Description
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!
Ingredients
- 1 2/3 Cups (200g) All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/4 Cup (56g) Unsalted Butter, melted and slightly cooled
- 1/4 Cup (49g) Neutral Oil, avocado, canola or light olive oil
- 1/2 Cup (100g) Light Brown Sugar, packed
- 1/3 Cup (67g) Granulated White Sugar
- 2 Large Eggs, room temp
- 1/2 Cup (113g) Plain Full-Fat Greek Yogurt or Sour Cream, room temp
- 2 Teaspoons Vanilla Paste or Extract
- 1 1/2 Cups (340g) Ripe Bananas (3 to 4 bananas), finely mashed
- 4 Ounces (113g) Chopped Chocolate or Chips, melted
Instructions
- Set a rack in the middle of the oven and preheat to 350º F (176º C).
- Butter and line an 8.5x4.5 inch (21.5x11.5 cm) loaf pan with parchment paper, making sure to leave a 1-inch (2.5 cm) overhang for easy removal.
- In a small bowl, finely mash ripe bananas with a fork or potato masher and set aside.
- In a medium sized bowl, mix all your dry ingredients together - flour, baking soda and salt; set aside.
- In a large bowl, whisk together melted butter, oil, white sugar, brown sugar and vanilla until well combined.
- Add eggs one at a time and mix well after each addition. Scrape down the sides and bottom of the bowl as needed.
- Add Greek yogurt and mashed bananas and mix until combined.
- Gently fold in your dry ingredients with a spatula. Careful not to overmix. You just want the dry ingredients to absorb with the wet ingredients.
- In a small bowl, melt your chocolate and mix until smooth. *See note below
- Add 1 cup of batter into the melted chocolate and gently mix until combined.
- Alternately scoop the two batters into your prepared loaf pan. Then run a chopstick or butter knife up and down and side to side a few times, swirling the batters together. Do not over-swirl!
- Bake for about 55 minutes to 1 hour on the center rack. After 30 minutes, loosely tent the top of the bread with foil to prevent the bread from getting too brown. It's ready when an inserted toothpick comes out with few moist crumbs.
- Let the banana bread cool in the pan and on a wire rack for 20 minutes before removing from the pan. Let it continue to completely cool on the wire rack before serving. Enjoy!
Notes
*Melting Chocolate - Transfer finely chopped chocolate into a heatproof bowl, then place over a small pot of simmering water and heat until melted. Alternatively, you can melt chocolate in the microwave by heating in 40 second intervals (mixing in between) until smooth.
- Prep Time: 20 Minutes
- Cook Time: 1 Hour
