Looking for a delicious and quick way to use up ripe bananas? Look no further than this marbled banana bread recipe! Moist, flavorful, and beautifully swirled with chocolate, this banana bread will become a new favorite in your household.
Whether you prefer avocado oil or butter, sour cream or yogurt, this recipe can be customized to your taste preferences. Plus, using those overripe bananas on your counter is a great way.
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What is Marbled Banana Bread?
Marbled Banana Bread Ingredients
Note: The full ingredients list is provided in the recipe card below.
- All-purpose flour: This is the main dry ingredient in the bread that provides structure.
- Baking soda: This is a leavening agent that helps the bread to rise.
- Kosher salt: This is added to enhance the flavor of the bread.
- Light brown sugar: This is a sweetener that also provides moisture to the bread.
- Avocado oil or unsalted butter: This is added for moisture and richness in the bread.
- Eggs: This is added to bind the ingredients together and to provide structure to the bread.
- Ripe bananas: This is the star ingredient that provides flavor, natural sweetness, and moisture to the bread.
- Sour cream or plain yogurt, or buttermilk: This is added for moisture and to tenderize the crumb of the bread.
- Pure vanilla extract: This is added for flavor.
- Semisweet chocolate: This is used to create the chocolate swirls in the bread.
- Natural unsweetened cocoa powder: This is added to the melted chocolate to enhance the chocolate flavor.
Tools you'll need
- Whisk or Hand Mixer
- 9 x 5-inch loaf pan
- Silicone Spatula
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
- Fine-mesh strainer
How to Make Marbled Banana Bread
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F. Line with parchment paper or grease with nonstick cooking sprays in a 9 x 5-inch loaf pan. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, beat the oil and light brown sugar until combined, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture and mix at low speed until just combined. Add the mashed bananas, sour cream, and vanilla extract and beat until combined. Do not over-mix!
Put the chocolate in a medium microwave-safe bowl and microwave on high in 30-second intervals, stirring, until melted and smooth, 1 minute to 1 minute 30 seconds. Set aside to cool slightly while preparing the batter. Add the cocoa powder and stir until dissolved. Add one 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 with a Chopstick or knife (don't overdo it, or the colors will get muddled)—Bake for about 1 hour and 10 minutes, or until a cake tester comes out clean. Cool in the pan on a wire rack for about 10 minutes; remove the loaf from the pan and set it on the wire rack to cool the Marbled Banana Bread completely.
Substitutions
- All-purpose flour: You can use whole wheat flour, pastry flour, or a gluten-free flour blend if you have dietary restrictions.
- Avocado oil or unsalted butter: You can use coconut oil, vegetable oil, or canola oil as a substitute for avocado oil. If you prefer butter, ensure it is at room temperature and softened.
- Sour cream, plain yogurt, or buttermilk: You can use Greek yogurt, kefir, or milk with a teaspoon of vinegar or lemon juice added to substitute buttermilk.
- Semisweet chocolate: You can use dark chocolate or milk chocolate chips or chunks instead of semisweet chocolate.
- Light brown sugar: You can use dark brown sugar or granulated sugar instead of light brown sugar, but the flavor and texture of the bread may be slightly different.
- Ripe bananas: You can use frozen bananas that have been thawed or mashed sweet potatoes as a substitute for ripe bananas. Keep in mind that the flavor and texture of the bread may be slightly different.
Note: Substituting ingredients may affect the texture and flavor of the Marbled Banana Bread. It's always best to use the recommended ingredients for the best results.
Variations
- Nutty Banana Bread: Add ½ cup of chopped nuts, such as pecans or walnuts, to the batter for a nutty crunch.
- Fruity Banana Bread: Add ½ cup of dried fruits, such as cranberries or raisins, to the batter for a fruity twist.
- Spiced Banana Bread: Add 1 teaspoon of ground cinnamon and ½ teaspoon of ground nutmeg to the batter for a spiced flavor.
- Citrusy Banana Bread: Add the zest of 1 lemon or 1 orange to the batter for a citrusy aroma.
- Coconut Banana Bread: Add ½ cup of sweetened or unsweetened shredded coconut to the batter for a tropical twist.
- Peanut Butter Banana Bread: Add ½ cup of creamy or crunchy peanut butter to the batter for a peanut buttery taste.
- Chocolate Chip Banana Bread: Add ½ cup of chocolate chips to the batter for a chocolatey treat.
- Banana Nutella Bread: Swirl ½ cup of Nutella into the batter instead of melted chocolate for a hazelnut and chocolate flavor.
Note: Feel free to get creative with the ingredients and adjust the recipe to your liking. The possibilities are endless!
How to Serve
- As a breakfast or brunch item: Slice the bread and serve it with butter or jam on the side, or toast it and spread some cream cheese or peanut butter on top.
- As a snack: Cut the bread into small squares and pack them in a lunch box or serve them at a party or gathering.
- As a dessert: Top the bread with a dollop of whipped cream or vanilla ice cream and some fresh berries or sliced bananas for a delicious dessert.
- As a gift: Wrap the bread in parchment paper or plastic wrap and tie it with a ribbon to give as a homemade gift to family and friends.
How to Store & Re-Heat
- To store: The marbled banana bread in an airtight container or wrap it tightly in plastic or aluminum foil. You can store it at room temperature for up to 3-4 days or in the refrigerator for up to a week.
- To reheat: The marbled banana bread, preheat your oven to 350°F (175°C) and place the bread on a baking sheet. Bake it for 10-15 minutes or until it is warmed through. Alternatively, microwave the bread on low power for 20-30 seconds or until warm. Be careful not to overheat the bread, or it may become dry.
