Banana Coconut Chocolate Marble Bread


Adapted from Onceuponachef.


1.5 c all purpose flour
1/4 c coconut flour
1/4 c milk
3/4 tsp baking soda
3/4 tsp salt
1/2 c sugar
1 stick butter, softened
2 eggs
1 c mashed (or pureed) very ripe bananas, from 2-3 bananas (I have 4, I used 4)
1/2 c sour cream OR yogurt
1 tsp vanilla extract
1 tsp almond extract
3 ounces semisweet chocolate, chopped (a heaping 1/2 cup)
2 tsp natural unsweetened cocoa powder
1 tsp coffee powder


  1. Preheat oven to 350 F.
  2. Grease loaf pan.
  3. Mix dry ingredients in bowl 1.
  4. In bowl 2, blend together sugar and butter in kitchenaid, then add eggs, then add dry ingredients, then add mashed bananas, sour cream, vanilla extract and almond extract.
  5. In bowl 3, add chocolate. Microwave until half melted, then stir to remove lumps. Add cocoa powder and coffee powder. Stir until smooth.
  6. Add half the batter from bowl 2 into bowl 3. You now have a yellow batter and a brown batter.
  7. Take your loaf pan and alternate batter from bowls 2 and 3 with a big tablespoon. Take a knife and slowly swirl the batters together. Don’t overdo it or it’ll take away the marble effect.
  8. Bake 75 min.
  9. Let rest in pan for 10 min, then remove from pan and let cool on wire rack. Slice when cool completely.
  10. Enjoy!

NOTE: Instead of a loaf pan, you can make it in a bundt pan. Baking time may vary depending on your pan. It will look much more festive and special in a bundt pan. If you swirl in the bundt pan, don’t touch the sides. Stick to swirling with a knife or with chopsticks in the middle of the pan.

NOTE2: This tastes great. My cake looks bad, I couldn’t get it out of my Nordicware Cathedral Bundt pan. The top part tore off when I finally got it out. Sigh. When it rains, it pours. I put coconut flour in this cake, it made the texture too dense. The chocolate is REALLY chocolatey, it turned out awesome, highly recommend. I also didn’t use King Arthur Flour, so my dessert turned out way worse. Don’t be cheap, use high quality flour.


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