Vegan Marble Banana Bread Recipes

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VEGAN MARBLED CHOCOLATE BANANA BREAD



Vegan Marbled Chocolate Banana Bread image

Tuck into this Vegan Marbled Chocolate Banana Bread made with a simple dairy-free and eggless batter swirled together into a beautiful marbled pattern. Topped with plenty of vegan chocolate chips this loaf makes for a decadent sweet breakfast treat! Oil-free option included.

Provided by Vegan Richa

Categories     Dessert     Snack

Time 1h15m

Number Of Ingredients 15

1 scant cup mashed banana (Use scant cup, 2 large or 3 medium (if your bread tends to bake gummy use 3/4 cup))
1/3 cup sugar (such as light brown sugar or coconut sugar)
1/4 cup maple syrup
1 tsp vanilla extract (or 1/2 tsp cinnamon or both)
2 tbsp oil (omit to make oil-free, add a tbsp of shredded coconut for additional moisture)
1/3 cup almond milk (or use other non dairy milk such as light coconut or soy )
1 tsp vinegar
1 3/4 cups all-purpose flour (I usually use 1 1/2 all-purpose and 1/4 cup of whole wheat or spelt or all 1 3/4 cup all purpose)
1/4 cup almond flour (, or use more flour for Nutfree )
1.5 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3 tbsp cocoa powder
1/3 cup boiling water
1/4 cups vegan chocolate chips

Steps:

  • Preheat the oven to 365F (185 C) and line 9x5 inch pan with parchment.
  • In a bowl mix all the wet ingredients until well combined
  • In another bowl mix the flours, baking powder, baking soda, and salt. Mix well.
  • Add 1 3/4 cup of the dry mixture to the wet ingredient bowl and mix it in. Add the rest of the dry flour mix 1 tbsp at a time, until batter is stiff like a muffin batter.
  • Divide the batter into two bowls.
  • For the chocolate layer, mix the cocoa in a small bowl with 3 tbsp of boiling water, mix this into the first bowl.
  • In the second bowl, add 1-2 tbsp of boiling water and mix in so that mixture is not that thick.
  • Now you can assemble the loaf as you like with whatever pattern. I usually alternate the batters and spread them out for a marble effect. Once all of the batter is finished, top with the mini chocolate chips.
  • Bake for 55-60 minutes. Check with a toothpick from the center of the loaf
  • Cool the loaf for 10 minutes before taking it out of the pan, cool completely before slicing.

Nutrition Facts : Calories 218.39 kcal, Carbohydrate 36.59 g, Protein 3.62 g, Fat 7.76 g, SaturatedFat 2.67 g, Sodium 131.01 mg, Fiber 2.4 g, Sugar 17.34 g, ServingSize 1 serving

VEGAN MARBLE BANANA BREAD



vegan marble banana bread image

Can't pick between banana bread and chocolate? Why choose, when you can have both! This Vegan Marble Banana Bread combines traditional banana flavors with double-chocolate banana bread batter for an indulgent swirled treat.

Provided by Valentina | The Baking Fairy

Categories     Breads & Loaf Cakes

Time 55m

Yield one 9x5 loaf

Number Of Ingredients 10

4 medium ripe bananas
¼ cup vegetable oil
½ cup white granulated sugar
¼ cup unsweetened nondairy milk
2 teaspoon pure vanilla extract
1½ cup unbleached all-purpose flour + ¼ cup, divided
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chocolate chips

Steps:

  • Preheat oven to 350F. Butter & flour a 9x5 loaf pan, or use baking spray with flour. Set aside.
  • In a large bowl, mash the bananas. Add in the oil, sugar, milk, vanilla, 1½ cups of flour, baking soda, and salt. Mix until combined.
  • Transfer half the batter to a separate bowl. To one part of the batter, add in the additional ¼ cup of flour and mix to combine. To the other bowl of batter, add in the cocoa powder and chocolate chips. Mix until batter comes together.
  • Drop spoonfuls of the banana bread batter into the prepared loaf pan, alternating between plain and chocolate. Repeat until all batter has been used up. You can use a butter knife or skewer to swirl the batter around for a more marbled effect. Sprinkle additional chocolate chips on top.
  • Bake marble banana bread in preheated oven for 40-45 minutes, until a toothpick inserted in the center comes out clean. If the top is browning too fast, you can cover the bread with a piece of foil to prevent burning as it finishes cooking.
  • Let cool slightly, then remove from pan, slice, and enjoy!

MARBLED CHOCOLATE BANANA BREAD (VEGAN)



Marbled Chocolate Banana Bread (Vegan) image

Doesn't marbling just make everything better? And in this case it combines the goodness of chocolate and banana together. I found this on the www.theppk.com. One of my favorite sites!

Provided by Wish I Could Cook

Categories     Quick Breads

Time 1h10m

Yield 8 1-inch slices, 8 serving(s)

Number Of Ingredients 10

1 cup mashed very ripe banana
3/4 cup sugar
1 teaspoon pure vanilla extract
2 tablespoons canola oil
1/3 cup almond milk (or your preferred non-dairy milk)
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons unsweetened cocoa powder
6 tablespoons boiling water, divided

Steps:

  • Prepare boiling water, no need to measure yet. Also, preheat oven to 350°F.
  • Mash the banana in a large mixing bowl until relatively smooth. It should take 3 average sized ones, but spoon the mashed 'nanas into a measuring cup to make sure, then return to the mixing bowl. Beat in the sugar, canola oil, milk and vanilla.
  • Now add the flour, baking soda and salt and gently mix just to incorporate. It's okay if there is some flour still visible, just be careful not to overmix at this point.
  • Scoop one cup of the batter up and transfer it to a separate mixing bowl. Now, in a small tea cup mix the cocoa powder with 3 tablespoons boiling water and stir vigorously with a fork until the chocolate is dissolved. Add this chocolate mixture to the one cup of banana and mix until the chocolate is thoroughly smooth and incorporated.
  • Now back to the original plain banana batter; add 3 tablespoons of boiling water and mix the batter just until relatively smooth. (Unless your batter is already moist enough, then skip the extra water.).
  • Here comes the fun part, it's time to marble! Lightly grease an 8×4 loaf pan. Scoop alternate 1/2 cupfuls of chocolate/banana batter into the loaf pan. Nothing has to be precise here, in fact, the more random, the better. Once all of the batter is in, take a butter knife and swirl it through the batter in circular directions for about 10 seconds.
  • Bake for 55 minutes. Use a butter knife to test for doneness. Let cool and enjoy!

Nutrition Facts : Calories 211.6, Fat 4.1, SaturatedFat 0.5, Sodium 337.6, Carbohydrate 42.1, Fiber 1.8, Sugar 21.2, Protein 3

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