Calling all chocolate lovers! This Banana and Chocolate Marbled Bread is so yummy and melt-in-the-mouth that you won't resist having a second slice!
Questa ricetta è disponibile anche in italiano
Hey guys, hope you're doing great!
Here the weather is finally lovely: no longer too hot or sweaty, just pleasantly cool breezy, hence why I was feeling like baking.
At first I wanted to make something with a couple of very ripe bananas that were staring at me in the last couple of days, but on second thoughts I was going for a classic marble cake... Until I had the thought how gorgeous would be mixing these two things together? I should definitely try! Then I start thinking, with the cool breeze gently caressing my face, that I also fancied the taste of some wintery warm and cosy spices, especially cinnamon. So I went like: Yeah, I should definitely add a pinch of cinnamon as well! ...And here is how I gave birth to this Banana and Chocolate Marbled Bread: full of taste, rich and comforting.
Hope you guys will like it as much as we have 🙂
Banana and Chocolate Marble Bread Recipe
Ingredients (for a 500 ml bread tin):
2 Bananas (very ripe)
50 g Brown Sugar
50 g Caster Sugar
170 g Gluten Free Flour Mix (or All Purpose Flour)
70 g Sunflower Oil
80 g Plant Based Milk (Rice)
8 g Baking Powder
2 teaspoon Cocoa Powder
1 teaspoon Cinnamon
1 teaspoon Plant Based Yogurt (or extra Milk)
½ Vanilla Pod (or ½ teaspoon Vanilla Extract)
1 pinch Salt
Method:
1. Preheat the oven to 180° C.
2. Mash 1 banana with a fork and a table spoon of plant based yogurt, until smooth.
3. In a blender put all of the ingredients except for the cocoa powder.
4. Blend for 1 minute until smooth and creamy.
5. At the bottom of the tray place some baking paper (or just use some oil to coat all sides) and pour half of the mixture.
6. Add the cocoa powder to the remaining half and blend again until combined.
7. Pour the cocoa mixture on the white one and make some swirls with a fork in order to create the marble effect.
8. Cut the other banana in 2 lengthwise and place the two halves on the top of the cake.
9. Bake for 30-45 minutes until after piercing the cake with a skewer it comes out dry.
10. Enjoy with a sprinkle of icing sugar on top.
I hope you enjoyed this recipe! If you do, take a look to these other vegan treats:
- Raspberry Vegan Trifle
- 2 Ingredients Persimmon Pudding
- Easy Lemon Pound Cake
– Vegan Black Forest Cake
– Easy Vegan Tiramisù
– Deliciously Moist Rhubarb Sponge
– Brioche Swirl Cake
– Heart shaped Mini Cakes
– Carrot Cake with a Twist
– Fudgy Chocolate & Sweet Potato Cake Loaf
– Indulgent Chocolate & Raspberry Mousse
– Best Vegan Sticky Toffee Pudding
– Amaretto & Rhubarb Crumble
– Banoffee Pie
– Chocolate & Almond Fudge
- Chocolate Brownie Cake with Raspberries and Peanut Butter
- Cinnamon and Apple Crust Pie
- Raw Strawberry Tart
-Rhubarb Baked Cheesecake
- Zesty Lemon Cake
- Raspberry & Rhubarb Panna Cotta
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Trina and Tina
Yummy!