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This marble banana bread with chocolate swirls together a moist, tender banana batter with a rich cocoa batter for a loaf that is as pretty as it is delicious. Studded with chocolate chips and made with ripe bananas and just a few pantry staples, it bakes up soft, sweet, and perfectly chocolatey in every slice. It is ideal for breakfast, snacking, or dessert.

Ingredients

  • 3 large ripe bananas, mashed (about 1 1/2 cups / 340 g)
  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 g) sour cream or plain Greek yogurt
  • 1 3/4 cups (220 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons (15 g) unsweetened cocoa powder
  • 2 tablespoons whole milk
  • 3/4 cup (130 g) semi-sweet chocolate chips, divided

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
  2. In a large bowl, whisk together the mashed bananas, melted butter, granulated sugar, and brown sugar until smooth.
  3. Whisk in the eggs one at a time, then stir in the vanilla extract and sour cream.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. Do not overmix.
  6. Divide the batter evenly between two bowls.
  7. Stir the cocoa powder and milk into one bowl until fully incorporated. Fold 1/2 cup of the chocolate chips into the chocolate batter.
  8. Drop alternating spoonfuls of the plain banana batter and the chocolate batter into the prepared pan, layering them randomly.
  9. Run a butter knife or skewer through the batter in a gentle figure-eight motion two or three times to create a marbled pattern. Do not over-swirl.
  10. Sprinkle the remaining 1/4 cup chocolate chips over the top.
  11. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
  12. Cool in the pan for 15 minutes, then lift out using the parchment and cool on a wire rack before slicing.

Notes

  • Use very ripe bananas with plenty of brown spots for the best flavor and moisture.
  • Do not over-swirl the batters, or the marble effect will blend into a muddy brown color.
  • Avoid overmixing, which can make the bread dense and tough.
  • Dutch-process or natural cocoa powder both work well here.
  • Toss the chocolate chips in a teaspoon of flour before folding in to help keep them from sinking.
  • Store covered at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
  • Freeze sliced or whole loaf, tightly wrapped, for up to 3 months. Thaw at room temperature.

Nutrition

Find it online: https://thefamilycooking.com/marble-banana-bread-with-chocolate/