Marbled Chocolate Banana Bread

Tested & Perfected Recipes

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.

ingredients

Begin by whisking together the flour, baking soda and salt.

dry-ingredients

Set that aside, then cream the butter and sugar until light and fluffy.

creaming-butter-and-sugar

Add the eggs one at a time.

adding-eggs

Beating well after each addition.

beating-eggs

On low speed, beat in the dry ingredients.

mixing-in-flour

Add the mashed bananas, sour cream and vanilla extract.

mixing-in-bananas-and-sour-cream

And mix until just combined. The batter will be thick.

banana-batter

Place the chopped chocolate in a small microwave-safe bowl.

chopped-chocolate

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.

adding-cocoa-powder

Add one cup of the batter to the melted chocolate.

adding-batter-to-chocolate

And stir until well combined.

chocolate-batter

Spoon the two batters alternately into a greased loaf pan.

batter-in-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.

swirling-batters

Bake for about an hour and ten minutes.

baked-loaf

Cool the loaf in the pan on a rack for about ten minutes, then remove and cool completely.

cooling-loaf

Enjoy!

Chocolate-Marbled-Banana-Bread-1

My Recipe Videos

Marbled Chocolate Banana Bread

Servings: 1 (9x5-inch) loaf
Prep Time: 20 Minutes
Cook Time: 1 Hour 10 Minutes
Total Time: 1 Hour 30 Minutes

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan generously with butter or nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Information

Powered by Edamam

  • 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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • I have shared this numerous times and people love it so much. Can’t get enough of your recipes. Thank you for making them available! Yes I need to purchase your book too.

    • — Ann Drexler on December 10, 2018
    • Reply
    • So glad you enjoy the recipes, Ann! 🙂

      • — Jenn on December 10, 2018
      • Reply
  • One of my 3 yrs old favorite and she loves helping me making it! Not overly sweet and great balance between the chocolate and the banana

    • — Tpep on October 4, 2018
    • Reply
  • Hi Jennifer,
    Can I add chocolate chip? Or it will change the consistency?
    Thank you dear

    • — Erlina on September 12, 2018
    • Reply
    • Sure, Erlina, it would be fine to add some chocolate chips to the batter. Hope you enjoy!

      • — Jenn on September 12, 2018
      • Reply
  • Hi, I am making this in Sponge cake pan, I don’t have the other kind. How long should I cook it? Looks yummy

    • — Lora on September 4, 2018
    • Reply
    • Hi Lora, It’s a little hard to say but I’m guessing the cook time will be about the same.

      • — Jenn on September 6, 2018
      • Reply
  • Jenn. this was wonderful. I am nibbling away at it…Have to practice my marbling, I tended to under marble it. After 50 minutes I covered with foil and then another 10 and it was beautiful. After adding the dry ingredients, I folded in the banana and sour cream. If I added the banana and sour cream before the dry ingredients, it would look curdled, but would be fine, wouldn’t it. All your recipes a are so great. My favorite food blog!

    • — Carol on July 30, 2018
    • Reply
  • I am new to your site and would like to ask two questions: 1. Why “spoon in” the flour to a measuring cup ass opposed to “scooping” it out with the measuring cup? 2. Why add eggs one at at time instead of all together? Thanks for your time. I am going to try the chocolate marbled banana bread recipe.

    • — David H. on July 29, 2018
    • Reply
    • Hi David, Regarding the flour, I use the “spoon and level” method to ensure an accurate measurement. Scooping the flour out of the container with your measuring cup packs the flour down and you’ll end up with more than you need. And the reason for adding one egg at a time is because it’s best to add any liquid ingredients slowly to give the mixture time to thicken and emulsify. Hope that helps and that you enjoy the bread!

      • — Jenn on July 30, 2018
      • Reply
  • I love this recipe so much, the kids have now started cooking it and they love making the swirly patterns! I have to say, it doesn’t normally get to cool as it is so delicious warm.

    • — KatP on July 13, 2018
    • Reply
  • Everyone loves this recipe. It is so moist and delicious! I put strips of foil around the edge towards the end of baking so they don’t get overly brown.

    • — Linda on July 13, 2018
    • Reply
  • I’m planning on using this recipe tonight. Can I substitute the sour cream with cream cheese? Thank you!

