Sign Up For VIP Access Today

Sign Up For VIP Access Today

Marble bread

Okay so this bread right here, as well as being a good source of protein and great for a chocolate fix… may also be one of my most indulgent breads! Chocolate, banana, cinnamon, vanilla… what more could you want?! It took me a while to perfect this one as I don’t like using too much sugar in my recipes but hey, sometimes they need to be sweetened up to be enjoyed right!? So I think I have the right balance here of the flavours I wanted to achieve in order to give you a great tasting recipe!



White marble

  • 1 egg (or flax seed egg for vegan option)
  • 1 ½ cups of wholemeal flour
  • 1/3 of a cup of brown sugar
  • 1 ripe mashed banana
  • 1 teaspoon of vanilla essence
  • 1 cup of cashew milk
  • ½ teaspoon of baking powder
  • 1 teaspoon of cinnamon
  • 1 scoop of banana protein powder

Chocolate marble

  • 1 flaxseed egg (1 tablespoon of flaxseed+3 tablespoons of water)
  • ½ a cup of wholemeal flour
  • 3 tablespoons of cacao powder
  • ¾ of a cup of cashew milk
  • ½ teaspoon of baking powder
  • 1 scoop of chocolate protein powder


  • 35g of chocolate of your choice (melted) (I used Raw Halo)
  • Chopped hazelnuts


  • Preheat the oven to 180 degrees celsius and line/ grease a 1lb loaf tin. I greased mine with coconut oil, however I also sometimes use baking paper to line the tin.
  • In a bowl, combine all the dry ingredients to start the white mixture for the marble bread (this includes the flour, sugar, baking powder, cinnamon and protein powder).
  • Add the egg, vanilla essence and cashew milk and make sure all the ingredients is combined.
  • In a separate bowl, you can start to make the chocolate mix for the bread. Again, mix the dry ingredients first and then add the flax egg, and cashew milk.
  • Once both mixtures are smooth (and still in separate bowls) line your prepared tin with a layer of the white mixture. Then spoon in some chocolate mix and swirl it gently with a spoon (so it makes a swirl like pattern).
  • Continue to layer the tin in this way until you have used up both mixtures.
  • Bake in the oven for 40 minutes (until knife comes out clean).
  • Allow the bread to cool for 10-15 minutes before removing it from the tin and then allow to cool completely before you melt the chocolate on top.
  • When the bread is cool, melt your chocolate and drizzle over the bread to cover the top. Then finish off with the chopped hazelnuts.
  • To keep this bread fresh, seal it in a container and refrigerate. (will last around 5 days)

Enjoy! You can see more of my sweet and savoury recipes that are uploaded daily to my instagram page!