Banana and chocolate marble bread

Banana bread. This great champion among all children. Who doesn't have a family recipe for banana bread or pancakes? I don't know about you, but I have the impression that each family claims their own, as the best. I still remember the smell of my mother's banana bread that coated the house. As a child, I had to restrain myself from devouring a burning slice. My patience paid off, once tempered, I bit into happiness!

I have a secret to tell you (and my mother, by the way). In my early twenties, I betrayed her recipe by discovering Josée di Stasio's. This was what I call the beginning of my quiet "rebellion". I had just discovered a recipe for moist banana bread that surpassed my mother's. Fortunately, my rebellion was limited to this recipe!

José di Stasio's banana bread has followed me for years, but always with that feeling of happiness and comfort missing. I cooked this recipe many times, until the day I had to eliminate gluten from my diet. I then set myself the personal challenge of developing a banana bread recipe that would meet all my allergies, with an added value...comfort and happiness in every bite, like in my mother's.

So here is this banana bread, which will become your family's favorite. To your ovens, happiness is only a few bites away!

RECIPE

Preparation time: 15 minutes

Cooking time: 60 minutes

Serving(s) or yield: 8-10

INGREDIENTS

2 tablespoons ground flax seeds and 3 tablespoons water
2 1/4 cups all-purpose flour Preserved lemon
1 teaspoon xanthan gum
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup sugar
1 teaspoon vanilla
4 ripe bananas, mashed
1 cup dark chocolate chips (or drops)

PREPARATION

1. Preheat oven to 350 ^° F .

2. Soak the ground flax seeds in water for about ten minutes. The mixture should become slightly gelatinous.

3. Mix flour, xanthan gum, salt, baking powder and baking soda. Set aside.

4. In the bowl of a stand mixer (or a regular bowl), mix together the soaked flaxseeds, sugar, vanilla, and ripe bananas until well combined.

5. Add the dry ingredients to the wet mixture.

6. Mix for 2 minutes at minimum speed and another minute at medium speed. Then divide the mixture into two bowls and set aside.

7. Melt the chocolate chips in a bain-marie. Now, using a spatula, incorporate this chocolate into one of the two reserved bowls.

8. Once your two mixtures are ready (one white and one chocolate), all you have to do is spoon them out, alternately, in a previously greased bread pan. Then take a knife and make grooves in the pan to create a marbled effect.

9. Bake for about 60 minutes, then leave to cool for 15 minutes and unmold.