You’ll be surprised how easy Chocolate Marbled Banana Bread is to make! This banana bread recipe has it all: a moist, fluffy crumb, dots of chocolate chips, and a gorgeous chocolate banana swirl.
In case you’re new around here, I’m a huge fan of banana bread. This site alone is home to about a dozen or more banana bread recipes, and I swear each one is better than the last! Can’t stop, won’t stop.
Just when I thought I reached the pinnacle of banana bread glory with my Best Ever Chocolate Chip Banana Bread, however, this Chocolate Marbled Banana Bread comes busting out of the oven!
This marbled chocolate banana bread has it all: sweet fruity flavor, a wonderfully fluffy yet moist crumb, and swirls of chocolate-banana goodness. Sigh. And to top it all off (literally AND figuratively), there’s decadent chocolate chips scattered throughout!
What You’ll Need
Flour: All-purpose flour is my go-to.
Cocoa Powder: Unsweetened cocoa powder. You can use Dutch process if you prefer, for a fudgier flavor.
Leavening: This banana bread recipe uses baking powder as well as baking soda to achieve a nice rise.
Butter: melted and cooled slightly
Sugar: You’ll need light brown sugar for the chocolate banana bread batter, as well as granulated sugar for the regular batter.
Bananas: This is the time for your senior bananas to shine! You’ll need bananas that are ripe or slightly overripe for mashing, to give your banana bread the perfect sweetness and texture.
Vanilla: Ideally pure vanilla extract, and not the imitation kind.
Sour Cream: You can use another dairy alternative, like Greek yogurt or buttermilk. These will also work to bring the banana bread the acidity it needs, plus a hint of tang and added moisture!
Semi-Sweet Chocolate Chips: This isn’t just any old marbled chocolate banana bread – it’s also brimming with loads of semi-sweet chocolate!
How to Make Chocolate Marbled Banana Bread
Preheat the oven to 350°F. Coat a 9×5- inch loaf pan with nonstick spray. Cut parchment paper into a strip so that it fits in the bottom of the pan and up sides. Coat again with nonstick spray and set aside.
Prepare the Dry Ingredients: In separate bowls, whisk together the dry ingredients for both the chocolate banana bread batter as well as the regular banana bread batter.
Prepare the Wet Ingredients: Mix the mashed bananas with the melted butter, sour cream and vanilla in another bowl.
Combine: Add half the mixture into the chocolate dry ingredients, and the other half into the bowl for the regular batter. Give it a mix until just combined. Next, you’ll stir in the chocolate chips.
Fill the Pan: Drop alternating spoonfuls of chocolate and regular banana bread batter into a lined 9×5 inch loaf pan, then give it a gentle swirl with a knife. Top the batter with the last of your chocolate chips.
Bake: Bake the banana bread loaf until it passes the toothpick test, where a toothpick stuck into the middle comes out clean. Once the loaf is out of the oven, leave it to cool for a bit and then transfer it to a wire rack.
This marbled banana bread can be served warm or at room temperature, just as it is or smothered with butter!
Tricks for the Perfect Marble
The perfect chocolate marbled banana bread is truly an exercise in restraint. It may be tempting to give the batters a few extra swirls for good measure, but resist the urge!
One or two swirls from top to bottom should be enough to get a nice marbled effect.
Use a knife or a fork, just don’t over-swirl!
Over swirling will cause the batter to merge into a solid color, and an overall more chocolate flavor. Still delicious, just not what we’re going for!
More Tips + Variation Ideas
What’s the Best Way to Mash Bananas?: Depending on who you ask, some prefer to use a potato masher, while others get messy with their hands! I personally just toss the peeled bananas into a bowl and use a fork. As far as consistency is concerned, you can leave some chunks of banana, or don’t. That’s up to you!
Don’t Over-mix the Batter: Avoid over-mixing both the regular and chocolate banana bread batters. Use a wooden spoon or spatula (and not a whisk), and mix the wet and dry ingredients for both until they’re just combined. No need to worry about the odd lump!
Use Another Pan: This recipe uses a 9×5 loaf pan. If you’d prefer a taller loaf, use an 8×4 inch loaf pan instead. Either size will do, just check the bread as it nears the end of its baking time to ensure it bakes through!
Add Nuts: Bring a little crunch to your banana bread by adding in a handful of crushed walnuts, toasted hazelnuts, or pecans (plus extra to sprinkle over top!).
Add Fruit: Add in fresh or dried fruit like blueberries, raspberries, raisins or craisins, or diced canned pineapple that’s been drained and patted dry.
Swap the Chocolate Chips: Trade out the chocolate chips for white chocolate chunks, mini peanut butter cups, or your favorite chopped up candy bars!
Add Chocolate Sauce: After it’s cooled, give your marbled banana bread a drizzle of homemade Nutella Hot Fudge Sauce for an extra layer of chocolate-y flavor. You can also try Caramel Sauce!
How to Store
Once it’s cooled completely, keep your marbled banana bread wrapped or stored airtight at room temperature for up to 3 days.
Can I Freeze Banana Bread?
This banana bread will keep fresh when frozen for up to 30 days. Store it tightly wrapped or in an airtight bag or container. Let it defrost unwrapped at room temperature.
Chocolate Marbled Banana Bread is so easy to make! This banana bread recipe is moist and fluffy, filled with chocolate chips and a gorgeous chocolate banana swirl.
Scale
Ingredients:
1 cup all purpose flour, divided
1/2 cup light brown sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder, divided
1/2 teaspoon baking soda, divided
1/2 teaspoon kosher salt, divided
1/2 cup granulated sugar
1/2 cup butter, melted and cooled slightly
1/3 cup sour cream
3 medium ripe bananas, mashed (about 1 1/2 cups)
1 1/2 teaspoons vanilla extract
1 1/4 semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F. Coat a 9×5- inch loaf pan with nonstick spray. Cut parchment paper into a strip so that it fits in the bottom of the pan and up sides. Coat again with nonstick spray and set aside.
Make the Chocolate Banana Bread: In a bowl whisk together 3/4 cup all purpose flour, brown sugar, cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon kosher salt. Set aside.
Make the Regular Banana Bread: In a bowl whisk together the remaining 1 cup all purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon kosher salt, and 1/2 cup granulated sugar. Set this aside as well.
In another bowl mix together the melted butter, sour cream, mashed bananas, and vanilla extract. Divide this mixture in half between the chocolate and regular banana bread dry ingredients. (It will be approximately 1 2/3 cups of the mixture in each) and stir to incorporate.
Stir in 1/2 cup of chocolate chips into each mixture.
Drop spoonfuls of each batter into the prepared pan, alternating as you add. Once all the batter is added, use a butter knife to gently swirl the batters together. Don’t over-swirl.
Add the remaining 1/4 cup of chocolate chips on top and bake for 50 – 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for 20 minutes before using the parchment paper to lift the bread from the pan and transfer to a cooling rack.
Notes:
Serve warm or at room temperature
Store airtight at room temperature for up to 3 days.
Freeze airtight for up to 30 days for best freshness.
