Description
This Chocolate Marble Banana Bread combines the moist, sweet flavors of ripe bananas with rich chocolate swirls for a delightful twist on a classic treat. Perfectly tender with a marbled pattern, this loaf is a delicious snack or breakfast option that’s easy to make and sure to please chocolate and banana lovers alike.
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 Mix
- 1/4 cup unsweetened cocoa powder
- 1/4 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure they are evenly distributed.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the mashed bananas, sour cream, and vanilla extract until combined.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overmixing which can toughen the bread.
- Create Chocolate Batter: Divide the batter into two equal portions. Fold the unsweetened cocoa powder and semi-sweet chocolate chips into one half of the batter until evenly mixed.
- Layer and Marble Batter: Spoon the plain banana batter and the chocolate batter alternately into the prepared loaf pan. Use a knife to gently swirl the batters together, creating a marbled effect.
- Bake the Bread: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Let the bread cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure bananas are very ripe for the best flavor and natural sweetness.
- Do not overmix the batter once the flour is added to maintain a tender crumb.
- You can substitute sour cream with Greek yogurt for a lighter texture.
- Ensure your loaf pan is well-greased or lined with parchment paper to prevent sticking.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
