This amazing and healthy banana bread brings something different to the table every single time you present it.
It has all the warming feel of banana bread, the comforting taste of chocolate and NONE of the guilt!
The beautiful mind behind this recipe is @inesrpais on instagram. She has the best vegan recipes, you should give her a follow if you’re intrested in that kind of thing.
The absolute key advice for anyone who makes this cake is use the darkest, blackest, ripest bananas you can find. This makes the cake so much more moist and delicious than if you used normal bananas.
When I made this recipe, I used eggs, but if you want to make it vegan, just substitute it with flax eggs. Inês explains it out on her recipe and I can’t wait to make it vegan!
If you try this recipe, and I really advise you do, please tag @msizebite on your picture so I can see it.
Until next time,
Marble banana bread
- 3 Bananas very ripe
- 100 g Dates soaked
- 2 Eggs or flaxseed eggs
- 200 ml Soy milk
- 1 tbsp Vinegar
- 50 g Coconut oil
- 200 g Flour
- 60 g Cornstartch
- 1 tsp Baking powder
- ½ tsp Bicarbonate of soda
- ½ tsp Salt
- ¾ tsp Cinnamon
- ½ tsp Vanilla extract
- 50 g Cocoa powder
- Pre-heat the oven to 180ºC.
- Grease and line a 20cm baking tin.
- Remove the pit from the dates and soak the dates in boiling water for 5 minutes.
- Add the vinegar to the soy milk and leave it to rest.
- In a food processor, add the banana and process until it breaks down.
- Drain the dates and add to the banana. Process until there aren't any big chunks.
- Add the eggs, coconut oil, vanilla extract and curdled soy milk and mix.
- Add the dry ingredients, except the cocoa powder, in a bowl and mix it together.
- Pour the banana mixture in the dry ingredients until fold them until they are incorporated.
- With a spoon, add half the mixture in splodges on the baking pan.
- Mix the cocoa and do the same with the remaning mixture.
- Marble it with a toothpick or a knife.
- Bake it for 40 minutes and leave it to cool down.