This gluten-free chocolate marble banana bread is a moist and perfectly sweet weekend treat, ideal for pairing with your morning coffee. It can be made as a standard loaf or muffins, making it a versatile option for any occasion.
1: Preheat oven to 350°F and line a muffin tin with 12 cupcake liners or a loaf tin with parchment paper.
2: In a large bowl, mash your banana.
3: Whisk in the eggs, melted coconut oil, maple syrup, and vanilla extract.
4: Stir in the almond flour, baking soda, baking powder, and sea salt until a smooth batter forms.
5: Divide roughly half of the batter into a second bowl.
6: Gently melt your chocolate chips in the microwave or on the stove top. Mix the cocoa powder and melted chocolate into one of the bowls with half of the batter.
7: Alternate layers (for a loaf) or spoonfuls (for muffins) of the regular batter and the chocolate batter in the cupcake liners.
8: Use a knife to gently swirl the batters together a bit.
9: Bake for 50-60 minutes for a loaf or 22-24 minutes for muffins, until a toothpick comes out mostly clean.
10: Allow to cool for a bit before serving. Store leftovers in an airtight container on the counter for up to 4 days.
