Whole Grain Marbled Banana Bread
Servings: 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 3 1/2 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
- Preheat the oven to 350 degrees. Grease a 9 x 5-inch loaf pan with a little oil and line with unbleached parchment paper.
- 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.
- In a large bowl, stir together the oil, mashed banana, sugar, eggs, and vanilla.
- 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.
- Remove 1 cup of the banana bread mixture and add it to the chocolate mixture and stir to combine.
- 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.
- 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.
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.