Oh! Can’t wait to try. The other banana bread recipe on PPK is my absolute favorite!

Oh I am so all over this.

and just as i was wondering how best to use the 3 very ripe bananas i have in my kitchen… brilliant!

I’ve been meaning to marble! Looks so fantastic!

Yummers. I’ve made a chocolate banana marble loaf before from this recipe http://www.passion4eating.com/2010/04/banana-chocolate-squirrel-cakes/ which looks pretty similar and it was delicious and oh so pretty. Great that this one is low fat though!

hot damn! that looks delish. It is finally cold enough to commence major baking operations, and this is gonna be first on my list!

Dilemma: which to make first? The pumpkin chocolate loaf, or the marbled banana bread? Or perhaps a pie?

I have this in the oven right now! I can’t wait to see how it turns out.

yum, gonna try it this weekend. question…what happens when you ‘overmix’?

Verdict: Delicious! I added chopped walnuts to the top.

I DID reduce the sugar a bit and it is still sweet enough to feel decadent and desserty.

I think that is a great title! :)

Gah! I made regular banana bread this morning! I wish I had waited until I saw this. Looks amazing.

I’m so doing this tonight! Luckily, I already have 3 very ripe bananas in the fridge. Thanks!!!

isa – if i replaced 1c banana with 1c pumpkin…. do you think that would work out just fine and dandy?

omg can’t wait to make it. the pumpkin was out of this world, but in my heart i am a banana-lover.

I want to try this! Made the pumpkin pie brownies tonight. Delicious!

Oh wow. I already make your other banana bread *weekly* with my little boy- he and my husband are addicted! Can’t wait to try this one, too!!

Awesome! I have ripe bananas on my counter right now, was going to make a double batch of your Banana Flapjacks from VB, but now, hummm…

XO

This is in the oven right now!!

Is your next book going to be a vegan bread book? *fingers crossed*

I have it in the oven right now and I’m so excited to taste!! I added an extra 3 tbsp of boiling water to the cocoa powder by mistake. Will that mess up the recipe?

just put it in the oven,can’t wait to try it!

I subbed whole wheat pastry for all purpose flour and it turned out nom-rific. It’s a just a little less pretty though. Quick vegan bread question, Isa–have you ever attempted vegan Challah before?

well, i made mine this evening. and it’s great!
http://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/296615_10150337840561504_674931503_8450930_1107729106_n.jpg

A nice idear to turne banana in there. In Germany we call it
“Marmor Kuchen”. Thats a old favor, that everybody know her.

This is very pretty. I am going to try this. I am kind of upset that there is only ONE banana, and you are very specific about that. Can you do a recipe for lowfat banana bread that tastes good? If you feel like it of course. Every recipe I see has 1 stick butter. I am not sure what to substitute that with?

This looks really delicious! Gorgeous swirls! :)

@Anna… The recipe actually calls for approximately 3 bananas which equal approximately 1 cup mashed! The only fat is a couple of tablespoons of canola oil, so it’s already super low fat in my book…

Unsweetened or sweetened almond milk?

I must have done something seriously wrong as mine was only ~1.5″ high.. the flattest banana bread you’ve ever seen! LOL
It wasn’t done at all, even after adding another 30 min baking time.. I can’t remember what I did differently from your recipe, but I must have taken the wrong turn! LOL -The only good thing were the swirls, they came out nice! ;-)

I’ll try again another time!

Made this Twice yesterday :) Soo glad its low fat, lol!!

i made it twice in two days because it disappeared while i was at work. awesome recipe!

I made a modified version (ww pastry flour, less sugar) and it was still NOMABLE! Being devoured as I type this.

i made this today, added walnuts to the top of the batter and hubby and i really enjoyed it! thanks for the great recipe- super easy to follow and very moist. i made mine in a 5×8 rectangle pyrex dish.. and the bananas were used straight from the freezer, where i toss them as soon as they become too ripe to eat. i just removed them from the freezer (black as can be) and peeled and mashed them, no need to thaw. :) thanks again for this wonderful recipe!

mmmmmmmm…..so goooooood! I used whole wheat flour instead and baked them in a muffin pan. It made 12 muffins and I baked them for 18 minutes. perfection.

Deelish!! Super-moist on the inside with a perfect amount of crisp on the outside. Even my banana-hatin’ 7-year old absolutely loved it (a miracle in my eyes). I guess chocolate is the great peacemaker…

Oh my coworkers are going to love me!

