Beautiful and divine Marbled Banana Bread inspired by the PPK!
Ingredients
1 1/2 cups whole wheat pastry flour3/4 tsp baking soda3/4 tsp salt3 Tbs unsweetened cocoa powder1 cup very ripe banana, mashed1/3 cup maple syrup or agave nectar OR 1/2 cup vegan sugar or date puree (soaked, pitted, and blended with a little bit of hot water)1 tsp vanilla extract1.5 Tbs olive oil (or 2 Tbs canola or vegetable oil)1/3 cup unsweetened non-dairy milk6 Tbs boiling waterdash or two of cinnamon (optional)
Directions
1.  Preheat oven to 350 F.2.  In a mixing bowl, mixer, or food processor, thoroughly mix the thoroughly mashed bananas with the sweetener, oil, milk, and vanilla extract.3.  Mix dry ingredients (flour, baking soda, salt, and cinnamon if using) together in a separate bowl, and add to the banana mixture, mixing the two together by hand.4.  Boil your 6 Tbs of water, and while that’s heating up, scoop about 1/3 of the batter into your other bowl.5.  When water is boiling, transfer half to your original bowl and mix into the plain batter.6.  Mix the rest of the boiling water with the cocoa powder until thoroughly combined/dissolved.  Add this chocolate mixture to the second bowl (with about 1/3 of the batter in it) until chocolate is fully incorporated.7.  Lightly grease an 8x4 or 9x5 loaf pan. Scoop alternate small cupfuls of chocolate/banana batter into the pan. Have fun with it!  Once all of the batter is in, take a butter knife or fork and swirl it through the batter to create that marbled effect.8.  Bake for 30-40 minutes (might be more depending on your oven…set the timer it for 30 and then check on it every few minutes!).  When knife/toothpick comes out clean, it is ready.  Even if it’s a little gooey, it’s totally fine…one of the beauties of egg-free baking!9.  Let cool, slice, and munch!  If you let it sit on the counter or the fridge overnight, the banana flavor gets even stronger.  But will it last until the morning?

Beautiful and divine Marbled Banana Bread inspired by the PPK!

Ingredients

1 1/2 cups whole wheat pastry flour
3/4 tsp baking soda
3/4 tsp salt
3 Tbs unsweetened cocoa powder
1 cup very ripe banana, mashed
1/3 cup maple syrup or agave nectar OR 1/2 cup vegan sugar or date puree (soaked, pitted, and blended with a little bit of hot water)
1 tsp vanilla extract
1.5 Tbs olive oil (or 2 Tbs canola or vegetable oil)
1/3 cup unsweetened non-dairy milk
6 Tbs boiling water
dash or two of cinnamon (optional)

Directions

1.  Preheat oven to 350 F.
2.  In a mixing bowl, mixer, or food processor, thoroughly mix the thoroughly mashed bananas with the sweetener, oil, milk, and vanilla extract.
3.  Mix dry ingredients (
flour, baking soda, salt, and cinnamon if using) together in a separate bowl, and add to the banana mixture, mixing the two together by hand.
4.  Boil your 6 Tbs of water, and while that’s heating up, s
coop about 1/3 of the batter into your other bowl.
5.  When water is boiling, transfer half to your original bowl and mix into the plain batter.
6.  Mix the rest of the boiling water with the cocoa powder until thoroughly combined/dissolved.  Add this chocolate mixture to the second bowl (with about 1/3 of the batter in it) until chocolate is fully incorporated.
7.  
Lightly grease an 8x4 or 9x5 loaf pan. Scoop alternate small cupfuls of chocolate/banana batter into the pan. Have fun with it!  Once all of the batter is in, take a butter knife or fork and swirl it through the batter to create that marbled effect.
8.  Bake for 30-40 minutes (might be more depending on your oven…set the timer it for 30 and then check on it every few minutes!).  When knife/toothpick comes out clean, it is ready.  Even if it’s a little gooey, it’s totally fine…one of the beauties of egg-free baking!
9.  Let cool, slice, and munch!  If you let it sit on the counter or the fridge overnight, the banana flavor gets even stronger.  But will it last until the morning?

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Culinary adventures and training updates of a plant-based fitness & health enthusiast-turned-triathlete.

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