Marbled Banana Bread

I actually did some small modifications, due to not having all the exact ingredients, but fortunately it turned out really, really well nevertheless 🙂 What I did was using quinoa flour instead of rice flour, potato starch instead pf tapioca flour, lemon juice instead of lime juice, agave syrup instead of maple syrup, and dark brown sugar instead of coconut sugar. When substituting, I just made sure that the weights were the same, so I don’t know if maybe it wasn’t exactly 1:1 when it comes to milliliters (except for when there wasn’t any weight given, of course). Oh, and I actually forgot to mention this in the Instagram post I made yesterday, but I actually didn’t have any baking soda, so I just used that much more baking powder as well x3 Everything else was according to the recipe 🙂

Ingredients

Dry ingredients:
1 cup white rice flour (160 g)
1/2 cup tapioca flour (50 g)
1/4 cup coconut flour (33 g) - see recipe notes
2 tsp baking powder
1/2 tsp baking soda
Wet ingredients:

3 medium-sized, very spotty bananas (350 g)
1/2 cup coconut milk canned (120 ml)
1/3 cup maple syrup (80 ml / 110 g)
3 tsp lime juice
1 tsp vanilla extract
1 tbsp coconut oil melted (14 g)
Chocolate layer
6 tbsp cocoa powder (40 g)
3 tbsp coconut sugar (20 g)
1/3 cup coconut milk canned (80 ml)
1 tbsp coconut oil melted (14 g)

Instructions

Put the dry ingredients (rice flour, tapioca flour, coconut flour and baking soda + baking powder) in a big bowl and stir until there are no clumps
Blend the wet ingredients (bananas, coconut milk, maple syrup, lime juice, vanilla extract, coconut oil) in your food processor or blender
Add the wet ingredients into the dry ingredients and stir with a spatula until the mixture is just combined
Split the batter into two bowls, so that you have about 1/3 of the batter in one bowl and 2/3 of the batter in the other bowl
Add the ingredients for the chocolate layer (cocoa powder, coconut sugar, coconut milk, coconut oil) to the bowl with 1/3 of the batter and mix with a whisk
Line a mold with parchment paper or grease it with a little bit of coconut oil. My mold measures 8 x 4 x 2.5 inches
For the marble effect/swirl, just drizzle a tsp of light batter into your mold, then with a different spoon drizzle a tsp of the chocolate batter on top of it, then again the light batter etc until nothing is left
Bake in the oven at 390 degrees F (200 degrees C) for about 50 minutes (+/- 10 minutes. The cake is ready when a toothpick comes out almost clean (don't overcook it)
Enjoy your marbled banana bread with a chocolate spread!

Source of Marbled Banana Bread Recipe @ elavegan.com

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