2 cups mashed banana (about 5 frozen bananas)*
1/2 cup pure Maple Syrup
1/4 cup Coconut oil - or oil of choice
2 Tbsp Rice milk (or any milk of choice)
1 - 2 tsp Vanilla extract
2 tsp cider vinegar or lemon juice
1 tsp baking soda
1 tsp baking powder
3/4 tsp sea salt
1/2 tsp cinnamon
2 cups spelt flour (whole or light spelt or any other alternative flour of choice)
3 Tbsp Cocoa powder
1 Tbsp Rice milk (or milk of choice)
1/4 - 1/2 cup chocolate chips
Preheat the oven to 350F.
Prepare a 5 x 9 loaf pan with parchment paper for easy removal of the loaf after.
In a large bowl, mash the bananas until a smooth consistency is obtained.
Then add the syrup, coconut oil, 2 Tbsp rice milk, vanilla and cider vinegar and mix thoroughly.
Add the soda, powder, salt, cinnamon and combine.
Add the spelt flour and gently mix it in.
Pour about half the batter into a smaller bowl and set that aside.
Using the larger bowl with half the batter, mix in the 1 Tbsp rice milk and cocoa and chocolate chips.
Stir until all combined.
Starting the with non-chocolate batter, pour half of that mixture into the loaf pan. Use a spoon to spread it evenly across the bottom.
Pour the chocolate mixture over top the banana mix.
Finish off with the last portion of banana mix on top of the chocolate. Use a spoon or knife to swirl the flavours together.
Bake in the oven for 50 minutes or until the centre is firm. I sometimes turn off the oven after 50 minutes and will leave the loaf in the oven for an additional 10 minutes to finish off the baking more indirectly.
It is really delicious if you can wait for it to cool off before biting in.