This Gluten-Free Marbled Chocolate Banana Quick Bread makes a healthy and delicious snack.
I have always loved marbled cake. It’s something I fondly remember making as a kid. There’s something about the swirling that makes even the most unartistic person feel artistic.
This recipe uses a combination of oat flour and almond flour, making it naturally gluten-free, with a really nice texture and a hearty feel to it. I’ve used oat flour and almond flour in quick breads very successfully together. Sometimes when you use gluten-free flours, I find the texture of the quick bread deteriorates after a day or two. Not so with oat flour and almond flour. In fact, as you can see from the photo above, the texture is really no different from quick bread made with regular flour.
To make the marbling effect, simply spoon some of the chocolate batter (which is just cocoa powder mixed into the banana bread batter) on top of the regular batter.
Then, use a knife to swirl the mounds of chocolate batter until you create a design you’re happy with. Think of it as a canvas you’re painting on.
The cool thing is that this is like 3-D art. Every slice will have it’s own unique marbled pattern. Served warm out of the oven, you could easily eat more than a few slices of this Gluten-Free Marbled Chocolate Banana Quick Bread. It’s that good.
If you like marbled cakes, muffins or bread, you might like these marbled recipes too:
- 1 cup gluten-free oat flour
- 1 cup almond flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup organic sugar
- ¼ cup coconut oil or olive oil
- 1½ cups mashed ripe bananas
- 2 eggs, lightly beaten
- ⅓ cup plain low-fat Greek yogurt
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 3 tablespoon unsweetened cocoa powder
- Preheat oven to 350 degrees. Sift together flour mix, almond flour, baking soda and salt. Place sugar and coconut oil in a large bowl and beat until blended. Add banana, eggs, yogurt, vanilla and cinnamon. Beat until smooth. Add dry ingredients and beat until just blended. Remove 1 cup of batter to a small bowl and stir in cocoa powder.
- Spoon light and dark batter into a 8½ x 4½ inch loaf pan that has been coated with cooking spray. Using a butter knife to draw swirls through the batter.
- Bake for 1 hour 5 minutes or until a toothpick comes out clean when inserted into the center of the loaf. If top browns too quickly, cover with foil the last 10 minutes of baking. Cool completely on a wire rack.