Description
This Chocolate Marble Banana Bread combines the classic moist banana bread with a rich chocolate swirl for a delightful treat. The recipe features a perfect balance of sweet ripe bananas and luscious cocoa, creating an irresistible marbled pattern and texture that makes it a perfect snack or dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- 1/4 cup sour cream
- 1 tsp vanilla extract
Chocolate Ingredients
- 1/4 cup unsweetened cocoa powder
- 1/4 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan to prevent sticking during baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, ensuring an airy texture for the bread.
- Add Eggs and Banana Mixture: Beat in eggs one at a time into the creamed butter and sugar. Then, add the mashed ripe bananas, sour cream, and vanilla extract, mixing well to combine all wet ingredients.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, mixing until just combined to avoid overmixing and a dense texture.
- Prepare Chocolate Batter: Divide the batter into two equal parts. Into one half, gently fold in the unsweetened cocoa powder and semi-sweet chocolate chips to create the chocolate batter.
- Create Marble Effect: Spoon the plain banana batter and the chocolate batter alternately into the prepared loaf pan. Use a knife or skewer to swirl the batters together, creating a marbled pattern throughout the bread.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick in the center—it should come out clean when the bread is fully baked.
- Cool the Bread: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For extra moisture, use very ripe bananas with brown spots.
- Do not overmix the batter to keep the bread tender.
- The swirl can be customized by adding more or less chocolate batter as desired.
- Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze leftover slices wrapped tightly for up to 2 months.
