This recipe is for a cold, rainy weekend afternoon best spent baking. Eat several slices in one sitting with a mug of hot tea and listen to the rain on the roof. Some reading and knitting may be involved.
- 3 ripe bananas (about 1 cup)
- 1/2 cup sugar
- 2 tbsp. virgin coconut oil, melted
- 1 tsp. vanilla
- 1/3 cup non-dairy milk
- 1 1/2 cups spelt flour
- 3/4 tsp. baking soda
- 3/4 tsp. salt
- 3 tbsp. unsweetened cocoa powder
- boiling water
Preheat oven to 350 degrees F and set some water to boil.
Mash the bananas in a large mixing bowl until smooth. Beat in the sugar, oil, vanilla, and milk. Add the flour, baking soda, and salt and stir gently to incorporate, being careful not to overmix. Scoop out 1 cup of the batter into a small mixing bowl.
In a small cup, stir cocoa powder with 3 tbsp. boiling water until dissolved. Add this chocolate mixture to the 1 cup of batter and stir to combine. Add 3 tbsp. boiling water to the rest of the batter, too.
Grease a loaf pan. Scoop alternate 1/2 cups of chocolate and regular batter into the pan, then with a butter knife swirl the batter for a few seconds.
Bake for about 45 minutes, until toothpick inserted in center comes out clean. Cool completely before slicing.
Adapted from Post Punk Kitchen’s Marbled Banana Bread.