Marbled Chocolate Banana Bread
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This Marbled Chocolate Banana Bread is moist, fluffy and so easy to make! It has the perfect balance of banana and chocolate!
This Marbled Chocolate Banana Bread is so easy because it’s made from just one batter that gets divided into 2 parts before being flavored with cocoa powder! It’s a simple, yet impressive looking way to use up your overripe bananas.
If you’re looking for more banana recipes you’ll love my Moist Chocolate Chip Banana Bread, Jumbo Banana Muffins or Double Chocolate Chip Banana Bread!
Ingredient Breakdown
All-purpose flour – this gives the banana bread structure.
Cocoa powder – gives the banana bread its chocolate flavor! I always use natural unsweetened cocoa powder.
Baking powder and baking soda – both are necessary to make the bread rise.
Bananas – the most important ingredient for banana bread! Make sure your bananas are overripe. The riper the banana, the better it is for baking because they’re sweeter!
Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.
Vegetable oil – keeps the banana bread extra moist!
Granulated & brown sugar – sweetens the bread. The brown sugar makes it extra moist! Either light or dark brown sugar will work.
Eggs – helps bind the ingredients.
Salt and vanilla extract – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Marbled Chocolate Banana Bread
1. In a small bowl combine the all-purpose flour, baking powder, baking soda and salt. Set aside.
2. In a medium bowl mash the bananas then mix in the vegetable oil and melted butter. Add the granulated sugar, brown sugar, eggs and vanilla extract.
3. Fold the dry ingredients into the wet ingredients until just combined then place half of the batter in a separate bowl and fold in the cocoa powder.
4. Alternate spooning the plain and chocolate batters into the prepared loaf pan then use a toothpick to swirl together.
5. Bake banana bread at 350°F for 55 minutes or until a toothpick comes out clean. Store Marbled Chocolate Banana Bread in an airtight container for up 4 days at room temperature or up to a week in the fridge.
Pro Tips For Marbled Chocolate Banana Bread
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the batter! Overmixing will develop too much gluten and the banana bread will be dense/gummy!
- Make sure your parchment paper hangs over the sides of the loaf pan for easy removal after baking!
- Let the banana bread cool for a little bit before slicing! If the bread is too warm it will fall apart.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Marbled Chocolate Banana Bread
Equipment
- 9×5 inch loaf pan
Ingredients
- 210 g (1 3/4 cups) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 3 overripe bananas
- 60 g (1/4 cup) vegetable oil
- 56 g (4 tbsp) unsalted butter, melted
- 150 g (3/4 cup) granulated sugar
- 50 g (1/4 cup) brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 20 g (1/4 cup) cocoa powder
Instructions
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan and line with parchment paper.
- In a small bowl combine the all-purpose flour, baking powder, baking soda and salt. Set aside.
- In a medium bowl mash the bananas then mix in the vegetable oil and melted butter. Add the granulated sugar, brown sugar, eggs and vanilla extract.
- Fold the dry ingredients into the wet ingredients until just combined then place half of the batter in a separate bowl and fold in the cocoa powder.
- Alternate spooning the plain and chocolate batters into the prepared loaf pan then use a toothpick to swirl together.
- Bake banana bread for 55 minutes or until a toothpick comes out clean.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt from the batter
- Store Marbled Chocolate Banana Bread in an airtight container for up 4 days at room temperature or up to a week in the fridge.
- Nutrition: the provided nutritional information is an estimate for the entire bread. Please read my Nutrition Disclaimer for more information.
