Vegan marbled banana bread

I love to make banana bread. It’s easy and quick. I always keep mine vegan ever since I found out that using apple cider vinegar makes for a super moist and fluffy bread without the use of eggs! My newest obsession is this vegan marbled banana bread. It is delicious, and so pretty!

Two batters are scooped into a loaf tin and swirled with a fork to give this banana bread a marbled effect. Ready to try it out!?

How I make this marbled banana bread?

Make 2 batters

I make two batters. One has vanilla extract in it and the other contains cocoa powder. The rest of the batter ingredients are the same.

I mix mashed bananas, coconut oil, apple cider vinegar, vanilla (I leave it out for the cocoa batter) and maple syrup in a medium size mixing bowl.

In a separate bowl I mix all dry ingredients (I leave out the cocoa powder for the vanilla batter).

I fold the wet ingredients into the dry ingredients. I am careful not to over mix the batter, otherwise the banana bread won’t be fluffy.

Now I have 2 batters!

Scoop the batters in the loaf tin

I scoop the batters in the loaf tin. What I usually do, is a scoop of the vanilla follow by a bit of chocolate batter, until all the batter is in the loaf tin.

With a fork I swirl the batter to mix the 2 colors a bit. Not too much though otherwise they will ‘bleed’ too much, and become one single color.

bake the banana bread

In the center of the middle rack of the oven I bake the banana bread for 45-50 minutes. I check after 42-43 minutes and insert a toothpick to see if it is done. When it comes out with just a few moist crumbs attached it is ready. If not, I give the bread another 5 minutes of baking time before I check again. Baking time depends on so many things. Altitude for instance and humidity as well. So don’t pin me down on a few minutes! Insert a toothpick every 5 minutes to check and you will always have the perfect loaf!

Let it cool off a bit; the first 5-10 minute in the tin. After that I transfer it to a cooling rack and let it cool off further.

Let’s make marbled banana bread muffins!

Just as easy! Make the two batters and divide them over the muffin tin. For a more detailed marble effect, I pour each batter in a piping bag and dot batter in the muffin tin; vanilla – chocolate – vanilla – chocolate. On top I move a toothpick through it to make fancy swirls. Now I bake the muffins in the preheat oven for 35-40 minutes. That’s it!

What a show stopper! I make banana bread on repeat and this is one of my favorite recipes. It is

wholesome – light & fluffy – moist – easy to make – so pretty – and incredibly delicious

Check out these other banana bread recipes: healthy moist banana bread and gingerbread banana bread. If you are into healthy treats and snacks, you might like these carrot cake muffins or my carrot coconut bread.

Marbled banana bread

Marbled banana bread; two-toned, moist and fluffy. Vanilla and chocolate flavored banana bread that is wholesome and vegan. And very delicious!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Brunch, Dessert, Snack, Treat

Servings 12 slices

Equipment

• A 9×5-inch/ 25cm. loaf pan
• or A muffin tin for 12 muffins

Ingredients

  

• 4 medium overripe bananas (mashed)(2 for each batter)
• 100 gr coconut oil (divided in 2; 50 gr for each batter)
• 2 tbsp apple cider vinegar (divided in 2; 1½ tbsp per batter)
• 1 tsp pure vanilla extract (for the vanilla batter)
• 220 gr maple syrup (divided in 2; 110 gr for each batter)
• 300 gr white whole wheat flour (or sub spelt flour or gluten free all purpose flour (with xanthum gum)(divided in 2)
• 1½ tsp baking powder (divided in 2; ¾for each batter)
• 1½ tsp baking soda (divided in 2; ¾ for each batter)
• 1½ tsp fine grain sea salt (divided in 2; ¾ for each batter)
• 3 tbsp unsweetened cocoa powder (just for the chocolate batter)
• 2 tsp gingerbread spice (optional; just for the chocolate batter)

Instructions

 

• Preheat the oven to 350F/175C and line a 9×5-inch loaf tin with parchment paper.

Vanilla batter

• Mix mashed bananas, coconut oil, apple cider vinegar, vanilla extract and maple syrup in a medium size mixing bowl.
• In a separate bowl mix all dry ingredients; flour, baking powder, baking soda and sea salt.
• Fold the wet ingredients into the dry ingredients. Be careful not to over mix the batter.

Chocolate batter

• Mix mashed bananas, coconut oil, apple cider vinegar and maple syrup in a medium size mixing bowl.
• In a separate bowl mix all dry ingredients; flour, cocoa powder, baking powder, baking soda, sea salt and gingerbread spice (optional).
• Fold the wet ingredients into the dry ingredients. Be careful not to over mix the batter.

Bake the banana bread

• Scoop the batters in the loaf tin; first a bit of the vanilla follow by a bit of chocolate batter until all the batter has been poured into the loaf tin.
• With a fork move around the batter to create a swirl. Not too much though otherwise the colors will 'bleed' too much and become one single color.
• Bake the banana bread for 45-50 minutes in the center of the the middle rack of the oven. Check after 42-43 minutes and insert a toothpick to see if it is done. When it comes out with just a few moist crumbs attached it is ready. If not, give the bread another 5 minutes of baking time before checking again.
• Let it cool off a bit; the first 5-10 minute in the tin, then transfer it to a cooling rack and let cool off further.

DID YOU MAKE THIS RECIPE?

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