quickbread - Banana Marble Bread

quickbread - Banana Marble Bread

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup sorghum flour (or certified gluten-free oat flour*)

  • ½

    cup brown (or white) rice flour

  • ¼

    cup tapioca flour

  • ¼

    cup potato starch

  • ¾

    teaspoon baking powder

  • ½

    teaspoon baking soda

  • ½

    teaspoon salt

  • ¼

    cup coconut sugar

  • 3

    small, very ripe bananas, mashed completely (use blender, food processor or potato masher)

  • cup unsweetened applesauce

  • ¼

    cup coconut oil (or other fat of choice), melted

  • 2

    Tablespoons pure maple syrup (or other liquid sugar of choice)

  • 2

    large eggs (For egg-free, you may use egg replacer prepared to equal 2 eggs)

  • 2

    teaspoons pure vanilla extract

  • 3

    Tablespoons unsweetened cocoa powder (Don’t add it to your dry ingredients.)

  • 1

    – 2 Tablespoons pure maple syrup (additional)

  • See “Notes” below recipe.

Directions

Preheat oven to 350F. Lightly grease a loaf pan (use 9×5-inch or 8×4-inch pan). Combine flours, starch, baking powder, baking soda salt and sugar in a medium mixing bowl; whisk to blend. (Note: Do not add cocoa at this time.) Set aside dry ingredients. In a separate mixing bowl, combine bananas, applesauce, oil, maple syrup, eggs and vanilla; whisk to combine. Add dry ingredients to the banana mixture; stir until no dry ingredients remain visible. Spread ½ of the batter in the prepared pan. To the remaining mixture, add cocoa and additional maple syrup; stir to blend. Spread the chocolate batter on top of the batter in the pan. Using a butter knife, carefully swirl through the batters to create a marble effect. Bake for 40-45 minutes, or until the center is set and a toothpick inserted in the center comes out clean.(The bread will rise high and may crack across the top on one side, which is a great sign you are going to have an amazing loaf of marble bread!) Cool 20 minutes in pan before removing to cool further. When the bread has cooled almost completely, slice and serve.* *See “Notes” below. Notes: Sorghum or oat flour are great choices for gluten-free whole grain flours. You can find these from Bob’s Red Mill in stores or online. If you prefer using a pre-packaged gluten-free flour blend, you may try experimenting by substituting 2 cups of flour blend for the flours and starches (totaling 2 cups) in this recipe and keeping the rest of the recipe the same. Be aware most flours blends contain gums, so that will change the texture of the bread. If you prefer white granulated or brown sugar, you may substitute one of those for an equal amount of coconut sugar. Cooling bread almost completely, or completely, before slicing will insure correct texture. If you slice the bread when too warm, it will be gummy. This bread stores well at room temperature up to 5 days, or in the refrigerator wrapped well. It also freezes well. I recommend slicing and wrapping slices individually in wax paper prior to freezing, Place the individually wrapped slices in a large zip top freezer bag, then you’ll be able to take out a slice at a time for a convenient snack or breakfast on the go.


Nutrition

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