Description

This Chocolate Marble Banana Bread is a delightful twist on classic banana bread, combining rich cocoa and chocolate chips swirled into a moist, flavorful banana loaf. Perfectly balanced with sweet bananas and a hint of vanilla, this bread is baked to a tender crumb with a beautiful marbled appearance, making it an irresistible treat for breakfast, snacks, or dessert.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

Wet Ingredients

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 cup mashed ripe bananas (about 2-3 medium bananas)
1/4 cup sour cream
1 tsp vanilla extract

Chocolate Mixture

1/4 cup unsweetened cocoa powder
1/4 cup semi-sweet chocolate chips

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined to ensure even distribution.
Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy using a hand or stand mixer.
Add Eggs and Flavorings: Beat in the eggs one at a time to the creamed mixture. Then mix in the mashed bananas, sour cream, and vanilla extract until smooth.
Combine Wet and Dry: Gradually add the dry flour mixture to the wet banana mixture, mixing gently until just incorporated to avoid overmixing.
Make Chocolate Batter: Divide the batter into two equal halves. Fold the unsweetened cocoa powder and semi-sweet chocolate chips into one half of the batter until evenly blended.
Layer and Marble: Spoon the plain banana batter and the chocolate batter alternately into the prepared loaf pan, then use a knife to swirl through the batters creating a beautiful marbled effect.
Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
Cool: Remove from the oven and allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely for best slicing results.

Notes

Use ripe bananas for the best flavor and natural sweetness.
Do not overmix after adding the flour to keep the bread tender.
The marbling can be adjusted by swirling more or less with the knife depending on your preference.
Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freeze sliced banana bread in a zip-top bag for up to 3 months for longer storage.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Baking
Method: Baking
Cuisine: American