Chocolate Marble Banana Bread

Why You’ll Love This Recipe

Chocolate Marble Banana Bread is a delicious twist on a classic favorite, combining the moist, sweet richness of banana bread with a decadent swirl of chocolate. With its eye-catching marbled look and balanced flavor, it’s perfect for breakfast, snacking, or a comforting dessert. Easy to make with everyday ingredients, this loaf offers the best of both banana and chocolate worlds in every bite.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

ripe bananas (mashed)
all-purpose flour
baking soda
salt
unsalted butter (melted)
granulated sugar
brown sugar
eggs
vanilla extract
unsweetened cocoa powder
milk or brewed coffee (for chocolate batter)

directions

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.

In a large bowl, combine mashed bananas, melted butter, granulated sugar, brown sugar, eggs, and vanilla. Mix until smooth.

In another bowl, whisk together flour, baking soda, and salt.

Add the dry ingredients to the wet mixture and stir just until combined.

Divide the batter evenly into two bowls. In one bowl, add cocoa powder and milk (or coffee) and mix until fully incorporated.

Alternate spoonfuls of plain and chocolate batter into the prepared loaf pan.

Use a knife to gently swirl the batters together, creating a marbled effect.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf (about 10 slices).
Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling time: 30 minutes
Total time: 1 hour 45 minutes

Variations

Add chocolate chips or chopped nuts to the batter.
Use whole wheat flour for a heartier texture.
Replace cocoa powder with melted chocolate for a richer swirl.
Top with a sprinkle of coarse sugar for a crisp crust.
Add cinnamon or espresso powder to deepen the flavor.

storage/reheating

Store at room temperature wrapped in foil or an airtight container for up to 3 days.
Refrigerate for up to 5 days or freeze for up to 2 months.
To reheat, warm slices in the microwave for 10–15 seconds.

FAQs

Can I use frozen bananas?
Yes, thaw and drain any excess liquid before mashing.

Do I need to use both sugars?
The combo adds depth and moisture, but you can use one or the other.

Why use milk or coffee in the chocolate batter?
It loosens the cocoa and intensifies the flavor—coffee enhances the chocolate taste without overpowering.

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Is this bread very sweet?
It’s moderately sweet—adjust sugar to your taste.

Can I use oil instead of butter?
Yes, vegetable oil works fine for a slightly different texture.

What’s the best cocoa to use?
Unsweetened natural or Dutch-processed cocoa both work well.

Can I skip the swirl step?
Yes, but the marbled look and flavor contrast are worth the extra step.

Why is my bread dense?
Avoid overmixing the batter and make sure your baking soda is fresh.

Can I make this into muffins?
Yes, divide the batter into a muffin tin and bake for 18–22 minutes.

Conclusion

Chocolate Marble Banana Bread blends the classic comfort of banana bread with a rich ribbon of chocolate for a beautiful, flavorful twist. Whether you’re baking for breakfast, a coffee break, or dessert, this loaf is an easy way to elevate your banana bread game while satisfying chocolate lovers and traditionalists alike.

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