Marbled Banana Bread

Tested & Perfected Recipes
Marbled Banana Bread

With a gorgeous ribbon of chocolate running through it, this marbled banana bread is as impressive looking as it is delicious.

Marbled Banana Bread

I haven’t been shy about offering up banana bread recipes on this site (pick your flavor: chai-spiced, chocolate, coconut, or basic) but this one is such a beauty, I couldn’t resist adding one more. Tender and sweet with a gorgeous ribbon of melted chocolate running through it,  marbled banana bread is as impressive looking as it is delicious. 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.

What You’ll Need To Make Marbled Banana Bread

ingredients for marbled banana bread

How To Make Marbled Banana Bread

Begin by combining the flour, baking soda and salt.

dry ingredients in mixing bowl

Whisk to combine.

whisked dry ingredients

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

creaming butter and sugar

Add the eggs one at a time.

adding the eggs

Beating well after each addition.

eggs beaten into creamed butter mixture

Add the dry ingredients.

adding the dry ingredients

Beat on low speed to combine.

dry ingredients incorporated into batterAdd the mashed bananas, sour cream and vanilla extract.

adding bananas, vanilla, and sour cream

Mix until just combined. The batter will be thick.

finished batter

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

chocolate pieces in 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.

adding cocoa powder to melted chocolate

Add one cup of the batter to the melted chocolate.

adding banana batter to chocolate

Stir until well combined.

finished chocolate batter

Spoon the two batters alternately into a greased loaf pan.

spooned batters in 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.

swirled batters in loaf pan

Bake for about an hour and ten minutes.

baked marbled banana bread

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

Marbled Banana Bread

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Marbled Banana Bread

With a gorgeous ribbon of chocolate running through it, this marbled banana bread is as impressive looking as it is delicious.

Servings: 1 (9 x 5-inch) loaf
Prep Time: 20 Minutes
Cook Time: 1 Hour 10 Minutes
Total Time: 1 Hour 30 Minutes


  • 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, such as Hershey's


  1. Preheat the oven to 350°F. Grease a 9 x 5-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 to 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

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  • 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, 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.

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Reviews & Comments

  • This was delicious and so beautiful! Thanks for another great recipe!

    • — Ashley on October 1, 2020
    • Reply
  • This banana bread was delicious! I would not change a thing, perfect as is. Moist and very flavorful! My friends all asked for the recipe 😊

    • — Cindy on August 26, 2020
    • Reply
  • Second time making this recipe. It was a hit first time around and gone within hours!

    • — Wendy on July 25, 2020
    • Reply
  • Hello! Can you make this marbled banana bread in a bundt pan?

    • — Julie T. on July 9, 2020
    • Reply
    • Sure, Julie, that should work. Hope you enjoy!

      • — Jenn on July 10, 2020
      • Reply
  • Great recipe, had no chocolate, and just substituted it with 1 tablespoon instead of 1 teasoopn cocoa powder, worked out fine 🙂

    • — Donja on June 7, 2020
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    • Are the metric measurements accurate? Sorry from the UK! Thank you

      • — Ellie on August 3, 2020
      • Reply
      • Yes, Ellie, they should be accurate. Hope you enjoy!

        • — Jenn on August 3, 2020
        • Reply
  • I made a double recipe, and both loaves turned out great. It wasn’t much more work to get two loaves – one for now, and one for the freezer.

    • — Phyllis on June 5, 2020
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  • lost count how many times I’ve made this and shared with people. Everyone is always amazed how good it is, yummy!

    • — ann on April 29, 2020
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    • Great recipes! The first recipe tried last year was the pumpkin bread. Since then I have tried several other, all turned out to be great. This particular recipe is very forgiving, I switched almond meal for half of the flour; and didn’t even measure the mashed bananas (I used 3 small ones), cut the sugar to 3/4 cup. It is still fabulous !

      • — Stephanie on August 16, 2020
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  • Great recipe really enjoy eating and sharing it with others. I love your step by step recipe directions. I shared a slice with my daughter and she said OMG I need the recipe.

    • — Kathym on April 21, 2020
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  • Can you substitute dark brown sugar instead of white?

    • — Jess on April 13, 2020
    • Reply
    • I wouldn’t recommend that here – sorry!

      • — Jenn on April 14, 2020
      • Reply
  • Excellent banana /chocolate bread! I substituted buttermilk for sour cream, added toasted chopped walnuts and chocolate chips (I used dark chocolate for the melted chocolate so it wasn’t too sweet and also cut the sugar by a little) and my husband cannot stop eating it. Will definitely make it again!

