Easy Wholesome Marble Banana Bread

Looking for a way to enjoy banana bread with a wholesome twist? This Eggless Wholewheat Marble Banana Bread brings together nourishing ingredients while still being rich, moist, and full of flavour. A beautiful blend of chocolate and banana, it’s a delightful treat that you can feel good about.

A Balanced and Wholesome Choice

This version of banana bread replaces refined ingredients with more natural, nutrient-dense alternatives, offering a satisfying balance of taste and nourishment.

1. Wholewheat Flour –

Unlike refined flour, wholewheat flour is packed with fiber, supporting digestion and promoting steady energy levels. It also contains essential nutrients like iron, magnesium, and B vitamins, making it a great choice for everyday baking. Regular aata will work perfectly here. If you are outside India, you can use white wholewheat flour.

2. Jaggery –

Instead of refined sugar, this recipe uses jaggery, which brings a rich caramel-like sweetness along with iron and other minerals. It offers a slower energy release, making it a thoughtful alternative to processed sugar.

3. Overripe Bananas –

Bananas not only add natural sweetness but also keep the bread soft and moist without the need for eggs. They’re rich in potassium, fiber, and vitamin B6, adding both flavor and nutrition.

4. Cocoa Powder –

A swirl of cocoa powder enhances this banana bread with deep chocolate flavour. Cocoa is known for its antioxidant properties. Use dutch processed cocoa with a high cocoa butter ratio for best results (around 20-22% cocoa butter).

5. Apple Cider Vinegar –

A small but important ingredient, apple cider vinegar works with baking soda to create a light, airy texture. You can use regular white vinegar too.

6. Milk –

Adding milk (dairy or plant-based) enhances the texture, making the batter smooth and well-balanced. It also provides calcium and protein for added nourishment.

7. Ghee/Oil/Butter –

A small amount of ghee, oil, or butter ensures a soft texture and helps bring out the flavors. Ghee adds a traditional touch with its Ayurvedic benefits, while oil keeps it vegan-friendly.

8. Cinnamon & Vanilla –

A hint of cinnamon and vanilla enhances the natural sweetness of the bananas while adding warmth and depth to the flavour profile.

9. Baking Powder & Baking Soda –

These leavening agents ensure the bread bakes up light and tender, even without eggs.

If you love baking Banana Bread at home, you may like these recipes:

Eggless Gluten free Jowar/Sorghum Banana Bread

Vegan Wholewheat Chocolate Banana Bread.

Perfect for Any Occasion

This eggless wholewheat marble banana bread is ideal for those who love a balance of flavor and nourishment. Whether you enjoy it as a breakfast treat, an afternoon snack, or a light dessert, it’s sure to be a hit with both health-conscious eaters and chocolate lovers alike.

The next time you have overripe bananas, give this recipe a try—you might just find yourself making it again and again!

Eggless Wholewheat Marble Banana Bread

Serves: 10 Prep Time: 20 mins Cooking Time: 45 mins 45 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

2 large (150 g) - Overripe Banana

1/3 cup (65 g) - Jaggery

1/2 cup (90g/125 ml) - Ghee/Butter/Oil

1 tsp - Cinnamon

1 tsp (5 ml) - Vanilla Extract

1/4 tsp - Salt

1 tsp (5 ml) - Apple Cider Vinegar/White Vinegar

1 cup (250 ml) - Milk

1.5 cups (200 g) - Wholewheat Flour

1 tsp - Baking Powder

1 tsp - Baking Soda

2 tbsp (13 g) - Cocoa powder

1 tbsp (15 ml) - Hot Water

1 tsp - Jaggery

Instructions

1. Take the bananas in a bowl. Using a fork, mash them into a smooth paste. Now add the powdered jaggery, ghee, melted butter or vegetable oil, cinnamon, vanilla extract, apple cider vinegar, salt and mix it all thoroughly. You can blend them all in a mixer too.
2. It’s time to add the dry ingredients: wholewheat flour, baking powder, baking soda and milk gradually. Mix it all gently to form a smooth batter. Do not over mix this batter.
3. In a separate bowl, take the cocoa powder, add hot water and 1 tsp jaggery. Mix it thoroughly and add around 1/3 of our banana batter. Fold it gently until the cocoa paste it evenly mixed in.
4. Take an 8 inch greased and parchment lined loaf pan and add some of the plain batter first, followed by a layer of chocolate batter. Repeat this process with the remaining batter.
5. Now take a skewer or a tooth pick and poke it down to the bottom. Make large 8 patterns a few times. Bake this in a preheated oven at 180 C for around 40-45 minutes until a skewer inserted in the middle of the cake comes out clean.
6. Let the cake cool completely on a wire rack.
7. Store any leftover cake in an airtight container in the refrigerator for upto 2 weeks.

Notes

1. Trick to a good eggless banana bread is using over ripe bananas, ones that are covered in black spots.
2. Using overripe bananas gives the banana bread an intense banana flavour without having to use too much banana, which can lead to a dense texture.
3. Over ripe bananas are sweeter, which means it needs less added sugars/jaggery in the recipe.
4. You can use upto 1/2 cup of powdered jaggery in this recipe, depending on your preference of sweetness.
5. Instead of Apple Cider vinegar, you can use white vinegar too or half the amount of lime juice.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.