A vegan double chocolate banana bread made with cocoa-infused batter and chocolate chips swirled together in a beautiful marbled pattern! PLUS this recipe is 100% whole grain and refined sugar-free.
Preheat the oven to 350 degrees Fahrenheit. Lightly grease an 8-by-4-inch loaf pan.
In a mixing bowl, mash the banana until smooth. Add the sugar, vanilla extract, oil, and non-dairy milk. Whisk together until smooth. Add the flour, baking soda, and salt, and stir together just until combined (lumps are OK).
Scoop 1 cup of the batter into a second mixing bowl. Stir together the cocoa powder with 3 tablespoons of the hot water until smooth, and add it into the second bowl of batter, stirring just until combined. Stir the other 3 tablespoons of hot water into the first bowl of batter, also until just combined.
Grab your prepared loaf pan. Alternate scooping scant 1/2 cup scoops of the chocolate and regular batter into the pan until all of it is used. Then, take a toothpick, a wooden skewer or a knife, stick it into the batter, and swirl it around a few times to marble the different batter together.
Bake the vegan chocolate banana bread uncovered for approximately 60 minutes, or until a toothpick inserted into the center comes out crumby rather than gooey. Let the bread cool completely before removing it from the pan and slicing into it (at least 30 minutes).
OIL-FREE OPTION (tested): Use melted cocoa butter, measured by volume, instead of the oil.
Marbled Vegan Chocolate Banana Bread originally printed from https://yupitsvegan.com/vegan-chocolate-banana-bread/ December 21, 2017