Chocolate Marble Banana Bread

Why You’ll Love This Recipe

Chocolate Marble Banana Bread combines the classic comfort of banana bread with rich chocolate swirls, creating a moist, flavorful loaf that’s both visually appealing and irresistibly delicious. Perfect for breakfast, snacking, or dessert, this easy-to-make bread satisfies both chocolate and banana lovers alike with every bite.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ripe bananasall-purpose flourunsweetened cocoa powdergranulated sugarbrown sugarunsalted buttereggsbaking soda saltvanilla extractmilk

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

In a mixing bowl, mash the ripe bananas until smooth.

Add melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined.

In a separate bowl, whisk together flour, baking soda, and salt.

Gradually mix the dry ingredients into the banana mixture until just combined.

Divide the batter into two bowls. Stir cocoa powder and milk into one bowl to create the chocolate batter.

Alternate spoonfuls of plain and chocolate batter into the loaf pan. Use a knife to gently swirl the batters together for a marbled effect.

Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 1 loaf (about 10 slices).
Preparation time: 15 minutes
Baking time: 55-65 minutes
Cooling time: 20 minutes
Total time: 1 hour 30 minutes

Variations

Add chocolate chips to the chocolate batter for extra decadence.

Sprinkle chopped nuts like walnuts or pecans on top before baking.

Swap cocoa powder for melted dark chocolate for a richer flavor.

Use whole wheat flour for a healthier twist.

Add a dash of cinnamon or espresso powder for depth.

storage/reheating

Store Chocolate Marble Banana Bread in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 1 week or freeze slices individually for up to 3 months.
To reheat, microwave a slice for 10-15 seconds or warm in a toaster oven.

FAQs

Can I use frozen bananas?

Yes, thaw them completely and drain excess liquid before using.

Why is my banana bread dense?

Overmixing the batter can make it dense. Mix just until combined.

Can I use oil instead of butter?

Yes, substitute with the same amount of a neutral oil like canola or vegetable.

Can I make muffins with this recipe?

Absolutely—divide the batter into muffin tins and bake for 20-25 minutes.

Do I need a mixer for this recipe?

No, a whisk or spoon works perfectly fine.

Can I reduce the sugar?

Yes, but it may alter the texture slightly.

Can I use almond or oat milk?

Yes, non-dairy milk alternatives work well.

Why did my bread crack on top?

This is normal and happens due to the batter rising during baking.

Can I double the recipe?

Yes, just use two loaf pans or bake in batches.

Can I skip the chocolate swirl?

Yes, you can make plain banana bread with this base recipe.

Conclusion

Chocolate Marble Banana Bread is the perfect fusion of indulgence and comfort. Whether you’re baking for a family breakfast, sharing at a gathering, or simply treating yourself, this marbled loaf is sure to impress. With its eye-catching swirls and balanced flavor, it’s a delightful twist on a beloved classic.

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