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    Home » Breakfast Recipes

    Marbled Vegan Chocolate Banana Bread

    Published: Apr 19, 2020 by Richa 96 Comments

    Jump to Recipe   Print Recipe

    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

    • Banana Walnut Breakfast Loaf. Gluten-free
    • Banana Oat Quinoa Quick Bread bar. 
    • One bowl Pumpkin Bread
    • Turmeric Pumpkin Chocolate Marble Loaf. 
    • Pumpkin Cream Cheese Muffins

    Recipe Card

    a sliced loaf of vegan marbled chocolate banana bread
    Print Recipe
    5 from 33 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 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 15 minutes 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

    • 1/4 cups (135 g) vegan chocolate chips

    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 of batter
    • In the second bowl batter, 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.

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    1. Laura Armstrong

      November 03, 2023 at 2:45 pm

      5 stars
      Just finish making this per your recipe! It is outstanding! Looks just like your picture. I will be making more of these loaves very soon!! Thank you!

      Reply
      • Vegan Richa Support

        November 16, 2023 at 7:36 pm

        awesome! thanks so much for your kind comment!

        Reply
    2. Debbie

      November 27, 2022 at 7:35 pm

      I’ve made your ginger banana bread loads and everyone loves it and I’m about to try this recipe. Only thing is, maple syrup is expensive in the UK and I was wondering if you could substitute it for golden syrup? Also (and I’m asking for both recipes) could I substitute the almond flour for any other kind of gluten free flour as I donate cakes to a free community cafe and they have to be nut free and I know they would love these.

      Reply
      • Richa

        November 27, 2022 at 9:28 pm

        Yes for golden syrup. Nut flour is unfortunately important in gf vegan baking for the moisture and texture. You can use oat flour (add half the amount in oat flour, of almond flour listed) but the bread will be much dryer. To reduce that, cover the top with a thick buttery streusel, cover the pan with parchment and bake.

        Reply
    3. Halina

      October 20, 2022 at 8:39 am

      Was just wondering if I could use apple sauce instead of the oil. It sounds amazing

      Reply
      • Richa

        October 20, 2022 at 11:49 am

        Yes, use a tbsp less

        Reply
    4. Nikki

      October 11, 2022 at 3:21 pm

      I cannot have wheat, coconut, or oat. How can I make this (and other bread recipes you’ve given us) with primarily almond flour?
      Thank you.

      Reply
      • Richa

        October 11, 2022 at 11:29 pm

        Use all almond flour and atleast a fourth in amount of potato starch.

        Reply
        • Nicole

          October 17, 2022 at 4:35 pm

          Thank you so much! Can’t wait to try it!

          Reply
          • Vegan Richa Support

            October 18, 2022 at 11:18 am

            I hope that it turns out well for you.

            Reply
    5. Robin

      July 25, 2022 at 4:32 pm

      5 stars
      I’ve made this several times! I love using WW flour, date sugar and making it oil free. My family really enjoyed this for breakfasts and it will continue to be on our weekly rotation.

      Reply
      • Vegan Richa Support

        July 26, 2022 at 5:12 pm

        super healthy brekkie

        Reply
    6. Barbara

      July 16, 2022 at 6:43 pm

      5 stars
      I just made this and love it so much! I’m trying to stay away from almonds (I once had a kidney stone) so I used unsweetened coconut milk and it was fabulous. Thanks so much, I’ll make this often.

      Reply
      • Vegan Richa Support

        July 18, 2022 at 6:22 pm

        glad that it worked out with the coco milk

        Reply
    7. Michelle Lemus

      January 28, 2022 at 2:32 pm

      5 stars
      This was so good! I have bananas that I need to use up so decided to give it a try. It was a bit more work and steps involved but definitely worth the extra effort. My chocolate chips that I sprinkled on the top did not stick on once I took it out of the oven. Next time I will try pressing them down a bit on the batter and hopefully they will stay on better. I look forward to making it again!

