Looking for a delicious and quick way to use up ripe bananas? Look no further than this marbled banana bread recipe! Moist, flavorful, and beautifully swirled with chocolate, this banana bread will become a new favorite in your household.
Whether you prefer avocado oil or butter, sour cream or yogurt, this recipe can be customized to your taste preferences. Plus, using those overripe bananas on your counter is a great way.
How to Make Marbled Banana Bread
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F. Line with parchment paper or grease with nonstick cooking sprays in a 9 x 5-inch loaf pan. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer, beat the oil and light brown sugar until combined, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture and mix at low speed until just combined. Add the mashed bananas, sour cream, and vanilla extract and beat until combined. Do not over-mix!
Put the chocolate in a medium microwave-safe bowl and microwave on high in 30-second intervals, stirring, until melted and smooth, 1 minute to 1 minute 30 seconds. Set aside to cool slightly while preparing the batter. Add the cocoa powder and stir until dissolved. Add one cup of the banana bread batter to the melted chocolate and stir until well combined. Spoon the plain batter and chocolate batter alternately into the prepared loaf pan.
Swirl the batters with a Chopstick or knife (don't overdo it, or the colors will get muddled)—Bake for about 1 hour and 10 minutes, or until a cake tester comes out clean. Cool in the pan on a wire rack for about 10 minutes; remove the loaf from the pan and set it on the wire rack to cool the Marbled Banana Bread completely.
Related Recipes:
- Vanilla Sheet Cake
- Coconut Sheet Cake
- Nesquick Chocolate Cake with Brigadeiro
- Brazilian Carrot Cake “Bolo de Cenoura com Brigadeiro”
📖 Recipe
Easy Marbled Banana Bread
Tools
- 9 x 5-inch loaf pan
Ingredients
- 195 g (1-¾)cups of all-purpose flour, spooned into a measuring cup and leveled-off
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 151 g (⅔ cup) light brown sugar
- ½ cup avocado oil or 1 stick (½ cup) unsalted butter, softened
- 2 large eggs , room temperature
- 1 cup mashed very ripe bananas , from 2-3 bananas
- ½ cup sour cream , plain yogurt, or buttermilk
- 2 teaspoons pure vanilla extract
- 3 ounces semisweet chocolate , chopped
- 2 teaspoons natural unsweetened cocoa powder
Instructions
- Preheat the oven to 350 °F. Line with parchment paper or grease with nonstick cooking sprays in a 9 x 5-inch loaf pan. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, beat the oil and light brown sugar until combined, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture and mix at low speed until just combined. Add the mashed bananas, sour cream, and vanilla extract and beat until just combined. Do not over-mix!
- Put the chocolate in a medium microwave-safe bowl and microwave on high in 30-second intervals, stirring, until melted and smooth, 1 minute to 1 minute 30 seconds.
- Set aside to cool slightly while preparing the batter. Add the cocoa powder and stir until dissolved. Add one cup of the banana bread batter to the melted chocolate and stir until well combined.
- Spoon the plain batter and chocolate batter alternately into the prepared loaf pan. Swirl the batters together with a Chopstick or knife (don't overdo it, or the colors will get muddled)—Bake for about 1 hour and 10 minutes, or until a cake tester comes out clean.
- Cool in the pan on a wire rack for about 10 minutes, remove the loaf from the pan, and set it on the wire rack to cool the Marbled Banana Bread completely. Enjoy our Marbled Banana Bread!
Notes
- To store: The marbled banana bread in an airtight container or wrap it tightly in plastic or aluminum foil. You can store it at room temperature for up to 3-4 days or in the refrigerator for up to a week.
- To reheat: The marbled banana bread, preheat your oven to 350°F (175°C) and place the bread on a baking sheet. Bake it for 10-15 minutes or until it is warmed through. Alternatively, microwave the bread on low power for 20-30 seconds or until it is warm. Be careful not to overheat the bread, or it may become dry.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
