A delicious, marbled banana bread that will impress both kids and adults alike. The recipe is easy to prepare, refined sugar-free, dairy-free, egg-free, gluten-free, and healthy. This moist chocolate marble bread is perfect for breakfast on the weekends. Or serve it with vegan chocolate as dessert!

Preparation time 40 minutes
Cooking time 45 minutes
Total time 1 hour 25 minutes
servings 10
ingredients
Dry Ingredients:
• 1 cup (160 g) white rice flour
• 1/2 cup (50 g) tapioca flour
• 1/4 cup (33 g) coconut flour (*see recipe notes)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
wet ingredients:
• 3 medium-sized bananas (350 g), ripe
• Half a cup (120 ml) of canned coconut milk
• 1/3 cup (110 g) maple syrup
• 3 teaspoons lemon juice
• 1 teaspoon vanilla
• 1 tablespoon (14 g) melted coconut oil
chocolate layer
• 6 tablespoons (40 g) cocoa powder
• 3 tablespoons (20 g) coconut sugar
• 1/3 cup (80 ml) canned coconut milk
• 1 tablespoon (14 g) melted coconut oil
instructions
1. Put the dry ingredients (rice flour, tapioca flour, coconut flour, baking soda + baking powder) in a large bowl and stir until they don't clump.
2. Mix the wet ingredients (banana, coconut milk, maple syrup, lemon juice, vanilla extract, coconut oil) in a blender or food processor.
3. Add the wet ingredients to the dry ingredients and stir with a spoon until blended.
4. Divide the mixture into two bowls, so you have about one-third of the mixture in one bowl and two-thirds of the mixture in the other.
5. Add the ingredients for the chocolate layer (cocoa powder, coconut sugar, coconut milk, coconut oil) to the bowl with a third of the mixture and mix with the paddle attachment.
6. Line the mold with parchment paper or grease it with a little coconut oil. My mold measures 8 x 4 x 2.5 inches and preheat the oven to 390°F (200°C).
7. For a marble/swirl effect, just sprinkle 1 teaspoon of the light mixture into your mold, then with a different spoon sprinkle a teaspoon of the chocolate mixture over it, then again the light batter, etc until there is no batter left.
8. Bake in the oven for 45-50 minutes (+/- 5 minutes). The cake is ready when a toothpick comes out almost clean (it still has some crumbs in it).
9. Enjoy your marbled banana bread with chocolate spread!
Notes
Recipe video
 
• Flour: You can use a gluten-free flour mixture, however if you sub coconut flour for a different flour than you need to, you need to increase the amount of flour. Coconut flour is very absorbent, so you should use at least 1/2 cup of a different flour in place of the coconut flour. The gluten-free flour mixture made it fluffy and resulted in a great texture and I totally recommend it.
Sweetener: I've used maple syrup for a refined-sugar-free version, however, you can also use agave syrup or your favorite liquid sweetener.
• Coconut milk: I prefer to use canned coconut milk because it makes the bread soft and moist due to its high fat content. If you don't like coconut milk, you can use your favorite vegetable milk and add 1-2 tablespoons of oil.
• The recipe makes one loaf which I cut into 10 pieces. Nutrition facts for one piece.
Nutrition Facts
Marbled Banana Bread
Amount per service
224 calories from fat 63
% Daily Value*
Fat 7 g 11%
Saturated fat 5.8 g 29%
Sodium 177 mg 7%
carbohydrates 35.7 g 12%
Fiber 4 g 16%
Sugar 13.9 g 15%
Protein 2.9 g 6%