So funny story. I tried making this bread last week but go distracted while I was adding all the ingredients to the bowl and added up adding cocoa powder to the entire recipe.
So my first attempt was not marbled. It also did not use oat flour and had a completely different texture than this version. Personally, I like this version better. It’s chewy and super moist and just a little sweet…but not too sweet.
This bread is totally worth turning on your oven during the summer.
Marbled Banana Bread
Recipe from The Real Life RD
- 1 1/2 cups of oat flour [just oats in your food processor]
- 3/4 tsp baking soda
- 1/2 tsp sea salt
- 3 tablespoons cocoa powder
- 6 tablespoons boiling water
- 1 cup of mashed, super ripe banana
- 1/3 cup coconut palm sugar [or brown sugar or sucanat]
- 1/3 cup almond milk
- 2 tablespoons coconut oil
- 1 tsp pure vanilla extract
- Preheat your oven to 350 degrees and grease a 8×8 pan.
- Except for the cocoa powder and boiling water, mix together all the dry ingredients in one bowl and all the wet ingredients in another bowl. Then combine the wet ingredients with the dry ingredients and gently stir until JUST combined.
- Mix together your cocoa powder with 3 tablespoons boiling water. Then add about 1 cup of batter to the cocoa powder and gently stir to combine. Then add the other 3 tablespoons boiling water to the banana bread batter and gently stir.
- For the marbling, pour in half the banana bread batter into the bottom of your pan. Then dollop half the chocolate batter, they pour on the other half of the banana batter followed by dollops of the rest of the chocolate batter. Then swipe a knife back in fourth a couple times through the batter to create the marbling.
- Bake at 350 degrees for 30-40 minutes or until a toothpick comes out clean.