Chocolate Swirl Banana Bread with Walnuts
Bananas, chocolate, and walnuts is one of the best trios out there! Sure to make your house smell divine, this Chocolate Swirl Banana Bread is the perfect cozy treat to enjoy throughout the week. Plus, it's gluten, dairy, and refined sugar free.
Servings 1 loaf
Equipment
- 8½ x 4½ inch loaf pan
- Parchment paper
Ingredients
- 1 cup unsweetened milk of choice
- 2 large eggs
- 1½ cups mashed ripe bananas (about 4 bananas)
- 2 teaspoons vanilla
- 1/3 cup maple syrup
- 1/3 cup olive oil
- 1 cup buckwheat flour
- 1 cup almond flour
- 1/2 cup millet flour
- 2 teaspoons cinnamon
- 2½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup cacao powder
- 2/3 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 375ºF. Grease and line a loaf pan with parchment paper.
- In a large mixing bowl, combine the mashed banana, milk, vanilla, maple syrup, olive oil, and eggs. Whisk until fully incorporated.
- In a medium bowl, whisk together the flours, cinnamon, baking powder, baking soda, and salt. Fold in the wet ingredients using a baking spatula.
- Measure out one cup of the batter and add it back to the wet ingredient bowl. Add the cacao powder and mix until fully combined.
- Fold the chopped walnuts into the original mixture (not the chocolate one). Pour about half the batter into the prepared loaf pan. Add half the chocolate batter on top. Repeat with the remaining plain and chocolate batter. Use a sharp knife to make a swirling pattern with the two batters.
- Pop the pan into the oven and bake for approximately one hour or until a toothpick inserted in the middle of the loaf comes out clean. Allow the loaf to cool for about 10 minutes in the pan before transferring it to a cooling rack.