Description
A moist and tender banana bread swirled with rich chocolate batter for a marbled effect, combining fruity sweetness with decadent chocolate in each slice.
Ingredients
- 1¾ cups (220 g) all‑purpose flour
- ½ cup (100 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large ripe bananas, mashed (about 1 cups or 240 g)
- 2 large eggs, beaten
- ½ cup (113 g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- ½ cup (60 g) cocoa powder
- ¼ cup (60 ml) milk
Instructions
- Preheat oven to 350 °F (175 °C). Grease or line a 9×5‑inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine mashed bananas, beaten eggs, melted butter, and vanilla extract.
- Stir the wet ingredients into the dry until just combined.
- Reserve about 1½ cups of the batter. To the reserved batter, whisk in cocoa powder and milk until smooth.
- Alternate spoonfuls of plain banana batter and chocolate batter into the loaf pan.
- Swirl lightly with a knife to create a marble effect—do not overmix.
- Bake for 55–65 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas (with brown spots) for maximum sweetness and moisture.
- You can substitute sour cream or yogurt for melted butter for a slightly tangy, tender crumb.
- To make mini loaves or muffins, reduce bake time to about 20–25 minutes.
- Store tightly wrapped or in an airtight container; stays fresh at room temperature for 3 days or refrigerated for up to 5 days.