Marbled Chocolate Banana Bread
User Reviews
4.7
Marbled Chocolate Banana Bread
Description
This banana bread uses a batter made from mashed ripe bananas, sugar, softened butter, eggs, sour cream, all-purpose flour, baking soda, and salt to achieve a moist and lightly dense texture. Part of the batter is combined with melted semisweet chocolate chips to create the chocolate portion. The two batters are layered and swirled in the loaf pan before baking, resulting in a marbled pattern.
Baking at 350°F for about an hour produces a golden crust with a soft crumb inside. The chocolate adds a subtle richness without overpowering the banana flavor. The bread is sweetened primarily by sugar, balancing the natural acidity of the bananas and sour cream.
This bread is well suited for breakfast, a dessert, or a snack alongside coffee or tea. It can be sliced and served plain or with butter.
The notes recommend using overripe bananas that are not fermented, avoiding overmixing to keep the bread light, and checking doneness by a clean toothpick insertion. Cooling completely before slicing helps maintain structure and moistness.
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar granulated
- ⅓ cup butter softened
- 2 egg
- ⅓ cup sour cream
- 3 banana ripe, mashed (about 1 1/2 cups
- ½ cup chocolate chips semisweet
Instructions
- Preheat oven to 350℉. Spray a 9x5-inch loaf pan with cooking spray or grease it with butter.
- In a medium bowl add the flour, baking soda, salt and mix together; Set aside.
- In another large bowl, add sugar and butter and beat with a mixer at medium speed until well incorporated. Add eggs, and sour cream; beat until blended then stir in mashed bananas.
- Add flour mixture; beat at low speed just until moist.
- Place chocolate chips in a medium microwave-safe bowl, and microwave at high for 1 minute or until almost melted. A minute was enough for me, stir until the chocolate is smooth.
- Add 1 cup of the batter to the chocolate and stir so that it's well combined.
- Spoon the white batter first in the greased pan, then the chocolate batter, and swirl batters together with a knife. Or first spoon a layer of white batter, then a layer of chocolate batter, then white batter, then chocolate and if there's any white batter add it on top.
- Bake for about 1 hour to 1 hour and 15 minutes or until an inserted toothpick in the middle of the bread comes out clean.
- Cool for 10 minutes in the pan, then remove from pan and continue cooling on a wire rack. Slice and serve.
Notes
- Use overripe bananas without fermentation or split peels for best flavor.
- Avoid overmixing the batter to keep the bread light and tender.
- Check doneness by inserting a toothpick; it should come out clean or with a few crumbs.
- Allow the bread to cool completely before slicing to ensure proper texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 272kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 184mg | 8% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 273IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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