Marbled Chocolate / Banana Bread (No Oil)

This recipe is a revised version of the recipe found at The Post Punk Kitchen - which is an absolute treasure trove of wonderful vegan recipes, tips, and cookbooks! The woman behind the scenes is Isa Chandra Moskowitz and she is a GENIUS, so please - go visit, maybe buy a book?? :-)

Marbled Chocolate - Banana Bread (No Oil)

• 1 1/2 cup mashed very ripe banana (3 med)
• 3/4 cups brown sugar or agave nectar
• 1 teaspoon pure vanilla extract
• 1/3 cup soy milk (or your preferred non-dairy milk)
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3 tablespoons unsweetened cocoa powder
• 6 tablespoons boiling water, divided

Preheat oven to 350, Put on a kettle of boiling water, Lightly grease an 8×4 loaf pan.

Mash the banana in a large mixing bowl until relatively smooth. Beat in the sugar, soy milk, and vanilla.

In a separate bowl, mix flour, baking soda, and salt.

Add dry ingredients to the banana mixture. Stir just enough to get everything mixed in - don't overmix or the bread will be tough.

Scoop one cup of the batter up and transfer it to a separate mixing bowl. Now, in a small teacup mix the cocoa powder with 3 tablespoons boiling water and stir vigorously with a fork until the chocolate is dissolved. Add this chocolate mixture to the one cup of banana and mix until the chocolate is thoroughly smooth and incorporated.

Back to the banana mix: Add 3 tablespoons of boiling water and mix the batter just until smooth.

Scoop alternate 1/2 cupfuls of chocolate/banana batter into the loaf pan. Nothing has to be precise here, in fact, the more random, the better. Once all of the batter is in, take a butter knife and swirl it through the batter in circular directions for about 10 seconds.

Bake for 55 minutes. Use a butter knife to test for doneness. Let cool and enjoy!