3overly ripe bananas (1 cup mashed)small-medium size
1/2 cup almond milkroom temperature
1cuplight brown sugar, packedor coconut sugar
2cupsgluten free baking flour1:1
1/2 tsp baking soda
3/4tsp sea salt
for the chocolate layer
1/4cupdutch processed cocoa powder
2 tbspunsweetend applesauce
2tbsp almond milk
Preheat the oven to 350 F and prepare a loaf pan with non-stick spray and parchment paper for easy removal.
In a mixing bowl, use a fork to mash the bananas and then add in the applesauce, milk, coconut oil, eggs, vanilla and brown sugar and whisk until smooth and well combined. In another bowl, stir together the flour, baking powder, baking soda and salt and then add the dry ingredients to the wet and mix until a batter forms.
Remove half of the batter and place it into a bowl. Add in the chocolate layer ingredients to one of the bowls and mix until well combined. Add about 1/4 cup of the classic banana bread batter to the bottom of the loaf pan and use a spoon to smooth it out into an even layer. Top that layer with 1/4 cup of the chocolate batter and then carefully smooth the chocolate layer using a spoon. Repeat these layers until you have used all the batter.
Bake the loaf cake for 45 minutes - 1 hour and tooth pick comes out clean. I covered mine with tin foil after about 45 minutes to keep the top from darkening too much.
If you have any questions or want to tell me about how this recipe turned out, don’t hesitate to leave me a comment below this recipe card at the bottom! I love hearing from you!