Chocolate Marbled Banana Bread

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This Chocolate Marbled Banana Bread is just as beautiful as it is delicious! It’s extremely moist, packed with banana flavor, chocolatey and perfectly sweetened!

Chocolate marbled banana bread sliced on wire rack.

If you've got some overripe bananas that you need to use up, be sure to also check out my popular Double Chocolate Banana Bread and Banana Chocolate Chip Crumb Cake!

Hand grabs a slice of chocolate marbled banana bread sliced on wire rack.

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Ingredient Notes
Step By Step Instructions
Substitutions
Variations
Equipment
Storage
Expert Tips
FAQ
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📖 Recipe

Ingredient Notes

Here are some notes about all the ingredients used. Quantities and full instructions are in the recipe card below!

Flour - All purpose flour works best for this recipe.
Baking Soda - A leavener that reacts with heat and the acid in yogurt, helping the banana bread rise in the oven.
Salt - Balances the flavor and sweetness.
White + Brown Sugar - I like using a combination of the two sugars. White sugar adds sweetness and brown sugar adds flavor and moisture.
Unsalted Butter + Oil - Butter adds flavor, while the oil helps keep the bread moist.
Vanilla - You can use vanilla paste or vanilla extract.
Large Eggs - Helps batter emulsify and adds structure.
Ripe Bananas - Use really ripe bananas. Not only will it add bold banana flavor, it will also add sweetness and moisture.
Greek Yogurt - Adds structure and moisture to the loaf. Make sure to use full-fat Greek yogurt.
Chocolate - Melted chocolate is added to some of the batter to creating the marble effect.

*See recipe card for quantities.

Step By Step Instructions

Here are step-by-step photos and instructions on how to make these incredible Marbled Chocolate Banana Bread! Please find the detailed instructions in the recipe card at the end of this post.

A large bowl with melted butter, oil, brown sugar, white sugar and vanilla paste.

Step 1. In a large bowl, combine melted butter, oil, brown sugar, white sugar and vanilla.

Whisking an egg into the butter sugar mixture.

Step 2. Whisk in eggs one at a time, scraping down the bowl in between each addition.

Mashed bananas and Greek yogurt added to mixture.

Step 3. Whisk in mashed bananas and Greek yogurt until combined.

Sifted flour, baking soda and salt add to wet ingredients.

Step 4. Sift dry ingredients (flour, baking soda and salt) into wet ingredients and mix just until combined.

Step 5. In a small bowl, melt chocolate and mix until smooth.

A bowl of banana batter and another separate bowl of chocolate banana batter.

Step 6. Add 1 cup of batter into the melted chocolate and mix until incorporated.

Loaf pan with dollops of banana batter and chocolate banana batter in loaf pan.

Step 7. Alternately scoop the two batters into a 1-pound loaf pan lined with parchment paper.

Chopstick swirling banana batter and chocolate batter together in loaf pan.

Step 8. Run a chopstick or butter knife up and down and side to side a few times, swirling the batters together.

Tip: When swirling the chocolate batter and banana batter together, don't over do it as it can muddle the colors.

Step 9. Bake at 350º F (176º C) for 1 hour. Allow to cool completely before serving!

Chocolate marbled banana bread sliced and stacked on wire rack.

Substitutions

Greek Yogurt – You can easily substitute for full-fat sour cream.

Neutral Oil – Any neutral oil will do such as, avocado, canola, grapeseed, vegetable or even light olive oil.

Chocolate - You can use semi-sweet chocolate or dark chocolate. Chocolate bars or chips will work.

Variations

Extra Chocolate - Feel free to add semi-sweet chocolate chips into the batter or on top.

Nuts - Add ½ cup of chopped walnuts or pecans for a crunchy texture.

Spices - You can experiment with spices like cinnamon, nutmeg, cardamom or espresso powder for extra flavor.

Gluten-Free – You can easily make this banana bread gluten-free by subbing for a 1 to 1 gluten-free flour blend.

Equipment

8.5×4.5 inch (21.5×11.5 cm)– (not an affiliate link)

Digital Kitchen Scale – This is the exact scale I use. It’s so reliable! (not an affiliate link)

Storage

Room Temperature – Store in an airtight container at room temperature for up to 4 days.

Refrigerator – Store in an airtight container for up to 7 days in the fridge.

Freezer – Cool completely and wrap individual slices in plastic wrap. Store in freezer bags for up to 2 months. Thaw in the fridge overnight or bring to room temperature before enjoying!

Hand breaks a slice of chocolate marbled banana bread in half.

Expert Tips

Use a kitchen scale to weigh all your ingredients. Baking in grams is the best and most accurate way to bake!

If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.

Use overripe bananas – Super soft ugly brown bananas are best. Not only does it add a nice sweetness, it will add so much banana flavor.

Do not overmix your batter! – Gently fold the dry ingredients into the wet ingredients just enough to hydrate the flour. Overmixing can result in a tough, dense and heavy loaf.

Use room temperature ingredients – This includes the eggs and yogurt! The butter will be melted so no worries about leaving it out ahead of time.

Chocolate marbled banana bread sliced on small plates.

FAQ

Can I baking this in a 9x5 inch loaf pan?

You can, however, baking in a 9×5 inch loaf pan will result in a shorter cake.

Can I freeze this banana bread?

Yes, you can! Cool completely and wrap individual slices in plastic wrap. Store in freezer bags for up to 2 months. Thaw in the fridge overnight or bring to room temperature before enjoying!

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