YOUR SOLIN GENERATED RECIPE
Chocolate Swirl Banana Bread Loaf
Oven-baked banana bread marbled with a rich cocoa swirl, featuring a tender crumb and naturally sweet aroma from ripened fruit.
INGREDIENTS
0.5 medium banana
0.75 cup non-fat Greek yogurt
0.25 cup egg whites
0.25 cup oat flour
0.75 scoop vanilla protein powder
1 tsp vanilla extract
0.5 tsp baking soda
0.25 tsp sea salt
1 tbsp unsweetened cocoa powder
1 tbsp water
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small loaf pan with coconut oil or parchment paper.
In a large mixing bowl, mash the ripened banana with a fork until it reaches a smooth consistency.
Whisk in the Greek yogurt, egg whites, and vanilla extract until the wet mixture is well combined.
Gently fold in the oat flour, vanilla protein powder, baking soda, and sea salt until no dry streaks remain.
Transfer approximately three-quarters of the batter into the prepared loaf pan and smooth the top.
In a small bowl, stir together the cocoa powder and water, then mix it into the remaining batter until dark and chocolatey.
Dollop the chocolate batter over the light batter in the pan and use a knife to gently swirl the two together for a marbled effect.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.