    • — Noor on May 22, 2018
    • Reply
    • Hi Noor, Unfortunately that won’t work – sorry!

      • — Jenn on May 24, 2018
      • Reply
    • You can substitute the sourcream with a combination of buttermilk and butter. I know to get 1 cup of sourcream, it’s a combination of 3/4 cup of buttermilk and 1/4 cup of butter. This recipe requires half a cup of sourcream so I guess you will have to put some maths skills to use in order to work it out. Good luck

      • — Eileen C on July 18, 2018
      • Reply
  • Is it possible to swap greek yogurt for the sour cream?

    • — Adele on May 18, 2018
    • Reply
    • Yes – that will work. Enjoy!

      • — Jenn on May 18, 2018
      • Reply
  • I just made this loaf step by step……after an hour and 20 min. let it cool and still raw in middle???? this is twice now………so frustrating!

    • — monika on April 26, 2018
    • Reply
    • I’m sorry you’ve had a problem with this! Have you made any changes to the recipe or pan size? Is there any chance that you’ve mismeasured something?

      • — Jenn on April 26, 2018
      • Reply
  • Can I use bittersweet chocolate chips, same brand? Love your recipes.

    • — janice coble on April 7, 2018
    • Reply
    • Glad you like the recipes, Janice! Chocolate chips have less cocoa butter than chocolate bars in order to maintain their shape when heated. For best results, I’d stick with the chocolate in bar form for this -sorry!

      • — Jenn on April 7, 2018
      • Reply
  • May I use melted semi-sweet chocolate chips instead? If so, what would 3 oz. be in measuring cups?

    • — Jo Ballan on April 5, 2018
    • Reply
    • Hi Jo, for the best results, I’d stick with the chocolate in bar form. Chocolate chips have stabilizers to help maintain their shape when heated, so they’re not optimal for a batter like this. Sorry!

      • — Jenn on April 7, 2018
      • Reply
  • Hi Jen; thinking of making this recipe as part of Sunday brunch. Instead of in a loaf making muffins.
    Do you think it will make it less moist? Obviously, will but back baking time.
    Also , do u think I can use rip bananas that I froze, or will it be too watery?
    Love ❤️ EVERY recipe I have made, which are many!! Thanks

    • — Jenny on March 28, 2018
    • Reply
    • Hi Jenny, This will definitely work as muffins with a shorter baking time (and they won’t be dry). And frozen bananas are great – they’ll be watery when you defrost them but it won’t make any difference in the end. Enjoy!

      • — Jenn on March 28, 2018
      • Reply
  • What a great combo of bananas and chocolate. This bread was moist, flavorful and easy to make. Very well received at a local coffee. Will make again.

    • — Theresa on March 2, 2018
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  • I made this for a party. I love baking and knew it would be a hit. My friends loved it! Thank you so much for the recipe!

    • — Sherrie on March 2, 2018
    • Reply
  • I’ve made this twice already and it always comes out great! I stick to the recipe and even use the same chocolate but I have added a pinch of cinnamon just because. Thank you for sharing the recipe!

    • — AC on March 1, 2018
    • Reply
  • thank you for the recipe. i just made it and it’s too salty. 1/2 tsp should be enough 🙂

    • — lucy on February 19, 2018
    • Reply
  • Seriously delicious cake which my daughter made for us today … nearly all went before it was cold!

    • — KatP on February 3, 2018
    • Reply
  • Does it need to be stored in the fridge as it has sour cream in it? Also, is the UK equivalent of semisweet chocolate plain or milk? Thanks!

    • — KatP on February 3, 2018
    • Reply
    • Hi Kat, this can be stored right on the counter. The UK’s equivalent of semi-sweet chocolate is plain. Hope you enjoy!

      • — Jenn on February 3, 2018
      • Reply
  • Wonderful. My family likes this even better than the buttermilk banana bread recipe I’ve been making for years. I’m at 4,800 ft above sea level and no ingredient changes were necessary whether making 1 9×5 or 2 8×4 (I baked the 8×4 loaves for 50 minutes).

    • — Sue on January 17, 2018
    • Reply
  • What is the material for this loaf pan?
    Can I use pyrex or a metal pan?
    Are you using non stick?
    Thanks so much, Ellen

    • — Ellen Bernstein on January 14, 2018
    • Reply
    • Hi Ellen, I use metal nonstick pans. Hope that helps!

