Chocolate Swirl Banana Bread

Chocolate Swirl Banana Bread

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. Ingredients 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 Directions 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...