Turned out super flat but looked and tasted really good.

I baked mine in a 13×9 dish for 20 minutes and it was light, fluffy, and delicious. I couldn’t really taste the chocolate marbling too much, but it was very pretty. According to my haphazard math, if you cut it into 18 pieces (totally reasonable in a 13×9 pan), then each serving comes to about 100 calories. Awesome!

I made these the other day in mini loaves and they turned out amazing!! I will definitely be making them again soon!

This looks absolutely amazing, and just the thing I’m craving right now! I can’t wait to make this.

Made this today. Because a few mentioned how flat the bread was, I added 1 1/2 tsp baking powder. Next time, I’ll add more, because it still didn’t rise as much as I’d like. Neverthess, the bread was sooo good! I find the chocolate part to be tasty and chocolaty enough. I can imagine toasted walnuts would make this even yummier.

made this earlier today! It was perfect!! Loved this recipe.

I made this last night and it was so good and fun to prepare. I hadn’t baked something marbled before. There is very little cocoa powder in it, but yet it tastes chocolaty. I used only whole wheat pastry flour and the bread turned out flat… I wonder if this is because of the flour I used, or because I didn’t sift in the baking soda, which was sort of crumbly and definitely not well integrated?

And Lexi mentioned (a comment up) having used baking powder… well, the recipe calls for baking soda, doesn’t it? =)

i made this last night with wholewheat flour and 3 bananas that have been languishing in my freezer for months and it turned out really well! it’s scrumptious, and my omnivorous bf agrees.
i baked it for ~43mins in a 8″ round pan and that seemed just right.

@anna it’s one cup banana! i read it wrong the first time over also :)

My family loves this bread. I have to make 2 loaves a week. Also this makes some of the best french toast ever. Thanks Isa.

Oh no! But but but… I already have a favourite banana bread recipe! The one in Veganomicon! What am I going to do now?

(Just kidding — I’ll alternate!)

Made this yesterday: AMAZING!

Srsly, when is the vegan loaf book coming out? Consider it already pre-ordered.

Maybe I have figured out the flat thing: is it because I used Dutch-process cocoa and not the regular acidic kind, therefore less leavening action?

I wondered if the people who had the “flatness” problem were in the UK? I am an American living in Ireland, and the baking powder here is single action, as far as I can tell. So a lot of American recipes I use end up flat!

This tasted brilliant! Thanks a lot :D

This was amazing! Everybody loved it!
But it didn’t grow properly, and I swear I didn’t open the oven too soon. Any ideas of what I could have done wrong?

well… I could have done many things wrong, actually.
My doubt was: any ideas of what did I do wrong?

I thought this might help others understand why their bread went flat when other’s did not… (from About.com)

Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!

Love this! My toddler and I made this together this morning, and it was lovely. She’s currently devouring it! It was her second foray into baking, after trying the Pumpkin Loaf together a few weeks ago. Thank you for the lovely recipes!

I tried your recipe & it came out good. Thank you!

This is a fabulous recipe and turned out amazing. LOVE. This will definitely become a staple. I didn’t have cocoa powder, just dark chocolate chips, which i tossed in (and also tossed in some slivered almonds). Awesome!

Pretty much loved this recipe. I have made it twice for my family. I added some walnuts…which I guess makes it not low-fat. Thanks for the great bread!

Decreased the sugar/Increased the cocoa a bit, muffin-style with a lil PEANUT BUTTER in the middle. yummm!

Simply AMAZING, the best banana bread ever! It turns out beautiful every time (and I’ve made it several times now, as my family can’t stay away from it!) I have used 1/2 whole wheat pastry flour (also white whole wheat flour) with 1/2 whole spelt flour and a hefty tablespoon of chickpea flour just to make it healthier, and it still comes out fabulouse!

This is happening. Right now.

It’s in the oven!

Made this for Thanksgiving and it was a HUGE hit! No one believed that it was vegan, and it was so delicious. One minor change, I used hot cocoa mix instead of unsweetened cocoa powder, worked really well!

This was absolutely the best banana bread I have ever made; nonetheless, ever tasted! So thankful for you, Isa!! :D

I made it with baking powder instead of baking soda and it was flat (yet still tasty) I tried again, realizing the mistake, and it was wonderful. Great recipe, and pretty easy.

SIMPLY MAHRBELOUS!!! Yum!! I confess I added some chocolate chips to the chocolate swirly part. Whirly swirly. Oh yeah. Go Isa. …LOAF BOOK! LOAF BOOK! (C’mon y’all, chant with me!)

