MARBLED BANANA BREAD #dessert #cakes #banana #easy #bars

Veggie lover and without gluten marbled banana bread with a delectable chocolate spread. This scrumptious chocolate marbled cake is anything but difficult to make, refined sans sugar, sans dairy, without egg, and solid. Ideal for breakfast or as a treat!

I am dependent – dependent on banana bread. As a matter of fact, I can't envision my existence without banana bread (alright that may be "somewhat" misrepresented, haha). Give me a bit of flavorful vegetarian banana bread and I will be your companion. Simply joking, yet on the off chance that you like banana bread with chocolate as much as I do, you will LOVE this marbled banana bread formula.

I made a wide range of banana bread plans before, yet I was rarely 100% fulfilled. It's troublesome in the event that you can't get a decent sans gluten flour mix where you live, so you generally need to explore. In any case, I truly love the way this chocolate banana bread turned out.

It's in reality entirely simple to make a chocolate marbled portion! All you need is a light hitter and a chocolate player, a portion skillet and two spoons. Sprinkle a portion of the light player into the portion skillet, at that point include a portion of the chocolate hitter. Proceed until no player is left. It's constantly a shock to cut into the crisply prepared portion and to discover how the marble design turned out!

Also try our recipe : HEALTHY CHOCOLATE ZUCCHINI BREAD #chocolate #healthy #desserts #cakes #brownies

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, 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 a 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 and preheat your oven to 390 degrees F (200 degrees C).
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 no batter is left.
Bake in the oven for about 45-50 minutes (+/- 5 minutes). The cake is ready when a toothpick comes out almost clean (can still have some crumbs on it).
Enjoy your marbled banana bread with a chocolate spread!

Source : bit.ly/30X60yG