I love Wintertime because it gives me an excuse to stay indoors and bake all day! I just love it.
These snickerdoodle loaves came as an inspiration from a few old favourites of mine: my grandma’s chocolate vanilla marble cake and snickerdoodle muffins. I switched it up and made a healthier version of the classics I grew up with, so you won’t get a sugar crash.
This loaf is:
- dense and decadent
- packed with rich, warming flavours and spices
- protein-rich, helping to stabilize blood sugar
- made with potassium-rich bananas, (perfect for post-workout recovery or menstrual cramping and cravings)
I encourage you to try making this loaf! It is such a lovely treat to have with coffee in the morning, or as a late-night snack curled up with a good book.
Chocolate Banana Snickerdoodle Swirl Loaf
- 2 tbsp. ground flax seeds + 4 tbsp. water
- 2.5 ripe bananas
- 1/4 cup of maple syrup
- 1/2 cup of sprouted spelt flour
- 1 cup of oat flour (rolled oats ground into a flour, I use a coffee grinder)
- 2 tbsp. true cinnamon
- 1/2 tsp. cardamom
- 1/4 tsp. ginger
- 1 tbsp. baking powder
- Pinch of salt
- 1/4 cup of dairy-free chocolate chips
- 1 tbsp. coconut oil
- Preheat the oven to 350F.
- In a small bowl, mix together the ground flax seeds and the water. I grind my flax seeds in a coffee grinder. Set aside.
- In a separate bowl, add the bananas and mash them with a fork or potato masher. Mix in the maple syrup.
- In a separate bowl, mix together the spelt flour, oat flour, spices, baking powder and salt.
- Add all of the ingredients together and mix well until combined.
- Line a loaf tin with parchment paper or rub it with coconut oil. Pour half of the mixture into the tin.
- Heat up the chocolate chips with 1 tbsp. coconut oil in a microwave for 30 seconds or on the stove, mixing quickly, until it becomes smooth. Mix this into in the second half of the batter and pour it over the “vanilla” batter. Take a knife and swirl it, making a “marble-like” pattern.
- Bake for about 40-45 minutes or until a toothpick/fork comes out clean.
- Let the loaf cool for at least 20 minutes, then enjoy warm with a hot cup of tea. I love topping mine with almond butter and coconut flakes. Yum! Store in a sealed glass storage container for 4-5 days.