If you love chocolate and banana (who doesn’t?), you will definitely love this marbled chocolate banana bread! Not only is this cake super moist, it’s really sweet thanks to the inclusion of an overripe banana topping. With an impressive swirl of banana and chocolate, this bread will be a crowd pleaser.
Substitution
Sour Cream: If you don’t have sour cream in hand, you can substitute the sour cream with plain greek yogurt or buttermilk.
Banana Extract: This will enhance the taste of the banana but if you can’t find it, you can omit it.
Marbled Chocolate Banana Bread
Course: DessertsCuisine: AmericanDifficulty: Easy1
loaf7
minutes1
hour10
minutesSweet and moist banana bread with chocolate swirl, topped with whole bananas.
Ingredients
2 cups all purpose flour, leveled
1/2 cup unsalted butter, softened
2 eggs, room temperature
1/2 cup sour cream, room temperature
1 – 1.5 cup mashed ripe banana (approx. 2-3 bananas)
3/4 cup brown sugar
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1/2 cup semi-sweet baking chocolate or chocolate chip
2 tsp cocoa powder
1/2 tsp banana extract (optional)
- Decoration
1 banana, cut in half (optional)
Directions
- Preheat your oven to 350° F. Use a 9×5 in. loaf pan, if isn’t nonstick, make sure to grease it.
- In a bowl, mix together flour, salt, and baking soda. Sift and set aside.
- In a stand mixer with paddle attachment, beat the butter and sugar until light and fluffy. Add eggs one at a time, beat well after each addition. Add sour cream, mashed bananas, vanilla extract and banana extract, beat until combined. Slowly add dry ingredients and fold with spatula to prevent over mixing.
- Microwave the chocolate chips in 15 seconds interval. Stopping to stir until about 80-90% melted. Add cocoa powder and stir until combined.
- Spoon 1 – 1.5 cup banana bread batter into the chocolate mixture. Stir until combined.
- Pour the plain batter and chocolate batter alternately into the loaf pan. Swirl the batter 3-4 times. Do not overdo as you want to have distinct layers.
- Add sliced banana on top of the batter (for decoration)
- Bake for 65 – 70 minutes (you can also do the toothpick test). After 30 minutes, loosely cover the banana bread with aluminum foil to prevent the top of the banana bread from getting too brown.
- Remove the banana bread and leave it on the counter for 10 minutes. Then remove the foil and cool completely on a wire rack.
