The Pioneer Woman Tasty Kitchen
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Marbled Cinnamon Latte Banana Bread

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Level: Intermediate

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Description

If there’s one small upgrade that could make your morning just a little better, it’s this Marbled Cinnamon Latte Banana Bread. With just enough coffee kick for a depth of flavor, but not too much to overpower your actual cup, a slice of this healthier banana bread is an ideal sweet start to the day.

Ingredients

  • 3 whole Very Ripe Bananas, Mashed
  • ½ cups Low-fat Kefir
  • ½ cups Agave Nectar
  • 1 whole Pasture-raised Egg
  • ½ teaspoons Baking Soda
  • 2 cups Whole Wheat Pastry Flour
  • 1 teaspoon Sea Salt
  • 4 teaspoons Cinnamon, Divided
  • 1 teaspoon Baking Powder
  • 2 Tablespoons Coconut Sugar
  • 1 Tablespoon Ground Coffee
  • 1 Tablespoon Cacao Powder

Preparation

Preheat oven to 350ºF and lightly grease a 9×5 baking pan with coconut oil. Set aside.

In a large mixing bowl, mix mashed bananas, kefir, agave nectar, and egg until combined. Stir in baking soda.

To the wet ingredients, add 1 cup of flour, sea salt, 1 teaspoon cinnamon, and baking powder. Stir. Add remaining flour and stir until just combined—don’t overmix!

Divide batter in half—keep half in the mixing bowl and transfer the other half to another mixing bowl. Into one of the bowls, stir coconut sugar, remaining cinnamon, ground coffee, and cacao powder until well incorporated. This batter will be a much darker color to create a contrast for the swirl.

Drop about 3 spoonfuls at a time of each batter, alternating between the dark and light, into the baking pan. When all the batter is transferred into the pan, use a skewer or thin chopstick to create a couple figure-eights through the batter. You don’t want to create any more than 3 or 4, as doing so may mix the batters together too much and eliminate the contrast in colors for the swirl.

Bake at 350ºF for 55–60 minutes. At the 55-minute mark, poke a toothpick through the center of the loaf—if it comes out with just a couple crumbs, the loaf is finished baking. If it comes out with some uncooked batter, leave it in the oven for 3–5 more minutes and check again with a toothpick.

Cool completely before removing the loaf from the pan and slicing. Serve immediately and store leftovers in an airtight container in the fridge for up to 1 week, or in the freezer for about 2 months.

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