Name: Marbled Banana Bread Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 7
Cuisine: American
Ingredients: 1¾ cups all purpose flour; ¾ tsp Baking Soda; ¾ tsp salt; 1 cup sugar; 1 stick unsalted butter; 2 large eggs; 1 cup very ripe bananas; ½ cup sour cream; 1 tsp vanilla extract; 3 oz semisweet chocolate; 2 tsp cocoa powder

Photos of Marbled Banana Bread Recipe

How To Make Marbled Banana Bread

Swirls of dark chocolate give this banana bread a marbled look and deeper flavor. This bread is great for breakfast but sweet enough as an after-meal treat.

Preparation: 20 minutes

Cooking: 1 hour 10 minutes

Total: 1 hour 30 minutes

Serves:

Ingredients

1¾cupsall purpose flour,spooned into measuring cup and leveled off
¾tspbaking soda
¾tspsalt
1cupsugar
½cupunsalted butter,softened
2largeeggs
1cupbananas,mashed, very ripe
½cupsour cream
1tspvanilla extract
3ozsemisweet chocolate,chopped
2tspcocoa powder,natural unsweetened

Instructions

Preheat the oven to 350 degrees F. Grease a 9 x 5-inch loaf pan generously with butter or nonstick cooking spray.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Add the flour mixture and mix on low speed until just combined. Add the mashed bananas, sour cream and vanilla extract and beat until just combined. Do not overmix.
Place the chocolate in a microwave safe bowl. Cook on high power in 20 second intervals, stopping to stir in between, until about 80% melted.
Stir until smooth, letting the residual heat in the bowl melt the remaining bits of unmelted chocolate. 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 knife (don’t overdo it or the colors will get muddled — up and back 4 to 5 times should suffice).
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, then remove the loaf from the pan and set on the wire rack to cool completely.

Nutrition

Calories: 482.53kcal
Fat: 21.88g
Saturated Fat: 12.95g
Trans Fat: 0.54g
Monounsaturated Fat: 6.04g
Polyunsaturated Fat: 1.18g
Carbohydrates: 68.48g
Fiber: 2.59g
Sugar: 39.77g
Protein: 6.46g
Cholesterol: 96.55mg
Sodium: 354.98mg
Calcium: 41.27mg
Potassium: 248.93mg
Iron: 2.28mg
Vitamin A: 163.64µg
Vitamin C: 2.94mg

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