clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sugar-free Vegan Marbled Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Annie
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 80


With only a touch of oil, this sugar-free, vegan Marbled Banana Bread makes a great snack, or top it with plant-based ice cream & fresh fruit for an easy dessert.


  • 1/4 cup chopped Medjool dates, soaked for ~20 minutes, drained
  • 3 large, very ripe bananas
  • 1/3 cup coconut oil, melted
  • 1/2 cup unsweetened applesauce
  • 2 tsp. vanilla stevia liquid
  • 2 1/4 cups whole wheat pastry flour
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. powdered stevia
  • 1/4 tsp. sea salt
  • 1/4 cup + 1 Tbsp. cocoa or cacao powder
  • 2 Tbsp. NuNaturals Cocoa Syrup or vegan chocolate syrup
  • 1/2 cup chopped walnuts or pecans, optional


  1. Preheat the oven to 350-degrees and line an 8 x 4-inch loaf pan with parchment paper.
  2. Put the dates, bananas, coconut oil, applesauce, and liquid stevia in a high-speed or regular blender and process until very smooth and thick. In the bowl of a stand mixer (or in a big bowl if you’re up to stirring by hand), add the flour, cinnamon, baking soda, powdered stevia, and salt. Pulse at low speed a few times to combine.
  3. Scrape the banana mixture into the flour mixture and slowly start the stand mixer. Mix until a thick batter forms, then mix in the nuts, if using. Scoop out about 2/3 of the batter and set it aside. Add the cocoa powder and the chocolate syrup to the remaining batter in the mixer and process until completely combined.
  4. It’s time to marble. You can either put all of the vanilla batter into the pan and then add the chocolate batter – swirling deep with a knife or spoon – or you can alternate dollops of both batters and then swirl. Either way, swirl and then bake the cake for 55-60 minutes. Check for doneness by sticking a toothpick into the center of the cake. If it comes out clean, it’s done.
  5. Let the cake rest in the pan for about 10 minutes before removing it (and the parchment) from the pan and letting it cool completely on a wire rack. Or, eat it while it’s still a bit warm.


  • Serving Size: 8
  • Calories: 340
  • Sugar: 12
  • Sodium: 234
  • Fat: 14
  • Saturated Fat: 9
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 52
  • Protein: 6
  • Cholesterol: 0