      Reply
      • Vegan Richa Support

        January 28, 2022 at 3:09 pm

        sounds good Michelle

        Reply
      • Lulu

        May 27, 2022 at 10:57 pm

        5 stars
        I quickly made these ( as muffins) for my family to take to a lifesaving competition. Very sweet so perfect for a quick energy boost. Great as ever 💖

        Reply
        • Vegan Richa Support

          May 29, 2022 at 6:58 pm

          you’re a lifesaver 😆

          Reply
    8. Camille

      February 21, 2021 at 5:04 am

      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
      • Richa

        February 21, 2021 at 7:08 am

        Awesome

        Reply
    9. Sage

      December 29, 2020 at 9:17 pm

      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
      • Richa

        December 30, 2020 at 7:05 am

        Amazing!

        Reply
    10. Heidi

      December 11, 2020 at 2:09 am

      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
      • Richa

        December 11, 2020 at 8:48 am

        Awesome

        Reply
    11. Adam

      December 10, 2020 at 1:53 pm

      5 stars
      about to try this out, was wondering if the vinegar used in the recipe was apple cider or regular wite vinegar?

      Reply
      • Richa

        December 10, 2020 at 3:47 pm

        Any will work

        Reply
    12. Lori

      November 10, 2020 at 5:20 pm

      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
      • Richa

        November 10, 2020 at 6:50 pm

        ❤️❤️❤️

        Reply
    13. Lyf

      October 07, 2020 at 7:23 am

      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
      • Richa

        October 07, 2020 at 8:36 am

        Awesome

        Reply
    14. Clair

      October 03, 2020 at 4:53 pm

      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
    15. Linda Shekerdemian

      September 27, 2020 at 7:17 pm

      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
      • Richa

        September 27, 2020 at 7:59 pm

        Yay

        Reply
    16. Astrid

      September 09, 2020 at 2:45 am

      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
      • Vegan Richa Support

        September 09, 2020 at 8:57 pm

        yay!!! 😀

        Reply
    17. Paavani Chadha

      August 12, 2020 at 8:49 pm

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

      Reply
      • Richa

        August 12, 2020 at 11:11 pm

        Yes

        Reply
    18. Natalia

      August 08, 2020 at 3:51 pm

      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
      • Vegan Richa Support

        August 10, 2020 at 4:27 pm

        fabulous!!!

        Reply
    19. Gnani

      June 07, 2020 at 9:37 am

      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
    20. Jeni

      June 02, 2020 at 11:28 pm

      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
    21. Cat

      June 02, 2020 at 11:40 am

      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
      • Vegan Richa Support

        June 03, 2020 at 1:52 pm

        like a marble rye. Nice one Cat

        Reply
      • Richa

        June 03, 2020 at 2:16 pm

        Might be the flours making a thicker batter. Two tone is great too!

        Reply
    22. Anne

      May 19, 2020 at 4:28 pm

      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
      • Vegan Richa Support

        May 20, 2020 at 1:32 pm

        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
    23. Maneesha

      May 10, 2020 at 2:21 pm

      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
      • Richa

        May 10, 2020 at 3:24 pm

        That’s awesome!

        Reply
    24. HP

      May 06, 2020 at 9:44 pm

      Is there a replacement to baking powder? I only have baking soda!

      Reply
      • Vegan Richa Support

        May 07, 2020 at 4:16 pm

        baker’s yeast

        Reply
    25. sanjana

      May 06, 2020 at 1:42 am

      This looks so delicious, cant wait to try it.

      Reply
      • Vegan Richa Support

        May 06, 2020 at 11:23 am

        thanks!! it definitely is delicious

        Reply
      • Daniela

        August 29, 2020 at 3:25 pm

        Can I use oat flour instead of the almond flour? I would love to try this recipe! 😍🍌🍞

        Reply
        • Richa

          August 30, 2020 at 6:48 am

          Yes

          Reply
    26. Rubina Ramchandani

      May 04, 2020 at 10:54 am

      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
      • Vegan Richa Support

        May 04, 2020 at 11:18 am

        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
    27. Luisa Stanescu

      May 02, 2020 at 2:12 pm

      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
      • Richa

        May 02, 2020 at 2:31 pm

        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
    28. Aurore

      May 01, 2020 at 6:24 am

      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
      • Vegan Richa Support

        May 01, 2020 at 10:43 am

        Oops! Glad you enjoyed it!

