Who’s feeling dessert for breakfast?! This vegan loaf is the consistency of a light pound cake, with hints of chocolate & banana on top.
If you do not eat chocolate or caffeine, you can easily substitute in carob powder for the cocoa to get a similar flavor. Make sure you head on over to Karen’s Naturals for some of their tasty and versatile freeze-dried bananas (& more)!
2 teaspoons baking powder
2 cups all-purpose flour
2 teaspoons vanilla extract
2/3 cup of a protein-filled plant milk, such as Orgain Protein Almond Milk
1/2 cup Earth Balance Soy Free Margarine
1 1/2 cups cane sugar
3/4 cup So Delicious Plain Coconut Yogurt
2 tablespoons (at least) cocoa powder
1 handful of Karen’s Naturals Just Bananas
Preheat the oven to 350ºF.
In a large bowl, use an electric mixer on low to combine the Earth Balance & sugar. Slowly beat in the yogurt.
In a second smaller bowl, combine the flour & baking powder, then beat the mixture into the large bowl.
In a third smaller bowl, combine the almond milk & vanilla, then beat the mixture into the large bowl.
Remove a little of the batter, about a ½ cup, to another bowl and mix the cocoa powder into it to make a small amount of chocolate batter. Chop up a few of the Just Bananas to taste, and stir those into the chocolate batter.
Grease a 9×5-inch loaf pan.
Pour the vanilla batter into the pan. Then add the chocolate batter on top of the vanilla. Use a toothpick or knife to marble the chocolate in.
Bake for around 50-60 minutes, checking until a toothpick comes out clean.
Store the loaf covered in the fridge after the first day, & eat within about 5 days.
-If you find you prefer a higher ratio of chocolate to vanilla, simply scoop out a larger quantity of the batter to mix with some additional cocoa powder & Just Bananas.
-If using a larger quantity of Just Bananas, compensate by adding an extra splash of plant milk to keep them from absorbing too much of the batter’s moisture as they are freeze-dried.