After a fantastic weekend and much-needed respite, since Monday was a public holiday it's time to share the recipe for making marbled chocolate banana bread.
π₯π²π°πΆπ½π² (gluten/dairy/refined sugar free)
* 3 ripe bananas, mashed
* 2 eggs
* 1/2 cup (120ml) coconut sugar
* 2 tbsp coconut oil
* 2 + 2 tbsp almond milk
* 1 tsp vanilla extract
* 1 cup (240ml) ground almonds or almond flour
* 1/2 cup (129ml) brown rice flour
* 1/2 cup (120ml) oat flour
* 1 tsp baking powder
* 1 tsp baking soda + 1 tsp lemon juice
* Pinch of salt
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and line a medium loaf pan with parchment paper. Combine the banana and eggs in a large mixing bowl and beat until frothy. Mix in the coconut sugar, coconut oil, and 2 tablespoons of almond milk. Stir in the flours, baking powder, soda, and salt until all clumps are gone. 1/3 of the batter should be transferred to another bowl. Mix in the chocolate powder and 2 tablespoons of almond milk in this new bowl until well blended.
In the bottom of the loaf pan, pour 2 tbsp of the standard banana bread batter. In the centre of the basic batter, add 2 tbsp of the chocolate batter. Repeat until all of the batters have been utilized. Bake for 55-60 minutes in the bottom of the oven, or until a tester inserted in the centre comes out clean. Allow for thorough chilling before slicing into slices. Enjoy!
Recipe by Breakfast N bowls.
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