Chocolate Marble Banana Bread

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This marble banana bread is a show-stopper for sure!! Those chocolatey swirls studded with chocolate chips add an extra punch to a standard loaf of banana bread and make it such a treat. This recipe is based off my classic Buckwheat Banana Bread, just without the buckwheat and with a whole lot of chocolate. This recipe uses raw cacao which is quite different from normal cocoa powder, it is much more intense so you need a lot less of it. It is also packed with nutrients and antioxidants! Feel free to use normal cocoa powder if that is what you have on hand. The marble looks complicated but I promise you it is not, such an easy trick!

 

Chocolate Marble Banana Bread

Time: 1hr

Serves: 10 slices

 

DRY INGREDIENTS:

1 1/2 cups plain flour

1 tsp cinnamon

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 cup raw cacao powder

100g chocolate chips 

 

WET INGREDIENTS:

2 eggs

1/3 cup coconut oil (melted) or rapeseed oil + extra for greasing

3 very ripe bananas 

1/3 cup almond milk 

1/4 cup real maple syrup

1 tsp vanilla extract

 

METHOD:

1. Preheat the oven to 175 degrees celsius.

2. Grease a loaf tin with some coconut oil (does not need to be melted - just buff it in with a piece of kitchen towel!)

3. Mash banana in a large bowl. 

4. Whisk in the eggs to the banana.

5. Add the remaining wet ingredients and mix well.

6. Add the baking powder, baking soda, salt and cinnamon and stir until blended.

7. Gradually fold in the flour until well mixed.

8. Pour half of the batter in to a separate bowl and add the raw cacao and most of the chocolate chips (save some for the top!)

9. Layer spoonfuls of your two batters in to the tin, alternating as you go. There is no rhyme or reason for this, the more random the better, it should look like a patchwork. 

10. Once you have spooned in all your batter, gently swirl a knife through the batter a few times to create those marble swirls. Don't swirl too much or you will lose the contrast! Finish by sprinkling the remaining chocolate chips on the top.

 
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11. Bake for 30-40 minute until a toothpick comes out of the sponge clean. Allow to cool in the tin and then slide a knife around the edges to loosen it and tip it out of the tin.

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