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Lookdown 2.0 means more banana bread…. right? Today friends, I’m sharing my Marbled Chocolate Banana Bread. Banana bread is one of my favourite desserts, but this one is probably is my favourite flavour combo. I mean, who doesn’t love chocolate and banana together?!
My Banana’s aren’t ripe – HELP!
When making this recipe, I used one ripe banana and two spotty ones. I simply, placed the spotty banana’s into the oven at 180/160C fan for around 15 mins or until the flesh becomes dark and pretty much black. Baking them speeds up their natural riping process, meaning you’ll get these beautifully soft, caramelised bananas for your Banana Bread.
What you’ll need to make this Vegan Marbled Chocolate Banana Bread:
- bananas
- plain flour
- baking soda
- baking powder
- pink salt
- vanilla extract
- non-dairy milk
- apple cider vinegar
- coconut sugar
- coconut oil
- cacao powder
Using coconut oil and oat milk:
When using melted coconut oil in any recipe with oat milk, it’s important to use room temperature milk and also slowly mix in the two when combining. If you use cold plant milk, it will cause the coconut oil to go back to its natural state and, you’ll have to re-melt the whole mixture in the microwave.
How to Marble the Banana Bread:
Marbling may seem hard, but all you need to do is layer the different batters in this order: half of the plain batter, chocolate batter (reserving around 3 tbsp), rest of the plain batter, then dollop the 3 tbsp chocolate batter on top. Then create a large ‘S’ shape with a butter knife into the batter. But do this no more than 2-3 times!
How to Store:
- You can store the bread for 3 days when stored in an air-tight container. And up to a week when refrigerated.
More Baked Vegan Desserts:
Vegan Marbled Chocolate Banana Bread
Banana bread is one of my favourite desserts. Today friends, I'm sharing my vegan Marbled Chocolate Banana Bread.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour
- Yield: 8 people 1x
- Category: Breakfast, Dessert
- Cuisine: American
Ingredients
- 250 g plain flour (1 3/4 cup)
- 65 g coconut sugar (6 tbsp)
- 1/3 cup coconut oil, melted (see notes*)
- 3 tbsp non-dairy milk (I used Oat milk)
- 1/2 tsp apple cider vinegar
- 3 very ripe banana's (* see above for how to use non ripe bananas (under the banana photograph))
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp pink salt
- 1/2 tsp vanilla extract
Chocolate batter
- 40 g cacao powder
- 30 g coconut sugar
- 3 tbsp non-dairy milk (I used Oat milk)
- 1 tbsp coconut oil
Instructions
- Pre-heat oven to 180°C/ 160°C fan and line a loaf tin with parchment paper.
- To make the butter milk mix oat milk with apple cider vinegar and set aside for 5-10 minutes.
- Mix plain flour, baking soda, baking powder and pink salt.
- In another bowl mash 3 banana’s, then mix in your coconut sugar.
- Slowly mix in buttermilk and coconut oil with the mashed banana’s mixture. *check notes
- Combine wet and dry and ingredients.
- Divide the batter in half.
- Add in cacao powder, coconut sugar, coconut oil and oat milk in one half of the batter. Fold until well combined.
- Into a pre-lined loaf tin – pour half of the plain banana bread batter, then the chocolate banana bread batter, reserving around 3-4 tbsp. Pour in the other half of the plain batter, then dollop the remaining chocolate batter on top. To make the marbled effect grab a butter knife and swirl it into the batter in a large 'S' motion. Do this 2 – 3 times, no more!!
- Bake for 45-55 minutes, or until you can insert a toothpick / clean knife into the middle and it comes out clean
Notes
When using melted coconut oil in any recipe with oat milk, it’s important to use room temperature milk and also slowly mix in the two when combining. If you use cold plant milk, it will cause the coconut oil to go back to its natural state and, you’ll have to re-melt the whole mixture in the microwave.
Nutrition
- Calories: 300
