Chocolate Swirl Banana Bread
{makes 2 small or 1 large loaf}
Ingredients
2 1/4 cup whole wheat flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3 ripe bananas, mashed
1/4 cup plain greek yogurt
1/4 cup honey
2 ground flaxseed egg substitute*
1/3 cup unrefined coconut oil
1 teaspoon vanilla
1/4 cup unsweetened cocoa powder
1/4 cup boiling water
* Don’t forget to double the egg substitute recipe (i.e. 2 tablespoons ground flaxseed+6 tablespoon water). Or, if you don’t have any flaxseed you can just use 2 eggs.
Directions
Preheat oven to 350 degrees and grease loaf pan(s). Mix your egg substitute and let sit for 5-10 minutes. Whisk together the flour, baking soda and salt. In a separate bowl, mix together mashed bananas, yogurt, honey, egg substitute, oil, and vanilla. Fold the banana mixture into the flour mixture until blended. Do not over-mix. In a separate bowl, mix together the cocoa powder and hot water until dissolved. Add 1 cup of prepared batter to the cocoa mixture and stir until combined. Pour a small layer of regular batter into prepared pan(s). Add a few spoonfuls of chocolate batter to the pan. Alternate layers of regular batter and spoonfuls of chocolate batter until the pan is filled. Hold a knife straight up and down and gently pull it through the batter in a curving pattern. Bake until slightly brown on top (the loaf I photographed is a little too brown 😉 and a toothpick, poked into the center, comes out clean (40-50 minutes for a large loaf).
Nutrition Information
{serving size = 1 slice – recipe makes 12 servings}
190 calories, 7g fat, 30g carbs, 4.5g fiber, 4.5g protein
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