GF/DF Marble Banana Bread

GF/DF Marble Banana Bread

I am not going to lie, I have made A LOT of banana bread in quarantine. I am that girl that makes banana bread weekly lol, but no shame because it is absolutely delicious. I have been loving coming up with new and exciting banana bread flavors so that I do not get sick of the same old recipe. I have to admit, this might be one of my absolute favorites that I have made so far. This combines my original banana bread recipe with my double chocolate banana bread recipe. The taste of this bread is absolutely amazing, the texture is perfect, and it is not overly sweet at all.

I think my main piece of advice when it comes to making my banana breads is to slightly undercook them. I love a moist banana bread, so when they are slightly undercooked it makes the perfect texture. A few tricks is that you should use a knife or toothpick to check on the bread- take it out when only a little bit of batter sticks to the knife (you don’t want to completely undercook it, but this makes it perfect. The bread will continue to cook after you take it out of the oven). My second piece of advice is taking it right out of the pan. This is where parchment paper comes in handy. I always suggest lining your baking sheets or pans with parchment paper because 1. Less of a mess and 2. It makes it easier to transfer the desserts. I usually take the bread right out of the loaf pan by picking it up from the parchment paper. I do this because it stops the cooking process quicker and it cools much quicker, again helping to make the perfect texture.

I made this banana bread for my family and it was gone within seconds, that is how good this was. I got thumbs up all around on this one, it seriously is one of the best! Best served still warm- it is literally to die for. I also love making this recipe because IF you do have leftovers (which I rarely do), you can always cut up the loaf and freeze the slices. I love doing this because when I am in a crunch or I am craving banana bread I would take a slice out of the freezer and microwave it or put it in the toaster and it still tastes perfectly fresh. I actually do that with a lot of my recipes. I love keeping a stash of frozen desserts in the freezer just in case I don’t have anything on hand, because I eat dessert pretty much every single day.

Also I have not tried flax eggs for this recipe to make it vegan, but it should work! The texture might be a little off but the taste would still be perfect. My mom made my original banana bread vegan by using flax eggs and it still tasted delicious, the texture was just a bit different. Let me know if you make any swaps! I would love to know what works and what doesn’t with these banana bread recipes!


  • 2 medium ripe bananas
  • 2 eggs
  • 2 TBS maple syrup
  • 2 TBS melted coconut oil
  • ¼ Cup peanut butter
  • 1.5 TSP vanilla extract
  • 1.5 Cups almond flour
  • 1 TSP baking powder
  • 1 TSP baking powder
  • A few TBS cocoa powder
  • Large handful of chocolate chips


  1. Preheat the oven to 350 degrees F
  2. In a large mixing bowl mash the banana with a fork and add in the eggs.
  3. Add the rest of the wet ingredients into the bowl- maple syrup, coconut oil, peanut butter, and vanilla extract.
  4. Next add in the dry ingredients (*** leave out the cocoa powder and chocolate chips for now). Add the almond flour, baking powder, and baking soda.
  5. Once you have this mixture, take out another mixing bowl and add half the mixture into the second bowl.
  6. In one of the bowls, add a few TBS of cocoa powder and mix well. Then fold the chocolate chips into the chocolate batter.
  7. Line a loaf pan with parchment paper and take turns adding a scoop of each batter into the pan. Once the pan is filled with batter, you can use a toothpick to draw a pattern into the batter to make it look marbled.
  8. Bake for about 30 minutes or until you can stick a knife in the loaf with only a little bit of matter coming off of it.
  9. Transfer to a cooling rack and let it cool before slicing.