Banana Marble QuickBread
Healthy Eggless Whole Wheat Marble Banana QuickBread. It is perfect as breakfast with cold milk or even as a quick snack for kids. Enjoy fresh and it is quickly gone.
Servings: 1 bread loaf
Ingredients
- 1 cup mashed banana very ripe
- ½ cup brown sugar
- 1 tsp vanilla extract
- 2 tbsp olive oil
- ⅓ cup + 1 tbsp milk
- 1½ cup whole wheat flour
- ¾ tsp baking soda
- ½ tsp salt
- ¼ tsp cinnamon powder
- 3 tbsp cocoa powder unsweetened
- 6 tbsp boiling water divided
Instructions
- Prepare boiling water in a pan. No need to measure yet.
- Preheat oven to 180 °C. Lightly grease a loaf pan - 81/2 X 3 inch.
- Mash the bananas in a large bowl, until relatively smooth. Spoon the mashed bananas into the measuring cup to measure and then return to mixing bowl.
- Beat in the brown sugar, oil, milk and vanilla.
- Add wheat flour, baking soda, cinnamon and salt. Mix gently. It is ok if some flour is visible. Do not overmix.
- Transfer 1 cup batter in a separate bowl. In a small cup, mix cocoa powder with 3 Tbsp boiling water and stir vigorously to achieve smooth consistency. Mix chocolate mixture into the separate 1 cup batter and mix well to incorporate.
- Add 3 tbsp of boiling water to vanilla batter and mix till relatively smooth.
- Alternately scoop vanilla and chocolate batter with an ice-cream scoop or 1/2 cup into the prepared pan. Play with whatever pattern you wish to create. Once all the batter is in, just give quick nice swirl with a fork/ toothpick or knife.
- Bake for 52-55 mins. Allow to cool in tin for 10 mins and then remove. Eat fresh with milk or for kids as snack.
Notes
- I used 4 bananas of medium size. You can simply mash 3-4 bananas and measure it afterwards to be sure.
- I felt the batter was thick, so increased the milk by 1 tbsp.