Summary

Ingredients

• 30 g coconut oil, melted
• 1 tablespoon chia seeds + 3 water
• 3 ripe banana (s)
• 125 ml soy milk (soy drink)
• 2 tablespoon maple syrup
• 140 g flour, e.. spelled flour
• 50 g almonds, round
• 40 g coconut blossom suar or brown suar
• 1 teaspoon Baking powder
• 0.25 teaspoon ¼ baking soda
• 0.25 teaspoon ¼ vanilla, ground
• 1 pinch (s) salt

Also: (for the dark dough)

• 35 g chocolate, dark, chopped (85% cocoa)
• 20 g cocoa powder
• 2 tablespoon soy milk (soy drink)
• 1 banana (s) to decorate

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Instructions

1. Lightly grease the loaf pan of approx. 22 cm and line with baking paper. Preheat the oven to 180 ° C top and bottom heat.
2. Melt coconut oil and let cool slightly. Mix the chia seeds with the water and leave to soak for about 5 minutes.
3. Peel the three bananas and mash them with a fork in a bowl. Add melted coconut oil, soy milk and maple syrup and stir together. Mix the dry ingredients together in a second bowl. Then add the liquid ingredients together with the swollen chia seeds to the dry ingredients and briefly stir together to form a dough.
4. Return half of the batter to the first bowl and stir in the chopped chocolate, cocoa powder and soy milk for the dark batter. For the zebra effect, alternate one tablespoon of light and dark dough on top of each other in the prepared pan. Peel a banana, cut in half lengthways and place on the surface of the dough.
5. Bake the banana bread in the preheated oven on the middle rack for approx. 50 - 60 minutes. If the surface browns too much, cover with aluminum foil after about 40 minutes and finish baking. Make the chopstick test before removing.
6. Remove and let cool in the tin for about 15 minutes. Then lift out of the tin and let cool on a wire rack.