Chocolate Banana Marble Swirl Bread

Makes one 9X 4 inch loaf 

2 very ripe bananas 
3/4 cup brown sugar
3 tbsp olive oil
3 tbsp melted butter
2 eggs
1/2 cup sourdough discard (preferably fed & active)

2 tsp vanilla 
2 tbsp chocolate chips
1/2 cup almond flour 
2/3 cup whole wheat or AP flour 
1 1/5 tsp baking powder 

1/4 tsp baking soda 
1 tsp cinnamon 

1/2 tsp ground ginger

1 tbsp cocoa powder 
1/2 tsp salt

1. Preheat oven to 350F.

2. In one bowl, mash 1 banana

3. Add 1/4 cup sourdough starter, half the amount of brown sugar, 1 egg, 1.5 tbsp olive oil, 1.5 tbsp melted butter, 1 tsp vanilla and whisk the ingredients to combine.

4. Add 1/4 almond flour, 1/3 whole wheat flour, 1/8 tsp baking soda, 1/4 ground ginger, 1/2 cinnamon, 1/4 salt, 1/2 tsp baking powder and mix to combine everything.

5. In another bowl, add the remaining ingredients except for the chocolate chips -1/4 sourdough starter, 1 egg, 1.5 tbsp olive oil, 1.5 tbsp melted butter, 1 tsp vanilla, 1/4 almond flour, 1/3 whole wheat flour, 1/8 tsp baking soda, 1/4 ground ginger, 1/2 cinnamon, 1/4 tsp salt, 1/2 tsp baking powder, brown sugar and mix.

6. Pour the batters in the loaf pan, alternating between the chocolate one and non- chocolate batter. Each batter doesn’t have to make a full layer, you can play around with alternating and using a fork to make swirls for a marbled look.

7. Sprinkle the chocolate chips on top.

8. Bake at 350 F for 50-60 min until the bread is golden and a toothpick comes out clean. 

9. Cool and serve. The loaf remains soft for 2 days stored in room temperature! After that, put the rest in the fridge.