Can’t choose between classic banana bread and chocolate banana bread? Make both at once with this marble banana bread. It blends a plain banana batter with a chocolate banana batter so every slice has a ribbon of each—moist banana flavor balanced with a rich cocoa swirl and chocolate chips.
- 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 give the best banana flavor.
- Measure accurately: Weigh dry ingredients when possible. If using cups, fluff the flour, scoop, and level with a knife.
- Don’t overmix: Fold the dry ingredients into the wet until just combined to keep the loaf tender.
- Add salt: A pinch of salt brightens the flavors and balances sweetness.
- Customize: Add nuts or extra chocolate chips if you like more texture or chocolate.
- Cool before slicing: Let the loaf rest so it slices cleanly and doesn’t crumble.
Steps to make the banana bread:
Preparing the Batter base (Before separating into two):
- Combine the plain dry ingredients: all-purpose flour, cornstarch, baking powder, and baking soda in a bowl.
- Combine the chocolate dry ingredients: all-purpose flour, cocoa powder, baking powder, and baking soda in a separate bowl.
- Mash ripe bananas until mostly smooth. Stir in the egg, vanilla, and salt.
- Beat butter and sugar until light and fluffy (about two minutes), then scrape the bowl and mix briefly again.
- Add the banana mixture to the butter and sugar and beat until incorporated.
Creating the two batters:
- Divide the combined batter evenly into two bowls.
- Fold the plain banana dry mix into one bowl until just combined.
- Fold the chocolate dry mix into the other bowl until just combined, then 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 the two batters 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 two flavors interlace.
- Use a toothpick or skewer to gently swirl the batters—don’t overmix, you want distinct ribbons.
- Sprinkle extra chocolate chips on top if desired.
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 about 10 minutes, then transfer 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 bread is done. Avoid overbaking to keep the loaf 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 swaps work well—use unsalted butter and adjust salt, replace mini chips with chopped chocolate or nuts. Major changes may alter texture, so substitute cautiously.
Q: How should I store the marble banana bread?
A: Once fully cooled, wrap the loaf tightly or place it in an airtight container. Store at room temperature for 2–3 days or freeze slices 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 or grease a 9×5″ loaf pan and line with parchment if desired.
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Mix flour, cornstarch, baking powder, and baking soda for the plain banana dry ingredients.
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In a separate bowl, mix flour, cocoa powder, baking powder, and baking soda for the chocolate dry ingredients.
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Mash ripe bananas until mostly smooth. Add the egg, vanilla, and salt and mix.
-
Beat butter and sugar until light and fluffy, about two minutes. Scrape the bowl and mix briefly again.
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Stir the banana mixture into the butter and sugar until combined.
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Divide batter into two bowls. Fold the plain dry mix into one and the chocolate dry mix into the other. Stir mini chips into the chocolate batter.
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Grease and line your loaf pan with parchment.
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Using a scoop, alternate scoops of each batter in a checkerboard pattern to form two layers (roughly 1/9 of the batter per scoop). The bottom layer should start and end with the same flavor; alternate the top layer so the batters interlace.
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Gently swirl the surface with a toothpick to create a marble effect, being careful not to overmix.
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Top with chocolate chips and bake for 50–55 minutes, or until a tester in the center comes out clean.
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Remove from the oven and cool in the pan for 10 minutes. Transfer to a wire rack and cool completely before slicing.
