AuthorLeah St John, CHN
RatingDifficultyBeginner

Made with wholesome ingredients, this delicious vegan, oil-free, gluten-free Marble Banana Bread has luscious swirls of chocolate batter throughout. It's a wonderful treat that could be eaten as breakfast, a snack, or dessert.

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Yields10 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 1 cup gluten-free flourwe use Bob's Red Mill Gluten Free All Purpose Baking Flour
 1 cup gluten-free oat flour
 ½ cup gluten-free rolled oats
 5 ripe bananas
  cup coconut sugar
 2 tbsp ground chia seeds
 2 tsp baking powder
 1 tsp baking soda
 1 tsp Ceylon cinnamon
 ½ cup unsweetened plain oat milk
 ¼ cup unsweetened plain plant-based yogurt
 1 tbsp apple cider vinegar
 1 tbsp lemon juice
 1 tsp vanilla extract
 ¼ cup cacao powder
 2 tbsp water

1

Preheat oven to 350°F, and line a loaf tin with parchment paper (if you use another bread tin to press the parchment down, it will be easier to fill it with the bread batter).

2

To a mixing bowl add the flours, oats, sugar, chia, baking powder, baking soda, and cinnamon. Whisk well to combine.

3

In a separate bowl, mash 4 of the bananas until there are no large lumps left, and stir in the milk, yogurt, vinegar, lemon juice, and vanilla.

4

Add the dry mix to the wet and stir until it is well combined. Divide the batter between 2 bowls (it doesn't matter if it's not perfectly even).

5

In a small bowl, whisk the cacao powder and 2 tbsp of water together until it forms a paste. Add it to one of the bowls, and mix it in.

6

Using roughly 1/3 of each batter each time, layer the batters in the loaf tin. Once you've used all of the batter, use a knife to swirl a figure 8 in the batter twice. Slice the remaining banana lengthways, and place it on top of the batter.

7

Bake for 55 minutes - 1 hour, or until a toothpick can be inserted and come out clean.

8

Allow the loaf to sit in the tin for 5 minutes, and then remove it from the tin and place it on a cooling rack. Let it cool for at least 30 minutes before slicing.

Notes
9

A loaf of this marble banana bread will last for 2 days in an airtight container at room temperature, and up to 4 days if refrigerated. However, it's unlikely that it will last that long!

10

If you don't want to use oat milk, use a different plant-based milk of choice such as almond, cashew, or hemp.

Ingredients

 1 cup gluten-free flourwe use Bob's Red Mill Gluten Free All Purpose Baking Flour
 1 cup gluten-free oat flour
 ½ cup gluten-free rolled oats
 5 ripe bananas
  cup coconut sugar
 2 tbsp ground chia seeds
 2 tsp baking powder
 1 tsp baking soda
 1 tsp Ceylon cinnamon
 ½ cup unsweetened plain oat milk
 ¼ cup unsweetened plain plant-based yogurt
 1 tbsp apple cider vinegar
 1 tbsp lemon juice
 1 tsp vanilla extract
 ¼ cup cacao powder
 2 tbsp water

Directions

1

Preheat oven to 350°F, and line a loaf tin with parchment paper (if you use another bread tin to press the parchment down, it will be easier to fill it with the bread batter).

2

To a mixing bowl add the flours, oats, sugar, chia, baking powder, baking soda, and cinnamon. Whisk well to combine.

3

In a separate bowl, mash 4 of the bananas until there are no large lumps left, and stir in the milk, yogurt, vinegar, lemon juice, and vanilla.

4

Add the dry mix to the wet and stir until it is well combined. Divide the batter between 2 bowls (it doesn't matter if it's not perfectly even).

5

In a small bowl, whisk the cacao powder and 2 tbsp of water together until it forms a paste. Add it to one of the bowls, and mix it in.

6

Using roughly 1/3 of each batter each time, layer the batters in the loaf tin. Once you've used all of the batter, use a knife to swirl a figure 8 in the batter twice. Slice the remaining banana lengthways, and place it on top of the batter.

7

Bake for 55 minutes - 1 hour, or until a toothpick can be inserted and come out clean.

8

Allow the loaf to sit in the tin for 5 minutes, and then remove it from the tin and place it on a cooling rack. Let it cool for at least 30 minutes before slicing.

Notes
9

A loaf of this marble banana bread will last for 2 days in an airtight container at room temperature, and up to 4 days if refrigerated. However, it's unlikely that it will last that long!

10

If you don't want to use oat milk, use a different plant-based milk of choice such as almond, cashew, or hemp.

Marble Banana Bread (Gluten-Free)
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