Marbled Chocolate Banana Bread
I know I haven’t been shy about offering up banana bread recipes — there are four variations on the site already (pick your flavor: coconut, double chocolate, plain or chai-spiced) — but this one’s such a beaut, I couldn’t resist adding one more. The bread is tender and sweet-scented with a gorgeous ribbon of melted chocolate running through it that complements the banana flavor perfectly. Plus, it’s fun to make: you spoon the banana and chocolate batters into a loaf pan alternately, then artistically swirl the two together with a knife.
Begin by whisking together the flour, baking soda and salt.
Set that aside, then cream the butter and sugar until light and fluffy.
Add the eggs one at a time.
Beating well after each addition.
On low speed, beat in the dry ingredients.
Add the mashed bananas, sour cream and vanilla extract.
And mix until just combined. The batter will be thick.
Place the chopped chocolate in a small microwave-safe bowl.
Microwave in short intervals, stirring in between so the chocolate doesn’t scorch, until the chocolate is almost melted. Stir, letting the residual heat melt the chocolate completely, then stir in the cocoa powder.
Add one cup of the batter to the melted chocolate.
And stir until well combined.
Spoon the two batters alternately into a greased loaf pan.
Then swirl with a knife. Don’t over-swirl or the colors will get muddled — four or five times up and back should do it.
Bake for about an hour and ten minutes.
Cool the loaf in the pan on a rack for about ten minutes, then remove and cool completely.
Marbled Chocolate Banana Bread
- 1-3/4 cups all purpose flour, spooned into measuring cup and leveled-off
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup sugar
- 1 stick (1/2 cup) unsalted butter, softened
- 2 large eggs
- 1 cup mashed very ripe bananas, from 2-3 bananas
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 ounces semisweet chocolate, chopped (a heaping 1/2 cup)
- 2 teaspoons natural unsweetened cocoa powder
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan generously with butter or nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture and mix on low speed until just combined. Add the mashed bananas, sour cream and vanilla extract and beat until just combined. Do not overmix.
- Place the chocolate in a microwave safe bowl. Cook on high power in 20 second intervals, stopping to stir in between, until about 80% melted. Stir until smooth, letting the residual heat in the bowl melt the remaining bits of unmelted chocolate. 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 knife (don't overdo it or the colors will get muddled -- up and back 4-5 times should suffice). 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, then remove the loaf from the pan and set on the wire rack to cool completely.
- Per serving (12 servings)
- Serving size: 1 slice
- Calories: 276g
- Fat: 13g
- Saturated fat: 8g
- Carbohydrates: 39g
- Sugar: 22g
- Fiber: 1g
- Protein: 4g
- Sodium: 246mg
- Cholesterol: 56mg
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