Marbled Chocolate Banana Bread (vegan, gluten-free, refined sugar free)

0 Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.
1 In a large bowl, make the flax eggs by combing the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
2 In a medium bowl, add the oat flour, almond flour, baking soda, baking powder, cinnamon, and salt. Whisk until combined.
3 In the bowl with the flax eggs, mash the ripe bananas. Then add the vanilla, coconut oil, maple syrup, and apple cider vinegar. Whisk until well combined.
4 Add the dry ingredients into the bowl with the wet. Stir with a spatula until just combined. Don’t overmix! Pour 1/3 of the batter into a different bowl. In a small bowl, stir together the cacao powder and hot water. Add it to the bowl with 1/3 batter. Stir until combined. Fold in chocolate chips to the chocolate batter.
5 Pour 1/3 of the plain batter into the lined loaf pan. Then pour 1/2 of the chocolate batter into the pan on top of that layer. Add the next 1/3 of the plain batter followed by the last half of the chocolate batter. Finally add the last 1/3 of the plain batter on top. Gently swirl (making an “S” shape) with a butter knife a few times (don’t go overboard or else you won’t see your swirls once baked). Top with extra chocolate chips.
6 Bake for 60-70 minutes, or until a toothpick inserted comes out clean. Let it cool in the pan for 15 minutes. Then transfer bread to a cooling rack to cool completely. Enjoy!