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- 4 5 ripe bananas, mashed
- 1 1/2 cup All
- 1 cup cane sugar
- 1/2 cup dairy free butter
- 2 Tbsp. egg replacer + 4 Tbsp. water
- 1 tsp. baking soda
- 1/2 tsp. Himalayan Pink Salt
- 1 1/4 tsp. coffee extract
- 1 Tbsp. Cocoa powder
Preheat oven to 350 degrees F. In small bowl, prepare egg replacers according to package directions.
In mixing bowl, combine butter and sugar until creamy. Slowly add egg replacers, one at a time, and mix well. Add bananas and stir to combine.
In separate mixing bowl, sift flour, baking soda and salt.
Slowly combine dry and wet ingredients until fully incorporated. Add coffee extract and stir until just combined—do not overmix.
Remove 1 cup of batter and place into a small bowl. Add cocoa powder and mix until smooth.
Pour batter into greased starting with the vanilla batter. Alternate layers between the two until all the batter is gone. Using a knife, give a few swirls to move the batter around.
Bake for 1 hour or until golden brown. When ready, remove from oven and let cool completely.
Serve immediately or store in an air tight container.