Description
This delicious Chocolate Marble Banana Bread combines the moist sweetness of ripe bananas with a swirl of rich cocoa, creating a beautiful marbled effect and a perfect balance of flavors. Ideal for breakfast, a snack, or dessert, this easy-to-make bread uses simple pantry ingredients and bakes to perfection in just about an hour.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 ½ cups mashed overripe bananas (about 4 medium-large)
- 2 large eggs
- â…” cup granulated sugar
- ½ cup oil (or melted butter)
- 1 teaspoon vanilla extract
Chocolate Batter
- 3 tablespoons unsweetened cocoa powder
- 1 ½ tablespoons milk (or more as needed)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line an 8×4 inch loaf pan with baking parchment paper to prevent sticking and ensure easy removal of the bread after baking.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. This ensures even distribution of the raising agents and salt throughout the flour.
- Combine wet ingredients: In a separate bowl or large measuring jug, mash the overripe bananas thoroughly. Add the eggs, granulated sugar, oil (or melted butter), and vanilla extract to the mashed bananas. Mix well until all ingredients are fully combined and smooth.
- Combine batter: Pour the wet ingredients into the bowl with dry ingredients. Using a rubber spatula or wooden spoon, stir gently just until everything is combined. It’s important not to overmix here; lumps are okay and will keep the bread tender.
- Divide batter: Pour about two-thirds of the plain batter into the prepared loaf pan, spreading it out evenly. Take the remaining batter and mix in the unsweetened cocoa powder and milk (or melted chocolate chips if preferred) until the chocolate is fully incorporated. Pour the chocolate batter evenly over the plain batter in the pan.
- Swirl batters and bake: Using a fork or skewer, create a marble effect by swirling through both batters gently without fully mixing them. This creates the beautiful chocolate and banana swirls unique to marble bread. Place the pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the loaf from the oven and place it on a cooling rack while still in the pan for 5 minutes. Carefully lift the bread out of the pan using the parchment paper and allow it to cool completely on the rack, about 20 to 30 minutes, before slicing and serving.
Notes
- For a stronger chocolate flavor, increase the cocoa powder to 4 tablespoons or use melted dark chocolate chips.
- If using melted butter instead of oil, allow it to cool slightly before mixing with wet ingredients to avoid cooking the eggs.
- Make sure not to overmix the batter to keep the bread moist and tender.
- Use very ripe bananas for best flavor and sweetness.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