I made these in muffin form. Same thing basically, but cooked at 350 for about 20 minutes. NOMZ.

Just about 10 minutes to go for my first loaf of this. It even looked pretty going *into* the oven! Can’t wait to share it tomorrow with my pals!!

in the oven, looking fabulous!!! can’t wait to have a bite!

I didn’t have bananas available so I criss-crossed the Super Moist Pumpkin Bread, Best Pumpkin Muffins Ever!, and this Marbled Banana Bread into muffins O~~O They’re in the oven now and I have to say this is the best tasting batter I’ve made yet!~ Oh and when I prepared the melty chocolate I put the vanilla extract in there :O So hopefully the swirls will have a pop!

How would I modify this recipe if I wanted to make mini loaves as gifts?

This is an amazing, good-looking and delicious loaf!

I would love this recipe even more if it made a larger amount to fit a bigger loaf pan: 9 x 5 x 3 inches. How could I adjust the measurements for that?

Absolutely DELISH! I changed a few things and this recipe adapts well.
Used 1/2 cup brown sugar, 1/4 splenda; changed the oil to applesauce.
So good! Was gone too quickly. Need to make more!

This is very delicious! I made it yesterday, and everyone who tried it loved it. I used applesauce instead of the oil. I think I might add some vegan chocolate chips to this recipe the next time I make it. :)

Made this last week and it was wonderful! Going to make again tonight, only I am going to double up the chocolate and make it ALL chocolate not marbled – and tell the kids it is chocolate cake! They will never know it is good for them:) Mwah ha ha ha…..

I’ve made this a few time and it is fantastic. A big hit wonderful moist and the marbled look is great.

Forgot to give my report back on this yummy banana bread. It turned out perfectly, soft with a great texture, definitely not dry at all. It makes a perfect afternoon tea loaf as it’s not too indulgent…although the suggestion in the comments of adding some choc chips to the choc part does sound pretty good :)

This is my all-time favorite banana bread recipe! I have made it a hundred times since it first posted and it is foolproof…… I have added a cup of semi-sweet chocolate chips to the batter (before incorporating the cocoa) for a decadent, dessert-type version… and it is absolutely delicious. Thanks Isa for all of your wonderful recipes & inspiration!

.. A “hundred times” is a bit of an exaggeration I admit…..but I was won over from the start -it is so good….:)

so, call me weird, but i made this with 1/2 cup mashed bananas and 1/2 cup mashed sweet potatoes. because, well – its what i had on hand i also cut the sugar in half and added a crumb topping instead. IT WAS AWESOME!

Made this… Loved this… So good :)

I just made this and it was a hit, I used whole wheat pastry flour instead of all purpose. It turned out amazing. It was a hit even with the non-vegan people. I am going to make this again right away.

Made this today. We are not vegan so I added an egg as well as 1 T. of flax seeds – I like my baked goods fluffy. Delicious. Thanks for another winner.

This banana was so so good and obviously so fun to look at. I followed the reciepe but instead of using butter subsituted the 2 tablespoons of oil for 2 tablespoons of applesauce and it turned out awesome. I also cooked it an extra 10 min, the applesauce usually adds on a couple minute but yayyy this stuff is great!!!

Could I use coconut oil instead of canola? The only reason I ask is because I thought about adding shredded coconut to my loaf.

Doubled the recipe and made it into a layer cake with vegan buttercream frosting…bake the two round cake layers for about 30 minutes…topped the icing with crushed walnuts…delicious!

I made this last night and it came out beautifully! The marble effect was awesome, the texture was moist and just a little crumbly =P It wasn’t too sweet also, which I appreciated. My boyfriend and I gobbled it up promptly ~ Thanks for the great recipe!

This is very moist and delicious Banana Bread. I will be sharing it with my readers too :-)

I hope i didn’t miss this somewhere, but any recommendations for bake times/temps for muffins with this recipe?

Jenna- someone mentioned up there ^ that they baked 12 muffins for 18 minutes.

I just made this and it was great! It didn’t rise anywhere near as much as yours did though; yours looks so pretty! Mine’s about 2 1/2 inches high. I don’t know why some of us are getting flat loaves, but at least they still taste good!

Made this for the second time in two weeks, it’s amazing and great for serving to company because it looks impressive! But it’s so easy. And thanks for the tip about the hot water, it has made it really light and fluffy!

