Marbled Chocolate Banana Bread

Banana bread is already such a beautiful thing, and now you want to add chocolate, oh yes we do! You know you want it, tastebud. This is such a lovely recipe… the marbled chocolate banana bread is firm, moist and flavourful. The swirls of gooey chocolate adds that perfect hint of chocolate and the combination is just glorious. You have to give this recipe a try before you can truly understand.

You can easily use this recipe to make mini banana bread loaves, muffins and cupcakes if you’re in the mood to change it up (baking times will just need to be adjusted but see recipe notes). Feel free to add nuts to the batter if you’d like to add a nuttiness to the marbled chocolate banana bread. You can also substitute the chocolate and cacao powder for Nutella if you like shortcuts… and Nutella of course.

Why You’ll Love This Marbled Chocolate Banana Bread

• Perfect as a snack, dessert or breakfast. Add it to any breakfast spread or whenever the mood hits you really. It’s always a good time to make this marbled chocolate banana bread – just make sure you have over an 1 hour to bake it though. That’s pretty much the only “downside”, the waiting part.
• The recipe can be used to make one medium loaf, 12 small muffins, 6 large ones or even mini loaves.
• If you want a regular banana bread without the chocolate then just omit the chocolate and cacao. Just follow the recipe and skip Step #4 and immediately add the batter to the prepared tin and bake her off.
• The fact that there are bananas in the batter means it’s automatically healthy so you can eat the whole loaf… in one sitting. That’s totally allowed, no questions asked (wink wink).

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Marbled Chocolate Banana Bread

Marbled Chocolate Banana Bread

Marbled Chocolate Banana Bread

A deliciously moist banana bread with swirls of chocolatey bits. It's soft, flavourful, and pretty perfect, if I do say so myself!
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana, banana loaf, chocolate, loaf
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes

Ingredients

  • 125 grams butter softened
  • 200 grams light brown sugar
  • 2 large eggs
  • 215 grams all purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 135 grams buttermilk
  • 230 grams ripe bananas (3 medium bananas) mashed, see note 1
  • ½ tsp vanilla essence
  • 80 grams dark chocolate or Nutella roughly chopped
  • 1 tbsp cacao powder unsweetened, see note 2

Instructions

  • Preheat the oven to 175℃/350°F. Line a 9 x 5-inch loaf pan with butter or nonstick cooking spray and line with baking paper.
  • In a large bowl, using an electric mixer or some serious elbow grease, beat the butter and sugar until creamed, about 2 minutes. Add in the eggs, one at a time, beating well after each addition.
  • Add the flour, baking soda and salt. Mix on low speed until just combined. Add the buttermilk, mashed bananas, and vanilla essence and beat until just combined - do not overmix.
  • Place the chopped chocolate in a microwave safe bowl. Cook on high power until mostly melted. Stir until smooth, letting the residual heat in the bowl melt the remaining bits of unmelted chocolate. Add the cocoa powder and stir until dissolved. Add 2/3 cup of the banana bread batter to the melted chocolate and stir until well combined.
  • Spoon the plain batter and chocolate batter alternately into the prepared loaf pan. Swirl the batters together with a knife (don't overdo it or the colors will get muddled up). Bake for 1 hour and 15 minutes, or until a toothpick/cake tester comes out clean.
  • Cool in the pan on a wire rack for about 10 minutes, then remove the loaf from the pan and set on the wire rack to cool completely.

Video

Notes

  1. Bananas: using overly ripe bananas will deliver a tastier batter. The additional moisture from the overly ripe bananas help make the sponge extra moist.
  2. Cacao: omit adding cacao powder IF you are using Nutella/Chocolate/Nut butter. The Nutella alone adds enough flavour.
  3. Storage: Room Temperature: Leftover scones keep well at room temperature for 2 days. Fridge: Place in an airtight container; it'll last 4-5 days. Freeze: wrap the loaf in aluminum foil. This will ensure it's airtight and will keep the loaf from drying out and avoid freezer burn. Store the wrapped loaf in the freezer for up to three months for the best flavor.

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