to bake it in. Are you measuring the pan from the bottom? or the opening on top? The pan I used had the measurements printed on the bottom as 9 x 5 (which was the base measurement). The bread did not come out as tall looking as yours and was done baking after 45 minutes.

    Reply

  15. 5 stars
    I just baked this without the cocoa powder or chocolate chips and added some walnuts to the batter and it turned out super amazing! Your recipes are now my go-to for vegan baking!! Thanks:)

    Reply

  16. Something about this didn’t work for me 🙁 I feel like there was to much banana and it didn’t rise.

    Reply

    • Did you change anything and did you measure out the banana? Several people have already made this bread without a problem. Too much banana will also mean too much moisture and hence it won’t rise. It’s either that or baking powder is old. If it didn’t rise it will also taste extra bananaey

      Reply

  19. 5 stars
    My 11 year old son wanted to make this. It was easy to make and turned out to be delicious! Its also beautiful 😍 Thanks for sharing this!

    Reply

  20. 5 stars
    Only had whole wheat flour and made it with that. Came out delicious. Added walnuts and chocolate chips. Love the marble idea, looks great and tastes great too!

    Reply

  21. 5 stars
    Absolutely love the recipe ! But … my bad I only put baking soda and forgot the baking powder so it didn’t rise much. Still delicious though 😉

    Reply

  22. Followed exactly other than using soy milk instead of almond. Outside was kind of hard and dry and inside gummy and not
    Moist. Not sure what happened.

    Reply

    • If it didn’t rise much at all then the baking powder was probably old. Or the batter needed more flour(flour measuring errors or type of flour might not absorb as much moisture).

      Reply

  23. What can i use if i don’t have all purpose flour at home? I have whole wheat atta / oats / almond meal / Pancake mix? Would any of these work? and how?

    Reply

    • You could use oat flour but only in addition to all purpose or whole wheat. Atta has too high of a gluten content and would work better in a traditional bread recipe. Almond meal would work but as a component – not on its own. Pancake mix is very sweet and wouldn’t work because it would change all of the amounts of the wet ingredients and sweeteners in this recipe.

      Reply

  26. 5 stars
    Delicious recipe! Not to mention beautiful also because of the marble appearance! I made this yesterday and took it for my niece’s birthday, and she literally stuffed her face with this banana bread!

    Reply

  27. 5 stars
    I really enjoyed making this marble loaf cake. Although it didn’t rise exactly as shown in the picture, I still liked it. My baking soda and powder were new. There was a problem with the cocoa. It tasted bitter no taste. What brand do you recommend? I will try again but next time instead of cocoa, I’ll add melted chocolate.

    Reply

    • Cocoa powder does have bitterness, Did you top with the chocolate chips or the frosting ? I reccommend using brands such as Equal Exchange or Chatfield’s or switch to a dutch process for a sweeter style.

      Reply

  28. 5 stars
    I have tried so many vegan banana bread recipes in my life, but this is the only one I’ve ever tried where the bread actually came out fully cooked – not soft in the middle! Love it. I realized too late that I didn’t have enough AP flour in the pantry, so I used a combination of AP flour, whole wheat flour, almond flour, and glutinous rice flour (ha!). It still turned out great. I will say though, I almost doubled the recipe and I still didn’t have enough batter to really marble it. I just layered the chocolate on top, so it’s like a two-tone bread. Still delicious!

    Reply

  29. 5 stars
    I used 3 medium bananas and it was a bit more than a cup but I still went on with the recipe. Followed the rest exactly except used 1/4 sugar. It rose so so beautifully and it is just DELICIOUS! Thank you !!! (Just to clarify the texture was a bit gummy and had more banana flavor but we love that especially with coffe hehe (●ˇ∀ˇ●)

    Reply

  30. Loved it ! ..although i completely missed vinegar in the ingredients until I saw one of the comments below. I’d assume vinegar helps rise up the bread? Coz mine doesnt look that well risen ..it baked well and tastes yumm..not too sweet or not too dry. Thanks!

    Reply

  31. 5 stars
    This recipe and the instructions are great. I don’t use the maple syrup but the consistency is still perfect for me.

    Reply

  32. Hi, can I use Sorghum Flour (Jowar) or any other millet flour for a gluten free option? Instead of the rice four?

    Reply

  33. 5 stars
    This recipe is amazing! I’ve made it many times and it always turns out good. I add some walnuts too. Every time I need to double the recipe becauce my family just loves it! Even then it will be gone in two days!

    Reply

  34. 5 stars
    This was the best Banana Bread I have ever made. Not too sweet, beautiful flavor and texture. We almost ate the whole loaf right out of the oven.

    Reply

  35. 5 stars
    Wow! This is a fantastic recipe. Needing to use up one banana, I made this bread for 6 servings in a small loaf pan. I substituted the flours with 100 g 100% whole grain Einkorn flour, and the sugar + maple syrup with granular Erythritol. I omitted the oil. It is so good! Another winner!

    Reply

  36. 5 stars
    I made this banana bread this morning omitting the maple syrup and halving the sugar. The end result was spectacular and a simple bread to put together despite its striking appearance. Thank you for yet again another successful quick bread recipe.
    Would love to see a banana and peanut butter version.

    Reply

  37. 5 stars
    This was the absolute BEST banana loaf I’ve ever made! The recipe is sheer perfection, as every single one of your recipes so far!

    Reply

  39. I just tasted the first slice – wow it’s really great. I switched the oil for shredded coconut and only used regular flour. But still it’s super moist and very sponge-like. By the way – I didn’t add any water as the mix didn’t get to stiff, guess that was due to the size of the bananas. Will be baking this on a regular basis 🙂

    Reply

  40. 5 stars
    My family’s new favorite banana bread! Came out perfect. I ended up trying 1/2 cup whole wheat and the rest all purpose flour (as you had suggested there was a bit of flexibility here). I also added just a bit of wheat bran for nutrition (about 1/4 cup). No one noticed. Thanks Richa!

    Reply

  41. 5 stars
    A few days ago, I was looking for something to do with my very ripe bananas, and I found this recipe. I am now making this banana bread for the second time in less than a week, as the first one was so good! It’s super tasty, not too sweet, not gummy, and it rises beautifully. Thank you for this great recipe!

    Reply
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