This would have to be the BEST banana bread I have ever made (I have made a lot). I love how dense and moist it is. I have also made it without the cocoa and added a little more banana…worked perfectly every time!

You know my favorite thing about vegan baking, i can eat the batter and not worry about getting sick!! :D

any idea if this would work with GF flours? my daughter has egg and dairy allergies so this would be perfect for her, but my husband has celiac, so the flour portion wouldn’t work for him, and i would love, love, love a recipe that i could make for the whole family! thanks!

Wow this was incredible. I added a handful of chopped walnuts, used 1/2 whole wheat flour, and 1/2 all purpose. The recipe made 12 muffins. I just filled them a tablespoon at a time, going white/dark/white/dark. The marbling was very evident and they came moist and delicious. They cooked for about 20 minutes. Thanks for the recipe!

assuming we are all looking at low-fat recipes because we are counting fat/calories, i took the liberty of doing quick nutrition info and decided to share my findings! 1/8 of the loaf= 220 calories, 4g fat, 48 carbs, 3g protein. Not bad considering 1/8 is more than a sliver, and has alot less than starbucks banana bread (390/serving). I might try this one today… I only have 2 bananas so I might get crazy and replace the last one with a flaxseed/water mixture…hooray for omega-3s! :)

This is really tasty, moist and light. Just popped it out of the pan and it’s going FAST.

I love this recipe!!!!!!! i made it for my father in law and his friends wanted recipe! (and they are in no way vegan! or close to it!)

I wish you would do the Vegan Loafs Gone Wild book. I love a good loaf. Something so old-fashioned and sweet about it. This one looks lovely. I can’t wait to try it. Seeing as I made a banana bread and some berry oat bars today, it will have to wait until tomorrow. ;)

I made this loaf for a weekend get away with some of my fello Yoginis ,and it was a huge hit. Thank you for this wonderful twist on a banana loaf. I loved it and it was so so moist!

I made this in muffin form. I added 1 + 1/4 cup of banana, almond extract (I was out of vanilla), 4 tablespoons of cocoa powder instead of 3. I baked them for 20 minutes. They came out perfectly. Moist, great banana flavor, and the chocolate bits are amazing. I can’t wait for my hubby to come home and try on!!

I tried this recipe today and it tastes good, BUT it came out soooo flat…. I don’t know what went wrong. However the marble does look pretty.

Seriously awesome. I subbed out half of the A.P. flour for whole wheat with awesome results. The marbled pattern was slightly less prominent, but was obviously visible. And because I am a deviant, I through some vegan chocolate chips in with the chocolate batter. This will be my go-to banana bread recipe from now on! Thanks!!

Sooo good, just like everything I’ve made on post punk! a couple subs…. I didn’t have white sugar so I used brown sugar and I used wheat flour instead of all purpose. I could not find my bread pans ANYWHERE (my demise for bringing banana bread to work) so I used a 5×8 and baked it for only 35 minutes. The swirl came out awesome and my carnivore boyfriend already ate almost half. Success!

Also to the peeps that had bread come out too flat (I used a larger pan and it still was decently thick) check the expiration date on your baking soda-I have a nasty habbit of keeping it too long, therefore making it ineffective.. Also make sure you are putting in enough salt, it works hand in hand with the baking soda. Good luck!

Dear Isa,
Thankyou for this great recipe. I made it with fine ground wholemeal flour and it turned out really well.
I live in New Zealand and would love to see you down here for a visit spreading your vegan magic.

This was amazing. unbelievably moist.

this was totally flat for me, too! the marbling was super fun though and it looks so impressive–the prefect baking mistake to take to work and win the favor of my co-workers. ;) next time, i’ll try more baking powder and making a longer bake time? thanks!

ah ha, the recipe calls for baking soda…not baking powder…oops…

I made this tonight. It’s yummy, by the loaf is flat. I followed the recipe. I live at 3500 ft, could the altitude be a problem?

thanks for the great recipe. I made mine with the addition of the walnuts and whole wheat flower. Yum. Yum…

Word up! made this today. It made me feel like a Baking Goddess.

Doubled the recipe and made 4 mini-loaves. Instead of marbling I mixed it all together at the end. They rose beautifully and look very impressive. I cooked the mini-loaves for 55 minutes.
Thank you for another great recipe.

I made today and was disappointed because it didn’t come out the same as picture….very flat and not “bread” like. More like a dense cake. The only thing I did different was used coconut oil instead of canola and used 1/2 cup of sugar instead of 3/4.