      • — Jenn on January 14, 2018
      • Reply
  • Hi Jen,

    I absolutely love all of your breads, so I decided to give this one a try. A lot of the reviews talk about how moist the bread is, but mine turned out a little dry. The flavor is delish, but could I have overbaked it (1 hour in gas oven)? Any advice?

    Thanks!
    Mary

    • — Mary on January 12, 2018
    • Reply
    • Hi Mary, if it was dry, I suspect it was a bit overbaked. I don’t know a ton about gas ovens, so it’s hard for me to say for sure that it would cause an issue (but it sounds like you’ve used it for other breads of mine without a problem). Do you use the spoon and level method for measuring flour? If not, perhaps there was a bit too much flour which can cause a bread to be dry.

      • — Jenn on January 12, 2018
      • Reply
  • Delicious! So moist and just the right amount of chocolate and sweetness! I have tried 4 of Jenn’s recipes, and all are wonderful! My husband pre-ordered her cookbook for me as a Xmas gift — can’t wait!

    • — Judy on December 26, 2017
    • Reply
  • I’m going to double the recipe- suggested baking time?

    Also, I might make a batch as muffins… can you suggest a baking time?

    Your recipes are awesome- thanks for making me look like a rockstar!

    • — Chithra on December 7, 2017
    • Reply
    • Hi Chitra, Glad you like the recipes! 🙂 For doubling the recipe, assuming you’re using two 9 x 5-inch loaf pans, the baking time doesn’t need to be adjusted. For muffins, I think they should take about 30 minutes, but keep an eye on them!

      • — Jenn on December 7, 2017
      • Reply
  • How come the marble banana bread doesn’t call for baking powder?

    • Hi Heather, the recipe contains baking soda and, combined with acidic ingredients like the sour cream and cocoa powder, it provides ample leavening. Hope that clarifies!

      • — Jenn on November 28, 2017
      • Reply
  • Just made this bread and it was delicious, I made it for a fundraiser and now can’t wait till I have more ripened bananas for a loaf to keep home. I usually make a banana bread with mini chocolate chips but like the smoothness of mixing the chocolate into the batter. I also only had 1/3 cup sour cream, but it didn’t seem to matter. This recipe is a keeper and I wouldn’t change a thing about it!

  • This is now one of my go to recipes for a quick and sweet treat for my kids! I did make the following few tweaks to make the bread a slight bit more healthy and decadent with a less dense texture, and the kids still loved it: (1) Used whole wheat pastry flour and white whole wheat flour instead of all purpose flour, (2) Used 3/4 cup of Organic Cane sugar instead of a cup of white sugar, (3) Used 5.3 Oz of Plain Icelandic Yogurt instead of sour cream, and (4) Used 1 cup of Ghiradelli Double Chocolate Chips (60%) which definitely added to the richness of the chocolate taste and texture of the bread. My kids couldn’t get enough of this delectable treat!

    • — Jill Katz on September 16, 2017
    • Reply
  • This banana bread is amazing. A new family favorite!

    • — Mary Ann on September 14, 2017
    • Reply
  • In trying to get ahead of the upcoming Jewish holidays, I would like to bake and cook a couple of things in the next few days and freeze everything. The holiday is about 2 weeks off. Does the Chocolate Marble Banana Cake and the Chicken Marbella freeze well?

    • — Michele on September 8, 2017
    • Reply
    • Yes, Michelle, they both freeze nicely!

      • — Jenn on September 8, 2017
      • Reply
  • Do you think dark choc would be too overpowering?

    • — kris on July 27, 2017
    • Reply
    • If you prefer the taste of dark chocolate, I think it would work here. Hope you enjoy!

      • — Jenn on July 28, 2017
      • Reply
  • Hi, I made this and it tasted so good! So soft and moist! Everybody loved it. Thanks for sharing!

  • Thankyou for a fantastic recipe. I usually bake plain banana bread, but when I saw this marbled version, I had to bake it. I wasn’t disappointed. Tastes and looks beautiful. I am very impressed and your site has just been added to my favourites. Great job, thanks for sharing your amazing recipes with us.

    • — Mary on May 13, 2017
    • Reply
  • I made this banana bread for my Airbnb guests and they loved it. It seems I can always find the perfect recipe on this site for impressing my guests. Thank you!

