Marbled banana bread
Prep time
Cook time
Total time
Recipe type: Dessert/breakfast
Serves: 1 loaf
  • 3 very ripe bananas, mashed
  • ¾ cups coconut sugar
  • 1 tsp vanilla extract
  • 3 tbsp coconut oil
  • ⅓ cup almond mylk
  • 1.5 cups plain flour
  • ¾ tsp baking soda
  • ½ tsp sea salt
  • 3 tbsp cacao powder
  • 6 tbsp boiling water
  1. Preheat oven to 180•c and lightly grease or line a loaf pan. Mash banana until very smooth. Stir in coconut sugar, baking soda, flour and salt briefly until just mixed. Don't overmix otherwise the bread will be tough.
  2. Add in the vanilla, coconut oil and almond mylk and mix until smooth.
  3. Pour one cup of batter into another medium sized bowl. In a small dish, mix 3 tbsp cacao with 3 tbsp boiling water. Add to the medium bowl of batter and stir until smooth.
  4. Add another 3 tbsp of boiling water to the remaining batter and mix well.
  5. Put half a cup of each batter into the loaf tin, layering up until no batter remains. Swirl around with a chopstick to create a marble effect.
  6. Bake in the oven for 40-50 minutes, until a toothpick comes out clean and it's firm and crackled on top. Cool and enjoy, delicious with peanut butter. Stores well in a tin for up to 4 days.
Recipe by Bo's Kitchen at