Author Notes
Dairy-free, decadent, and sweetened with honey and bananas, this breakfast bread turns heads with an extra-sassy addition of dark chocolate and creamy marzipan. —Rachel Heffington
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Ingredients
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1/3 cup
melted coconut oil
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1/2 cup
honey or maple syrup
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2
eggs
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1 cup
ripe, mashed bananas (app. 2 large)
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1/4 cup
almond milk
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1 teaspoon
vanilla extract
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1 teaspoon
baking soda
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1 teaspoon
sea salt
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1/2 teaspoon
ground cinnamon
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1 cup
whole wheat flour
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3/4 cup
all-purpose flour
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1/2 cup
chopped dark chocolate
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1/2 cup
chopped marzipan
Directions
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Heat oven to 325 degrees F. and grease a 9x5" loaf pan.
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In a large bowl mix together oil, maple syrup, eggs, and banana. In a small bowl, mix together dry ingredients except chocolate and marzipan.
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Add the dry ingredients to the wet ingredients and mix quickly and well. Toss in chocolate and marzipan and gently fold into batter.
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Pour batter into loaf pan and sprinkle with additional cinnamon if desired. Bake in the oven for 55-60 minutes or until a knife inserted in the center comes out clean.
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Cool for 10 minutes in the pan, then turn out onto wire rack and cool completely. Chill if desired, or enjoy immediately.
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