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marbled banana bread sliced

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!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Brunch, Dessert, Snack, Treat
Servings 12 slices

Equipment

  • A 9x5-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 9x5-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.