The combination of banana and chocolate never ever gets old or boring; a marriage of flavours that stands the test of time. With Jim Jam’s Milk Chocolate no added sugar spread, the thought of a marbled banana loaf – gluten-free, no refined sugars and low in carbohydrates – made me drool before I even got my apron on. With a pretty decoration and swirled chocolate effect, this loaf could not be a better way to enjoy these indulgent tastes – completely guilt-free!
- ½ cup ground almonds
- ½ oat flour
- 1 cup coconut flour
- ½ cup natural sweetener
- 2 tsp baking powder
- 2 eggs
- 4 bananas
- ¼ cup natural yogurt
- 2 tsp vanilla extract
- 2-4 tbsp nut milk
- 1 tbsp coconut oil (I used Lucy Bee)
- 2 tbsp Jim Jams Milk Chocolate Spread
- Preheat the oven to 190 degrees C and grease and line a loaf tin, silicone if possible.
- Grab one banana – the biggest! – and slice in half horizontally, then slice each half again vertically. Place the slices facing flat side down in the tin so it pretty much covers the base in your preferred pattern.
- Put the dry ingredients into a large bowl. Add the remaining bananas, peeled, to a blender with the eggs, milk, natural yogurt and vanilla and whizz well.
- Pour into the bowl and mix in well without over doing it – you may need to add more milk so you have a thick, batter-like consistency.
- In a small pan heat the coconut oil and Jim Jams chocolate spread until melted. Spoon in half of the cake mixture, drop in spoonfuls of the chocolate sauce and swirl around, then add the rest of the cake mixture and swirl around again.
- Bake in the oven for around 45 minutes-1 hour, until risen, golden and a skewer comes out clean. Keep an eye on it while baking as you may need to cover it with foil halfway through to prevent burning.
- Remove from oven, leave to cool then turn out onto a wire rack to cool completely.