Marbled Chocolate Banana Bread

4.98 from 34 votes

Prep Time10

Cook Time1

Total Time1 10

Course: All Recipes, Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: banana bread with chocolate, chocolate banana, chocolate banana bread

Servings: servings

Calories: 245kcal

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.
½ cup unsalted butter, 1 cup granulated sugar, 2 eggs, 2 teaspoons vanilla extract
Stop the mixer, add in the mashed bananas and stir until well combined.
1 ¼ cups mashed overripe banana
With the mixer off, add to the bowl the flour, baking soda and salt, mixing until just combined.
1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt
Add in the sour cream and blend well.
½ cup full-fat sour cream
Pour half the batter into a clean bowl and add to it the cocoa powder. Stir until well combined and no dry spots appear.
¼ cup unsweetened cocoa powder
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

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