Banana Chocolate Marble Bread

³ Description

It's like mixing banana bread with marble bread! Both of which I absolutely love.

² Ingredients

•  4 serving (serving = 1/4 cup) Arrowhead Mills Organic Spelt Flour
•  3 serving (serving = 1/3 cup) Bob's Red Mill Whole Grain Oat Flour
•  1/2 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1/2 tsp Baking Soda
•  1/4 tsp Salt
•  12 serving (serving = 1 packet) SweetLeaf 100% Natural Stevia Sweetener
•  2 tbsp Cocoa Powder (Unsweetened)
•  3 large (8" to 8-7/8" long) Bananas
•  1/4 serving (serving = 1 cup) Fage Total 0% Greek Yogurt
•  2 medium Egg
•  2 tablespoon Peanut Butter
•  2 tbsp Honey
•  0.1875 serving (serving = 1 cup) Blue Diamond Almond Breeze Original Unsweetened Non-Dairy Beverage
•  1 tablespoon Coconut Oil
•  1 tsp Vanilla Extract

q Directions

Preheat the oven to 160°c (350°f)

Line and lightly oil a loaf tin.

In a large bowl, mix all the dry ingredients together (apart from the cocoa!)

In a separate bowl, mash the bananas using a fork until you have a smooth paste. Mix in the eggs, yogurt, honey, vanilla paste, then add in the dry ingredients and mix well.

Now transfer 1/3 of the batter to a separate bowl, this will be the base of the chocolate part.

To make the chocolate peanut butter batter, add the cocoa, peanut butter and milk.

Add 1 tbsp coconut oil to the original vanilla batter.

Now this next step can be done in 2 different ways: You can either drop spoonfuls of the vanilla mixture spaced out by dollops of the chocolate mixture and continue doing this until you used up all of the batter. Alternatively (This is what I did), drop about 1/2 the vanilla batter into the loaf tin, then drop big spoonfuls of the chocolate batter leaving gaps between each spoonful, then drop in spoonfuls of the remaining vanilla batter in the gaps.

Using the end of a sharp knife (or anything long and fine like a toothpick), start swirling! Make sure not to overdo it though otherwise you’ll just end up mixing the 2 batters.

Bake for 50-60 minutes.

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