Can’t choose between classic banana bread and chocolate banana bread? Enjoy both with this marble banana bread. It combines our favorite banana loaf and double chocolate version into one stunning, swirled loaf so every slice has a bit of plain banana and a bit of chocolate.
- Tips for the best marble banana bread:
- Steps to make the banana bread:
- Preparing the Batter base (Before separating into two):
- Creating the two batters:
- Creating the Chocolate Swirl:
- Baking the banana bread
- FAQs:
- Q: How do I know when the marble banana bread is done baking?
- Q: Can I use frozen bananas for the marble banana bread?
- Q: Can I substitute ingredients in this recipe?
- Q: How should I store the marble banana bread?
Tips for the best marble banana bread:
- Use ripe bananas: Bananas with brown spots are sweeter and more flavorful, which improves the loaf’s taste and texture.
- Measure accurately: Weigh dry ingredients when possible. If using cups, fluff the flour, scoop, then level with a knife to avoid dense bread.
- Don’t overmix: Stir dry into wet ingredients until just combined to keep the crumb light and tender.
- Add salt: A small amount of salt enhances flavor and balances sweetness.
- Customize with mix-ins: Add nuts or extra chocolate chips if you like more texture or chocolate in every bite.
- Cool before slicing: Let the loaf rest so it slices cleanly without crumbling.
Steps to make the banana bread:
Preparing the batter base (before separating into two):
- Whisk together the plain dry ingredients: all-purpose flour, cornstarch, baking powder, and baking soda.
- In a separate bowl combine the chocolate dry ingredients: all-purpose flour, cocoa powder, baking powder, and baking soda.
- Mash the ripe bananas until mostly smooth. Stir in the egg, vanilla, and salt.
- Beat butter and sugar with a stand mixer (paddle) or hand mixer until light and fluffy, about two minutes. Scrape the bowl and mix briefly again.
- Add the banana mixture to the butter-sugar mixture and beat until incorporated, scraping the bowl as needed.
Creating the two batters:
- Divide the combined wet batter evenly between two bowls.
- Fold the plain banana dry ingredients into one bowl until just combined.
- Fold the chocolate dry ingredients into the other bowl and stir in the mini chocolate chips.
Creating the chocolate swirl:
- Grease and line a 9×5″ loaf pan with parchment paper.
- Using a cookie scoop, alternate scoops of plain and chocolate batter in a checkerboard pattern to form two layers (about nine scoops per layer). Start and end the bottom layer with the same flavor and alternate the top layer so the flavors sit opposite each other. This builds a pretty marble when swirled.
- Use a toothpick to gently swirl the batters—don’t overdo it or the distinct marbling will fade. Sprinkle chocolate chips on top.
Baking the banana bread
- Bake at 325°F (165°C) for 50–55 minutes, or until a tester inserted into the center comes out clean or with a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes, then remove it to a wire rack to cool completely before slicing.
FAQs:
Q: How do I know when the marble banana bread is done baking?
A: Insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, the loaf is done. Avoid overbaking to keep it moist.
Q: Can I use frozen bananas for the marble banana bread?
A: Yes. Thaw frozen bananas completely and drain any excess liquid before mashing and adding them to the batter.
Q: Can I substitute ingredients in this recipe?
A: Some substitutions are fine. For example, swap unsalted butter for salted and adjust salt to taste. You can also add nuts or different chocolate chips to suit your preferences.
Q: How should I store the marble banana bread?
A: Once cool, wrap the loaf tightly or place it in an airtight container. Store at room temperature for 2–3 days or freeze for longer storage.
Marble Banana Bread
Prep Time 30 minutes
Cook Time 50 minutes
Cooling 15 minutes
Total Time 1 hour 35 minutes
Ingredients
- 3 medium bananas ~1.5 cups
- 1 large eggs
- 2 tsp vanilla 10 g
- 1 tsp salt 3 g (1/2 if using morton’s salt)
- 1 stick of salted butter 113 g
- ¾ cup sugar 150 g
Banana Dry Ingredients:
- ¾ cup all-purpose flour 90 g
- 1 tablespoon cornstarch 8 g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Chocolate Banana Bread Dry ingredients:
- ½ cup all-purpose flour 60 g
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 teaspoon baking soda
- ½ cup mini chocolate chips
Topping:
- ½ cup chocolate chips for topping
Instructions
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Preheat the oven to 325°F (165°C). Spray a 9×5″ loaf pan with cooking oil and line with parchment if desired.
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Mix the plain banana dry ingredients: flour, cornstarch, baking powder, and baking soda.
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In another bowl combine the chocolate dry ingredients: flour, cocoa powder, baking powder, and baking soda.
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Mash bananas until mostly smooth, then stir in the egg, vanilla, and salt.
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Beat butter and sugar until light and fluffy, about two minutes. Scrape sides and mix briefly again.
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Add the banana mixture to the butter and sugar and beat until combined.
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Divide the batter between two bowls. Fold the plain dry mix into one bowl and the chocolate dry mix into the other. Stir mini chips into the chocolate batter. You now have two batters ready.
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Grease and line the loaf pan with parchment paper.
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Alternate scoops of batter in a checkerboard pattern to form two layers, using about 1/9th of the batter per scoop for each layer. The arrangement helps create a clear marble effect when swirled.
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Lightly swirl the batters with a toothpick, then top with chocolate chips.
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Bake for 50–55 minutes or until a tester comes out clean. Let cool 10 minutes in the pan, then transfer to a rack to cool completely before slicing.