    • — J.T. on April 12, 2020
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  • This banana bread recipe is IT! I’ve made it twice now; the first time, it was good but darker than I wanted on the outside, despite only baking it for 50 minutes. This time around, I knocked the temp down to 325 because I use a dark nonstick loaf pan, and baked it for an hour, with foil on top between minutes 50 & 60. It is PERFECT. So moist and delicious. This will be my go-to from now on!

    • — Trixie on April 12, 2020
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  • This was so delicious! Making another now!

    • — Jill on April 8, 2020
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  • I have made three of your cakes recently. After the first two, I was convinced anything you create is the BEST!!! This one was just okay. nothing spectacular like the others. I used yogurt because I didn’t have sour cream. That did not affect it at all. the texture was great. I just felt it basic. The other two I will review are the apple and the Birthday cake. Today I will pick something else :). I love your recipes.

    • — Tracey Mata on April 4, 2020
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  • Thanks Jenn for this terrific recipe, it elevates the standard tasty ( but boring, dense and homely) banana bread into a beautiful, light, sublimely delicious tea time treat. This recipe is another keeper!

    • — Chris on March 24, 2020
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  • Can I use greek yogurt in this instead of sour cream? Thanks!

    • — Brooke on March 18, 2020
    • Reply
    • Yup – hope you enjoy!

      • — Jenn on March 19, 2020
      • Reply
  • I tried it and it worked out delicious! I had to cover my mold on the last ten minutes of baking since it wasn’t done yet and it didn’t want to over bake it. I covered it with aluminum foil and it was perfect.
    Probably my oven wasn’t hot enough or just the conversion F/C did not go well. It’d be amazing if you could also add it to your recipes.

    I changed the milk for almond milk for the buttermilk (made it with lemon myself) since I am lactose intolerant. I also did not include the chocolate bars since the ones I found here in Germany contain butter. I also changed the butter for vegetable fat (I know, it’s horrible due to palm oil but after making the cake for the first time I realized I have this condition and had to try it again since it was too good).

    I wish we could see in your recipes some alternatives for these problems.

    The bread stayed moist for almost a week, even after been on the fridge for a couple of days, so I guess It does really work.

    • — Marlene on February 7, 2020
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  • Should you use dutch cocoa or regular in this recipe?
    Also I would like to make minis for the holidays. How many mini pans would I use to replace the one 5×9 pan?
    Many thanks!

    • — Alice on December 6, 2019
    • Reply
    • Hi Alice, I’d use regular cocoa powder for this and while I haven’t made mini loaves with this recipe, I would guesstimate that you’d get 3 to 4 loaves from the batter. Bake time will be less, so keep a close eye on them. Hope you enjoy!

      • — Jenn on December 7, 2019
      • Reply
  • So delicious!! Every person who has tasted it always comes back for seconds and thirds. I like to give my children’s teachers home baked gifts for the holidays and I think they would all love this one! I was wondering what you think the cooking time would be if I did small individual loaf pans?

    • — Jenine M on November 10, 2019
    • Reply
    • Hi Jenine, I would guesstimate that they’d take about 45 minutes, but keep a close eye on them. I’d love to hear how they turn out as minis!

      • — Jenn on November 10, 2019
      • Reply
  • I have tried many marbled loaf recipes and none of those recipes had ever impressed me. I had given up on trying to find a great recipe for marbled loaf but I am so happy that I found this one and it turned out perfect the very first time! I love the bananas, it makes the loaf moist and has a nice sweet banana bread texture. The chocolate/marbled part of the loaf has a nice deep rich chocolate flavour and I enjoy the balance of tang from the sour cream. Thank you Jenn for sharing this recipe! All your recipes become family/friends favourites! My belly (and family/friends) are happy that I hadn’t given up on the perfect marbled loaf!

    • — Trish on November 7, 2019
    • Reply
  • I made this the other day and normally I am not really a banana bread fan, but making it marbled with chocolate, Oh My!! So good! This will be the only way I make it. Thanks for the recipe!
    Unable to post a pic as it has all been eaten. Next time. 🙂

    • — Susan on October 30, 2019
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  • Can I use cake flour instead please?

    • — Nitish on September 20, 2019
    • Reply
    • For best results, I’d stick with all-purpose flour here — sorry!

      • — Jenn on September 20, 2019
      • Reply
    • For what it’s worth, I made this recipe with French all-purpose flour, which I understand is similar to cake flour. It turned out amazing! I mean, maybe it would be even better with American all-purpose flour, but we are blissfully ignorant for now!

      • — Rachel on April 14, 2020
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  • Thank you Jenn,
    Best chocolate banana bread ever!
    Everyone loves it, family and friends.

