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Marbled chocolate chai banana bread 2019-12-06 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

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Desserts

0:25

Preparation

2:05

COOKING

2:30

TOTAL TIME

Imprimer ma sélection

Ingredients

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1 1/4 cup
(310 ml)
gluten-free or all purpose flour

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2.5 kg SELECTED VARIETIES

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3/4 cup
(180 ml)
almond powder

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100 g SELECTED VARIETIES

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
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cardamom

1 1/2 teaspoon
(7,5 ml)
ground ginger

2 teaspoon
(10 ml)
baking powder

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450 g OR CLUB HOUSE VANILLA EXTRACT 43 ml OR SMUCKER'S SUNDAE SYRUP SELECTED SIZES, SELECTED VARIETIES

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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450 g OR CLUB HOUSE VANILLA EXTRACT 43 ml OR SMUCKER'S SUNDAE SYRUP SELECTED SIZES, SELECTED VARIETIES

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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750 ml - 1 L SELECTED VARIETIES

1/2 cup
(125 ml)
melted dairy-free chocolate chips + 1/2 cup (125ml) for garnish

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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

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