Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
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
8
3 3 5 2
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
    You might like:

    Flyer Deals  (2)
    LIFE SMART GLUTEN-FREE FLOUR MIX

    LIFE SMART GLUTEN-FREE FLOUR MIX

    $4.99 ea.

    1 kg


    5 Air Miles BONUS Reward Miles when you buy 1
    FIVE ROSES OR ROBIN HOOD FLOUR

    FIVE ROSES OR ROBIN HOOD FLOUR

    $5.49 ea.

    2.5 kg SELECTED VARIETIES 5 Air Miles BONUS Reward Miles when you buy 1

    5 AIR MILES® Bonus Miles


  • 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
    You might like:

    Flyer Deal  (1)
    CLUB HOUSE SPICES

    CLUB HOUSE SPICES

    $7.49 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 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
    You might like:

    Flyer Deals  (2)
    SELECTION LARGE EGGS

    SELECTION LARGE EGGS

    $6.99 ea.

    30 un


    SAVE $1.80
    SELECTION LARGE EGGS

    SELECTION LARGE EGGS

    $6.99 ea.

    30 UN


  • 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
    You might like:

    Flyer Deals  (2)
    8 AIR MILES BONUS Reward Miles when you buy 2
    HERSHEY'S CHIPITS CHOCOLATE CHIPS

    HERSHEY'S CHIPITS CHOCOLATE CHIPS

    2 for $8.00

    SELECTED SIZES SELECTED VARIETIES 8 AIR MILES BONUS Reward Miles when you buy 2

    8 AIR MILES® Bonus Miles when buying 2


    8 Air Miles BONUS MILES when you buy 2
    HERSHEY'S CHIPITS CHOCOLATE CHIPS

    HERSHEY'S CHIPITS CHOCOLATE CHIPS

    2 for $8.00

    SELECTED SIZES SELECTED VARIETIES 8 Air Miles BONUS MILES when you buy 2

    8 AIR MILES® Bonus Miles when buying 2


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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.