Go Back
–+ servings
Marbled Banana Bread cup in slices

Easy Marbled Banana Bread

Camila Benitez
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. So, gather your ingredients and prepare a delicious loaf of marbled banana bread!
5 from 1 vote
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12

Tools

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

How to Store & Re-Heat
  • 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.
Make-Ahead
Make the marbled banana bread as directed in the recipe, and let it cool completely on a wire rack. Once it has cooled, wrap it tightly in plastic or aluminum foil and store it in an airtight container. The marbled banana bread can be stored at room temperature for up to 3-4 days, in the refrigerator for up to a week, or in the freezer for up to 3 months. If you have frozen the marbled banana bread, let it thaw in the refrigerator or at room temperature before reheating it. To reheat the marbled banana bread, follow the instructions above in the "How to Store & Re-Heat" section.
Note: If you plan to make the marbled banana bread ahead of time, store it properly to prevent it from becoming dry or stale. Additionally, Marbled Banana Bread makes a great breakfast or snack option that can be prepared in advance for busy mornings or on-the-go meals.
How to Freeze
Freezing your marbled banana bread is a great way to preserve its freshness and enjoy it at a later time. To freeze, make sure the bread has cooled completely to room temperature. Wrap it tightly in plastic wrap, ensuring that it is completely covered, and then wrap it again in aluminum foil or place it in a freezer-safe bag, pressing out any excess air. Label it with the date and contents, and put it in the freezer.
When you're ready to enjoy the marbled banana bread, remove it from the freezer and let it thaw at room temperature for several hours or overnight. Once melted, it can be appreciated as is or heated in the oven for a few minutes for a warm, fresh-baked taste. Remember to freeze the marbled banana bread within 2-3 days of baking and consume it within 2-3 months of freezing for the best results.
Nutrition Facts
Easy Marbled Banana Bread
Amount per Serving
Calories
272
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
33
mg
11
%
Sodium
 
154
mg
7
%
Potassium
 
128
mg
4
%
Carbohydrates
 
32
g
11
%
Fiber
 
1
g
4
%
Sugar
 
17
g
19
%
Protein
 
3
g
6
%
Vitamin A
 
111
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
22
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Did you Like the Recipe?We would appreciate it if you could rate it. Also, make sure to check out our Youtube Channel for more great recipes. Please share it on social media and tag us so we can see your delicious creations. Thank you!