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Healthy Marble Banana Bread | Gluten-Free & Sugar-Free

Annie, Healthy Food by Annie
Healthy Marble Banana Bread with a soft, moist, fluffy crumb and rich dark chocolate swirls in every slice.A wholesome, bakery-style loaf that feels comforting, satisfying, and perfect for breakfast or snacking.Lupin flour adds texture, fibre, and protein, but can easily be replaced if needed.Beautifully marbled, deeply flavourful, and made to feel a little extra special.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Healthy Dessert, Healthy Snacks & Treats
Cuisine Gluten-Free, Refined Sugar-Free Option, Sugar-Free, Vegetarian
Servings 10
Calories 222 kcal

Ingredients
  

Banana Bread Batter

  • 3 overripe large bananas mashed
  • 1/2 cup + 2 tablespoon golden monkfruit sweetener about 120 g
  • 1/4 cup olive oil 60 ml
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar
  • 1 cup almond flour 100 g
  • 1 cup oat flour 120 g
  • 1/4 cup lupin flour 25 g, or replace with 1/2 cup extra oat flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Mix-In for the Banana Layer

  • 1/3 cup roasted walnuts chopped (35 g)

Chocolate Batter

  • 2 tablespoon olive oil
  • 5 tablespoon cocoa powder

Topping

  • 1 tablespoon natural peanut butter %100 peanut

Instructions
 

  • Roast the walnuts and prepare the pan
    Preheat the oven to 180°C / 350°F. Roast the walnuts for 5 to 7 minutes, then let them cool.
    Line a 21 x 11 cm loaf pan with parchment paper.
    Reduce the oven to 170°C / 338 fan or 190°C conventional / 375°F.
  • Make the wet mixture
    In a large bowl, mash the bananas until mostly smooth. Add the eggs and whisk until incorporated.
    Add the golden monkfruit sweetener or coconut sugar, olive oil, vanilla extract, and vinegar or lemon juice. Whisk until well combined.
  • Add the dry ingredients
    In a separate bowl, sift together the almond flour, oat flour, lupin flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine.
    Add half of the dry ingredients to the wet mixture and fold gently. Add the remaining dry ingredients and fold again until just combined. Do not overmix
  • Divide and flavour the batters
    Divide the batter evenly between 2 bowls.
    Fold the chopped roasted walnuts into one bowl to make the banana walnut batter.
    In a small bowl, mix the olive oil and cocoa powder until smooth and soft. Add this cocoa mixture to the second bowl and mix well to make the chocolate banana batter.
    You should now have 1 bowl of banana walnut batter and 1 bowl of chocolate banana batter.
  • Layer the batters
    Using an ice cream scoop, add 3 scoops of the banana walnut batter into the prepared loaf pan, then add 3 scoops of the chocolate batter. Continue alternating the 2 batters until both are used up.
  • Create the marble effect
    To create the marbling, run a wooden skewer or sharp knife gently through the batter.
    Drizzle the natural peanut butter over the lighter parts of the batter on top. The peanut butter should be soft and runny, so it swirls easily. Use the skewer or knife again to create a few gentle swirls on the surface.
  • Bake
    Bake for 50 to 55 minutes, or until a fork or skewer inserted into the centre comes out nearly clean.
    Open the oven door and let the loaf sit inside for 5 minutes.
  • Cool
    Remove the pan from the oven and let the loaf cool in the pan for about 10 minutes.
    Carefully transfer it to a wire rack and let it cool for at least 15 minutes before slicing and serving.

Notes

  • If your bananas are very large and extra wet, your loaf may need a few more minutes in the oven.
  • The peanut butter should be soft and runny so it swirls easily over the top.
  • Do not over-swirl the batter or the marble effect will disappear.
  • If you are not using lupin flour, replace it with extra oat flour.
  • For the gluten-free version, make sure your oat flour is certified gluten-free.
  • This loaf slices best once it has cooled properly.

 

Nutrition per serving: 1 of 10 servings

Calories: 222 kcal, Protein: 6.5 g, Carbohydrate: 18.5 g, Net Carb: 14.2 g, Sugars: 7.1 g, Fat: 14.5 g, Saturated Fat: 2.6 g, Fiber: 4.3 g, Sodium: 151 mg

 

Nutrition Facts Notes:

✔️ Net carbs are calculated as total carbohydrates minus fiber. Monk fruit sweetener contributes zero calories and does not impact blood sugar.
✔️ Bananas are the main source of natural sugars in this recipe.
✔️ Contains healthy fats from olive oil, walnuts, and peanut butter.
✔️ Provides moderate protein from eggs, almond flour, oat flour, and lupin flour.
✔️ Lupin flour improves protein content and lowers net carbs compared to using only
       oat flour.
✔️ Oat flour provides complex carbohydrates and supports heart health due to beta-  
      glucan fiber.
✔️ Cocoa powder adds antioxidants such as flavonoids.
✔️ Contains potential allergens: tree nuts, peanuts, eggs.
✔️ Sodium mainly comes from baking powder, baking soda, and added salt.
✔️ Good fiber content helps with digestion and blood sugar balance.
Note: These values are approximate and actual values may vary based on the specific brands or type of ingredients used.
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