Chocolate Swirl Banana Bread (Egg, Dairy, & Nut Free)
This egg free Chocolate Swirl Banana Bread (also dairy free, vegan, and nut free) can't make it's mind up on whether it's breakfast or dessert. It's comprised of a sweet and moist banana bread base marbled with a rich chocolate swirl, and topped with chocolate chips.
Servings: 0
Ingredients
Wet Ingredients
- 2 ripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 2/3 cup brown sugar
- 1 tsp vanilla extract
- 2 Tbsp vegetable oil (may sub canola oil, or additional applesauce)
- 1 ½ Tbsp water
Banana Bread Dry Ingredients
- 1 cup + 2 Tbsp all purpose flour (gluten free flour also works!)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Chocolate Swirl Dry Ingredients
- 2 Tbsp cocoa powder
- 2 Tbsp flour
- Pinch of salt
Optional
- Chocolate Chips
Instructions
- Preheat oven to 350F and spray 9x5 loaf pan or muffin tins with cooking oil.
- Mash two ripe bananas in a large bowl. Add all remaining wet ingredients and stir to mix. Set aside 1/2 cup of this mixture in medium bowl (this will be used for the chocolate swirl mix).
- Whisk together all Banana Bread Dry Ingredients, then add to wet ingredients. Stir until combined.
- For the Chocolate Swirl, add all Chocolate Swirl Dry Ingredients to the reserved wet mix and stir to combine.
- Pour 1/2 to 2/3 (doesn’t need to be perfect!) of the Banana Bread Batter into loaf pan or muffin tins. Spoon Chocolate Swirl mix on top, then add remaining Banana Bread Batter. Swirl together with a knife. Optional: Pour chocolate chips top before baking (the amount is up to you!).
- For bread, bake 45-55 minutes, or until toothpick comes out clean.For muffins, bake approximately 15 minutes.For mini muffins, bake approximately 12 minutes.