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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
Author: The Big Tasty Bite

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 cocoa powder unsweetened, see note 2

Instructions

  • Preheat the oven to 175℃/350°F. Line a 9 x 5-inch loaf pan with with baking paper and nonstick cooking spray.
  • 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. Note: do not overmix, otherwise you'll end up with a dense banana bread that's fallen flat (resist tastebud!).
  • 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 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. Cocoa: omit adding cocoa 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.