A bit of a twist on the traditional banana bread with marbled cacao! Yum

You can definitely skip the cacao and use the recipe to make traditional cinnamon-spiced banana bread, but I’m a chocoholic and love the additional cacao effect!


If you’re gluten free you can use gluten free flour. The rice malt syrup can be swapped for any other liquid sweetener like honey or maple syrup


Meal Prep

The loaf freezes really well, so you can make it in bulk for a quick and easy snack another day


Cinnamon and Cacao Banana Bread

Clare Keating
A bit of a twist on the traditional banana bread with marbled cacao!
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Course Dessert
Servings 12
Calories 171 kcal


  • 4 ripe bananas
  • 1/4 cup rice malt syrup
  • 1/4 cup olive oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 1/2 cup self-raising wholemeal flour
  • 1 tsp baking powder
  • 1/4 cup cacao powder optional


  • Preheat an oven to 180 degrees
  • In a bowl, mash 3 of the bananas and mix in the rice malt syrup, oil, eggs, and vanilla
  • Then mix in the cinnamon, flour and baking powder
  • Here is where you can opt to make a cacao swirl through the bread. If you wish, pour half the mixture into a separate bowl and mix in the cacao and milk.
  • Pour the mixture into a lined loaf tin. - If making the cacao swirl, alternate putting in spoonfuls of the plain banana and cacao, creating layers. Afterwards, gently swirl the mixture with a skewer
  • Bake for 30 minutes


Calories: 171kcalCarbohydrates: 24gProtein: 3.3gFat: 5.9g
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Cinnamon & Cacao Banana Bread