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Marbled chocolate chai banana bread https://www.metro.ca/userfiles/image/recipes/pain-bananes-marbre-chocolat-chai-11165.jpg PT25M PT2H05M PT2H30M
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
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1 1/4 cup (310 ml) gluten-free or all purpose flour 3/4 cup (180 ml) almond powder 1/2 cup (125 ml) gluten-free quick cooking oatmeal 2 tablespoon (30 ml) ground flax seeds 1 1/2 teaspoon (7,5 ml) cinnamon 1 1/2 teaspoon (7,5 ml) cardamom 1 1/2 teaspoon (7,5 ml) ground ginger 2 teaspoon (10 ml) baking powder 1 teaspoon (5 ml) baking soda 1/2 teaspoon (2,5 ml) salt 2 eggs 1/2 cup (125 ml) brown sugar 2 teaspoon (10 ml) vanilla 1/2 cup (125 ml) Belsoy creamy soya preparation or canned coconut milk shaken 3 banana mashed 1/2 cup (125 ml) olive oil 1/2 cup (125 ml) melted dairy-free chocolate chips + 1/2 cup (125ml) for garnish
Marbled chocolate chai banana bread

Marbled chocolate chai banana bread

Rate this recipe
3 Votes
8
Desserts
0:25
Preparation
2:05
COOKING
2:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/4 cup
    (310 ml)
    gluten-free or all purpose flour
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  • 3/4 cup
    (180 ml)
    almond powder
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  • 1/2 cup
    (125 ml)
    gluten-free quick cooking oatmeal
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  • 2 tablespoon
    (30 ml)
    ground flax seeds
  • 1 1/2 teaspoon
    (7,5 ml)
    cinnamon
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  • 1 1/2 teaspoon
    (7,5 ml)
    cardamom
  • 1 1/2 teaspoon
    (7,5 ml)
    ground ginger
  • 2 teaspoon
    (10 ml)
    baking powder
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  • 1 teaspoon
    (5 ml)
    baking soda
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  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 2
    eggs
  • 1/2 cup
    (125 ml)
    brown sugar
  • 2 teaspoon
    (10 ml)
    vanilla
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  • 1/2 cup
    (125 ml)
    Belsoy creamy soya preparation or canned coconut milk shaken
  • 3
    banana mashed
  • 1/2 cup
    (125 ml)
    olive oil
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  • 1/2 cup
    (125 ml)
    melted dairy-free chocolate chips + 1/2 cup (125ml) for garnish
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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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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