Marbled Chocolate Banana Bread

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You all know those perfectly ripe bananas sitting on your kitchen counter that you have every intention of eating every morning. However, they do not get eaten fast enough, and in the blink of an eye, they turn brown, soggy and so unappealing.

Making Banana Bread is a great way to use up those overripe bananas you’ve had on your counter for way longer than you should have.
This Marbled Chocolate Banana Bread is a fun twist on the classic Banana Bread. It combines the moist and flavorful goodness of banana bread with the rich and indulgent taste of chocolate in every bite. And, is just as gorgeous as it is mouth-wateringly delicious!

A beautifully marbled loaf to enjoy for breakfast, dessert or an afternoon treat!
WHAT IF THE BANANAS ARE NOT RIPE ENOUGH?

If you are gripped by an intense Banana Bread craving, but do not have any brown, squishy bananas in hand, you can bake yellow bananas in the oven. They are ready to use in under an hour, and the bread comes out as moist as the one that is made with naturally ripened bananas.

Place the yellow bananas on a parchment-lined baking sheet and bake them in the pre heated oven at 145 C until they are browned and become very soft to touch. It should take about 10-30 minutes depending on how ripe the bananas are to begin with.
Once cooled, peel off the skins and use the soft bananas for the recipe.
EXPERT TIPS FOR BAKING

Here are a few tried and true tips to keep in mind while making this Marbled Chocolate Banana Bread:

  • USE EXTRA RIPE BANANAS: Just like any Banana Bread, it is crucial in this recipe to use overripe bananas. Look for the ones with plenty of brown spots. The riper the bananas, the sweeter and more flavorful the bread will be.
  • MEASURE THE FLOUR ACCURATELY: Make sure to measure the flour accurately. Use your kitchen scale to measure the flour correctly. If you do not have a scale, measure the flour using the “spoon and level method”.
  • USE ROOM TEMPERATURE INGREDIENTS: It is important to bring ingredients like butter, eggs and yogurt to room temperature before mixing. This helps them incorporate better, creating a smoother batter.
  • DON'T OVERMIX YOUR BATTER: I might sound like a broken record each time I remind you of this tip. But when combining the wet and dry ingredients, mix just until combined. Overmixing can result in a tough and chewy texture, which we don’t want for our banana bread.


Here are a few other Desserts that you are going to love:
HOW TO STORE THE BREAD

This Marbled Banana Bread is too good to last long. But if you happen to have a slice or two left over, store in an airtight container at room temperature. It will keep well for up to 3 days.

This loaf also freezes beautifully. Once cooled, wrap individual slices in plastic wrap and store in the freezer bags for up to 2 months. Thaw in the fridge overnight or bring to room temperature before enjoying!


If you made this Marbled Chocolate Banana Bread, I would love to know how it turned out! Please let me know by leaving a comment below.



Marbled Chocolate Banana Bread Marbled Chocolate Banana Bread
Author: Happily Cooking
Preparation Time:
Baking Time:
Servings: 12
Calories per serving: 245kcal




Ingredients:
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3 Overripe Bananas, mashed smooth
  • 1/2 cup full-fat Greek yogurt
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup unsweetened cocoa powder

Instructions:
  1. Preheat oven to 180ºC. Line a 9×5” loaf pan with parchment paper and set aside.
  2. In a large bowl, add the flour, baking soda and salt and whisk to combine.
  3. Using a stand mixer or a hand mixer, cream together the butter and sugar, until the sugar is melted. Then, slowly add in the eggs and vanilla until well blended and smooth.
  4. Add in the mashed bananas and the Greek yogurt until it has formed a smooth consistency.
  5. Add the dry ingredients to the wet ingredients and mix until just combined, ensuring not to overmix.
  6. Divide the batter into two bowls. Add the cocoa powder to one bowl and mix until just combined and smooth.
  7. Dollop large spoonfuls of the regular banana batter alternately with the chocolate batter into the prepared loaf pan. Repeat this pattern until there is no batter remaining.
  8. Using a butter knife, lightly swirl the batter around in the pan. Don't over do it as it can muddle the marbling effect.
  9. Place the pan in the oven and bake for about 55 to 60 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before removing from the loaf pan and slicing into pieces.
  10. Enjoy with your cup of coffee or tea!

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