Decadent Dark Chocolate Marble Banana Bread
Ingredients
- 1 1/2 cup buckwheat flour (ground from raw or sprouted, NOT the toasted kind)
- 2 tsps baking powder
- 1/2 tsp salt
- 1/2 cup coconut sugar
- 2-3 overripe bananas (~250g)
- 1/2 cup almond butter
- 1 tsp vanilla extract
- 3/4 cup sparkling water (or nondairy milk)
- 1/2 cup dark chocolate (plus more for topping)
Preparation
Preheat the oven to 350ºF.
Melt the dark chocolate and set it aside.
In a bowl, whisk together the buckwheat flour, baking powder, and salt to remove any lumps.
In a blender or food processor, blend the overripe bananas, almond butter, coconut sugar, vanilla extract, and sparkling water until smooth.
Add the wet mixture to the dry mixture and mix until well combined.
Transfer 1 cup of the batter to a separate bowl and stir in the melted dark chocolate.
Line a loaf pan with parchment paper.
Layer half of the banana batter in the loaf pan, followed by 3/4 of the chocolate batter, then the remaining banana batter, and finally spoon the remaining chocolate batter on top. Use a knife to swirl the top and create a marbled effect.
Bake for 45-50 minutes at 350ºF, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool for 10-15 minutes before removing it from the pan and slicing.
Optional: Top with additional dark chocolate for extra decadence.