Marbled Ube Banana Bread (vegan)

0 Preheat oven to 350 degrees F. Line or grease an 8x4 loaf pan. 
1 In a large bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
2 In a medium bowl, add the flour, cinnamon, baking soda, baking powder, and salt. Whisk to combine.
3 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.
4 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.
5 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 of the bowls with the batter. Stir with a spatula until combined. Don’t overmix!
6 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 knife or skewer about 3-4 times but no more than that! Sprinkle some sugar on top. Bake for 60-70 minutes, or until a toothpick/skewer inserted in the middle comes out clean. Let it cool in the pan for 10 minutes. Then lift the sides of the parchment paper and remove loaf. Place on a wire rack to cool completely. Enjoy! It tastes even more flavorful and moist the next day as the flavors have time to develop. However, it is still very delicious the day of. Place leftovers in an airtight container on the counter for up to 3 days.