    • — David Navarrete on August 23, 2019
    • Reply
  • Hi Jenn, I made this last night. It was very delicious although my marbling technique could do with some work as I over marbled. However, the recipe had only cup measures and I live in the UK, I tried my best to convert it using your other banana bread recipes but I was wondering if you add the metric measurements as I will definitely be making this again. Still planning on making the tres leche cake😋

    • — Nenny on May 18, 2019
    • Reply
    • Hi Nenny, Glad you enjoyed this (and the marbling technique gets easier with time). I just added the metric conversions for this. Hope you find them helpful!

      • — Jenn on May 18, 2019
      • Reply
      • Definitely very helpful. Many many thanks Jenn 😊

        • — Nenny on May 18, 2019
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        • I made this again using the metric measure, it was so much better than the first one, not as dense, I converted erroneously and used more flour the first time and my marbling is getting better. Thanks.

          • — Nenny on May 28, 2019
          • Reply
  • I made this yesterday and it’s the best banana bread I’ve eaten!! My son exclaimed it too after he ate way too many pieces! The recipes is simple, stress-free and it came out perfectly just like the picture! The marbled chocolate in it makes it over the top delicious! Jen, thanks so much for your wonderful recipes; your website is definitely my go -to whenever I want to make something good and not fail!

    • — Sarah on May 13, 2019
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  • Best use of bananas ever! I have even made these in a muffin pan too. My kids love it!

    • — Lara on May 11, 2019
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  • This is wonderful! So moist and delicious. Everytime I make this I double it because it disappears so quickly!

    • — Tresha Ward on April 11, 2019
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  • After making Jenn’s Chai-Spiced Banana Bread countless times, I finally realized that I should try a new banana bread recipe of hers. Surely, it would be a variation of perfection? Yup, it was. My marbling skills suck, but the banana bread was utterly wonderful. The only change I made was that I used instant espresso powder in place of cocoa powder, which I didn’t have. I feel as if I’m cheating on my beloved chai-spiced banana bread, but this marbled version might just be my new favourite!

    • — Listen Linda on March 22, 2019
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  • The kids and nanny want to make their Army dad a camo cake but he’s on a diet – I’m thinking this might be the perfect middle ground. 🙂 If I wanted to add green food coloring to the non-chocolate half of the batter, would you suggest I use liquid or gel food coloring?

    • — Liz on February 26, 2019
    • Reply
    • How cute! I think you could get away with either liquid or gel food coloring. Hope he enjoys it! 🙂

      • — Jenn on February 27, 2019
      • Reply
  • If I wanted to bake this in smaller loaf pans what would the adjusted baking time be?

    • — Lisa Maslow on February 9, 2019
    • Reply
    • Hi Lisa, I’d start checking them at 40 – 45 minutes. Hope you enjoy!

      • — Jenn on February 10, 2019
      • Reply
  • If I used this recipe to bake muffins instead, what would be the baking time?

    • — Kate on January 25, 2019
    • Reply
    • Hi Kate, Should be 20 – 25 min. Enjoy!

      • — Jenn on January 25, 2019
      • Reply
  • Hi!! Why sour cream in this recipe and not the normal banana bread one?

    • — Shannon on December 29, 2018
    • Reply
    • Hi Shannon, No reason — just two different (but equally delicious!) recipes. 🙂

      • — Jenn on December 30, 2018
      • Reply
  • Can I substitute Nutella for semi sweet chocolate?

    • — Din on December 28, 2018
    • Reply
    • Hi Din, I worry the consistency will be too thick to easily incorporate with the batter. You might heat it up to see if it liquifies a bit.

      • — Jenn on December 29, 2018
      • Reply
  • This is hands down the BEST over-the-top banana bread I’ve ever made! Just wait until your next bake sale and you’ll be a star!

    • — Tierney on December 24, 2018
    • Reply
  • Finally found my go to banana bread recipe. Simple, easy and delicious! Thank you

    • — Nadika on December 20, 2018
    • Reply
  • 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

  • Hi Jennifer,
    Can I add chocolate chip? Or it will change the consistency?
    Thank you dear

    • Sure, Erlina, it would be fine to add some chocolate chips to the batter. Hope you enjoy!

  • Hi, I am making this in Sponge cake pan, I don’t have the other kind. How long should I cook it? Looks yummy

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

      • Hi can I substitute the sour cream with plain yogurt?

        • — Karen on April 9, 2019
        • Reply
        • Sure, Karen – that will work. 🙂

          • — Jenn on April 10, 2019
          • Reply
        • I substituted sour cream with 2% Fage yogurt and bread was delicious.

