Chocolate Marbled Banana Bread

I have been meaning to come up with a healthy banana bread recipe for a while now. Well, I finally did it! Not only did I come up with a banana bread recipe, I came up with a CHOCOLATE MARBLED BANANA BREAD recipe! Go big or go home right?

Find the rest of the blog post at www.foodbykatie.com/2016/01/28/chocolate-marbled-banana-bread/      🙂

 

yield:1 loaf (12 slices)
servings:12
prep time:25 min
cook time:60 min
ready in:1 hr 30 min
foodbykatie
My name is Katie Swisher and I am a food blogger with a degree in food science and technology. I created my blog to inspire others to live a healthy lifestyle through diet, exercise and happiness! Most of my recipes are paleo and all of my recipes are free of refined sugar. I hope you enjoy my information and recipes!
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Ingredients
  • 1.5 cups Cassava Flour (183 grams)
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 cup mashed banana from 2 – 3 very ripe bananas (the browner the better)
  • 2 large eggs
  • 1/3 cup pure maple syrup
  • 1 tsp. vanilla extract
  • 1/3 cup almond milk
  • 1/3 cup melted coconut oil
  • 3 oz. of chocolate chips or chopped chocolate
Directions
  • Preheat your oven to 350 F and grease a 8½ x 4½” loaf pan.
  • In a small bowl, combine the dry ingredients.
  • In the bowl of a standing mixer (you can also use a hand mixer), add the mashed banana, eggs, maple syrup, vanilla and almond milk. Mix until fully combined.
  • While the mixer is still going on low speed, slowly add the melted coconut oil and continue mixing until combined.
  • Add the dry ingredients to the wet ingredients and mix or stir just until the ingredients look evenly combined.
  • In a small saucepan, melt the chocolate over very low heat
  • Combine the melted chocolate with 1/2 cup of batter.
  • In your prepared loaf pan, add a layer of the plain batter and then add a few dollops of the chocolate mixture on top. Continue alternating with the plain batter and the chocolate batter until it’s all in the pan.
  • Using a knife, create large swirls in the batter until it seems like the chocolate batter isn’t as clumped together.
  • Bake for 55 – 60 minutes or until a toothpick stuck into the center of the loaf comes out relatively clean.
  • Allow the bread to cool in the pan for 10 minutes. Remove it from the pan and let it cool completely before cutting it.
  • Enjoy!

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