Vegan & GF Choc Swirl Banana Bread


  • 1 3/4 cup GF flour

  • 6 tbsp coconut sugar

  • 1/3 cup coconut oil: melted

  • 1/2 tsp apple cider vinegar

  • 3 tbsp almond milk: Or any nut milk you prefer

  • 3 very ripe bananas

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • Pinch of salt

  • 1/2 tsp vanilla extract

For the chocolate marble batter

  • 2 tbsp Edible Beauty's Gut Replenish Powder

  • 2 1/2 tbsp coconut sugar

  • 3 tbsp almond milk

  • 1 tbsp coconut oil

How to make

  1. Pre-heat oven to 180°C/ 160°C fan and line a loaf tin with parchment paper.

  2. To make the buttermilk, mix almond milk with apple cider vinegar and set aside for 5-10 minutes.

  3. Mix the GF flour, baking soda, baking powder and pink salt.

  4. In another bowl mash 3 banana’s, then mix in your coconut sugar.

  5. Slowly mix in buttermilk and coconut oil with the mashed banana’s mixture.

  6. Combine wet and dry and ingredients.

  7. Divide the batter in half.

  8. Add in gut replenish powder, coconut sugar, coconut oil and almond milk in one half of the batter. Fold until well combined.

  9. Into a pre-lined loaf tin - pour half of the plain banana bread batter, then the chocolate banana bread batter, reserving around 3-4 tbsp. Pour in the other half of the plain batter, then dollop the remaining chocolate batter on top. To make the marbled effect grab a butter knife and swirl it into the batter in a large 'S' motion. Do this 2 - 3 times, no more!!

  10. Bake for 55 - 60 minutes, or until you can insert a toothpick / clean knife into the middle and it comes out clean.

If you do decide to try this recipe (which I highly recommended, as it's DELISH) make sure to send me a DM with a photo or tag me in your story! I love seeing everyone’s re-creations!

Lots of love and happy banana bread making!

Gené xx

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