Overripe bananas and a craving for banana bread and chocolate led me to this recipe by Chocolate Covered Katie. I couldn’t resist. Plus the marbled swirling was just so fun. My modified version of her recipe is below.
2 c ripe bananas, mashed
2 tsp vanilla extract
2 tsp apple cider vinegar
1/4 c and 2 Tbsp non-dairy milk – I used almond
1/2 c maple syrup
1 c spelt flour
1 c all-purpose flour
1 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1/4 c sugar
1 tsp Baker’s Brew Coffee Spice
3 Tbsp dutch processed cocoa powder
1/2 c water
1. Preheat the oven to 350 F. Grease your favorite banana bread pan unless you are using a silicone bread pan. Then it doesn’t require any oil. Set it aside.
2. Stir the bananas, vanilla, apple cider vinegar, almond milk and maple syrup together in a large bowl until well mixed. In a separate large bowl, whisk together spelt flour, all-purpose flour, baking soda, baking powder, salt, sugar and Baker’s Brew Coffee Spice.
3. In a small pot on the stove, bring the water to a boil. Place the cocoa powder in a small bowl and pour 1/4 c of the water over it – you can discard the rest of the water. Whisk until the cocoa turns into a paste.
4. Combine the contents of the two large bowls (leave out the cocoa for now) and mix well. Then, divide the batter into half and place each half in a separate bowl. You will have two bowls of batter now. Add the cocoa “paste” into one of those bowls and stir until combined. Now you will have one bowl of chocolate batter and one bowl of plain banana bread batter.
5. Layer the two batters into the prepared bread pan. When all of the batter is in the pan, take a butter knife and gently swirl together the batters, until slightly marbled.
6. Place in the oven and bake 50-60 minutes. Try not to eat it all in one sitting.
Soundtrack: Night by Night by Chromeo