Why You’ll Love This Recipe

Chocolate Marble Banana Bread combines the rich, comforting flavor of ripe bananas with swirls of decadent chocolate. This moist, tender loaf is a beautiful twist on classic banana bread—perfect for breakfast, dessert, or a cozy snack. With its marbled appearance and irresistible taste, it’s sure to impress guests or satisfy your own sweet cravings.

ingredients

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

ripe bananasall-purpose flourgranulated sugarsaltbaking sodaeggsunsalted buttervanilla extractcocoa powdermilk

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 large mixing bowl, mash the bananas until smooth.

Add the melted butter, sugar, eggs, and vanilla extract to the mashed bananas. Mix until well combined.

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

Gradually add the dry ingredients to the wet mixture and stir until just combined—do not overmix.

Divide the batter evenly between two bowls.

In one bowl, mix in the cocoa powder and milk until fully incorporated to create the chocolate batter.

Spoon alternating dollops of plain and chocolate batter into the prepared loaf pan.

Use a knife or skewer to gently swirl the two batters together to create a marble effect.

Bake for 50-60 minutes, or until a toothpick inserted in 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 8–10 slices).
Preparation time: 15 minutes
Baking time: 50-60 minutes
Cooling time: 30 minutes
Total time: 1 hour 35 minutes

Variations

Add chocolate chips for extra bursts of chocolate in every bite.
Use whole wheat flour for a nuttier flavor and a bit more fiber.
Sprinkle chopped nuts like walnuts or pecans into the batter for added texture.
Try a swirl of peanut butter for a fun flavor twist.

storage/reheating

Store Chocolate Marble Banana Bread at room temperature wrapped in plastic or in an airtight container for up to 3 days.
Refrigerate for up to 1 week or freeze slices individually wrapped for up to 3 months.
To reheat, microwave a slice for 15–20 seconds or warm in the oven at 300°F for 5–10 minutes.

FAQs

Can I use frozen bananas?

Yes, thaw them first and drain any excess liquid before mashing.

How ripe should the bananas be?

Very ripe with brown spots—this gives the best flavor and sweetness.

Can I make this recipe vegan?

Yes, substitute eggs with flax eggs and use plant-based butter and milk.

Why is my banana bread dry?

Overmixing or overbaking can cause dryness. Be sure to mix just until combined and check for doneness early.

Can I use Dutch-processed cocoa powder?

Yes, but it may alter the flavor slightly. Natural cocoa is typically preferred for baking.

Do I need a mixer?

No, this recipe can be made easily by hand with basic utensils.

Can I double the recipe?

Absolutely, just use two loaf pans and monitor baking time closely.

Can I turn this into muffins?

Yes, divide batter into muffin tins and bake at 350°F for 18-22 minutes.

Is this bread very sweet?

It has a balanced sweetness—perfect with coffee or as an afternoon treat.

What can I serve with it?

Try it with a smear of butter, cream cheese, or even a drizzle of Nutella.

Conclusion

Chocolate Marble Banana Bread is a stunning and delicious way to enjoy overripe bananas with a rich chocolatey twist. Moist, flavorful, and eye-catching, it’s a perfect treat for any time of day. Once you try this easy, elegant loaf, it’s bound to become a staple in your baking routine.