Prep Time: 15 min | Bake Time: 45 min
Equipment
2 - small mixing bowls
1 - 6-inch cake pan / standard loaf pan*
Ingredients
* double the recipe for standard loaf pan
Wet ingredients
2 very ripe bananas
1 large egg
just short of 1/2 cup olive oil
1/8 cup water
1 tsp vanilla extract
Dry Ingredients
1 cup almond flour
1/2 cup all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 cup white sugar or monkfruit sweetener
1/4 cup walnuts, chopped
1 tbsp dutch processed cocoa powder
Directions
Preheat oven to 350˚F
Lightly grease and flour your pan so that the bread doesn’t stick. I used a a drop of the olive oil and a sprinkle of the flour.
Here’s a good guide if you’ve never done this before. (I didn’t need to do the parchement paper step)
Now, in one of your mixing bowls, sift together almond flour, all purpose flour, baking soda and baking powder, this is very important for breaking up the almond flour.
Add the salt and sugar/sweetener and wish this together to evenly distribute through the flour mixture.
In your other mixing bowl, mash your bananas.
Once mashed, whisk in the rest of the wet ingredients (egg, olive oil, water, and vanilla extract).
Pour the dry ingredients onto the wet and mix well.
Pour abt a 1/4 of the batter back into your dry ingredient bowl and whisk in cocoa powder until well combined.
Fold walnuts into the original (non-cocoa) batter.
Pour original batter into your prepped cake pan then pour your chocolate batter on top and carefully marble your bread using a spoon or rubber spatula.
Bake in the oven for 45min or until a toothpick or skewer comes out clean from the center.
Enjoy!