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5 from 1 vote

Chocolate Marbled Vegan Banana Bread

Servings: 1 loaf
Author: Vicki @ Passionate Baker

Ingredients

  • 300 g mashed ripe banana / 1 cup / 3 bananas
  • 180 g caster sugar
  • 1 tsp vanilla extract
  • 2 tbsp groundnut oil
  • 80 g almond milk
  • 185 g plain flour
  • 3 tsp baking powder
  • 3/4 tsp salt
  • 3 tbsp cocoa powder
  • 6 tbsp boiling water, divided

Instructions

  • Preheat the oven to 170°C. Lightly grease a 9x5 loaf tin and line with a strip of parchment paper.
  • In a large mixing bowl, use a whisk to combine the banana, sugar, vanilla extract, groundnut oil, and the almond milk. Stir until homogenous.
  • Sift the flour, baking powder, and salt directly into the banana batter and use a rubber spatula to lightly fold the batter together, trying not to overmix.
  • In a medium bowl, whisk together the cocoa powder with 3 tbsp of the boiling water. It should be thick but smooth. Add half of the banana batter to this bowl and whisk lightly to combine.
  • Add the remaining 3 tbsp of boiling water to the remaining un-chocolatey banana batter, and whisk together lightly.
  • Place alternate spoonfuls of the two batters into the prepared loaf tin, and then use a knife to swirl the two together.
  • Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool completely before slicing.

Notes

- add up to 50g additional add-ins, like nuts or chocolate chips etc. 
- to make this banana bread non-vegan: 
  • use 3 tbsp melted butter in place of the oil
  • use regular milk in place of the almond