Description
This Chocolate Marble Banana Bread combines the rich flavors of classic banana bread with a luscious swirl of chocolate. Moist and tender, it’s perfect for breakfast, snacks, or dessert and features a beautiful marbled pattern created by blending chocolate and banana batters.
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 Ingredients
- 1/4 cup unsweetened cocoa powder
- 1/4 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which will help create a tender crumb.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated, then mix in the mashed ripe bananas, sour cream, and vanilla extract until combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, folding gently just until incorporated. Be careful not to overmix to keep the bread moist.
- Prepare Chocolate Batter: Divide the batter into two equal parts. To one half, fold in the unsweetened cocoa powder and semi-sweet chocolate chips until the chocolate is evenly distributed.
- Create Marble Effect: Spoon alternating dollops of the plain banana batter and chocolate batter into the prepared loaf pan. Using a knife, gently swirl the batters together to create a marbled pattern without thoroughly mixing.
- Bake the Bread: Place the loaf pan in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully baked.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes, then remove it and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Make sure bananas are very ripe for optimal sweetness and moisture.
- Do not overmix the batter to avoid tough bread.
- If you don’t have sour cream, you can substitute with plain yogurt.
- Use a rubber spatula to fold ingredients gently for best results.
- Keep an eye on the bread in the last 10 minutes to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
