Chocolate Marbled Banana Bread (grain free and dairy free)

I have been meaning to come up with a healthy banana bread recipe for a while now. Well, I finally did it! Not only did I come up with a banana bread recipe, I came up with a CHOCOLATE MARBLED BANANA BREAD recipe! Go big or go home right?

This bread is so moist and the texture is just like traditional gluten and sugar filled banana bread. Traditional banana bread typically has 1 cup of white sugar. That’s 225 grams of sugar! If you figure most banana bread loaves will be cut into 12 slices, that’s 18.75 grams of refined sugar per slice. And that’s not even including the naturally occurring sugar in the bananas. Wowza! The thought of consuming that much sugar in a piece of banana bread doesn’t sit well with me. I did my very best to keep the sugars down in my recipe while still making it taste good. I think I succeeded! Of course, I used 85% dark chocolate for my chocolate marbled banana bread. If you use semi sweet chocolate, that will definitely increase your sugars a little bit. But that’s totally up to you! I understand many people don’t like their chocolate as dark as I do. To each his own 🙂

marbled banana bread

marbled banana bread

marbled banana bread

Chocolate Marbled Banana Bread (grain free and dairy free)

  • Servings: 12
  • Difficulty: medium
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Dry Ingredients

  • 1.5 cups Cassava Flour (183 grams)
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt

Wet Ingredients

  • 1 cup mashed banana from 2 – 3 very ripe bananas (the browner the better)
  • 2 large eggs
  • 1/3 cup pure maple syrup
  • 1 tsp. vanilla extract
  • 1/3 cup almond milk
  • 1/3 cup melted coconut oil

Other ingredients:

  • 3 oz. of chocolate chips or chopped chocolate


  1. Preheat your oven to 350 F and grease a 8½ x 4½” loaf pan.
  2. In a small bowl, combine the dry ingredients.
  3. In the bowl of a standing mixer (you can also use a hand mixer), add the mashed banana, eggs, maple syrup, vanilla and almond milk. Mix until fully combined.
  4. While the mixer is still going on low speed, slowly add the melted coconut oil and continue mixing until combined.
  5. Add the dry ingredients to the wet ingredients and mix or stir just until the ingredients look evenly combined.
  6. In a small saucepan, melt the chocolate over very low heat.
  7. Combine the melted chocolate with 1/2 cup of batter.
  8. In your prepared loaf pan, add a layer of the plain batter and then add a few dollops of the chocolate mixture on top. Continue alternating with the plain batter and the chocolate batter until it’s all in the pan.
  9. Using a knife, create large swirls in the batter until it seems like the chocolate batter isn’t as clumped together.
  10. Bake for 55 – 60 minutes or until a toothpick stuck into the center of the loaf comes out relatively clean.
  11. Allow the bread to cool in the pan for 10 minutes. Remove it from the pan and let it cool completely before cutting it.
  12. Enjoy!

Note: All ovens perform differently. My bake times are simply a guideline. Your oven could certainly require less time or more time than mine did. 



  1. Wanted to share that I’ve been making these as muffins with gelatin eggs every few weeks. My diet is so restricted for health reasons that this recipe has really saved my sanity. Delicious! Thank you!

    • I am so happy to hear that Becky! It’s great to know that it turns out with gelatin eggs. I’m going to have to give that a try! Thank you so much for sharing 🙂

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