What’s better than plain banana bread? Banana chocolate swirl loaf, that’s what!
With a subtle chocolate hit running through the loaf, it not only looks impressive, it tastes awesome!
If you’ve made one of my baked goods before you will have likely come across using aquafaba as a binder. It sounds strange, but chickpea brine is such a great alternative to egg, keeps things moist and works to stop the crumbly nature of some vegan bread. Don’t worry, you can’t taste it!
The sugar content of this loaf is low (mostly from the bananas themselves), and it’s also gluten-free for all my coeliacs out there (and those with intolerances).
Feel free to add some chopped nuts or a sprinkle of cinnamon sugar to the topping, whatever you like!
Banana Chocolate Swirl Loaf
Impressive to look at, even better to eat! Gluten-free, vegan and delicious!
Preheat oven to 170 degrees and line a small loaf tin with baking paper.
In a bowl, mash bananas and stir through maple syrup, aquafaba, and apple cider vinegar.
Add almond flour, buckwheat, baking powder, and baking soda. Stir to combine.
Transfer half the mixture to another bowl and stir through cacao powder to one half the mixture.
Pour half the banana mix into the tin, the dot tablespoons of the chocolate mix on top. Pour the last bit of banana mix on top then dot the remaining chocolate mixture on top and smooth it flat.
Use a knife to drag up and down the loaf lengthwise twice to get the marble effect. Sprinkle with chocolate chips and place in warmed oven for 40 minutes.