Get ready to transform your ordinary banana bread into a jaw-dropping, Instagram-worthy masterpiece that will make your taste buds dance with delight! This Chocolate Marbled Banana Bread isn't just another recipe - it's a culinary work of art that combines the rich, comforting sweetness of ripe bananas with the luxurious depth of cocoa. Imagine cutting into a slice and revealing stunning swirls of golden banana and dark chocolate that look almost too beautiful to eat. Whether you're a baking novice or a seasoned pro, this recipe promises to elevate your home baking game and impress everyone who takes a bite.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 ripe bananas
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line with parchment paper to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become a smooth puree. The bananas should be very soft and have no large chunks.
- Add melted butter to the mashed bananas and mix well until completely combined. The mixture should look smooth and glossy.
- Stir in the baking soda and salt into the banana-butter mixture. Mix thoroughly to ensure even distribution.
- Add sugar, egg, and vanilla extract to the bowl. Whisk until the ingredients are well incorporated and the mixture becomes slightly lighter in color.
- Gently fold in the all-purpose flour, stirring just until the flour is combined. Be careful not to overmix, as this can make the bread tough.
- Separate approximately half of the batter into another bowl. Add cocoa powder to one half of the batter and mix until the chocolate batter is smooth and uniform.
- Pour alternating spoonfuls of the plain and chocolate batters into the prepared loaf pan, creating a marbled effect. Use a knife or skewer to gently swirl the batters together, creating beautiful marbled patterns.
- Tap the pan gently on the counter to remove any air bubbles and ensure even distribution of the batter.
- Place the loaf pan in the preheated oven and bake for 55-60 minutes. Check doneness by inserting a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Remove from the oven and let the banana bread cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before slicing.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3-4 days.
Tips
- Choose overripe bananas with plenty of brown spots for maximum sweetness and moisture.
- Don't overmix the batter - this can lead to tough, dense bread. Mix just until ingredients are combined.
- For the most beautiful marbling, use a knife or skewer and make gentle, sweeping motions through the batter.
- Check your bread early - ovens can vary, so start checking doneness around 50 minutes.
- Let the bread cool completely before slicing to help it set and prevent crumbling.
- For extra richness, you can add a handful of chocolate chips to the chocolate batter.
- Store in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 35mg
