There’s nothing better than getting as much use out of our food as possible. Although we enjoy banana’s in our household, sometimes they ripen a little faster than we have time to eat them. Fortunately one can either freeze them for future smoothies or baking needs. Today, instead of freezing the ripened banana’s I decided to try something a little different than one’s typical cinnamon flavored banana bread.
I’ve made cakes in the past with a marbleized flair, and with my husband enjoying the occasional chocolate added in with some baked items, I thought this might be worth trying.
CHOCOLATE MARBLED SWIRL BANANA BREAD – Gluten & Milk Free
By: Laura D. Field – Gluten and Milk Free Lifestyle
Makes 1 loaf
- 2 cups all-purpose gluten-free flour (I use Bob’s Red Mill)
- 3/4 tsp baking soda
- 1/2 tsp Xanthan gum
- 1 cup sugar
- 1/4 cup milk free butter substitute such as Earth Balance
- 1 1/2 – 2 cups mashed ripe banana (I used 5 small banana’s)
- 2 eggs
- 1/3 cup coconut milk
- 1/2 cup milk free chocolate chips such as Enjoy or Ghirardelli (check the ingredient listing to be sure you are getting a flavor that has no milk)
- Coconut oil or Coconut cooking spray to grease your bread pan.
- Preheat oven to 350°.
- Lightly combine the flour, baking soda, and xanthan gum and set aside.
- In mixing bowl, at medium speed, mix sugar and butter substitute, until well blended.
- Add remaining ingredients (except flour mixture) and continue mixing.
- Add flour mixture; beat at low speed just until moist.
- Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth.
- Cool slightly.
- Add 1 cup of banana bread batter to chocolate, stirring until well combined.
- Put half the remaining mixture in your prepare (greased) bread pan. Add the chocolate batter, followed by the final layer of banana mixture.
- Take the mixing spoon or knife, and swirl your mix together to give it a marbled look.
- Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
- Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
- Once cooled, sliced as desired.
I hope that you find this to an enjoyable gluten and milk free option that works for you and your family!
Laura – Gluten and Milk Free Lifestyle
Laura D. Field
Reflective Tapestry of Life
Writer, Blogger, Proofreading & editing, Freelance contributor