    • — JanMarie on May 6, 2017
    • Reply
  • Hi! Can you substitute plain greek yogurt for sour cream?

    • — Jackie on April 28, 2017
    • Reply
    • Yes Jackie, that would work. Enjoy!

      • — Jenn on April 29, 2017
      • Reply
  • I wanted to love this banana bread, I really did, but I didn’t find it to be either chocolate-y or banana-y enough. Maybe more sugar and more banana?

    • — Sheri Shafer on April 27, 2017
    • Reply
  • Hi Jen,
    I loved this bread, very moist, great flavor but I had a problem and I know it was because I did not swirl enough in the middle section. I kept checking the bread for temperature and with a cake tester. It was not cooking in the middle. The outer surface of the cake is very brown and crusty, and I decided to remove it from the oven so it would not burn. When I tried removing it from the pan after about 15 minutes, it left a large chuck in the bottom of the pan. I realized that the section was almost 100 % chocolate and still a bit runny. I put it back together the best I could and we are loving it anyway. Next time I make it should I lightly cover the pan with foil or should I simply make sure I get my batter swirled better? Thanks in advance for your suggestions.

    • — Karen Calanchini on April 3, 2017
    • Reply
    • Glad it tastes good despite you having some challenges with it! Next time I would do both things you mentioned– swirl the batter more thoroughly and, if you notice the top is browning before the inside is done, cover it with foil for the remainder of the baking time.

      • — Jenn on April 4, 2017
      • Reply
      • Thank you, again. I love your recipes by the way.

        • — Karen Calanchini on April 4, 2017
        • Reply
  • I missed the part where it said to add one cup of the banana batter to the melted chocolate and cocoa powder until after I started spooning. I imagine that it will not look pretty, but fingers crossed it still tastes good!

    • — Vanessa on April 2, 2017
    • Reply
  • Very tasty, came out looking very pretty. However, my marbling technique could use some work, ended up with just a chocolate core to the loaf. I made the mistake of doing one layer plain batter, one layer chocolate then one layer plain and swirling that with a knife (they said careful to not over swirl, I was too careful I think) next time would literally alternate spoonfuls of each. Also, even though my bananas were VERY ripe (like I mean, almost completely brown skins) and I was on the side of generous with the 1 cup measure, it wasn’t very “bananaey” lol. I would probably up it to 1 1/2 cups of mashed banana. Still very flavourful though thanks to the sourcream and the chocolate. Worth the effort.

    • — Natasha on March 27, 2017
    • Reply
  • Made this when was my daughter was home from college on spring break — it’s delicious! Very easy to make, but the rich chocolate flavor definitely takes it up a notch from standard banana bread. Great as a snack, but also pretty enough to serve to company. I’ll definitely make this again!

  • Loved the recipe, it was great morning snack. I didn’t have ripened bananas, so I cheated and put them in the oven (300 for 40 minutes) until the skin turned shiny black. So much for my diet… Thank you for sharing this with us.

    • — Scott on March 14, 2017
    • Reply
  • Perfect! Super moist and delish!! Added pecans as my hubby loves bananas, chocolate and pecans! THANK YOU! Will be adding to my recipe box.

    • — Jacks on March 11, 2017
    • Reply
  • Beautiful banana bread, perfect as it can be 🙂 instructions easy to follow and the result mouth watering. Thank you for posting this recipe!

    • — Pilar Infante on March 8, 2017
    • Reply
  • I just prepared the batter and decided to place it in a heart-shaped ceramic pan. How will the baking time differ? Btw… if the cake tastes as good as the batter & chocolate mix, it’s going to be amazing!

    • — Angie on February 14, 2017
    • Reply
    • Hi Angie, It may take about the same amount of time that the recipe indicates, but hard to say without knowing the dimensions of the pan. Just make sure to keep an eye on it!

      • — Jenn on February 14, 2017
      • Reply
      • Thank you. The dish was approx 11″ x 9″ with 3″ sides. It took 1 hour to bake. It was very moist. I messed up a little with one of the steps adding the banana to the chocolate instead of the batter! Tried to fix it by adding more banana to the batter & some batter (not 1 cup) to the chocolate. Still came out fine, but the chocolate parts were pretty wet because of my error. Still a great cake. I will definitely try it again. Thanks!

