Get the Recipe: Marble Banana Bread
Moist, fluffy, and swirled with chocolate, this marble banana bread combines the best of classic banana bread and rich chocolate loaf. An easy, delicious treat for any occasion!
Ingredients
- 1 ¾ cups mashed bananas, about 3 bananas
- 2 eggs
- ⅓ cup melted coconut oil, or melted butter
- 1 tsp vanilla extract
- 1 ½ cups gluten free 1 to 1 flour
- ¾ cup coconut sugar, or granulated sugar
- 1 tsp baking soda
- pinch sea salt
- ¼ cup cocoa powder
- ½ cup dark chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 4 inch bread loaf pan with parchment paper.
- In a mixing bowl, add mashed bananas, eggs, melted coconut oil and vanilla extract. Stir to combine.
- Then, add in gluten free flour, coconut sugar, baking soda and sea salt. Stir to combine.
- Pour half of this batter into a separate bowl. Mix in the cocoa powder.
- Take two cookie scoops and alternate the regular batter and the chocolate batter. Then, use a knife to swirl together.
- Top with chocolate chips.
- Bake for 45 to 55 minutes or until toothpick inserted comes out mostly clean.
- Finally, remove from oven. Allow bread to fully cool before slicing
Notes
- Use ripe bananas, not green bananas.
- Use refined coconut oil for a neutral flavor. Unrefined coconut oil has a slight coconut flavor. Melted butter also works well.
- I love King Arthur Flour gluten free 1 to 1 flour or Bob’s Red Mill gluten free baking flour for this recipe.
- Do not bake too long. The edges should be golden and the middle should look puffed up.
- Store leftovers in an airtight container for up to 2 days.
- Check out all of my kitchen favorites!
Calories: 354kcal, Carbohydrates: 57g, Protein: 4g, Fat: 14g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 41mg, Sodium: 183mg, Potassium: 256mg, Fiber: 4g, Sugar: 16g, Vitamin A: 91IU, Vitamin C: 4mg, Calcium: 15mg, Iron: 1mg