Imagine sinking your teeth into a slice of decadent, marbled chocolate banana bread that's not only incredibly delicious but completely vegan-friendly. This isn't just another banana bread recipe – it's a game-changing culinary masterpiece that transforms simple ingredients into a stunning, swirled work of art that will have everyone begging for your secret. Whether you're a dedicated vegan, a chocolate lover, or just someone who appreciates mind-blowing baked goods, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 1 loaf
Ingredients
- 3 ripe bananas, mashed
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup almond milk
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, thoroughly mash the ripe bananas until smooth and creamy using a fork or potato masher.
- Add sugar, vegetable oil, and almond milk to the mashed bananas. Whisk the wet ingredients together until well combined and slightly frothy.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to ensure no lumps remain.
- Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can make the bread tough.
- For the marbled effect, divide the batter into two portions. Leave one portion as is, and mix additional cocoa powder into the second portion to create a darker chocolate batter.
- Pour alternating spoonfuls of the light and dark batters into the prepared loaf pan, creating a random pattern.
- Use a knife or skewer to gently swirl the batters together, creating a marbled effect. Be careful not to overmix.
- Tap the pan gently on the counter to remove any air bubbles and ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes.
- Using the parchment paper overhang, lift the bread out of the pan and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
Tips
- Choose very ripe bananas with plenty of brown spots for maximum natural sweetness and moisture.
- Don't overmix the batter – gentle folding preserves the bread's tender texture.
- For the best marbling effect, use a knife or skewer and make minimal, light swirling motions.
- Use high-quality cocoa powder for a rich, deep chocolate flavor.
- Allow the bread to cool completely before slicing to help it set and prevent crumbling.
- For extra decadence, consider adding chopped nuts or vegan chocolate chips to the batter.
- Store in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
