Marbled Chocolate Banana Bread

sliced marbled chocolate banana bread

5 from 1 reviews

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.




  1. Preheat oven to 350ºF (180ºC). Grease a 8×4 loaf pan with butter or line with parchment paper and set aside
  2. 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
  3. 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
  4. Pour half the batter into a clean bowl and add to it the cocoa powder. Stir until well combined and no dry spots appear
  5. 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. I typically get 3 layers of 6 alternating dollops like those pictured. 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


  • 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

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