Description
This Marbled Chocolate Banana Bread combines the natural sweetness of ripe bananas with rich cocoa powder to create a moist, flavorful loaf featuring a beautiful marbled pattern. Perfect for breakfast, snack, or dessert, this easy-to-make recipe yields a tender bread with a perfect balance of chocolate and banana flavors.
Ingredients
Scale
Wet Ingredients
- 3 ripe medium-sized bananas
- 2 large eggs
- â…“ cup vegetable oil
- 1 tsp vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- 1 tsp baking soda
- ¼ tsp salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper to prevent sticking and ensure easy removal of the bread.
- Mash Bananas: In a large mixing bowl, mash the ripe bananas with a fork or potato masher until chunky but well broken down, serving as the natural sweetener and moisture base for the bread.
- Combine Wet Ingredients: Add the eggs, granulated sugar, vegetable oil, and vanilla extract to the mashed bananas. Whisk them together until the mixture is smooth and homogenous.
- Mix Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution of leavening and flavor.
- Fold Dry into Wet: Gradually fold the dry ingredients into the wet banana mixture. Stir gently until just combined, avoiding overmixing to keep the bread light and tender.
- Create Marble Batter: Scoop about half of the batter into another bowl and stir in some additional cocoa powder if a stronger chocolate swirl is desired. Alternate spoonfuls of each batter into the prepared loaf pan, then lightly swirl using a knife or skewer to create a marbled effect.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy as a delicious breakfast or snack.
Notes
- Choose very ripe bananas with brown spots for maximum sweetness and moisture.
- Be careful not to overmix the batter to avoid dense bread.
- Adding extra cocoa powder to the chocolate batter enhances the swirl’s chocolate flavor.
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- You can freeze slices for longer storage—just thaw before serving.
