When you can’t decide between banana bread and chocolate banana bread, why not have both? This marble banana bread combines two of our most loved recipes: banana bread and double chocolate banana bread to create this beautiful marble loaf. The loaf is made by swirling together both the batters so there is a little bit of classic and a little bit of chocolate in every bite.
Tips for the best marble banana bread:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for bananas with brown spots or patches on the peel for optimal sweetness.
- Measure ingredients accurately: We prefer to weigh our dry ingredients (especially flour) to ensure the ingredients are accurately measured. If using a measuring cup, use the fluff and scoop method. Fluff the flour with a fork, scoop, and level it off with a knife.
- Don’t overmix the batter: Overmixing can lead to a dense and tough texture in your banana bread. When adding the dry ingredients to the wet, mix until just combined to maintain a light and tender crumb.
- Add salt: We’ve said it before, we will say it again, adding salt to baked goods enhances the flavors and balances out the sweetness.
- Customize with mix-ins: Feel free to personalize your banana bread by adding nuts, or even more chocolate chips to the batter for extra flavor.
- Let it cool before slicing: Allow the banana bread to cool slightly before slicing to prevent it from crumbling or sticking to the knife.
Steps to make the banana bread:
Preparing the Batter base (Before separating into two):
- In a bowl, mix the all-purpose flour, cornstarch, baking powder, and baking soda for the plain banana bread dry ingredients.
- In another bowl, mix the all-purpose flour, cocoa powder, baking powder, and baking soda for the chocolate banana bread dry ingredients.
- In a separate bowl, mash the ripe bananas with a fork until mostly smooth. Add the egg, vanilla extract, and salt. Mix well and set aside.
- Using a stand mixer with a paddle attachment or a hand mixer, beat the butter and sugar together until light and fluffy, around two minutes. Scrape down the sides of the bowl and mix again for about 30 seconds.
- Add the banana mixture to the butter and sugar mixture and beat until well incorporated. Scrape down the sides of the bowl and mix again for about 30 seconds.
Creating the two batters:
- Divide the batter equally into two separate bowls.
- In one bowl, add the plain banana bread dry ingredients and fold together until just combined.
- In the other bowl, add the chocolate banana bread dry ingredients and fold together until just combined. Stir in the mini chocolate chips until incorporated.
Creating the Chocolate Swirl:
- Grease and line a 9×5″ glass pan with parchment paper.
- Using a cookie scoop, alternate scoops of the two batters in a checkerboard pattern, creating two layers with 9 scoops. Start and end the bottom layer with the same flavor, while alternating the flavors in the top layer. Use a toothpick to lightly swirl the batter together.
- Sprinkle chocolate chips on top of the batter.
Baking the banana bread
- Bake for 50-55 minutes, or until a tester inserted into the center comes out clean.
- Once baked, remove from the oven and let the bread cool in the pan for 10 minutes. Transfer it to a wire rack to cool completely before slicing and serving.
FAQs:
Q: How do I know when the marble banana bread is done baking?
A: You can use a toothpick or a cake tester inserted into the center of the bread. If it comes out clean or with a few moist crumbs clinging to it, the bread is ready. Avoid over-baking to maintain a moist texture.
Q: Can I use frozen bananas for the marble banana bread?
A: Yes, you can use frozen bananas. Thaw them completely and drain any excess liquid before mashing and adding them to the batter.
Q: Can I substitute ingredients in this recipe?
A: While it’s best to follow the recipe for consistent results, there are some substitutions you can make. For example, you can use unsalted butter instead of salted butter and adjust the salt accordingly. You can also experiment with different add-ins, such as walnuts or other nuts, based on your favorites.
Q: How should I store the marble banana bread?
A: Once cooled, store the banana bread in an airtight container or wrap it tightly in plastic wrap. It can be stored at room temperature for 2-3 days. You can also freeze it for longer storage.
Marble Banana Bread
Ingredients
- 3 medium bananas ~1.5 cups
- 1 large eggs
- 2 tsp vanilla 10 g
- 1 tsp salt 3 g (1/2 if using morton’s salt)
- 1 stick of salted butter 113 g
- ¾ cup sugar 150 g
Banana Dry Ingredients:
- ¾ cup all-purpose flour 90 g
- 1 tablespoon cornstarch 8 g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Chocolate Banana Bread Dry ingredients:
- ½ cup all-purpose flour 60 g
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 teaspoon baking soda
- ½ cup mini chocolate chips
Topping:
- ½ cup chocolate chips for topping
Instructions
- Preheat the oven to 325°F (165°C). Spray a 9×5″ loaf pan with cooking oil
- In a bowl, mix together the flour, cornstarch, baking powder, and baking soda (for the plain banana bread dry ingredients).
- In another bowl, mix together the flour, cocoa powder, baking powder, and baking soda (for the chocolate banana bread dry ingredients).
- In a separate bowl, mash the ripe bananas with a fork until mostly smooth. Add the egg, vanilla extract, and salt. Mix well and set aside.
- In the base of a stand mixer with a paddle attachment or using a hand mixer, beat the butter and sugar until light and fluffy, about two minutes. Scrape down the sides of the bowl and mix again for about 30 seconds.
- Add the banana mixture to the butter and sugar mixture and beat until incorporated. Scrape down the sides of the bowl and mix again for about 30 seconds.
- Divide the mixture into two separate bowls. In each bowl, pour the corresponding dry ingredients and fold together until just combined. In the bowl with the chocolate banana bread dry ingredients, mix in the mini chocolate chips until incorporated. You should now have two banana bread batters.
- Grease and line a 9×5″ glass pan with parchment paper.
- Using a cookie scoop, alternate the batters in a checkerboard pattern. Use about 1/9th of the batter per scoop and create two layers with 9 scoops, alternating each scoop. The bottom layer should start and end with the same flavor, while the top layer should alternate the opposite way so chocolate is on top of banana and vice versa.
- Once all the batter is added, use a toothpick to lightly swirl the batter together.
- Top with the chocolate chips and bake for 50-55 minutes, or until a tester poked into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
