Zebra Banana Bread

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www.theconsciousplantkitchen.com

This Zebra Banana Bread is a banana and chocolate sweet loaf made with no eggs, no dairy, no refined sugar, and just 5 base ingredients!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/zebra-banana-bread/ or scan the QR code here ➡️

Prep Time10

Cook Time50

Total Time1

Servings: slices

Calories: 201.5kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Mashed Banana about 3 large yellow/ripe bananas, peeled, mashed (note 1)
⅓ cup Maple Syrup (note 2)
⅓ cup Mild-Flavor Olive Oil (note 3)
2 cups Self-Rising Flour (note 4)
3 tablespoons Unsweetened Cocoa Powder (note 5) + 4 tablespoons lukewarm water

Optional Add-ons

1 teaspoon Vanilla Extract
¼ cup Dairy-Free Dark Chocolate Chips

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Lightly oil the paper. Set aside.
Peel and mash the bananas using a fork. Measure the exact amount required. If you have leftovers, freeze them in freezer bags and use them in a smoothie later.
In a large mixing bowl, whisk mashed bananas, maple syrup, oil, and vanilla extract, if used. Whisk until well combined.
Add the self-raising flour and stir with a rubber spatula until a thick batter forms.
Divide the batter roughly in half, and place the other half in another mixing bowl. Set bowls aside.
In a small bowl, add cocoa powder and lukewarm water. Use a fork to whisk and form a creamy chocolate paste.
Pour the chocolate paste into one of the bowls. Use a rubber spatula to stir the chocolate paste into the batter and form the chocolate batter.
Now you have two bowls, one with chocolate batter, one with banana batter. Use a cookie dough scoop to scoop a dollop of banana batter, and drop it in the center of the prepared loaf pan. Scoop some chocolate banana batter, drop it on top of the previous dollop. Repeat, alternating flavors, the batter will spread as you stack up the batter.
When no more batter is left, jiggle the pan to help the batter move to the edges of the pan and fit nicely.
Use the tip of a knife to draw an 8 shape in the batter, swirling from one end of the pan to the other end, repeating just one, not more, or the zebra effect will fade!
Sprinkle chocolate chips on top if you like.
Bake the bread on the center rack for 40-45 minutes at 350°F (180°C) until a toothpick inserted in the middle of the bread comes out clean or with only a tiny crumb on it. Foil the loaf pan if the top starts to brown too fast.
Lift the overhanging part of the parchment paper to release the bread onto a wire rack.
Let the bread cool for about 1 hour before slicing.

Equipment

9-inch x 5-inch Loaf Pan

Notes

Note 1: Pick bananas with black spots on their skin. The banana bread will be sweeter and the crumb much moister. The recipe works with yellow bananas, if you prefer the bread less sweet.

Note 2: Any liquid sweetener works like agave syrup, coconut nectar, or date syrup. Don't swap it for a crystal sweetener, or the batter will be dry.

Note 3: Any oil can be used. Low-flavor oil works best like light olive oil or light avocado oil.

Note 4: Two cups of self-rising flour are equivalent to 2 cups of all-purpose flour + 4 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder. Almond flour or oat flour does not work in this recipe.

Note 5: You can use frozen strawberries, but they release more water in the bread, leaving these spots a bit underbaked.

Tips

Add a Crunch: I suggest stirring 1/3 cup of chopped walnuts or pecans into the batter before you divide it in half to add a lovely texture to every slice.

Storage: Store in an airtight cake box for 4 days in the fridge or freeze. Thaw the day before at room temperature.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition