This is a cute adaptation of my perfect banana bread recipe. I happen to love chocolate with my banana bread and have been known to bake chocolate chips right into it. But I think this marble is the prettiest way to serve it up. Just a little spiraling swirl with a fork and voila, a fun and surprising design awaits when the oven timer rings!
2 flax eggs (1 flax egg = 1 tablespoon of ground flax meal + 3 tablespoons of water)
3 very ripe big bananas
1 cup vegan cane or beet sugar
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
2 tablespoons unsweetened cocoa powder
Preheat oven to 350.
In a medium mixing bowl, prepare the flax eggs by whisking together the ground flax meal and water. Let stand for a few minutes so they get thick. Mash the bananas right into the flax eggs and add the sugar and vanilla extract. Mix well.
Combine the flour and baking soda in a big mixing bowl and combine well with a fork or whisk. Add the banana mixture and mix it all together until it comes together into a dough.
Scoop out one cup of the banana bread dough into another bowl (I use the banana mixture bowl just for easier clean up) and sift the cocoa powder over the top. Mix very well until combined.
Pour half of the plain batter into a regulation sized loaf pan. Next, add the chocolate dough and then top it with the rest of the plain dough.
Start on the left side of the loaf pan and use a fork to swirl the two doughs together. Reach into the dough with the fork and touch the bottom of the loaf pan. Then swirl the fork clockwise as you lift up the batter and then hit the bottom of the pan again until you get to the right side. To top it off, run the fork back through the center of the dough to the left side. And if you are crazy like me, run the fork back to the right again just to be sure of complete marblization!
(If you are a leftie, reverse the above directions.)
Bake for 55 minutes to an hour (depending on your oven) until a toothpick comes out clean. Let it cool. Slice and enjoy!
