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Preheat oven to 350°
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Grease a 9 x 4 loaf pan (I used a bit of coconut oil)
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In a large bowl whisk together almond flour, tapioca flour, coconut flour, baking powder, baking soda, cream of tartar, salt and pumpkin spice. Set aside.
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In another large bowl whisk together until blended eggs, mashed banana, pumpkin puree, coconut cream, maple syrup, and vanilla extract.
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Slowly add pumpkin-banana mix into flour mix, stirring until blended. Transfer roughly 1/2 of the batter to a separate bowl.
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In a small bowl mix the cocoa powder with 2 tablespoons of hot tap water until smooth. Add this chocolate mixture to one bowl of the pumpkin-banana mix. Stir well to incorporate.
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Beginning with the pumpkin-banana mixture, place four spoonfuls of batter into the pan, spacing them far enough apart so that you can create a checkerboard when you add the chocolate batter. Add the chocolate batter into the empty spaces to fill the bottom of the pan in a checkerboard pattern. Repeat with the second layer, alternating the pumpkin-banana and chocolate batter. {See picture above.}
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Using the handle of a wooden spoon, swirl the batter to create a marbled effect
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Place in preheated oven and bake 50-55 minutes or until a toothpick inserted into the center comes out clean.
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Remove from oven