Marbled Banana Bread Recipe

Deep bittersweet chocolate and very ripe bananas elevate this marbled banana bread to a stunning, two-toned treasure you’ll always want at the center of your brunch table. It’s delicious with a spread of salted butter, a hot cup of tea, a drizzle of honey, fresh berries; in fact most things.

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Marbled Banana Bread Recipe Ingredients

• 3/4 cup all-purpose flour (plus extra for dusting)
• 3/4 cup white whole wheat flour
• 2 medium very ripe bananas
• 2 ounces bittersweet chocolate, chopped
• 2/3 cup granulated sugar
• 1/4 cup canola oil
• 2 large eggs
• 1/2 cup buttermilk
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• Nonstick cooking spray

How To Make Marbled Banana Bread Recipe

1. Prepare the pan and chocolate: Preheat your oven to 175ºC/350ºF. Lightly mist a 9-by-5-inch metal loaf pan with nonstick cooking spray and dust it well with all-purpose flour, tapping out any excess to ensure the bread rises perfectly. Put the chopped bittersweet chocolate in a medium microwave-safe bowl and heat in 30-second intervals, stirring until silky and smooth, then set aside to cool slightly.
2. Mash the banana base: In a large mixing bowl, combine the very ripe bananas and granulated sugar. Use a potato masher or a fork to mash them together until the mixture is mostly smooth but still has a few small, rustic pieces of banana left for texture.
3. Incorporate the wet ingredients: Stir the canola oil and the eggs into the banana mixture until well combined. This liquid base ensures the bread remains incredibly moist and tender after it has finished baking.
4. Add the dry ingredients and buttermilk: Using a wooden spoon or a rubber spatula, gently mix in both types of flour along with the baking powder, baking soda, and salt. Once the flour is mostly incorporated, stir in the buttermilk and vanilla extract until you have a smooth, fragrant batter.
5. Create the marble swirl: Take exactly 1 cup of the banana batter and stir it into the bowl of melted chocolate until uniform. Pour half of the remaining plain banana batter into the loaf pan, followed by half of the chocolate batter. Repeat these layers and then use a spoon or knife to gently swirl the two batters together to create a beautiful marbled pattern.
6. Bake and cool: Slide the pan into the oven and bake for about 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Recipe Tips

• Why flouring the pan is key: As noted in the instructions, dusting the greased pan with flour provides “grip” for the batter, which helps the bread rise evenly and prevents it from collapsing once it is removed from the oven’s heat.
• The “Very Ripe” rule: Use bananas that are heavily spotted or even completely brown. The starch in a banana converts to sugar as it ripens, providing much more sweetness and a deeper banana aroma than a yellow fruit could offer.
• Don’t over-swirl: When marbling the chocolate and banana batters, only use a few figure-eight motions with your knife. If you over-mix, the two colors will blend into a murky brown rather than having distinct, beautiful swirls.
• White Whole Wheat Flour: This specific flour provides the nutritional benefits of whole grains with a milder flavor and lighter texture than traditional whole wheat, making it perfect for healthy-ish baking.

What To Serve With Marbled Banana Bread Recipe?

This Marbled Banana Bread Recipe is a sweet, decadent treat that needs a savory or fresh pairing! A thick slab of Salted Grass-Fed Butter is the classic choice for a melting, savory contrast. For a lighter touch, a side of Greek Yogurt with Fresh Blueberries adds a lovely tartness that pairs perfectly with the bittersweet chocolate! A hot Earl Grey Tea or a cold Glass of Almond Milk pairs wonderfully with the moist, aromatic loaf.

How To Store Marbled Banana Bread Recipe

• Room Temperature: Store the bread in an airtight container or wrapped tightly in plastic wrap for up to 3 days on the counter.
• Refrigerate: You can keep the loaf in the fridge for up to 1 week; the cold temperature makes the chocolate swirls feel almost like fudge.
• Freeze: Slice the bread into individual portions and wrap each in plastic wrap and foil. They will stay fresh in the freezer for up to 3 months. Thaw at room temperature for an hour before enjoying.

Marbled Banana Bread Recipe Nutrition Facts

• Calories: 203 kcal
• Total Fat: 8 g
• Saturated Fat: 2 g
• Cholesterol: 32 mg
• Sodium: 212 mg
• Total Carbohydrates: 31 g
• Protein: 4 g
• Sugar: 16 g
• Fiber: 2 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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