Gluten Free Marbled Banana Bread
, Makes one 9×5 loaf
A dairy-free marbled banana loaf with olive oil, whipped egg whites and a cocoa swirl.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepLine a 9×5-inch loaf pan with parchment or grease generously | ||||||||
| 2 large ripe bananas, or 3 small | Mash with lemon, vanilla, salt, nutmeg | Beat in yolks until smooth | Beat in sugar | Beat in milk & olive oil | Mix banana mixture into dry | Fold in egg whites | Mix cocoa into 2 cups batter | Dollop, swirl, bake 350°F / 175°C, 60 min |
| 1 tbsp fresh lemon juice | ||||||||
| 1 1/2 tsp pure vanilla extract | ||||||||
| 1/4 tsp sea salt | ||||||||
| 1/4 tsp GF ground nutmeg | ||||||||
| 2 large egg yolks, room temperature | ||||||||
| 100 g brown sugar | ||||||||
| 180 ml non-dairy milk, room temperature | ||||||||
| 120 ml extra virgin olive oil | ||||||||
| 80 g rice flour | Whisk flours, powder, soda, xanthan | |||||||
| 60 g millet flour | ||||||||
| 48 g blanched almond flour | ||||||||
| 60 g tapioca starch | ||||||||
| 2 tsp GF baking powder | ||||||||
| 1/2 tsp baking soda | ||||||||
| 1/2 tsp xanthan gum | ||||||||
| 2 large egg whites, room temperature | Beat whites to stiff peaks | |||||||
| 25 g pure cocoa powder | ||||||||
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