This marbled ube banana bread takes your classic banana bread to the next level! I combined my favorite banana bread recipe with some ube extract and it was amazing. Not to mention, it is so beautiful to look at too!

When you add ube extract to banana bread, it adds a sweet, vanilla like flavor and aroma to the bread. It’s so good marbled in and creates the most gorgeous loaf! To make the perfect swirls, you need to alternate dollops of batter into the pan. Then take a knife or stick and make a few swirls or figure 8’s in the batter. Don’t do more than 3 because if you swirl it too much, it will overmix and won’t give you that beautiful marbling.

The marbled ube banana bread is moist, flavorful, and has a soft, fluffy crumb. The flavors are even more pronounced the next day, as the flavors have more time to develop. However, it is still incredibly delicious the day of. Ube is one of my favorite flavors in desserts and this ube banana bread is seriously out of this world!

You can have this for dessert, as a snack, or for breakfast. It’s such a crowd pleaser and won’t last long in your house.

If you make this marbled ube banana bread, make sure to tag me @nutsaboutgreens on Instagram so I can see your creations!

When I first made this, I made it in a mini loaf pan and it turned out so good (see pictures below)! If you use a mini loaf pan, just bake it for 25-35 minutes or until a toothpick inserted in the center comes out clean.

Prep Time:10

Cook Time:1

Total Time:1 10

Ingredients

3 large very ripe bananas
1/3 cup melted coconut oil (or any oil)
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
1/3 cup pure organic cane sugar, plus more for sprinkling on top
1/3 cup unsweetened almond milk (if using coconut oil, make sure the milk is room temperature)
1 tsp apple cider vinegar
2 tsp ube extract
2 cups all-purpose flour
1/2 tsp cinnamon
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp sea salt

Instructions

Preheat oven to 350 degrees F. Line or grease an 8x4 loaf pan.
In a large bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
In a medium bowl, add the flour, cinnamon, baking soda, baking powder, and salt. Whisk to combine.
In the large bowl with the flax egg, add the bananas and mash them until smooth. Add the oil, sugar, milk, and apple cider vinegar. Whisk until well combined.
Slowly add the dry ingredients to the wet and stir with a spatula until just combined and you don’t see anymore flour streaks in the batter. Don’t overmix because you don’t want a tough banana bread.
Pour half of the batter into a bowl (I just used the bowl I had my dry ingredients in). Add the ube extract to one of the bowls with the batter. Stir with a spatula until combined. Don’t overmix!
Drop a large spoonful of batter into loaf pan, alternating between regular batter and ube batter. Swirl a figure 8 into the batter with a knife or skewer about 3-4 times but no more than that! Sprinkle some sugar on top. Bake for 60-70 minutes, or until a toothpick/skewer inserted in the middle comes out clean. Let it cool in the pan for 10 minutes. Then lift the sides of the parchment paper and remove loaf. Place on a wire rack to cool completely. Enjoy! It tastes even more flavorful and moist the next day as the flavors have time to develop. However, it is still very delicious the day of. Place leftovers in an airtight container on the counter for up to 3 days.

Notes

If making it in a mini loaf pan, bake for 25-35 minutes or until a toothpick comes out clean.

Servings: 10

Author: valeria.chao

Marbled Ube Banana Bread (vegan)