Banana bread is a staple recipe in many kitchens. Even my friends who don't like to bake often tend to have a go-to banana bread recipe handy for when that bunch of bananas sitting on the kitchen counter go uneaten every now and again.
Well, now I'm bringing you a handy variation on your go-to banana bread recipe with this Marbled Chocolate Banana Bread.
This recipe is deceivingly easy to put together and makes for a delectable change of pace from your standard banana bread. This Chocolate Banana Bread is moist and well-balanced between the chocolate and the sweetness of the overripe bananas. You're gonna love it!
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Chocolate + Banana = a Match Made in Heaven
To be honest, I'm not the biggest fan of fruit plus chocolate together. I know, I know! I should really give it another try, but believe you me, I have and I don't know why, but it's just not my thing. (Hope you still like me despite this obvious flaw in my tastebud preferences!)
Chocolate and banana, on the other hand, is clearly an exception. This pairing is one of those quintessential flavor combos that just makes everyone smile. So, in trying to redeem myself with you all, I will now share a delicious and super easy to bake recipe that highlights these flavors so well.
How to Make Marbled Chocolate Banana Bread
Putting this chocolate banana bread recipe together is a lot easier than it may look! It starts with making my easy Banana Bread batter. Don't have brown bananas? Use this simple method of ripening your bananas using your oven for a quick turn around. After the batter is all mixed, divide it in half by scooping half the batter into a clean bowl, leaving the remaining half in the mixing bowl.
Next, add ¼ cup unsweetened cocoa powder to one of the batters. Fold in using a spatula or wooden spoon until well combined and no dry spots appear.
Scoop out about ¼ cup of the plain banana bread batter and place in the bottom of the prepared loaf pan. Then scoop the same amount of the chocolate batter and place next to the plain batter dollop. Continue alternating the dollops of batter, layering them on top of one another until you have used up all the batter.
Using a butter knife, swirl the batters together gently. Sprinkle the top with chocolate chips then bake .
Tips for Making Marbled Chocolate Banana Bread
- To mash the bananas, simply place the peeled bananas in a bowl and mash with a fork. No fancy potato masher or other equipment needed. I like to leave some pieces of banana in there – feel free to mash to whatever consistency suits you best! I typically need about 3 to 4 medium to large bananas for the amount specified in the recipe
- I use an 8×4 loaf pan, whereas I’ve seen many other recipes call for 9×5. This isn’t the hugest of deals, but my personal preference is to have a taller loaf of banana bread rather than a shorter, denser loaf. Feel free to use whichever size you have on hand
- When swirling the chocolate and plain banana bread batters together, resist temptation to keep swirling. Swirl only once through top to bottom of the pan. If you swirl too much the batters will blend together and you'll lose the marbling effect
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Looking for more banana bread recipes? Give these a try:
Ingredients
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups mashed overripe banana (about 3–4 medium to large bananas)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup full-fat sour cream or plain Greek yogurt
- ¼ cup unsweetened cocoa powder
Instructions
- Preheat oven to 350ºF (180ºC). Grease a 8×4 loaf pan with butter or line with parchment paper and set aside.
- In the bowl of a stand mixer, cream together the butter, sugar, eggs and vanilla until well blended and smooth.
- Stop the mixer, add in the mashed bananas and stir until well combined.
- With the mixer off, add to the bowl the flour, baking soda and salt, mixing until just combined.
- Add in the sour cream and blend well.
- Pour half the batter into a clean bowl and add to it the cocoa powder. Stir until well combined and no dry spots appear.
- With a large ice cream scoop or a ¼ cup measuring cup, scoop out and dollop into the corner of the prepared pan the plain batter.
- Repeat for the chocolate batter, placing the dollop next to the first.
- Repeat this pattern, adding alternating dollops of plain then chocolate batter to the loaf pan, layering them on top of each other, until there’s no batter remaining.
- Using a butter knife, gently swirl the top of the batter. Refrain from swirling too much otherwise the batters will get mixed together and muddled, losing the marbled effect.
- Bake in preheated oven for 1 hour or until toothpick inserted into the center comes out clean. Allow to cool before removing from the loaf pan and slicing
Notes
- Once completely cool, wrap the loaf tightly with plastic wrap and store at room temperature up to 4 days
- If you have leftovers, store them tightly wrapped in plastic wrap in the freezer for up to 3 months
Nutrition
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Sarah
Could you substitute buttermilk for sour cream/Greek yogurt?
Kim
Yes you can!
Tasia ~ two sugar bugs
I just love the pretty swirl in this bread! I know my family is going to love it!
Kathy
I made this to use up bananas... delicious.
Kim
nothing makes me happier than to hear this!
Natacha
This was a great change from regular banana bread - so moist and flavourful!
Kim
How wonderful to hear! Thanks for baking and sharing your thoughts!
Alicia
So so so delicious!
Kim
This is definitely a fave!
Virginia
Delicious recipe! I used half the sugar and it was plenty sweet. It's so moist and the chocolate makes it a more special banana bread. Thanks for the recipe!
Kim
That's good to know that you can cut back on the sugar and it's still plenty sweet - so helpful, thank you for leaving a comment and for baking it!
Shivani
The best and moistest banana bread I've ever made!A must try recipe♥️
Kim
Thank you so much Shivani!! I agree for sure 😉
Amalia
I made this swirled banana bread and my whole family loved it. It’s a very easy recipe and if you follow the instructions given by Kim you get these pretty swirls of chocolate! Yum!
Kim
How wonderful Amalia!! Those swirls certainly are dreamy 🙂
Margaret
Omg just omg! This is the best banana loaf ever! Made it today! Def a keeper! 5 stars!
Kim
Woo hoo!! Such great news! Thanks for baking and leaving a comment, Margaret ❤️
Jeanne
I made this recipe semi-low carb… Half granulated Stevia sweetener and half sugar; half all purpose flour and half almond/coconut flour blend… It was super delicious my husband loved it. With Ghirardelli cocoa powder, absolute best! So much better and tastier than plain banana bread!
Kim
I love how you made this to fit your lifestyle! So happy you love it as much as I do.
Jeanne
Forgot to rate the recipe …I absolutely do rate this 5 BIG stars!
Kim
How fantastic!!
BakedR
Could I substitute sour cream for vanilla yoghurt or mayonnaise?
Kimberlee Ho
You can certainly substitute the sour cream for plain full-fat yogurt or Greek yogurt. I would be cautious about substituting for a flavored yogurt, as these tend to have lots of sugar in them, which can alter the taste of the final baked product. I haven't tried mayonnaise as a substitute for sour cream, however, mayo contains eggs and may alter the flavor and texture of the finished baked good. If you try it, though, please let me know!
Earlyne
Hey kiss ass baker! This cake/loaf was the most delicious recipe I’ve ever made! My husband and I loved it! I didn’t have enough bananas so I added pure pumpkin to make up the difference. I also used half pretend sugar and granulated sugar. I would give you 10 stars!!
Kimberlee Ho
Wow that's fantastic!! Thanks for baking and for sharing your feedback!