        Reply
    29. Suzanne

      April 30, 2020 at 1:10 pm

      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
      • Vegan Richa Support

        April 30, 2020 at 1:17 pm

        Pleased to hear the whole wheat flour worked out well!!

        Reply
    30. Alissa

      April 30, 2020 at 8:10 am

      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
      • Vegan Richa Support

        April 30, 2020 at 10:59 am

        So glad you enjoyed it!

        Reply
    31. Button Curry

      April 28, 2020 at 11:40 pm

      5 stars
      This is vegan delight. will try this recipe out.

      Reply
      • Vegan Richa Support

        April 29, 2020 at 2:58 pm

        Thank you kindly! I hope that you enjoy!

        Reply
    32. Rinah

      April 27, 2020 at 5:56 pm

      5 stars
      Delicious and easy! Thank you.

      Reply
      • Vegan Richa Support

        April 27, 2020 at 7:28 pm

        So glad you enjoyed it, thanks for stopping by!

        Reply
    33. Penny Misale

      April 24, 2020 at 9:09 am

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

      Reply
      • Richa

        April 24, 2020 at 9:29 am

        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
    34. Nidhi

      April 22, 2020 at 4:21 pm

      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
      • Vegan Richa Support

        April 24, 2020 at 10:47 am

        Sounds delish!

        Reply
    35. Annie

      April 22, 2020 at 9:50 am

      5 stars
      Hey Richa, this recipe looks very tasty and healthy. One question is there any alternative to coconut sugar?

      Reply
      • Vegan Richa Support

        April 24, 2020 at 10:50 am

        You can use brown sugar or date sugar/syrup.

        Reply
    36. Rubina Ramchandani

      April 22, 2020 at 1:17 am

      can i use another baking pan? i have an 8 inch round. can i still get the marble effect?

      Reply
      • Vegan Richa Support

        April 24, 2020 at 10:57 am

        Yes.

        Reply
    37. Jocelyn

      April 21, 2020 at 6:48 pm

      If I don’t have almond flour can I use only all-purpose flour??

      Reply
      • Vegan Richa Support

        April 24, 2020 at 11:00 am

        Yes.

        Reply
    38. Lucky

      April 21, 2020 at 3:56 pm

      This looks yum 😋 can I use oat flour and almond flour instead?

      Reply
      • Vegan Richa Support

        April 24, 2020 at 11:01 am

        Yes.

        Reply
    39. Donna

      April 21, 2020 at 11:04 am

      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
    40. Andrew

      April 21, 2020 at 9:20 am

      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
    41. Jenn

      April 20, 2020 at 1:05 pm

      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
    42. kay

      April 20, 2020 at 8:35 am

      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
      • Vegan Richa Support

        April 24, 2020 at 12:12 pm

        Pureed dates will work as a sugar/maple syrup sub.

        Reply
      • Clair

        October 03, 2020 at 1:34 pm

        I have been using granular Erythritol (E.g, SoNourished) Instead if sugar and syrups in the vegan Banana Apple bread recipe. Worked great!

        Reply
    43. Vinitha

      April 19, 2020 at 11:15 pm

      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
    44. trish

      April 19, 2020 at 8:33 pm

      5 stars
      OMG!!!! This looks amazing! Shared immediately…..the recipe not the loaf 🙂

      Reply
    45. Ryan Matzen

      April 19, 2020 at 4:55 pm

      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
    46. Allison

      April 19, 2020 at 4:54 pm

      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
      • Vegan Richa Support

        April 24, 2020 at 11:25 am

        Glad you enjoyed it.

        Reply
    47. Jill

      April 19, 2020 at 4:33 pm

      This sounds great! Can I use a 1:1 gluten free flour instead?

      Reply
      • Richa

        April 19, 2020 at 7:34 pm

        Most gf blends are rice based and I haven’t good luck baking with them. See my gf blend in notes

        Reply
        • Jill Ackiron-Moses

          April 22, 2020 at 9:08 pm

          Okay, thanks!

          Reply
    48. Kheelna

      April 19, 2020 at 1:13 pm

      Hi Richa, this looks amazing! Is there a replacement for vinegar?

      Reply
      • Vegan Richa Support

        April 19, 2020 at 7:26 pm

        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

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