Healthy Marbled Chocolate Banana Bread Recipes

HEALTHY CHOCOLATE MARBLED BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F
• Start by mixing together your dry ingredients (excluding cacao powder) in a medium-sized bowl. The cacao powder will be added at the end.
• In a separate large bowl, mash the bananas. Once mashed, add in the eggs, maple syrup, almond butter, and vanilla extract and gently beat the mixture until fully mixed.
• Add the dry ingredients to the wet ingredients and mix until well incorporated.
• Now, using the empty dry ingredient bowl, add about half (or just below half) of the batter to the bowl and add the cacao powder. It will seem hard to mix but keep mixing until there's no more powder and you have a chocolate batter. Now you will have one bowl with chocolate batter and one bowl with the regular batter.
• Spray your baking dish with non-stick spray and add a piece of parchment paper if you'd like. With one spoonful at a time, add in a scoop of the regular batter followed by a scoop of the chocolate batter until the dish is full.
• Using a skinny knife, gently swirl the batter to create a marble pattern. It doesn't have to be perfect, so just have fun with it :)
• Bake for about 55 minutes or until the toothpick/knife comes out clean in the center. The center may take longer to bake that the rest so if it starts to get too browned, add a sheet of foil on top.

HEALTHY MARBLED CHOCOLATE BANANA BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9×5" loaf pan with cooking spray and line one way with parchment paper for easy removal later.
• In a medium-sized bowl, whisk together the sorghum flour, oat flour, erythritol, baking powder, cinnamon and salt.
• In an electric stand mixer bowl fitted with a whisk attachment, add the almond milk, mashed bananas, nut butter, eggs, vanilla extract and stevia extract. Mix on low speed.
• Add the dry ingredients to the stand mixer and increase the mixer speed to medium. Mix until the ingredients are fully incorporated. Scrape down the sides of the bowl if necessary.
• Pour half of the batter into another bowl. Whisk the cocoa powder into one bowl.
• Alternate scooping each batter into the prepared loaf pan, and use a knife to swirl the two in order to create the marbled effect. Bake for ~1 hour + 20 minutes, or until the surface forms a light crust and springs back when tapped.
• Let cool in the pan for 1 hour, then transfer the loaf to a wire cooling rack to cool completely. Slice and serve, or store in a tightly sealed container in the fridge for up to 4 days.

MARBLED CHOCOLATE BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Combine flour, baking soda and salt, stirring with a whisk.
• Place sugar and butter in a large bowl and beat with mixer at medium speed until well blended (about 1 minute).
• Add banana, egg substitute, and yogurt; beat until blended.
• Add flour mixture, beat at low speed just until moist.
• Place chocolate chips in a medium microwave-safe bowl and microwave at HIGH 1 minute or until almost melted, stirring until smooth.
• Cool slightly.
• Add 1 cup of batter to chocolate, stirring until well combined.
• Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
• Swirl batters together using a knife.
• Bake at 350°F for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
• Cool 10 minutes in pan on a wire rack; remove from pan.
• Cool completely on wire rack.

MARBLED CHOCOLATE BANANA BREAD (VEGAN)

Steps:

• Prepare boiling water, no need to measure yet. Also, preheat oven to 350°F.
• Mash the banana in a large mixing bowl until relatively smooth. It should take 3 average sized ones, but spoon the mashed 'nanas into a measuring cup to make sure, then return to the mixing bowl. Beat in the sugar, canola oil, milk and vanilla.
• Now add the flour, baking soda and salt and gently mix just to incorporate. It's okay if there is some flour still visible, just be careful not to overmix at this point.
• Scoop one cup of the batter up and transfer it to a separate mixing bowl. Now, in a small tea cup mix the cocoa powder with 3 tablespoons boiling water and stir vigorously with a fork until the chocolate is dissolved. Add this chocolate mixture to the one cup of banana and mix until the chocolate is thoroughly smooth and incorporated.
• Now back to the original plain banana batter; add 3 tablespoons of boiling water and mix the batter just until relatively smooth. (Unless your batter is already moist enough, then skip the extra water.).
• Here comes the fun part, it's time to marble! Lightly grease an 8×4 loaf pan. Scoop alternate 1/2 cupfuls of chocolate/banana batter into the loaf pan. Nothing has to be precise here, in fact, the more random, the better. Once all of the batter is in, take a butter knife and swirl it through the batter in circular directions for about 10 seconds.
• Bake for 55 minutes. Use a butter knife to test for doneness. Let cool and enjoy!

MARBLED BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly mist a 9-by-5-inch metal loaf pan with nonstick cooking spray and dust well with all-purpose flour to cover the pan completely, tapping out the excess. Put the chocolate in a medium microwave-safe bowl and microwave on high in 30-second intervals, stirring, until melted and smooth, 1 minute to 1 minute 30 seconds. Set aside to cool slightly while preparing the batter. Combine the bananas and sugar in a large bowl and mash with a potato masher or fork until mostly smooth with just a few small pieces of banana left. Add the oil and eggs and stir until combined. Using a wooden spoon or rubber spatula, mix in both flours, the baking powder, baking soda and salt. Stir in the buttermilk and vanilla. Stir 1 cup batter into the melted chocolate. Fill the loaf pan with half the banana batter and then half the chocolate batter. Repeat the layers and gently swirl together using a spoon or knife. Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan 15 minutes, and then turn out onto a wire rack to cool completely. Serve warm or at room temperature. Cook's Note: To prepare your loaf pan for baking, you can also use a nonstick spray with flour already in it. Flouring the pan helps the bread rise well and prevents any collapse after it comes out of the oven. Per serving: Calories: 203; Total Fat 8 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 31 grams; Sugar: 16 grams Fiber: 2 grams; Cholesterol: 32 milligrams; Sodium: 212 milligrams