These marbled ube mini banana bread loaves are insane. I combined my favorite banana bread recipe with some ube extract and it was amazing. Not to mention, it is so beautiful to look at too! The bread is moist, flavorful, and super easy to make. If you can wait, the flavors are even more pronounced the next day, as the flavors have more time to develop. However, it is still incredibly delicious day of. Ube is one of my favorite flavors in desserts and these marbled ube mini banana bread loaves are seriously out of this world! If you make them, please tag me @nutsaboutgreens on Instagram so I can see your creations!

Ingredients

3 large very ripe bananas
1/3 cup melted coconut oil (or any oil)
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
1/3 cup pure organic cane sugar, plus more for sprinkling on top
1/3 cup unsweetened almond milk (if using coconut oil, make sure the milk is room temperature)
1 tsp apple cider vinegar
2 tsp ube extract
2 cups all-purpose flour (or whole wheat pastry flour)
1/2 cup cinnamon
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt

Instructions

Preheat oven to 350 degrees. Grease 6 mini loaf cavities in your mini loaf pan.
In a large bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
In a medium bowl, add the flour, cinnamon, baking soda, baking powder, and salt. Whisk to combine.
In the large bowl with the flax egg, add the bananas and mash them until smooth. Add the oil, sugar, milk, and apple cider vinegar. Whisk until well combined.
Slowly add the dry ingredients to the wet and stir with a spatula until just combined and you don’t see anymore flour streaks in the batter. Don’t overmix because you don’t want a tough banana bread.
Pour half of the batter into a bowl (I just used the bowl I had my dry ingredients in). Add the ube extract to one half/bowl of the batter. Stir with a spatula until combined. Don’t overmix!
Drop a large spoonful of batter into loaf pan, alternating between regular batter and ube batter. Swirl a figure 8 into the batter with a butter knife 2-3 times but no more than that! Sprinkle some sugar on top. Bake for 25-35 minutes or until a toothpick comes out clean. Let it cool in the pan for 5-10 minutes, then loosen the sides and remove loaves. Place on a wire rack to cool completely. Enjoy! Pro tip, it tastes even better the next day as the flavors have more time to develop. Place in an airtight container once cooled and enjoy it the next day! It will still be super yummy day of though!
You can also bake this in a regular 8×4 inch loaf pan for 60-70 minutes, or until a toothpick/skewer inserted in the middle comes out clean.

Servings: 6 mini loaves

Author: valeria.chao

Marbled Ube Mini Banana Bread Loaves (vegan)