Chocolate Marble Banana Bread
The classic moist banana bread gets upgraded with ribbons of rich chocolate banana batter. This irresistible bread is soft and tender, featuring a beautiful marble swirl and a hint of cinnamon and nutmeg. Perfect for breakfast, snacking, or dessert
Ingredients
- 1½ cups mashed ripe bananas about 3 medium
- ⅔ cup packed light brown sugar
- 2 large eggs room temperature
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ¾ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ⅛ tsp nutmeg
- 1½ cups all-purpose flour
- 4 oz 113g dark chocolate, melted
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving a 1-inch overhang.
- Mash bananas in a large bowl. Whisk in brown sugar until syrupy.
- Mix in eggs, oil, and vanilla until combined.
- Add baking powder, baking soda, salt, cinnamon, and nutmeg; whisk well.
- Fold in flour until just combined.
- Measure 1 cup of batter and mix with melted chocolate in a separate bowl until evenly combined.
- Alternate dollops of plain and chocolate batter in the prepared pan. Swirl gently with a knife 5–6 times.
- Bake 45–55 minutes, until a skewer comes out clean. Cool 10 minutes, then turn out onto a wire rack to finish cooling.
Notes
- Use very ripe bananas for best flavor and moistness.
- Do not overmix the batter for a tender crumb.
- Swap dark chocolate for semi-sweet if preferred.
- Optional: Add walnuts or chocolate chips to the batter for extra texture.
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