Tag: coffee cake

 

This awesome banana bread is a mixture between coffee cake and marble loaf, two of my favorite things! Banana bread is the best when you have some bananas that are a bit too brown and mushy. Usually when I make a loaf, I always add an extra banana to the mixture for extra flavor and moistness. This is a great breakfast idea or mid-afternoon snack for busy days.

Yields 10 slices

Ingredients

4-5 ripe bananas, mashed

1-1/2 cup Organic King Arthur All-Purpose Flour

1 cup organic cane sugar

1/2 cup dairy-free butter

2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. water

1 tsp. baking soda

1/2 tsp. Vitacost Himalayan Pink Salt

1-1/4 tsp. coffee extract

1 Tbsp. Cocoa powder

Directions

1. Preheat oven to 350 degrees F. In small bowl, prepare egg replacers according to package directions.
2. In mixing bowl, combine butter and sugar until creamy. Slowly add egg replacers, one at a time, and mix well. Add bananas and stir to combine.
3. In separate mixing bowl, sift flour, baking soda and salt.
4. Slowly combine dry and wet ingredients until fully incorporated. Add coffee extract and stir until just combined—do not overmix.
5. Remove 1 cup of batter and place into a small bowl. Add cocoa powder and mix until smooth.
6. Pour batter into greased starting with the vanilla batter. Alternate layers between the two until all the batter is gone. Using a knife, give a few swirls to move the batter around.
7. Bake for 1 hour or until golden brown. When ready, remove from oven and let cool completely.
8. Serve immediately or store in an air tight container.

 

Chef’s tip: Like your banana bread on the moist side? Add 1-2 more bananas to the batter and bake for an extra 5-10 minutes.