Marbled Chocolate Banana Bread

My children love banana bread for a snack and we have tried various healthy banana bread recipes over the years. Some were successful and others not so much. There is a fine line when baking and creating a better nutrition profile and I have the tendency to make things too healthy on paper and the end result is a flat, dry loaf that does not taste like its original form. We added a marbled chocolate effect in this banana bread for an extra special treat and the results were enjoyed by kids and adults!

This particular recipe was created using coconut palm sugar, almond meal/flour and coconut oil to improve the nutritional profile. Mom introduced me to coconut palm sugar as I have never baked with it. It is a great substitute for brown sugar as it is darker in color and has a slight caramel undertone. One must be sure to read the ingredient list as some brands will not use pure coconut palm sugar and instead use a blend mixing it with refined white sugar. Almond meal/flour can be bought ready made or you can make your own by pulverizing blanched almonds. The result is a slight nutty flavor that worked well in this recipe.

Why Healthy

  • Pure coconut palm sugar is used instead of white sugar as it is naturally unrefined, is nutrient rich and it has a low glycemic index .
  • Almond flour is used to decrease the amount of regular flour.  Almond flour is lower in carbohydrates and higher in protein.



Marbled Chocolate Banana Bread

Yield: Serves 10

Prep Time: 20 mins

Cook Time: 1 hr 15 mins


1/2 Cup Dark Chocolate Chips or Chunks
1/4 Cup Coconut Oil
3/4 Cup Coconut Palm Sugar (or Alternate Sugar Substitute)
1-1/2 Cup Mashed Banana
2 Large Eggs
1/3 Cup Fat Free Greek Yogurt
1 Cup Almond Meal or Almond Flour
1 Cup All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Salt (Optional)


Preheat the oven to 350* and spray a 9x5 loaf pan with nonstick cooking spray.
In a medium sized mixing add the coconut oil and palm sugar.
Mix on low speed and add the eggs, mashed bananas and yogurt until well combined.
Melt the chocolate either in a bowl over a pot of boiling water or in the microwave, stirring frequently to prevent scorching.
While beating slowly, add the flours, baking soda, cinnamon, nutmeg and salt mixing well until just combined.
Remove 1 cup of the mixed batter and place in a small bowl, and then add the melted chocolate to this and stir well to combine.
Add the main batter mix to the loaf pan.
Pour the chocolate batter mix over the loaf and with a knife, swirl in the chocolate multiple times to create a marbling effect.
Bake in the preheated oven for 1 hour 10 minutes to 1 hour 20 minutes. (You may need to tent with foil toward the end of the baking time to prevent the bread from darkening too much.)


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