Vegan Chocolate Swirl Banana Bread

slices of marbled chocolate banana bread on a white marble board.

5 from 1 vote

Everyone loves banana bread! This marbled chocolate banana bread is a gorgeous spin on the classic recipe. Although it looks complicated, it is simple to create these beautiful chocolate swirls in your banana bread.

Prep Time10

Cook Time55

Total Time1 5

Course: Baked Good, Bread

Cuisine: American, Vegan

Diet: Vegan

Servings: slices

Calories: 245kcal

Author: Deborah Murphy

Ingredients

1 tablespoon ground flax seed
2 1/2 tablespoons warm water
3 ripe bananas
1/3 cup vegetable oil
1/3 cup pure maple syrup
1/3 cup soy milk
2 teaspoons vanilla extract
1 3/4 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vegan chocolate chips

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease 5" x 9" loaf pan or line with parchment paper and set aside.
In a small bowl, whisk together the flax seed and water to make your flax egg. Let sit 2-3 minutes to form a gel.
Add the bananas to a large mixing bowl bowl and mash well with a fork.
Add the flax egg, oil, maple syrup, milk, and vanilla extract to the bowl with the mashed bananas and stir well.
In a small mixing bowl, add the dry ingredients (flour, baking soda, baking powder, salt) and whisk to mix them together.
Stir dry ingredients into wet ingredients just until mixed, it's ok to have some lumps still.
In a small bowl, add the chocolate chips and microwave for 1 minute. Stir and heat another 30 seconds or so until melted. Measure out 1 cup of the bread dough and stir into the melted chocolate.
Pour 1/2 of the banana bread mixture into pan. Use spoon to add 1/2 of the chocolate dough. Create a swirl pattern with butter knife. Repeat with the rest of the dough, swirling again.
Top with a few extra chocolate chips if desired.
Bake for 45-55 minutes or until tooth pick interested into center of loaf comes out clean. Allow to cool completely before slicing.

Video

Notes

Storage: Store bread on the countertop in an airtight container for up to 3-4 days.
Freezing: wrap entire loaf tightly in plastic wrap to store in the freezer for up to 6 months. Thaw overnight in the fridge. You can also slice and freeze slices in an airtight container with parchment paper between slices to keep them from sticking together. Thaw slices in the microwave for a few seconds.

Nutrition