Marbled Banana Bread -- moist and delicious chocolate chip banana bread with double chocolate banana bread batter swirled in.
When you can't decide whether you want chocolate chip banana bread or double chocolate banana bread, why not make both? With this easy banana bread recipe you "kill two birds with one stone" so to speak, by having the best of both worlds in one loaf! Yum!!
A few tips for banana bread success.
This recipe took quite a few tests to get it just perfect, but I am happy to say that it is now a success! Be sure to follow the instructions very closely and this banana bread should work out just fine for you, too. A few important tips for making this recipe:
- Measure your bananas. Bananas vary in size, so it is important to measure the mashed banana that you add to the recipe to prevent adding too much liquid to the batter which will take longer to bake or not bake properly at all. A simple step that can make a lot of difference!
- Do not overmix your batter! I cannot stress this enough. Mix just until no streaks of flour remain. If you overmix the batter, your banana bread can become tough and rubbery. Not good!
- Test for doneness. To ensure your banana bread is fully cooked before you take it out of the oven, make sure you test the loaf with a toothpick. Just poke a toothpick (or another tester) into the very center of the loaf and if it comes out clean, you're good! If not, put it back in for another 5 minutes and test again. Of course, you may get some melted chocolate on the tester which is just fine, but make sure there's no raw batter!
Baking time for this recipe.
Baking time for this recipe and others usually depends on a few factors. Everyone's oven is different, so your banana bread may take a shorter or longer time than what I put in the recipe. For this particular recipe, I'd recommend checking your banana bread 10-15 minutes before the timer goes off. It probably won't be done yet, but it's nice to see how it's coming along.
Another factor when it comes to baking time is what kind of pan you are using. Metal pans tend to bake faster a brown quicker around the edges than a glass pan would. I use a metal bread pan for this recipe so be prepared to have to bake the bread for a bit longer if using a glass pan.
If you make this recipe, I invite you to please share an authentic review and starred rating in the comments below, or share on social media using my hashtag: #kneadsomesweets! Thank you for supporting Knead Some Sweets!
Marbled Banana Bread
- 9x5-inch loaf pan
- non-stick cooking spray
- mixing bowls
- measuring cups & spoons
- silicone spatula
- ⅓ cup canola oil
- ¾ cup light or dark brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 4 ripe bananas, mashed (about 2 cups)
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
- 2 tablespoons cocoa powder
- Preheat the oven to 325℉. Grease a 9x5-inch loaf pan with non-stick cooking spray or butter.
- In a large mixing bowl, whisk together the oil, brown sugar, eggs, vanilla, and mashed bananas. Fold in the flour, baking soda, and salt just until incorporated, then fold in the chocolate chips. Do not overmix.
- Transfer about 1 ½ cups of batter to another bowl and fold in the cocoa powder. Fill the prepared pan, alternating with a scoop of regular batter and then a scoop of chocolate batter and so on to create a marbled effect. Swirl a butter knife through the filled pan to further swirl and marble the batter, being careful not to overmix.
- Bake in the preheated oven for 60-75 minutes or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to finish cooling.
Love and Cookies,