Marbled Chocolate Banana Bread That Stays Moist for Days
Made with overripe bananas, cocoa powder, and chopped semi-sweet chocolate, this marbled chocolate banana bread has a strong banana flavor with ribbons of chocolate running through every slice. Vegetable oil and sour cream keep the loaf tender and moist for days, while a simple swirl creates pockets of melted chocolate throughout. Sweet enough for a treat but still right at home on the breakfast table.
Servings 10
Calories 351kcal
Equipment
Ingredients
- 4 very ripe medium bananas
- 1 cup dark brown sugar
- ⅔ cup vegetable oil
- 2 eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla
- 1 ½ cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 ounces semi-sweet chocolate bar chopped into chunks, about ½ cup
- ¼ cup cocoa powder
- 2 teaspoons Demerara sugar
Instructions
- Preheat the oven to 350º. Spray a 9 x 5 inch loaf pan with cooking spray and line with parchment paper.
- In a large bowl, mash the bananas with a potato masher or fork. Add brown sugar, oil, eggs, sour cream, and vanilla and whisk until well combined.
- In a separate bowl, whisk together the flour, baking powder, soda, salt, cinnamon and nutmeg. Fold into the banana mixture until just combined. Add chocolate chunks and stir to combine. Pour half of the batter into a separate bowl and add the cocoa powder to one of the bowls, stirring until combined.
- Use two ice cream scoops or ¼ measuring cups and scoop 1 scoop of plain batter into the corner of the pan. Next add a scoop of chocolate batter next to it and continue like a checkerboard. Continue with a second layer.
- Take a knife and run it through the batter in a figure 8, just 1 time so that you get a marbled affect. Sprinkle with Demerara sugar and bake for 48-50 minutes until the top springs back and there is no batter on a toothpick. Allow to cool completely. Use the parchment paper to remove it from the pan and cut into slices.
Notes
- Store: Once the bread is completely cool, wrap it tightly or place it in an airtight container and keep it at room temperature. It stays soft and moist for about five days on the counter. Slices hold together well for lunchboxes or snacks.
- Freeze: If you know you will not finish the loaf within a few days, freeze the extra rather than refrigerating it. The refrigerator tends to dry the bread out faster, so freezing is the better option for longer storage.
- For the best flavor, use very ripe bananas.
