Healthy Chocolate Marble Banana Bread with Chocolate Ganache

Banana and Chocolate is the perfect combination–a match made in heaven. This gluten-free chocolate marble banana bread is made without using eggs, dairy or refined sugar. Topped with sugar-free chocolate ganache; this banana bread recipe is one for the books.


I used PEScience Gourmet Vanilla Protein but veggie protein will also work. In that case I would definitely add more sweetener to taste as vegan protein tends not be very sweet. You can get 30% OFF all PEScience products on their website using my affiliate code PBCHOCO at checkout. www.pescience.com  

Healthy Chocolate Marble Banana Bread with Chocolate Ganache

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes

Category: Snack, Appetizer, Dessert

Yield: 12

Serving Size: 1/12

Calories per serving: 172

Fat per serving: 8g

Carbs per serving: 21g

Protein per serving: 5g

Healthy Chocolate Marble Banana Bread with Chocolate Ganache

Healthy Chocolate Marble Banana Bread Loaf With Chocolate Ganache Made Gluten-free and Refined Sugar-Free.

Ingredients

  • 1 c gluten-free oat flour
  • 32g vanilla protein PEScience 30% off code PBCHOCO
  • 2 tbsp ground flax
  • 3 tbsp coconut oil, melted
  • 1/4 c almond milk
  • 1/4 c coconut sugar
  • 3 medium bananas, ripe
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 4 tbsp unsweetened special dark cocao powder
    Ganache
  • 1 sugar-free chocolate bar (100g), vegan if necessary
  • 1 tsp coconut oil, melted
  • 2 tsp honey

Instructions

  1. Pre-heat oven to 350F and prepare a loaf pan with non-stick spray or parchment paper. My pan was rather small compared to a standard pan.
  2. In a large mixing bowl, mash the bananas and mix in the almond milk, coconut oil, vanilla extract and coconut sugar until well incorporated. Add in the remaining dry ingredients EXCEPT the cocao powder and mix until a batter forms. Separate the batter evenly into two bowls. Mix the cocao powder thoroughly into one of the bowls. Spoon the batter into the pan, switching between the chocolate batter and the plain until you have used all the batter.
  3. Bake for 45-55 minutes or until a toothpick comes out almost clean. This loaf will be very dense, gooey and DELICIOUS!
  4. Once the loaf cools, melt the chocolate and coconut oil together until smooth. Stir in the honey and spread the chocolate evenly over the loaf. Top with cocao nibs or chocolate chips if desired.
  5. Let the chocolate cool at room temperature for a couple of hours or place in the freezer for 20 minutes to speed up the process. 🙂
  6. Serve and enjoy!
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