Healthy Marbled Banana Bread Recipe 455

HEALTHY CHOCOLATE MARBLED BANANA BREAD

Steps:

• Preheat oven to 350 F
• Melt the chocolate chips in a skillet over low heat or use the double boiler method (place chocolate chips in a small pot and position on top of a larger pot of simmering water. Stir continuously until melted). Set aside to cool
• In a bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and sea salt and set aside
• In a separate bowl, whisk together the bananas, eggs, vanilla, coconut oil, and almond milk (you can use a hand-mixer here as well)
• Slowly fold in the flour mixture into the bowl with the eggs and stir until no flour clumps remain
• Spoon out 1 cup of the batter into a separate bowl and stir in the melted chocolate
• Line a loaf pan with parchment paper or grease with oil
• Pour about half of the non-chocolate batter into the pan. Then spread the chocolate batter on top, leaving about 3 Tbsp in the bowl. Pour in remaining non-chocolate batter then place 3 dollops of the chocolate batter on top
• With a knife, draw 3 large S's in the batter to create a swirl (a little goes a long way here, don't get too crazy)
• Bake for 45 - 50 minutes until you can insert a toothpick into the middle and it comes out clean
• Store in an airtight container on the counter for up to a week or up to 10 days in the fridge

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

HEALTHY MARBLED BANANA BREAD RECIPE - (4.5/5)

Steps:

• Preheat the oven to 350°F. Lightly mist a 9-bX-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.

HEALTHY MARBLED BANANA BREAD

Steps:

• Preheat the oven to 350ºF. 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.