Okay so this bread right here, as well as being a good source of protein and great for a chocolate fix… may also be one of my most indulgent breads! Chocolate, banana, cinnamon, vanilla… what more could you want?! It took me a while to perfect this one as I don’t like using too much sugar in my recipes but hey, sometimes they need to be sweetened up to be enjoyed right!? So I think I have the right balance here of the flavours I wanted to achieve in order to give you a great tasting recipe!
Ingredients
White marble
- 1 egg (or flax seed egg for vegan option)
- 1 ½ cups of wholemeal flour
- 1/3 of a cup of brown sugar
- 1 ripe mashed banana
- 1 teaspoon of vanilla essence
- 1 cup of cashew milk
- ½ teaspoon of baking powder
- 1 teaspoon of cinnamon
- 1 scoop of banana protein powder
Chocolate marble
- 1 flaxseed egg (1 tablespoon of flaxseed+3 tablespoons of water)
- ½ a cup of wholemeal flour
- 3 tablespoons of cacao powder
- ¾ of a cup of cashew milk
- ½ teaspoon of baking powder
- 1 scoop of chocolate protein powder
Topping
- 35g of chocolate of your choice (melted) (I used Raw Halo)
- Chopped hazelnuts
Method
- Preheat the oven to 180 degrees celsius and line/ grease a 1lb loaf tin. I greased mine with coconut oil, however I also sometimes use baking paper to line the tin.
- In a bowl, combine all the dry ingredients to start the white mixture for the marble bread (this includes the flour, sugar, baking powder, cinnamon and protein powder).
- Add the egg, vanilla essence and cashew milk and make sure all the ingredients is combined.
- In a separate bowl, you can start to make the chocolate mix for the bread. Again, mix the dry ingredients first and then add the flax egg, and cashew milk.
- Once both mixtures are smooth (and still in separate bowls) line your prepared tin with a layer of the white mixture. Then spoon in some chocolate mix and swirl it gently with a spoon (so it makes a swirl like pattern).
- Continue to layer the tin in this way until you have used up both mixtures.
- Bake in the oven for 40 minutes (until knife comes out clean).
- Allow the bread to cool for 10-15 minutes before removing it from the tin and then allow to cool completely before you melt the chocolate on top.
- When the bread is cool, melt your chocolate and drizzle over the bread to cover the top. Then finish off with the chopped hazelnuts.
- To keep this bread fresh, seal it in a container and refrigerate. (will last around 5 days)
Enjoy! You can see more of my sweet and savoury recipes that are uploaded daily to my instagram page!
