I make banana bread often and just wanted to give it a twist. I added some cocoa powder to part of the batter and created a Marbled Banana Bread. The combination of bananas and chocolate is always delicious, and this bread is so pretty when sliced for serving. Add a scoop of vanilla ice cream and eat it for dessert, I dare you!
This recipe for Marbled Banana Bread makes 10-12 slices, depending on how thick you cut it. It always turns out moist and has a soft texture with a fine crumb. It can be taken to a family celebration or a gathering with friends, but no matter where you take it everyone will want the recipe. I’d love to hear your comments after making this fun twist on a classic bread recipe.
What’s needed to make Marbled Banana Bread?
- all-purpose flour
- granulated sugar
- OVERLY ripe bananas
- Hershey’s Cocoa powder, unsweetened
- eggs
- milk
Tips for making the best banana bread?
- You always want to use OVER-ripe bananas for recipes, for two reasons. First, they are so much sweeter than a ripe banana. As they develop brown spots, they are get sweeter and sweeter. And this translates to a sweeter recipe, no matter if you are using them in a smoothie or in baking. Second, ripe bananas break down more easily and can be incorporated into the bread batter with few or no lumps. Mash them thoroughly with a fork and add them right in.
- Hershey’s Cocoa (100% Cacao, unsweetened) was my choice for this recipe. It blends well and add such a rich chocolate flavor to any recipe. Be sure to purchase your cocoa powder unsweetened, as there is already sugar included in the recipe.
- I used a 9×5 inch loaf pan to make this Marbled Banana Bread. It was done perfectly for me in 40 minutes at 350 degrees. If your pan is smaller, for example 8×5 inches, you may need to bake the bread for a few extra minutes, 45-50 minutes.
- It is best to cool the bread completely before slicing and serving…unless of course, you just can’t wait to take a taste!
How to make Marbled Banana Bread?
- Gather your ingredients on the counter before you get started, this allows you to grab everything as you need it and the batter comes together quickly.
- You’ll begin by mashing your bananas and stirring them together with the sugar and vanilla. Mix together the dry ingredients in a separate bowl. Stir the dry ingredients into the wet until combined.
- Place 1/3 of the batter in a small bowl and add the cocoa powder. Layer both batters in the prepared 9×5 inch loaf pan and swirl to create the marbled effect.
- Bake this recipe for 40 minutes and then cool for 15 minutes before removing it from the pan.
For more marvelous ‘marbled’ desserts, check out these fun recipes:
Whether you eat it for breakfast, a midday snack or dessert, this Marbled Banana Bread is a treat and sure to please your friends and family. Make some today and remember to leave me a comment below.
Marbled Banana Bread
Chocolate and banana come together to form a marbled version of banana bread in this sweet recipe.
Servings: 10 slices
Equipment
- 1 9×5 inch loaf pan
Ingredients
- 2 overripe bananas mashed with a fork
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/3 cup canola oil
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons Hershey's Cocoa powder unsweetened
Instructions
- Spray a 9×5 inch loaf pan with cooking spray. Dust the pan with flour to coat. Set aside.
- In the bottom of a medium bowl, mash the bananas thoroughly. Stir in sugar, eggs, milk, oil and vanilla.
- In a separate bowl, combine the flour, baking soda, baking powder and salt. Stir the dry ingredients into the wet to combine.
- Pour 1/3 of the batter into a small bowl. Add the Hershey's Cocoa powder and stir. Layer half of the banana batter in the bottom of the loaf pan, followed by half of the chocolate batter. Repeat layers and swirl gently with a knife.
- Bake at 350 degrees for 40 minutes. Remove from the oven and cool for 15 minutes. Remove from the loaf pan and cool completely.
Notes
- You always want to use OVER-ripe bananas for recipes, for two reasons. First, they are so much sweeter than a ripe banana. As they develop brown spots, they are get sweeter and sweeter. And this translates to a sweeter recipe, no matter if you are using them in a smoothie or in baking. Second, ripe bananas break down more easily and can be incorporated into the bread batter with few or no lumps. Mash them thoroughly with a fork and add them right in.
- Hershey’s Cocoa (100% Cacao, unsweetened) was my choice for this recipe. It blends well and add such a rich chocolate flavor to any recipe. Be sure to purchase your cocoa powder unsweetened, as there is already sugar included in the recipe.
- I used a 9×5 inch loaf pan to make this Marbled Banana Bread. It was done perfectly for me in 40 minutes at 350 degrees. If your pan is smaller, for example 8×5 inches, you may need to bake the bread for a few extra minutes.
- It is best to cool the bread completely before slicing and serving…unless of course, you just can’t wait to take a taste!