Marbled Banana Bread
This post may contain affiliate links. Read my full disclosure policy.
With a gorgeous ribbon of chocolate running through it, this marbled banana bread is as impressive as it is delicious.
I haven’t been shy about offering up banana bread recipes on this site (pick your flavor: chai-spiced banana bread, chocolate banana bread, or coconut banana bread) but this one is such a beauty, I couldn’t resist adding one more. Tender and sweet with a gorgeous ribbon of melted chocolate running through it, marbled banana bread is as impressive looking as it is delicious. Plus, it’s fun to make: you spoon the banana and chocolate batters into a loaf pan alternately, then artistically swirl the two together with a knife.
Table of Contents
“I am pretty sure that my kids beg me to buy bananas at the grocery store, only to let them go brown, so that I have to make this banana bread. So delicious!”
What You’ll Need To Make Marbled Banana Bread
Step-by-Step Instructions
Begin by combining the flour, baking soda and salt.
Whisk to combine.
Set aside, then cream the butter and sugar until light and fluffy.
Add the eggs one at a time.
Beating well after each addition.
Add the dry ingredients.
Beat on low speed to combine.
Add the mashed bananas, sour cream, and vanilla extract.
Mix until just combined. The batter will be thick.
Place the chopped chocolate in a small microwave-safe bowl.
Microwave in short intervals, stirring in between so the chocolate doesn’t scorch, until the chocolate is almost melted. Stir, letting the residual heat melt the chocolate completely, then stir in the cocoa powder.
Add one cup of the batter to the melted chocolate.
Stir until well combined.
Spoon the two batters alternately into a greased loaf pan.
Then swirl with a knife. Don’t over-swirl or the colors will get muddled—four or five times up and back should do it.
Bake for about an hour and ten minutes.
Cool the loaf in the pan on a rack for about ten minutes, then remove and cool completely.
You May Also Like
Marbled Banana Bread
With a gorgeous ribbon of chocolate running through it, this marbled banana bread is as impressive as it is delicious.
Ingredients
- 1¾ cups all purpose flour, spooned into measuring cup and leveled-off
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup sugar
- 1 stick (½ cup) unsalted butter, softened
- 2 large eggs
- 1 cup mashed very ripe bananas, from 2-3 bananas
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 ounces semisweet chocolate, chopped (a heaping ½ cup)
- 2 teaspoons natural unsweetened cocoa powder, such as Hershey's
Instructions
- Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan generously with butter or nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture and mix on low speed until just combined. Add the mashed bananas, sour cream and vanilla extract and beat until just combined. Do not overmix.
- Place the chocolate in a microwave safe bowl. Cook on high power in 20 second intervals, stopping to stir in between, until about 80% melted. Stir until smooth, letting the residual heat in the bowl melt the remaining bits of unmelted chocolate. Add the cocoa powder and stir until dissolved. Add one cup of the banana bread batter to the melted chocolate and stir until well combined.
- Spoon the plain batter and chocolate batter alternately into the prepared loaf pan. Swirl the batters together with a knife (don't overdo it or the colors will get muddled -- up and back 4 to 5 times should suffice). Bake for about 1 hour and 10 minutes, or until a cake tester comes out clean. Cool in the pan on a wire rack for about 10 minutes, then remove the loaf from the pan and set on the wire rack to cool completely.
- Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Information
Powered by 
- Per serving (12 servings)
- Serving size: 1 slice
- Calories: 276g
- Fat: 13g
- Saturated fat: 8g
- Carbohydrates: 39g
- Sugar: 22g
- Fiber: 1g
- Protein: 4g
- Sodium: 246mg
- Cholesterol: 56mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This is wonderful! So moist and delicious. Everytime I make this I double it because it disappears so quickly!
After making Jenn’s Chai-Spiced Banana Bread countless times, I finally realized that I should try a new banana bread recipe of hers. Surely, it would be a variation of perfection? Yup, it was. My marbling skills suck, but the banana bread was utterly wonderful. The only change I made was that I used instant espresso powder in place of cocoa powder, which I didn’t have. I feel as if I’m cheating on my beloved chai-spiced banana bread, but this marbled version might just be my new favourite!
The kids and nanny want to make their Army dad a camo cake but he’s on a diet – I’m thinking this might be the perfect middle ground. 🙂 If I wanted to add green food coloring to the non-chocolate half of the batter, would you suggest I use liquid or gel food coloring?
How cute! I think you could get away with either liquid or gel food coloring. Hope he enjoys it! 🙂
If I wanted to bake this in smaller loaf pans what would the adjusted baking time be?
Hi Lisa, I’d start checking them at 40 – 45 minutes. Hope you enjoy!
If I used this recipe to bake muffins instead, what would be the baking time?
Hi Kate, Should be 20 – 25 min. Enjoy!
Hi!! Why sour cream in this recipe and not the normal banana bread one?
Hi Shannon, No reason — just two different (but equally delicious!) recipes. 🙂
Can I substitute Nutella for semi sweet chocolate?
Hi Din, I worry the consistency will be too thick to easily incorporate with the batter. You might heat it up to see if it liquifies a bit.
This is hands down the BEST over-the-top banana bread I’ve ever made! Just wait until your next bake sale and you’ll be a star!
Finally found my go to banana bread recipe. Simple, easy and delicious! Thank you
I have shared this numerous times and people love it so much. Can’t get enough of your recipes. Thank you for making them available! Yes I need to purchase your book too.
So glad you enjoy the recipes, Ann! 🙂