onto dessert : vegan marbled banana bread


A banana a day keeps the doctor away… maybe.  I generally have one for breakfast and then another half blended in a smoothie later in the day.  I buy a big bunch once a week and try to go for the greener un-ripe bananas so they don’t over-ripen when I’m down to the last one.  Now, as soon as the weather warms up, I end up with really ripe bananas by the end of the batch.  Sorry – I am not a fan of eating raw overly ripe bananas, so instead of adding them ALL to a smoothie to use them up (ha) I decided to bake with them!  Me – a non-baker – who would have thought.

I perused the idea of banana muffins… banana cupcakes… banana cookies?  I finally settled on a simple banana bread.  Unlike cooking, I severely rely on recipes to bake so I spent some time looking through a bunch of different recipes.  I found one that looked easy enough (Culinary Adventures in the Kitchen), substituted a few ingredients here and there, and it came out great!  I would describe it as a breakfast bread to be eaten with maybe jam or fresh fruit if it’s not sweet enough for you.  I personally like the subtle sweetness of it.

The one thing I would do differently next time is add walnuts for a little textural contrast.  Otherwise, definitely worth a try and a perfect way to use up those extra bananas!


  • Ripe Bananas (1 cup mashed)
  • Brown Rice Syrup (1/3 cup)
  • Pure Vanilla Extract (1 tsp)
  • Oil (2 tbsp)
  • Non-Dairy Milk* (1/3 cup)
  • Gluten Free Flour (1 1/2 cup)
  • Baking Soda (3/4 tsp)
  • Salt (3/4 tsp)
  • Unsweetened Cocoa Powder (3 tbsp)
  • Boiling Water (6 tbsp)
*Almond milk, soy milk, etc.


  1. Prepare boiling water; no need to measure yet.  Also, pre-heat oven to 350 F.
  2. Mash the bananas in a large mixing bowl until relatively smooth. It should take about 3 average sized ones.  Spoon the mashed bananas into a measuring cup to check your measurement, then return to the mixing bowl.  Beat in the sugar, oil, milk and vanilla.
  3. Add the flour, baking soda and salt.  Gently mix just to incorporate and be careful not to over mix (it’s okay if there is some flour still visible).
  4. Scoop half of the batter up and transfer it to a separate mixing bowl.  In a separate small bowl, mix the cocoa powder with 3 tablespoons boiling water and stir vigorously until the chocolate is dissolved.  Add this chocolate mixture to the one banana mixture you just spooned out and stir until the chocolate is thoroughly smooth and incorporated.
  5. Now back to the original plain banana batter –  add 3 tablespoons of boiling water and stir the batter just until relatively smooth.
  6. Now you’re ready to marble!  Lightly grease an 8×4 loaf pan.  Scoop alternate spoonfuls of chocolate and banana batter into the loaf pan.  Random is fine.  Once all of the batter is in, take a butter knife and swirl it through the batter in circular directions for about 10 seconds.
  7. Pop the banana bread into the oven and bake for 50-55 minutes.  Test for doneness by using a toothpick.  Let cool and enjoy!

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