        • — Angie on February 14, 2017
        • Reply
        • Hi Angie, glad to hear that it still turned out well despite your minor “oops.” Thanks for the follow-up!

          • — Jenn on February 15, 2017
          • Reply
  • I made this doubling the recipe and using a nonstick bundt pan. It took about 15 minutes longer, but I think maybe it was a little dry so perhaps it could just be 10 minutes extra. I was timid about mixing the chocolate in, so the marbled effect wasn’t as good, but I was worried about scratching the coating on the pan, or over mixing it. It was delicious, and especially good as a dessert with some vanilla ice cream, but it was also great for breakfast. The recipe instructions were terrific and clear, I love the step by step approach. It was all gone after the weekend, as six of us enjoyed every bit of it!

    • — Dianne Friedman on February 14, 2017
    • Reply
    • I too doubled and baked in a non-stick bundt pan – 10 minute back time perfect. I mixed/swirled the chocolate in with the stick side of a wooden spoon.. No scratching. Swirled-in nicely.

      • — Marianne Folino on March 8, 2017
      • Reply
  • This turned out so well…perfect for breakfast!

    • — Nicole Rodriguez on February 14, 2017
    • Reply
  • Can I use dark chocolate instead of semisweet?

    • — Angie on February 14, 2017
    • Reply
    • You definitely can Angie, but depending upon the level of sweetness of the chocolate, you may need to adjust the sugar a bit. Enjoy!

      • — Jenn on February 14, 2017
      • Reply
  • On busy work mornings, I keep some breads and muffins in the freezer. My husbands favorite ingredients are bananas and chocolate. This bread was the best of his favorites.

    • — Becky Holley on February 14, 2017
    • Reply
  • I made this over the weekend to test it for our AirB&B guests. Absolutely delicious! It is so moist and flavorful. I can hardly wait for our next guests to come so I can try it on them.

    • — JanMarie Weston on February 6, 2017
    • Reply
  • Could I double the recipe and bake this in a bundt pan?
    Thanks!

    • — Dianne on January 8, 2017
    • Reply
    • Hi Dianne, If you’re referring to a 10″ bundt pan, I think that making 1 1/2 times the batter would work. I’d just make sure to generously grease the pan with butter and a good dusting of flour. I’d love to hear how it turns out!

      • — Jenn on January 9, 2017
      • Reply
      • I just reviewed the recipe and did exactly what you suggested with 1 1/2 times she the ingredients. And with buttering and dusting the pan, it came out so easily, I was shocked.

        • — Dianne Friedman on February 14, 2017
        • Reply
  • Can I substitute the sour cream for buttermilk? Could it bake a little bit more taller and fluffier?

    • — melissa on December 12, 2016
    • Reply
    • Hi Melissa, I haven’t tried it this way. I’m a little concerned that the batter may be a bit thin, but I suspect it should work. I’d love to hear how it turns out!

      • — Jenn on December 12, 2016
      • Reply
  • I had some very ripe bananas and decided to use them up with this recipe since it didn’t have nuts like the usual banana bread recipes. It turned out exactly as the recipe is written. Very moist. The outside crust texture was a little more rigid as a bread should be. It was super easy to make and clean up was a breeze. I was actually running to get somewhere and didn’t realize the time it took to bake it which for me was around an hour give or take a couple of minutes longer. So I actually had to carry the bread which was still in it’s pan in the car with me then while my husband was driving I inverted it after 10 minutes and it turned out perfectly fine! I had it cooling in the car while we went to our appointment and when we got back to the car, it smelled of heavenly banana bread!! Wish I could capture that scent, and use it as an air freshener…
    My only tip for someone making this is, it is on the sweet side so if you’re not into that try decreasing the sugar by 1/4 cup and increasing the bananas to another half of a banana or so. Or just decrease the sugar alone.

    • — Anne G on November 8, 2016
    • Reply
  • I looked at all of your banana bread recipes and I’m curious about the varying amounts of flour while the rest of the ingredients are essentially the same – specifically 1/1/4 c in the Chocolate Banana Bread and 1/3/4 c in the “Swirl” version. Would love to know why!

