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Who can say no to a piece of warm homemade banana bread? I tell you one thing, I sure can’t! Especially if there is chocolate involved 🙂
I took my regular banana bread recipe and added cacao powder to half of it. Such a simple switch up makes an entirely different and if I do say so myself, equally delicious treat.
For the marbled effect, pour the batter in using big spoonfuls, alternating flavors. Swirl it a bit with a knife and voila! Marbled banana bread is born.
This recipe is paleo, gluten free and dairy free. It’s also refined sugar free, using just a little maple syrup to sweeten. If you have ripe bananas on hand, give this marbled deliciousness a try!
Ingredients
- 3 ripe mashed bananas (1.5 cups)
- 3 eggs at room temp
- 1/4 cup maple syrup (use 1/3 cup if you prefer a sweeter bread)
- 1/2 cup drippy almond butter
- 1/2 cup coconut flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup cacao powder
Instructions
- Preheat oven to 350. Line a 9×5 inch loaf pan with parchment paper, spray with coconut oil spray.
- In a large bowl, thoroughly combine banana, eggs, maple syrup and almond butter.
- In a small bowl, whisk together coconut flour, cinnamon, baking soda and salt.
- Add dry to wet, stir to combine.
- Add half of batter to another bowl, stir in cacao powder.
- Spoon alternating spoonfuls of chocolate and plain batter into the pan. Once all batter is used, swirl gently with a butter knife to create a swirl. (Be careful not to swirl too much to blend it all together!)
- Bake for 45 minutes or until a toothpick comes out clean.
- Let cool and slice.