Banana Zebra Bread
- 2 Ripe Bananas, mashed
- 1 1/2 C GF 1-to-1 Flour (I use Bob's Red Mill)
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Cardamom
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 1/4 C Sugar
- 1/4 Light Brown Sugar
- 1/2 C Olive Oil
- 1 Large Egg
- 1/2 tsp Vanilla
- 2 Tbsp Non-Dairy Milk
- 1/4 C Black Cocoa Powder
- 3-4 Tbsp Water
Preheat oven to 350 degrees. Line a 9x5 loaf pan with parchment paper.
In a large bowl, combine flour, baking soda, baking powder, spices, salt and sugars. Stir well.
In a small bowl, whisk the egg. Add the oil, vanilla and milk and stir until well combined.
Pour the wet ingredients into the dry and begin folding together. Fold about 5 times with a spatula. Add in the banana and continue folding together until all dry ingredients are incorporated.
In a small bowl, combine cocoa powder and water and mix until it forms a creamy paste. Then add about 1/3 of the banana batter into the cocoa mixture. Stir together until the color is dark.
Take turns scooping dark and light batter into your pan. Scoop about 1/4 C of batter each time. You will continue to drop one scoop on top of another in the same part of the pan. The batter will slowly seep out to fill the pan. Do not spread the batter with a spatula (as much as you may be tempted). Letting it spread on it's own is what creates the lovely stripes. There is a lovely photo illustration of this technique on Baker's Royale website here.
Place into preheated oven and bake for 40-50 minutes until toothpick comes out clean.
Remove from oven and cool for 10 minutes in the pan. Then remove to wire rack to cool completely.
Store leftovers in an airtight container in the refrigerator.