Dive into this vegan marbled chocolate banana bread, made with a simple dairy-free, egg-free batter mixed in a beautiful marbled pattern. Topped with lots of vegan chocolate chips, this bread makes a decadent sweet breakfast! Oil free option included.

Ingredients

  • 1 small cup ( 150 g ) püree de banana Use small cup, 2 large or 3 medium (if your pain tends to cook, use 3/4 cup)
  • 1 / 3 ta sse ( 66, 67 g ) sucre comme la cassonade claire oder le sucre de coco
  • 1/4 cup ( 59.15 ml ) syrup d’érable
  • 1 tsp vanilla extract ou 1/2 cc de cannelle ou les deux
  • 2 cuillère à soupe cry ome ttre de faire sans huile, ajouter une couillère à noix de coco rápée pour plushumité interne
  • 1/3 cup ( 78.86 ml ) lait d’amande or use another milk not laitier tel du du lait de coco léger ou du soja
  • 1 cc < / span> vinaigre

    • Preparation

  • Preheat oven to 185°C and line a 9″ x 5″ pan with parchment paper.
  • In a bowl, mix all wet ingredients until well combined
  • In another bowl, mix together the flour, baking powder, baking soda, and salt. Mix well.
  • Add 1 3/4 cups of mixture dry and mix in the bowl with the wet ingredients. Add the rest of the dry flour mixture, 1 tablespoon at a time, until the batter is like muffin batter.
  • Up the dough distribute two bowls.
  • For the chocolate layer, mix the cocoa in a small bowl with 3 tablespoons of boiling water, mix in the first bowl.
  • In the second bowl, add 1-2 tablespoons of boiling water and mix so that the mixture doesn’t boil too thick.
  • Now you can assemble the bread with any pattern you like. I usually alternate the noodles and layer them for a marbled effect. When the batter is ready, spread the mini chocolate chips on top.
  • Bake for 55-60 minutes. Check the center of the bread with a toothpick
  • Let the bread cool for 10 minutes before removing from the pan cool it down completely before you decide.
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