Sweet and Salty Marbled Banana Bread


think I could eat banana bread endlessly, in fact, I know that I could. I love exploring new flavours of my old-time favourites, and this time around I have given my banana bread a salty marble makeover: behold the sweet, rich and moist banana marbled cake with a salty crumble topping.


As in many of my recipes I have used a blend of spelt and buckwheat flours, which give the most beautiful fluffy texture, as well as a deep nutty flavour that compliments the bananas wonderfully! I love this flour blend as it is packed full of fiber and is a healthier alternative to regular plain flour, however, feel free to substitute the flours for white flour if that’s what you have on hand and enjoy the most.

The cake is sweetened with only bananas and coconut sugar, yet it hits the sweet spot perfectly thanks to the salty crumble topping that resembles the flavour of popcorn and brings out the richness of the chocolate, and the caramel flavour of the bananas.


This banana loaf cake can be easily made into muffins and, can be eaten both for breakfast or as a sweet treat! I love toasting it and drizzling with nut butter, coconut yogurt and mixed nuts for an extra crunch, or enjoying it just as it is with a cup of tea.



2 tablespoons milled linseed

200g spelt flour

100g buckwheat flour

100g coconut sugar

Pinch of sea salt

1 teaspoon bicarbonate of soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

100ml coconut oil or melted vegan butter

130ml almond milk

1 tablespoon apple cider vinegar 

3 very ripe mashed bananas

17g cacao powder

50g chocolate chips

For the crumble:

1 teaspoon milled linseed

15g buckwheat flour

15g oat flour

30g jumbo oats

1 tablespoon oil or vegan butter

1/4 teaspoon sea salt



Preheat the oven to 180℃.

Mix the linseed with 5 tablespoons of water and set aside.

Next, combine the flours, sugar, salt, bicarbonate of soda, baking powder and cinnamon in a large mixing bowl.

In a small saucepan, melt the coconut oil or vegan butter, then add the almond milk and apple cider vinegar and set aside. Your mix will curdle, but that is the idea as it will resemble buttermilk.

Add the oil and milk mix, mashed bananas and soaked linseed along with their water to the dry ingredients and give everything a good mix, then transfers 2/3 of the mix to a lined loaf tin.

Mix in the cacao powder and chocolate chips to the remaining 1/3 of the batter, then spoon small blobs of it on top of the light banana mix and using a teaspoon or a toothpick marble the mixes (be careful not to mix them together fully, as you won’t get the distinctive 2 flavours after the loaf is baked).

In a separate bowl, mix the crumble ingredients until it begins to resemble corse breadcrumbs but holds its shape when pressed together, and sprinkle over the marbled mix.

Place in the center of the oven and bake for 35 minutes, then allow to cool for at least 3 hours before serving it.


If you make this recipe then I’d love to see it, so be sure to tag me on Instagram @wikis.wital.way. 

Looking for more banana bread inspiration? Why not check out my mango and coconut banana bread, carrot and banana spelt muffins, or my fool-proof banana bread!

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