Friends, I got a special recipe to share with you this week – marbled chocolate banana bread. This one is from my battered old cookbook and has been a staple recipe for over ten years now. It’s a keeper. You’re only an hour away from this delicious bread.
You’ve most likely got the ingredients in your cupboard right now and it comes together in about ten minutes. It’s refined sugar free and you can easily sub the regular flour for a regular gluten free plain flour if needed. The most important ingredient of course is bananas, make sure they are super spotty, the spottier the better! Using extra ripe bananas makes the bread really sweet and moist, eliminating the need for extra sugar.
I love having a banana bread on hand for a yummy grab and go breakfast, spread it with peanut butter and you got your proteins and carbs all in one delicious slice. Plus the marble effect means it’s pretty enough to wow your guests too.
Coconut sugar is my sweetener of choice for this recipe, it tastes like brown sugar, which I always favour for it’s rich, complex flavour.
I’d love to know if you try this banana bread – please let me know in the comments below, or tag your snaps on Instagram using @bos.kitchen.
- 3 very ripe bananas, mashed
- ¾ cups coconut sugar
- 1 tsp vanilla extract
- 3 tbsp coconut oil
- ⅓ cup almond mylk
- 1.5 cups plain flour
- ¾ tsp baking soda
- ½ tsp sea salt
- 3 tbsp cacao powder
- 6 tbsp boiling water
- Preheat oven to 180•c and lightly grease or line a loaf pan. Mash banana until very smooth. Stir in coconut sugar, baking soda, flour and salt briefly until just mixed. Don't overmix otherwise the bread will be tough.
- Add in the vanilla, coconut oil and almond mylk and mix until smooth.
- Pour one cup of batter into another medium sized bowl. In a small dish, mix 3 tbsp cacao with 3 tbsp boiling water. Add to the medium bowl of batter and stir until smooth.
- Add another 3 tbsp of boiling water to the remaining batter and mix well.
- Put half a cup of each batter into the loaf tin, layering up until no batter remains. Swirl around with a chopstick to create a marble effect.
- Bake in the oven for 40-50 minutes, until a toothpick comes out clean and it's firm and crackled on top. Cool and enjoy, delicious with peanut butter. Stores well in a tin for up to 4 days.
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