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+ servings
Coffee cake? Banana bread? Marble loaf? We'll take them all, together
Duration1 hr 10 mins
Cook Time1 hr
Prep Time10 mins


  • 4 5 ripe bananas, mashed
  • 1 1/2 cup All
  • 1 cup cane sugar
  • 1/2 cup dairy free butter
  • 2 Tbsp. egg replacer + 4 Tbsp. water
  • 1 tsp. baking soda
  • 1/2 tsp. Himalayan Pink Salt
  • 1 1/4 tsp. coffee extract
  • 1 Tbsp. Cocoa powder


  • Preheat oven to 350 degrees F. In small bowl, prepare egg replacers according to package directions.
  • In mixing bowl, combine butter and sugar until creamy. Slowly add egg replacers, one at a time, and mix well. Add bananas and stir to combine.
  • In separate mixing bowl, sift flour, baking soda and salt.
  • Slowly combine dry and wet ingredients until fully incorporated. Add coffee extract and stir until just combined—do not overmix.
  • Remove 1 cup of batter and place into a small bowl. Add cocoa powder and mix until smooth.
  • Pour batter into greased starting with the vanilla batter. Alternate layers between the two until all the batter is gone. Using a knife, give a few swirls to move the batter around.
  • Bake for 1 hour or until golden brown. When ready, remove from oven and let cool completely.
  • Serve immediately or store in an air tight container.
This recipe has been republished with permission from The Vegan Rhino. Find the original recipe here.