I like swirls. I’m an indecisive person, so swirls mean I don’t have to pick between flavors. Plus, swirls are pretty.
Sometimes though, I wait until too late in the day to take pictures, so I don’t have natural light and my pictures don’t look so pretty.
I promise this bread tastes as pretty as its swirls.
Mmm swirls. Vegan swirls (if you want).
Vegan Banana Chocolate Swirl Bread
by KurryLeaves
Ingredients
1 cup mashed banana ( about 2 overripe bananas)
3/4 cup light brown sugar
1 tsp. vanilla extract
2 tbsp. vegetable oil
1/3 cup milk (use almond milk or soya milk for vegan bread)
1 1/4 cup whole wheat flour
1 tsp. baking soda
pinch salt
3 tbsp cocoa powder
6 tbsp. boiling water,divided
Instructions
Preheat oven to 350F. Line a 8×4 loaf pan with parchment paper or lightly grease it. Prepare the 6 tbsp of boiling water.
In a large mixing bowl, combine together mashed banana, light brown sugar, vanilla extract, vegetable oil and milk.
In another mixing bowl, whisk together whole wheat flour, baking soda and salt until combined.
Add dry ingredients to the prepared banana mixture and mix gently using a wooden spatula, just until just combined. Careful not to over mix.
Transfer 1 cup of batter into a separate bowl. Combine together 3 tbsp boiling water and cocoa powder. Mix well until smooth. Add this to the one cup batter that was separated and mix gently, just until combined.
Add remaining 3 tbsp boiling water to the remaining batter and mix gently, just until combined.
Alternately spoon the banana and chocolate mixtures into the loaf tin, then swirl with a knife. Bake for 45 to 50 minutes or until a toothpick inserted into the bread comes out clean.
Adventures of a Hungry Redhead 
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