Ingredients

The following ingredients have 20 Servings
  • 2 cups gluten-free oat flour
  • 2 cups almond flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 2 cupc organic sugar
  • 1/2 cup avocado or melted coconut oil
  • 3 cups mashed ripe bananas
  • 4 eggs (lightly beaten)
  • 2/3 cup plain yogurt
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 3 tablespoon unsweetened cocoa powder
  • 3 tablespoons powdered peanut butter

Instruction

  • Preheat oven to 350 degrees. Sift together flour mix, almond flour, baking soda and salt. Place sugar and oil in a large bowl and beat until blended. Add banana, eggs, yogurt, vanilla and cinnamon. Beat until smooth. Add dry ingredients and beat until just blended. Remove 2 cups of batter to two small bowls; in one bowl, stir in cocoa powder; in second bowl, stir in powdered peanut butter.
  • Spoon light batter into a 8½ x 4½ inch loaf pan that has been coated with cooking spray. Drop spoonfuls of chocolate batter and peanut butter batter alternately on top of light batter. Using a butter knife to draw swirls through the batter.
  • Bake for 1 hour 5 minutes or until a toothpick comes out clean when inserted into the center of the loaf. If top browns too quickly, cover with foil the last 10 minutes of baking. Cool completely on a wire rack.