Description
This rich and moist Chocolate Marble Banana Bread combines the natural sweetness of ripe bananas with the indulgent flavors of cocoa and chocolate chips. Swirled together to create a beautiful marbled effect, this loaf is perfect for breakfast, snack time, or dessert.
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 Mixture
- 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 evenly distribute leavening and seasoning.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar until light and fluffy, ensuring a tender crumb in the bread.
- Add Wet Ingredients: Beat in eggs one at a time to fully incorporate. Then add mashed bananas, sour cream, and vanilla extract, mixing well after each addition.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the bread.
- Prepare Chocolate Batter: Divide the batter in half. To one half, fold in the unsweetened cocoa powder and semi-sweet chocolate chips until evenly distributed.
- Layer and Swirl Batters: Spoon the plain banana batter and chocolate batter alternately into the prepared loaf pan. Use a knife to swirl the batters together, creating a marbled effect without fully blending them.
- Bake: Bake the bread in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool: Let the bread cool in the pan for 10 minutes so it firms up slightly, then transfer it to a wire rack to cool completely before slicing to maintain its shape and texture.
Notes
- Use very ripe bananas for the best natural sweetness and moisture.
- Do not overmix the batter once the flour is added, as it can lead to dense bread.
- Check doneness by inserting a toothpick into the center; if it comes out with moist crumbs but no wet batter, it’s done.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
