I adapted this recipe from the blog peanutbutterpluschocolate, which is gorgeous if you’d like to check it out. I’ve had it saved on instagram for quite a while now, but I just got the chance to make it. I love the marble look of it and the contrast between the flavors. It is the perfect comfort food for breakfast, and it makes the house smell amazing. I love a good classic with a twist, so I will definitely be making this again.
- 3 large, ripe bananas
- 1/4 c + 2 tbsp applesauce
- 1/2 c + 2 tbsp almond milk
- 1/4 c melted coconut oil
- 3 tbsp flax + 6 tbsp water mixed
- 2 tsp vanilla
- 1 c brown sugar,
- 2 c AP flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/4 c cacao/cocoa powder
Grease a loaf pan and preheat the oven to 350. Mix the flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, mash the bananas. Add 1/4 c of the applesauce, 1/2 c of the almond milk, coconut oil, flax mix, vanilla, and brown sugar. Whisk until well combined. Fold in dry ingredients. In the medium bowl, pour out half of the batter. Add remaining apple sauce, remaining almond milk, and the cacao powder. You should now have a bowl of half the batter plain, and a bowl with half the batter with chocolate. Alternate pouring plain and chocolate batter in the loaf pan, about 1/4 c at a time. Bake for 45 minutes; then cover with tinfoil and bake for 15-20 more minutes. Let cool, slice, and serve.
Tips/Things I Would Change:
- I used cinnamon apple sauce, which I liked a lot for fall.
- I used coconut sugar instead of brown sugar, but I wasn’t too big of a fan of the taste. I would experiment with using maple syrup instead.
- I might try increasing the cocoa amount because I like a strong chocolate flavor.
- I think almond extract would add a nice flavor.