Gluten-Free Marbled Chocolate Banana Quick Bread makes a healthy and delicious breakfast or snack. My mom made banana bread a lot when I was growing up, mostly because we always seemed to have lots of overripe bananas. When the weather is hot, bananas seem to turn brown even faster, so I, like my mom, end up making banana bread, banana muffins, or freezing chunks of bananas for smoothies.
I’ve taken the extra step and added chocolate swirls in this banana bread.
I have always loved marbled cake. It’s something I fondly remember making as a kid. There’s something about the swirling that makes even the most unartistic person feel artistic.
This Gluten-Free Marbled Chocolate Banana Quick Bread recipe uses a combination of oat flour and almond flour, making it naturally gluten-free, with a really nice texture and a hearty feel to it. I’ve used oat flour and almond flour in quick breads very successfully together. Sometimes when you use gluten-free flours, I find the texture of the quick bread deteriorates after a day or two. Not so with oat flour and almond flour. In fact, as you can see from the photo above, the texture is really no different from quick bread made with regular flour.
To make the marbling effect, simply spoon some of the chocolate batter (which is just cocoa powder mixed into the banana bread batter) on top of the regular batter.
Then, use a knife to swirl the mounds of chocolate batter until you create a design you’re happy with. Think of it as a canvas you’re painting on.
The cool thing is that this is like 3-D art. Every slice will have it’s own unique marbled pattern. Served warm out of the oven, you could easily eat more than a few slices of this Gluten-Free Marbled Chocolate Banana Quick Bread. It’s that good.
If you like this Gluten-Free Marbled Chocolate Banana Quick Bread, you might also like:
Marbled Chocolate Banana Marbled Muffins
Gluten-Free Chocolate Marbled Cupcakes
Gluten-Free Marbled Chocolate Banana Bread
Ingredients
- 1 cup gluten-free oat flour
- 1 cup almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup organic sugar
- 1/4 cup olive oil
- 1 1/2 cups mashed ripe bananas
- 2 eggs lightly beaten
- 1/3 cup plain low-fat Greek yogurt
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 3 tablespoon unsweetened cocoa powder
Instructions
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Preheat oven to 350 degrees. Sift together flour mix, almond flour, baking soda and salt. Place sugar and coconut oil in a large bowl and beat until blended. Add banana, eggs, yogurt, vanilla and cinnamon. Beat until smooth. Add dry ingredients and beat until just blended. Remove 1 cup of batter to a small bowl and stir in cocoa powder.
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Spoon light and dark batter into a 8 1/2 x 4 1/2 inch loaf pan that has been coated with cooking spray. Using a butter knife to draw swirls through the batter.
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Bake for 1 hour 5 minutes or until a toothpick comes out clean when inserted into the center of the loaf. If top browns too quickly, cover with foil the last 10 minutes of baking. Cool completely on a wire rack.
Recipe Notes
Adapted from Cooking Light Dinnertime Survival Guide
Gluten Free Fruit and Nut Snack Bars {Nature Valley $500 Gift Card Sweepstakes}
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You hit the jackpot with your ratio of oat/almond flours – Jeanette – the texture on this loaf is phenomenal – it definitely doesn’t look any different from a regular banana bread loaf! Love the chocolate marble in there too! Happy Monday!
Thanks Shashi – I’ve found oat and almond flour work really well together and there’s no strange grainy texture like some gluten-free flours.
I also love marbled bread! I think it’s so pretty! I love this chocolate banana quick bread, Jeanette!! and hope you guys had a happy Easter Sunday!
This is beautiful! I love the color and never thought to make a marbled banana bread, thanks for the recipe!
This looks delicious! I will be sharing this recipe.
Gorgeous! Pinning 🙂
Banana bread is a staple around our house… but I haven’t marbled one in years!! Love the gluten free recipe to go with the tempting marbling!
I agree about feeling artistic creating the beautiful swirls. Love how pretty this turned out!
I’ve always wanted to try the ‘marbled’ look in baked goods but they turn out looking heinous- Thanks for this recipe I’m going to give it a go again!
Beautiful marble effect, Jeanette. I love that you used natural gluten free almond and oat instead of gf mix to make this quick bread.
can’t wait to try this!
This marbled bread looks beautiful, Jeanette! I love the mix of almond and oat flour, the texture looks so soft and tender.
Thanks everyone – I love marbled cake – so fun to make too!
This recipe looks delicious and I want to try it but there is a contradiction – the recipe calls for cocoa powder but the instructions call for melted chocolate – which should I use and if it’s melted chocolate then how much? Thanks!
Thanks Lorraine – I fixed the directions – I’ve used both cocoa powder and melted chocolate, both work.
can i sub oat flour tobe all almond flour or coconut flour?
Oat flour should work. I would not use coconut flour for this recipe.