This Gluten-Free Marbled Chocolate Banana Quick Bread makes a healthy and delicious snack.
I have always loved marbled cake. It’s something I fondly remember making as a kid. There’s something about the swirling that makes even the most unartistic person feel artistic.
This recipe uses a combination of oat flour and almond flour, making it naturally gluten-free, with a really nice texture and a hearty feel to it. I’ve used oat flour and almond flour in quick breads very successfully together. Sometimes when you use gluten-free flours, I find the texture of the quick bread deteriorates after a day or two. Not so with oat flour and almond flour. In fact, as you can see from the photo above, the texture is really no different from quick bread made with regular flour.
- 1 cup gluten-free oat flour
- 1 cup almond flour
- 1 teaspoon baking soda
- 1 cup organic sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 3 tablespoon unsweetened cocoa powder