Imprimer ma sélection
Preparation
Place the oven rack in the middle position and preheat the oven to 350°F. Grease a 10 x 5 in. bread pan and line it with parchment paper, making sure the paper hangs over the side.
In a bowl, combine the flour, almond powder, oats, cinnamon, cardamom, ginger, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to whisk the eggs with the brown sugar and vanilla for 3 minutes or until the mixture turns a pale colour.
Add the soya preparation, bananas, and oil. Mix well.
Incorporate the dry ingredients and mix well.
Set aside half of the vanilla mixture in a bowl. Add the melted chocolate chips and whole chocolate chips to the remaining mixture and mix.
Use a tablespoon to alternate scooping both mixtures into the pan. Use a knife to gently mix the batter by using circular movements to create a marbled effect.
Cook for about 1 hour and 5 minutes or until a toothpick inserted in the middle comes out clean. Let cool on a rack for 15 minutes before removing from the pan. Let completely cool before slicing.
You can also make this recipe in small 6 x 3 in. bread pans. It makes a beautiful gift! I double this recipe and freeze some servings so I can then offer it to friends!
Source: K pour Katrine