          • — Lisa on January 9, 2020
          • 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!

  • 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.

    • 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!

  • 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.

  • 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.

  • I’m planning on using this recipe tonight. Can I substitute the sour cream with cream cheese? Thank you!

    • Hi Noor, Unfortunately that won’t work – sorry!

    • 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

  • Is it possible to swap greek yogurt for the sour cream?

    • Yes – that will work. Enjoy!

  • 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!

    • 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?

  • Can I use bittersweet chocolate chips, same brand? Love your recipes.

    • 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!

  • May I use melted semi-sweet chocolate chips instead? If so, what would 3 oz. be in measuring cups?

    • 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!

  • 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

    • 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!

  • 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.

  • 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!

  • 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!

  • thank you for the recipe. i just made it and it’s too salty. 1/2 tsp should be enough 🙂

  • Seriously delicious cake which my daughter made for us today … nearly all went before it was cold!

  • 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!

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

  • 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).

  • 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
    • Reply
    • Hi Ellen, I use metal nonstick pans. Hope that helps!

  • 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?


    • 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.

  • 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!

  • 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!

    • 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!

  • 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!

  • 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!

  • This banana bread is amazing. A new family favorite!

  • 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?

    • Yes, Michelle, they both freeze nicely!

  • Do you think dark choc would be too overpowering?

    • If you prefer the taste of dark chocolate, I think it would work here. Hope you enjoy!

  • 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.

  • 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!

  • Hi! Can you substitute plain greek yogurt for sour cream?

    • Yes Jackie, that would work. Enjoy!

  • 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?

  • 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
    • 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.

      • Thank you, again. I love your recipes by the way.

        • — Karen Calanchini
        • 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!

  • 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.

  • 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.

  • Perfect! Super moist and delish!! Added pecans as my hubby loves bananas, chocolate and pecans! THANK YOU! Will be adding to my recipe box.

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

  • 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!

    • 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!

      • 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!

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

  • 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
    • 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
      • Reply
  • This turned out so well…perfect for breakfast!

    • — Nicole Rodriguez
    • Reply
  • Can I use dark chocolate instead of semisweet?

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

  • 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.

  • 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
    • Reply
  • Could I double the recipe and bake this in a bundt pan?

    • 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!

      • 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
        • Reply
  • Can I substitute the sour cream for buttermilk? Could it bake a little bit more taller and fluffier?

    • 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!

  • 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.

  • 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!

    • 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!

      • Thanks Jenn! Will try one tomorrow!

  • 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.

  • 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.

  • 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

    • 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.

  • This was moist and delicious! I never knew how to marble anything, and my Family was very impressed. Thank you!

  • Hi, can I omit bananas?

    • Sorry, Siran, that won’t work.

  • 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?

    • Hi Cheryl, It won’t make a big difference — no need to worry 🙂

  • 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!

  • 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.

  • 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.

    • Substituted half the butter for oil baked half and half coloured muffins mixing 6tbsp cocoa powder 4tbsp sugar and 3tbsp melted butter to half the batter dumped in both batters evenly at the same time and baked 12 muffins at 375 for 20 minutes. Too pretty and very delicious.

      • — Michelle on August 20, 2019
      • Reply
      • Correction* 20 minutes then toothpick test could be longer

        • — Michelle on August 20, 2019
        • 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.

  • 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 🙂

  • 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.

  • Hi,

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

    • Hi Fatima, Yes, that should work.

  • Can i omit the cocoa powder and just use bittersweet chocolate?

    • Hi Monique, I recommend using the cocoa powder for the best flavor.

  • 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!

    • I made this again but this time as muffins. yay!

  • 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.

  • My kids and I love this banana bread! It is our new favorite and I have made it several times already.

  • 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!

  • 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.

  • 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 😉 !

    • Hi Nadira, Unfortunately they are not interchangeable. If you can taste the baking soda, the recipe might call for too much.

      • 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.

        • Good to know– thanks for sharing!

  • Can you use self raising flour.not sure what you mean by all purpose flour

    • 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.

  • Delicious! Family favorite

  • YUM YUM YUM! Thanks Jen always SO delicious and a pleasure cooking from your site!

  • 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!!

    • Glad they liked it, Alisa. The key is adding a little cocoa powder to the melted chocolate 🙂

  • This banana bread is delicious! The chocolate flavor is subtle, yet rich. I adore this recipe and will definitely make it again!

  • 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!

  • Very good! Maybe a few walnuts next time.

    • Hi Susan, I agree; walnuts or pecans would be excellent in this.

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