    • — CJ on July 27, 2016
    • Reply
    • Hi CJ, They are all a little bit different, with a slightly different texture. But with the chocolate banana bread, there is also cocoa powder, which acts as a dry ingredient and takes the place of some of the flour. Even though there is also a little cocoa powder in this recipe, it is used in a different way. In the end, there is only slightly less flour (or dry ingredients) in the Chocolate Banana Bread. But if you make the two recipes, you’ll notice that the one with less flour is a little more cake-like and doesn’t dome as much. Hope that helps!

      • — Jenn on July 27, 2016
      • Reply
      • Thanks Jenn! Will try one tomorrow!

        • — CJ on July 27, 2016
        • Reply
  • This is delicious! It’s so moist and the marbling makes it look pretty. It’s the perfect way to incorporate chocolate into banana bread.

    • — Laura Kargov on February 9, 2016
    • Reply
  • Another winner Young Lady….and I’m just getting started on your site. I’ve not much else to do in these harsh winter months, so I go around testing new recipes, and new sites, for my “Faves Book”. Keep it up, and thanks.

    • — Carol on January 19, 2016
    • Reply
  • I was wondering what’s the sour cream for? Can it be omitted. Also, can I use vegetable oil instead of butter? I love your bread recipes I already three of them banana bread, banana coconut with pecan and pumpkin bread. I thoroughly enjoy each one of them. Thanks again

    • — Doan on November 29, 2015
    • Reply
    • The sour cream helps to add moisture to the bread. If you’d prefer, substitute yogurt for the sour cream, but I would not eliminate it entirely. Also, because the sugar and butter are creamed, I would not recommend oil, but you could use margarine in place of the butter.

      • — Jenn on November 30, 2015
      • Reply
  • This was moist and delicious! I never knew how to marble anything, and my Family was very impressed. Thank you!

    • — Angie D on November 22, 2015
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  • Hi, can I omit bananas?

    • — Siran on November 12, 2015
    • Reply
    • Sorry, Siran, that won’t work.

      • — Jenn on November 14, 2015
      • Reply
  • I made a mistake and bought bittersweet rather than semi sweet chocolate. Will that make a big difference? Is there any adjustment that I can make with the bittersweet chocolate?

    • — Cheryl on November 12, 2015
    • Reply
    • Hi Cheryl, It won’t make a big difference — no need to worry 🙂

      • — Jenn on November 12, 2015
      • Reply
  • this is so delicious and moist! I substituted gluten free “Cup for Cup” flour to create a gluten free version and it is so yummy. My non g-free kids and husband love it too!

    • — Kyle L on September 3, 2015
    • Reply
  • I really like this recipe. I only cooked mine for 50 minutes in my gas oven @ 350. I didn’t have semi sweet chocolate so I used 85% cocoa dark chocolate. I was in a rush so I did not layer the colors before Marbling. I just put the banana and then the chocolate on top and swirled. I still liked it. I have a pic but I don’t see a way to post pictures.

    • — Carol on August 27, 2015
    • Reply
  • I usually make just plain banana bread, but decided to change the pace and used this recipe for banana bread. It was absolutely delicious. Took some in to share at work and it got rave reviews. Will definitely make it again soon.

    • — Jane Palmer on August 27, 2015
    • Reply
  • I made this for the first time tonight and WOW!!! It is amazing! Wonderful flavour and an amazing velvety texture. Will definitely be making this one again. Thanks so much, Jenn.

    • — Linda on August 5, 2015
    • Reply
  • This is my go to chocolate banana bread recipe. This bread is so moist and is truly a treat! Thank you for the great recipe, this is a great way to use up old bananas 🙂

    • — YunYum on August 3, 2015
    • Reply
  • A winner. I don’t usually like banana cakes but needed to use up some ripe ones. Well this was possibly the best cake I’ve made. Used gluten free flour and due to a lack of chocolate only used half the chocolate (really worth using the best chocolate/ cocoa you can get). The flavours were amazing- great with a cup of tea!! The banana/ chocolate combo works so well.

    • — Corydora on May 7, 2015
    • Reply
  • Hi,

    Can I make the Chocolate Banana Bread recipe in a 9″ round cake pan?

    • — Fatima on May 7, 2015
    • Reply
    • Hi Fatima, Yes, that should work.

      • — Jenn on May 9, 2015
      • Reply
  • Can i omit the cocoa powder and just use bittersweet chocolate?

