Marbled Banana Bread
Turn classic banana bread into a chocolate treat! This marbled banana bread turns out perfectly every single time (without any extra effort).
If you have ever made any of my recipes before, then you know how much I enjoy adding a fun little twist to something tried and true. That’s what I did when I added an Oreo cookie to the middle of my Funfetti cookies.
This time, I edited my reliable banana bread recipe with a chocolaty twist (or swirl). Banana bread is something I’ve loved to make since I can remember learning how to bake. It’s the reason you’ll find bananas on my countertop turning brown (those are the ones I save for my banana bread).
But instead of making the same thing again, this time, I added some chocolate. And the result is….chef’s kiss!
Easy Banana Bread
After making my orange upside down cake, I knew I wanted to make something that was even easier. This had to be a sweet treat that I could do even with kids running in and out of the kitchen.
I’ve made banana bread so often in my life that I could probably make it with my eyes closed. So, I changed the recipe a bit by swirling in some chocolate batter and adding chocolate chips.
The result is a fun little bread that I can enjoy for breakfast guilt-free. Yes, it still tastes like dessert. But it’s also filled with whole ingredients and real bananas.
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Chocolate Banana Bread
The chocolate swirls and the slices of banana on top work together to make a show-stopping loaf of banana bread. If you post your bread online, please tag me on IG so I can see! Thank you!
Adding the chocolate swirls is the fun part! First, you place the regular batter in the bottom of the loaf pan, spacing the dollops of batter apart. Then, add little bits of chocolate batter in between.
Once all of the batter is in the pan, use a butter knife to start making swirls. There’s no right or wrong way to do this part! Make the swirls as complex or simple as you like.
I made half of the batter chocolate and half without. But if you really love chocolate, then make more of the batter chocolate and add the vanilla batter in a swirls!
How To Ripen Bananas Faster
The secret to a moist loaf of banana bread is to use overripe bananas. They are easier to mash and they have a bit sweeter flavor than unripe ones.
But if your bananas aren’t ripe enough yet, you can speed up the process.
The most popular method is to use a paper bag. Place the bananas in a paper bag. Close it up tightly and let it sit in a warm spot. This will force them to ripen within a day.
If you have a bit more time, you could also place the bunch of bananas in direct sunlight – like the window sill.
The bananas don’t have to be completely brown. As long as they’re at least starting to have spots, they will be easier to smash.
What Ingredients Do I Need To Make Marbled Banana Bread?
If you have ever made homemade banana bread before, you probably already have most of these ingredients. Here’s what you’ll need before you begin.
- Cooking Spray
- Very Ripe Bananas
- Vegetable Oil
- Granulated Sugar
- Vanilla Extract
- Egg
- All-Purpose Flour
- Salt
- Baking Soda
- Cocoa Powder
- Milk Chocolate Chips
To get the specific measurements, scroll down to the recipe card and you can either copy and paste it, screenshot, or print out the card itself!
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Sift The Dry Ingredients
If you read my recipe, you’ll see that I instruct you to sift the dry ingredients. Please don’t skip this step! Sifting dry ingredients, like flour, cocoa powder, or powdered sugar, may feel like an extra chore, but it’s one of those little steps that can make a big difference in your baking. (Psst: you’ll also want to make sure you’re measuring your flour right! Be sure to check out if you’re doing it correctly!)
Sifting gets rid of any clumps that happen when flour or sugar sits in the package. If you leave lumps of sugar, the batter won’t be smooth – and no one wants that.
Sifting also adds a touch of lightness to your dry ingredients by aerating them. This is especially important for cakes (like this one), where you want that soft, fluffy crumb. It’s like giving your flour a little breath of fresh air before it gets to work.
If you don’t have a sifter, get one. It will make all the difference in your baking!
How Long Will Homemade Banana Bread Last?
Since I added slices of bananas on top, you’ll definitely want to store leftover banana bread in the refrigerator or the freezer.
Keep it wrapped up in plastic wrap and keep it in the fridge for up to a week. If you’re going to freeze it, wrap it up in aluminum foil and keep it in the freezer for up to six months.
How To Make Marbled Banana Bread
Start by preheating the oven to 350 degrees and coating a loaf pan with cooking spray. Then, add
a tablespoon of flour and coat the pan evenly. Set aside.
In a large bowl, mash together 4 peeled bananas. Add oil, sugar, vanilla extract and egg. Mix until well-combined and set aside.
In a separate bowl, sift together flour, baking soda and salt. Slowly add the dry ingredients to the wet ingredients until a batter is formed.
Divide the batter in two different bowls.
In one of the bowls, add cocoa powder and mix until well combined.
Using a cupcake scoop, alternate adding the plain batter and the chocolate batter into the coated pan. Use a butter knife to make a marbled effect.
Garnish with chocolate chips, if desired.
Slice your final peeled banana lengthwise and add to the top of the banana bread, if desired.
Bake for 45-50 minutes, or until a toothpick comes out clean when inserted in the center.
Allow to cool for 10 minutes and enjoy.
If You Liked this Marbled Banana Bread, You May Also Like…
Chocolate Chip Peanut Butter Oatmeal Bars
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Marbled Banana Bread
Ingredients
- Cooking spray
- 5 very ripe bananas divided
- 1/3 cup canola or vegetable oil
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 ½ cups all-purpose flour + extra for coating the pan
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp cocoa powder
- ¼ cup milk chocolate chips optional
Instructions
- Preheat oven to 350 degrees F. Spray a standard loaf pan with cooking spray, and add a tablespoon of flour and coat the pan evenly. Set aside.
- In a large bowl, mash together 4 peeled bananas. Add oil, sugar, vanilla extract and egg. Mix until well-combined and set aside.
- In a separate bowl, sift together flour, baking soda and salt.
- Slowly add the dry ingredients to the wet ingredients until a batter is formed.
- Divide the batter in two different bowls.
- In one of the bowls, add cocoa powder and mix until well combined.
- Using a cupcake scoop, alternate adding the plain batter and the chocolate batter into the coated pan. Use a butter knife to make a marbled effect.
- Garnish with chocolate chips, if desired.
- Slice your final peeled banana lengthwise and add to the top of the banana bread, if desired.
- Bake for 45-50 minutes, or until a toothpick comes out clean when inserted in the center.
- Allow to cool for 10 minutes and enjoy!
