Zebra Banana Bread – vegan
I wanted to gather in a same recipe, both things I found on different recipes on the Internet: a vegan version of banana bread (without eggs or dairy products), and a “marble effect” to alternating layers of color! The result is very nice, as yummy as beautiful: I love the “safari effect” thanks to the banana, cocoa and this zebra marbled effect, and it’s a quick and easy recipe to do!
This recipe is vegan, dairy free, refined sugar free and oil free.
|• For 1 cake (8 people)||• 15 min prep||• 45 min cooking|
– 200 g flour
– 1 teaspoon baking powder
– 1 pinch of salt
– 2 bananas
– 60 g of whole cane sugar (rapadura)
– 2 tablespoons of applesauce (no added sugar)
– 120 g of hazelnut or almond butter/puree
– 3 tablespoons of cocoa powder (no added sugar)
– 10 cl vegetable milk (almond, soy, hazelnut, etc.)
• Preheat oven to 180 ° (the shelf should be placed in the lower part of the oven).
• In a bowl, sift together the flour, baking powder and salt.
• Using a blender, mix together the chopped bananas, whole cane sugar, applesauce and almond or hazelnut butter (homemade, recipe right here !). Mix a few seconds until a smooth dough.
• Mix the flour and banana dough together, then separate the dough evenly in two different bowls. Keep a mixture as such, and add in the other cocoa and vegetable milk, mix well until a smooth paste (if the dough is too thick, add a little vegetable milk).
• Line a cake pan with parchment paper, then pour a tablespoon of cocoa paste, alternate with one tablespoon of natural paste, etc. until using all the dough. Bake for about 45 minutes cooking. Depending on your oven, the cooking time could be shorter or longer, so be careful to not overcook the cake: a knife point should come out slightly moist!
• At the end of cooking, wait 10 minutes before turning out the cake and serve it still warm immediately!
Note: For a more yummy dessert, you can add a glaze of dark chocolate, and chips of hazelnuts / almonds before serving the zebra cake!