    • — Monique on May 6, 2015
    • Reply
    • Hi Monique, I recommend using the cocoa powder for the best flavor.

      • — Jenn on May 9, 2015
      • Reply
  • Jenn,

    Another slam dunk! I hid my bananas from my family for a week in anticipation of this recipe. It was worth it! Absolute perfection.

    Thanks! Please keep the good stuff coming!

    • — pmm on April 4, 2015
    • Reply
    • I made this again but this time as muffins. yay!

      • — pmm on May 15, 2015
      • Reply
  • Turned out fantastic! I substituted all purpose flour with half whole wheat and half all purpose. My daughter and husband devoured it! Thank you!

  • This is the best banana bread ever! It’s moist and delicious. I’ve made it several times and it’s always perfect. Once I substituted yogurt for the sour cream. It was just as good. I made this for several neighbors who pitched in to help the neighborhood dig out of all our snow this winter. It was a huge hit.

    • — tania on March 26, 2015
    • Reply
  • My kids and I love this banana bread! It is our new favorite and I have made it several times already.

    • — Kelley on March 24, 2015
    • Reply
  • This banana bread disappeared before I even had a chance to taste it! The kids came home from college for a weekend and it was gone before I knew it. I made it again into 2 smaller breads; adjusted the baking time to 43-45 minutes and they had a bread “to go” back to college with the next day. I used to just add chocolate chips to my banana bread recipe, but this tastes and even looks better!

    • — Norma on March 19, 2015
    • Reply
  • The first time I made this the chocolate was way too intense. I omitted the melted chocolate using only cocoa powder and
    even used much less of that. Now my marble loaf comes out with the perfect ratio of chocolate to plain.

    • — Lynne Levine on March 19, 2015
    • Reply
  • Hi Jenn,
    Could we substitute baking soda with baking powder? We always think baking soda leaves a funny tatse in our mouth …
    Maybe because of our Mediteraneean origins 😉 !

    • — Nadira on March 19, 2015
    • Reply
    • Hi Nadira, Unfortunately they are not interchangeable. If you can taste the baking soda, the recipe might call for too much.

      • — Jenn on March 19, 2015
      • Reply
      • I used to be able to taste baking powder in certain recipes, as well. Since switching to aluminum-free baking powder, I no longer have that problem.

        • — Mrs T on June 7, 2016
        • Reply
        • Good to know– thanks for sharing!

          • — Jenn on June 7, 2016
          • Reply
  • Can you use self raising flour.not sure what you mean by all purpose flour

    • — Indira on February 16, 2015
    • Reply
    • Hi Indira, Unfortunately, you can’t use self-rising flour for this recipe. Self rising flour has leavening agents mixed in, while all purpose does not — it is just your standard, everyday flour.

      • — Jenn on February 16, 2015
      • Reply
  • Delicious! Family favorite

    • — Julia on February 12, 2015
    • Reply
  • YUM YUM YUM! Thanks Jen always SO delicious and a pleasure cooking from your site!

    • — Deb on February 10, 2015
    • Reply
  • I have made other chocolate marbled banana bread recipes before and my kids have always complained that they don’t taste chocolatey enough, so they prefer that I just use chocolate chips. I decided to give this one a try because I think your recipes are always amazing and my kids are never disappointed. I am so glad I did!! The chocolate in this bread had a much richer flavor and my kids loved it!! It was incredibly moist and not overly sweet. Thanks for another winner!!

    • — Alisa on February 9, 2015
    • Reply
    • Glad they liked it, Alisa. The key is adding a little cocoa powder to the melted chocolate 🙂

      • — Jenn on February 10, 2015
      • Reply
  • This banana bread is delicious! The chocolate flavor is subtle, yet rich. I adore this recipe and will definitely make it again!

    • — Sarah on February 6, 2015
    • Reply
  • LOVED this banana bread! The chocolate swirl was divine. I made it with my two daughters and we all loved learning how to “marble!” Thanks, Jenn!

    • — Kate on February 6, 2015
    • Reply
  • Very good! Maybe a few walnuts next time.

    • — Susan Levings on February 6, 2015
    • Reply
    • Hi Susan, I agree; walnuts or pecans would be excellent in this.

      • — Jenn on February 6, 2015
      • Reply

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