NEW BANANA BREAD RECIPE! This one is a close sister to my recent Honey Cinnamon Swirl Banna Bread. I used that swirl element to make this Babka style one. (If you do not know what "babka" is.. it is a decadent chocolate bread that is AH-MAZING). I also wanted to experiment making it vegan (by request too) and with a new flour (spelt). This one is very fluffy and chocolatey! I can't wait for you guys to enjoy!
NOTE ON FLOURS: I have not tested any other flours just yet, but as my bananas ripen I will be testing a lot. My guess would be that oat flour / all-purpose gluten-free flour and whole wheat pastry would be great. If the batter looks a little drier than normal, add a tbsp of almond milk or maple syrup. I will update this blog post as I experiment with new flours. I will also be testing almond and a mix of almond/oat. I love the almond oat mix!
Hope you enjoy and don't forget to tag me @eatwellwithsari if you share on IG.
Ingredients:
Directions:
Preheat oven to 350.
Prepare the flax egg. Add 1 tbsp of flaxmeal (ground flax) to 3 tbsp of water. Mix and let it sit. It should sit for at least 10 minutes. You will see it is ready when it just slides around in one "egg like" puddle. This helps bind the bread the way eggs do. You can also use 2 eggs if are not vegan or do not want to make this vegan.
In a large mixing bowl (or stand / hand mixer) mash bananas until they are in liquidy chunks.
Add in almond milk, maple syrup, oil, vanilla and flax egg. Mix again until well combined.
Add in baking powder, baking soda and spelt flour. MIX again very well. You want the batter to be free of any flour chunks and smooth. It should not be super liquidy, but if you are feeling it is too thick, add another tbsp of maple syrup or almond milk.
*every flour is different so use your best judgement*
In a small mixing bowl, add chocolate chips and coconut oil. Melt it on medium in a microwave for 1 minute. Remove and mix. Put it back in for another minute and mix. Once the chocolate is a melty liquid you are ready to go!
Line a loaf pan with parchment paper and grease with nonstick spray. Pour HALF of the mixture in and stop. Then pour half of the chocolate mixture in. Spread it out on top of the banana batter. Make sure to cover the whole area!
Add the remaining banana bread batter back in and shake to even it out.
Add that second half of chocolate on top and use a knife or mix it around and swirl if you wish! You can also drizzle it and leave it at that. The chocolate will be chunky and thick (pictured) and it is DELISH.
Bake for 40-45 minutes. Let cool and sprinkle with some flakey sea salt.
ENJOY!
Storage: store on the counter for 1-2 days or in the fridge for 3-4 days. These are always better fresh! I store in an air tight container or Tupperware. I like to zap it in the microwave for 15 seconds before eating it. Once it is completely cooled, you can freeze for 1-2 weeks.
Ingredients
Directions
Preheat oven to 350.
Prepare the flax egg. Add 1 tbsp of flaxmeal (ground flax) to 3 tbsp of water. Mix and let it sit. It should sit for at least 10 minutes. You will see it is ready when it just slides around in one "egg like" puddle. This helps bind the bread the way eggs do. You can also use 2 eggs if are not vegan or do not want to make this vegan.
In a large mixing bowl (or stand / hand mixer) mash bananas until they are in liquidy chunks.
Add in almond milk, maple syrup, oil, vanilla and flax egg. Mix again until well combined.
Add in baking powder, baking soda and spelt flour. MIX again very well. You want the batter to be free of any flour chunks and smooth. It should not be super liquidy, but if you are feeling it is too thick, add another tbsp of maple syrup or almond milk.
*every flour is different so use your best judgement*
In a small mixing bowl, add chocolate chips and coconut oil. Melt it on medium in a microwave for 1 minute. Remove and mix. Put it back in for another minute and mix. Once the chocolate is a melty liquid you are ready to go!
Line a loaf pan with parchment paper and grease with nonstick spray. Pour HALF of the mixture in and stop. Then pour half of the chocolate mixture in. Spread it out on top of the banana batter. Make sure to cover the whole area!
Add the remaining banana bread batter back in and shake to even it out.
Add that second half of chocolate on top and use a knife or mix it around and swirl if you wish! You can also drizzle it and leave it at that. The chocolate will be chunky and thick (pictured) and it is DELISH.
Bake for 40-45 minutes. Let cool and sprinkle with some flakey sea salt.
ENJOY!