Make-Ahead
Make the marbled banana bread as directed in the recipe, and let it cool completely on a wire rack. Once it has cooled, wrap it tightly in plastic or aluminum foil and store it in an airtight container. The marbled banana bread can be stored at room temperature for up to 3-4 days, in the refrigerator for up to a week, or in the freezer for up to 3 months. If you have frozen the marbled banana bread, let it thaw in the refrigerator or at room temperature before reheating it. To reheat the marbled banana bread, follow the instructions in the "How to Store & Re-Heat" section.
Note: If you plan to make the marbled banana bread beforehand, store it properly to prevent it from becoming dry or stale. Additionally, Marbled Banana Bread makes a great breakfast or snack option that can be prepared in advance for busy mornings or on-the-go meals.
How to Freeze
Freezing your marbled banana bread is a great way to preserve its freshness and enjoy it at a later time. To freeze, make sure the bread has cooled completely to room temperature. Wrap it tightly in plastic wrap, ensuring that it is completely covered, and then wrap it again in aluminum foil or place it in a freezer-safe bag, pressing out any excess air. Label it with the date and contents, and put it in the freezer.
When you're ready to enjoy the marbled banana bread, remove it from the freezer and let it thaw at room temperature for several hours or overnight. Once melted, it can be appreciated as is or heated in the oven for a few minutes for a warm, fresh-baked taste. Remember to freeze the marbled banana bread within 2-3 days of baking and consume it within 2-3 months of freezing for the best results.
Tips for Making The Best Marbled Banana Bread
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Overripe bananas that are brown and spotty work best.
- Measure your ingredients accurately: Be sure to measure your ingredients accurately to ensure the right balance of flavors and textures.
- Don't overmix: Mix the batter until the ingredients are just combined. Overmixing can result in tough and dense bread.
- Use good quality chocolate: Use high-quality semisweet chocolate for the best marbling effect and flavor.
- Add a little extra cocoa powder: Adding more can enhance the chocolate flavor and make the marbling more pronounced.
- Don't overbake: Overbaking can dry out the bread, so check it with a toothpick after 50 minutes and take it out of the oven once it comes out clean.
- Let the bread cool completely: Allow the bread to cool completely in the pan before removing it, as this will help it to set and maintain its shape.
FAQ
Can I use other types of flour besides all-purpose flour?
While all-purpose flour is typically used in marbled banana bread recipes, you can experiment with other types of flour, such as whole wheat flour, almond flour, or oat flour. Remember that using different types of flour may affect the texture and flavor of the bread.
Can I use other types of sweetener instead of light brown sugar?
You can use other sweeteners like granulated sugar, honey, or maple syrup. However, remember that using different types of sweeteners may affect the texture and flavor of the marbled banana bread.
Can I use other oil or butter instead of avocado or unsalted butter?
You can use other types of oil or butter, such as vegetable oil, coconut oil, or salted butter. However, remember that using different kinds of oil or butter may affect the texture and flavor of the marbled banana bread.
Can I omit the cocoa powder and make plain banana bread?
You can omit the cocoa powder and make plain banana bread. However, remember that the marbling effect will not be present, and the texture and flavor of the bread may be slightly different.
How long can I keep the marbled banana bread at room temperature?
The marbled banana bread can be kept at room temperature for 3-4 days in an airtight container. After that, storing it in the refrigerator or freezer for longer-term storage is best.
Related Recipes:
- Vanilla Sheet Cake
- Coconut Sheet Cake
- Nesquick Chocolate Cake with Brigadeiro
- Brazilian Carrot Cake “Bolo de Cenoura com Brigadeiro”
Recipe
Easy Marbled Banana Bread
Tools
- 9 x 5-inch loaf pan
Ingredients
- 195 g (1-¾)cups of all-purpose flour, spooned into a measuring cup and leveled-off
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 151 g (⅔ cup) light brown sugar
- ½ cup avocado oil or 1 stick (½ cup) unsalted butter, softened
- 2 large eggs , room temperature
- 1 cup mashed very ripe bananas , from 2-3 bananas
- ½ cup sour cream , plain yogurt, or buttermilk
- 2 teaspoons pure vanilla extract
- 3 ounces semisweet chocolate , chopped
- 2 teaspoons natural unsweetened cocoa powder
Instructions
- Preheat the oven to 350 °F. Line with parchment paper or grease with nonstick cooking sprays in a 9 x 5-inch loaf pan. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, beat the oil and light brown sugar until combined, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture and mix at low speed until just combined. Add the mashed bananas, sour cream, and vanilla extract and beat until just combined. Do not over-mix!
- Put the chocolate in a medium microwave-safe bowl and microwave on high in 30-second intervals, stirring, until melted and smooth, 1 minute to 1 minute 30 seconds.
- Set aside to cool slightly while preparing the batter. Add the cocoa powder and stir until dissolved. Add one 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 Chopstick or knife (don't overdo it, or the colors will get muddled)—Bake for about 1 hour and 10 minutes, or until a cake tester comes out clean.
- Cool in the pan on a wire rack for about 10 minutes, remove the loaf from the pan, and set it on the wire rack to cool the Marbled Banana Bread completely. Enjoy our Marbled Banana Bread!
Notes
- To store: The marbled banana bread in an airtight container or wrap it tightly in plastic or aluminum foil. You can store it at room temperature for up to 3-4 days or in the refrigerator for up to a week.
- To reheat: The marbled banana bread, preheat your oven to 350°F (175°C) and place the bread on a baking sheet. Bake it for 10-15 minutes or until it is warmed through. Alternatively, microwave the bread on low power for 20-30 seconds or until it is warm. Be careful not to overheat the bread, or it may become dry.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.