In a large bowl, whisk together flour, baking powder, baking soda and salt.
Mash the bananas with a fork on a plate. Then put them in a measuring cup. Add peanut butter, dairy-free milk, maple syrup and apple cider vinegar and mix to combine.
Add the banana mixture to the flour mixture and mix with a spatula until just combined (add a bit more milk if needed).
Add half of the batter into another bowl. In a cup, stir together the cocoa powder and hot coffee (or dairy-free milk). Then add this mixture to one half of the batter and stir to combine. Lastly, fold in half of the chocolate chips.
Now add half of the light batter into the prepared baking pan. Then spoon half of the chocolate batter on top. Repeat this process with the rest of the batter and then tap the pan a few times on the work surface to smooth out the batter.
Lastly, run a knife or skewer through the batter to create a marbled design. Spread the remaining chocolate chips over the banana bread and bake it for
about 55 minutes, or until a toothpick comes out almost clean. (If you like the bread moist, don’t overbake it or it will be dry and crumbly).
Allow to cool for about 30 minutes in the pan. Then carefully lift it out of the pan using the overhanging parchment paper and let it cool completely. (The banana bread is very soft and fluffy when freshly baked. Once it has cooled down, you can slice it easier).
Enjoy!
Notes
Gluten-free: Those on a gluten-free diet can use gluten-free 1 to 1 baking flour.
Whole grain: This recipe also works with whole wheat flour, but the bread will be denser. Therefore a mixture of light and whole wheat flour would be better. Also, you’ll need a little more dairy-free milk.
Peanut butter: This can be replaced by other nut butters such as almond, cashew or hazelnut butter.
Syrup: Instead of maple syrup, you can use agave, date, rice, or coconut syrup. Raw cane sugar or regular white or brown sugar will do too.
Without chocolate: The banana bread can also be made without the chocolate batter. To do this, simply skip step 5 and bake only the light banana batter.
Storage: The banana bread keeps wrapped and stored in the refrigerator about 4-5 days and can also be frozen for 1-2 months. Before eating, you can warm your piece in the microwave for a few seconds. This will make it soft and moist again – just like freshly baked!
Banana Muffins: You can also make muffins with this recipe. The baking time will be about 25 minutes at the same temperature.
You can find more information about this recipe in the blog post above.
Nutritions
Serving: 1Serving | Calories: 191.3kcal | Carbohydrates: 30.1g | Protein: 4.7g | Fat: 6.2g | Saturated Fat: 2.3g | Sodium: 66.5mg | Potassium: 212.2mg | Fiber: 2.3g | Sugar: 8.9g | Vitamin A: 31.4IU | Vitamin C: 2.2mg | Calcium: 31.9mg | Iron: 1.7mg
