Whole Grain Marbled Banana Bread
Author: 
Serves: 1 9 x 5 Loaf Pan
 
Ingredients
  • 3 ounces semisweet chocolate, chopped (about a heaping 1⁄2 cup)
  • 2 teaspoons unsweetened cocoa powder or cacao powder
  • 1⁄2 cup unrefined olive oil or melted coconut oil + additional for greasing the pan
  • 2 cups mashed, well-speckled bananas, about 3½ large or 4 medium
  • 1⁄2 cup maple sugar or brown sugar
  • 2 large eggs or 100 grams of unsweetened applesauce (just shy of a 1⁄2 cup)
  • 2 teaspoons pure vanilla extract
  • 1 cup whole wheat einkorn flour, whole wheat pastry flour, whole spelt flour, oat flour OR whole grain flour of choice*
  • 1 cup all-purpose einkorn, all-purpose wheat, OR white spelt
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon aluminum-free baking powder
  • 3⁄4 teaspoon fine-grain sea salt
  • Add-in ideas: 1⁄2 cup chopped nuts (pecans or walnuts) or chocolate chips
Instructions
  1. Preheat the oven to 350 degrees. Grease a 9 x 5-inch loaf pan with a little oil and line with unbleached parchment paper.
  2. Place the 3 ounces of semisweet chocolate in a medium heat-proof bowl set over a saucepan of simmering water. Stir occasionally until the chocolate is melted. Remove from heat and stir in the cocoa powder. Set aside.
  3. In a large bowl, stir together the oil, mashed banana, sugar, eggs, and vanilla.
  4. In a medium bowl, whisk together the flours, baking soda, baking powder, and salt + nuts, if using. Add the flour mixture to the wet mixture and stir until just combined.
  5. Remove 1 cup of the banana bread mixture and add it to the chocolate mixture and stir to combine.
  6. Alternate each batter in the prepared loaf pan. Take a skewer or the tip of a thin knife and swirl the batters together. Less is more here! Don’t swirl too much or you won’t end up with a marbled bread. Bake in the center of the oven for 60-75 minutes or until a skewer inserted in the center comes out clean. If the bread is browning too quickly, tent the top with foil.
  7. Remove from oven and allow to cool in pan for 15 minutes and then remove from pan and cool on a cooling rack.
Notes
**Or use all gluten-free flour blend + 1 teaspoon xanthan gum
After two days at room temperature, wrap in plastic wrap for a few more days or wrap in foil, place in a freezer bag and freeze for up to 3 months. Defrost in the refrigerator overnight before serving.
Recipe by Pamela Salzman at https://pamelasalzman.com/whole-grain-marbled-banana-bread-recipe/