VEGAN CHOCOLATE CHIP MARBLE BANANA BREAD

Made with a simple dairy-free and egg-free batter swirled together into a beautiful marbled pattern. Topped with plenty of vegan chocolate chips this loaf makes for a decadent sweet breakfast treat!

Course: Dessert
Servings: Approx 20 cookies
Prep time: 30 mins
Chilling Time: 30 mins
Cuisine: American

INGREDIENTS

• 1 cup (150 g) mashed banana

• 1/3 cup (66.67 g) sugar such as light brown sugar or coconut sugar

• 1/4 cup maple syrup

• 1 tsp vanilla extract

• 2 tbsp vegetable oil

• 1/3 cup almond milk or use other non dairy milk such as oat milk

• 1 tsp vinegar

• 1 3/4 cups (218.75 g) all-purpose flour

• 1/4 cup (28 g) almond flour

• 1.5 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp salt

• 3 tbsp cocoa powder

• 1/3 cup boiling water

TO MAKE

1. Preheat the oven to 365F and line 9x5 inch pan with parchment.

2. In a bowl mix all the wet ingredients until well combined

3. In another bowl mix the flours, baking powder, baking soda, and salt. Mix well.

4. Add 1 3/4 cup of the dry mixture to the wet ingredient bowl and mix it in. Add the rest of the dry flour mix 1 tbsp at a time, until batter is stiff like a muffin batter.

5. Divide the batter into two bowls.

6. For the chocolate layer, mix the cocoa in a small bowl with 3 tbsp of boiling water, mix this into the first bowl of batter

7. In the second bowl batter, add 1-2 tbsp of boiling water and mix in so that mixture is not that thick.

8. Now you can assemble the loaf as you like with whatever pattern. I usually alternate the batters and spread them out for a marble effect. Once all of the batter is finished, top with the mini chocolate chips.

9. Bake for 55-60 minutes. Check with a toothpick from the center of the loaf

10. Cool the loaf for 10 minutes before taking it out of the pan, cool completely before slicing.