Impress yourself and your guests with this Vegan Chocolate Marbled Banana Bread recipe. It's soft, fluffy, and has a perfectly moist crumb. Topped with coarse sugar to create the most delicious crunchy top.
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 1loaf
Author Two Market Girls
Ingredients
300goverripe bananas
1cupsparkling water
3/4cupvegetable oil
125g(⁓⅔ cup) brown sugar
5tbspnon-dairy milk
450g(3¾ cup) all-purpose flour
8g(1¼ tsp) baking soda
12.5g(2½ tsp) baking powder
pinchsalt
22g(¼ cup) cacao powder
demerara sugarfor topping
Instructions
Preheat oven to 350°F. Prepare a loaf pan with non-stick spray and parchment paper to make removing the loaf easy. Set aside.
In a large bowl add bananas and using an electric hand mixer blend until smooth. Add sparkling water, vegetable oil. brown sugar, and non-dairy milk – mix until combined.
To the wet ingredients add all-purpose flour, baking soda, baking powder, and salt. Combine with the electric hand mixer until no dry flour remains. Careful not to overmix.
Transfer half the batter to another bowl or container and fold in the cacao powder to one half.
Using a cookie scoop or a spoon, add banana bread batter to prepared baking dish, alternating between chocolate and plain in a checkerboard pattern. Using a knife or a wooden skewer swirl the chocolate and plan together to create a marbled look. Top with a generous amount of demerara sugar.
Bake in preheated oven for 55-70 minutes or until a wooden skewer comes out clean when you poke it through the centre.
Allow to cool completely before removing from the baking pan and slicing.