Can’t decide between classic banana bread and chocolate banana bread? Why not have both? This marble banana bread combines our favorite banana bread recipes into one beautiful loaf. By swirling together both batters, you get a little bit of classic and a little bit of chocolate in every bite.
Tips for the Best Marble Banana Bread
Here are some tips to make your marble banana bread perfect:
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for bananas with brown spots on the peel.
- Measure Ingredients Accurately: Weigh your dry ingredients, especially flour, for accuracy. If using measuring cups, fluff the flour with a fork, scoop, and level it off with a knife.
- Don’t Overmix the Batter: Overmixing can make your banana bread dense and tough. Mix until just combined for a light, tender crumb.
- Add Salt: Salt enhances the flavors and balances out the sweetness.
- Customize with Mix-ins: Add nuts or extra chocolate chips for more flavor.
- Let it Cool Before Slicing: Allow the banana bread to cool slightly before slicing to prevent it from crumbling.
FAQs
How Do I Know When the Marble Banana Bread is Done?
Insert a toothpick or cake tester into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is ready. Avoid over-baking to keep it moist.
Can I Use Frozen Bananas?
Yes, you can use frozen bananas. Thaw them completely and drain any excess liquid before mashing and adding them to the batter.
Can I Substitute Ingredients in This Recipe?
While it’s best to follow the recipe for consistent results, you can make some substitutions. For example, use unsalted butter and adjust the salt accordingly. You can also add your favorite mix-ins like walnuts.
How Should I Store the Marble Banana Bread?
Once cooled, store the banana bread in an airtight container or wrap it tightly in plastic wrap. It can be stored at room temperature for 2-3 days. You can also freeze it for longer storage.
Marble Banana Bread
Ingredients
- – 3 medium bananas ~1.5 cups
- – 1 large egg
- – 2 tsp vanilla extract
- – 1 tsp salt
- – 1 stick salted butter ½ cup
- – ¾ cup sugar
– **Banana Bread Dry Ingredients:**
- – ¾ cup all-purpose flour
- – 1 tablespoon cornstarch
- – 1 teaspoon baking powder
- – ½ teaspoon baking soda
– **Chocolate Banana Bread Dry Ingredients:**
- – ½ cup all-purpose flour
- – ¼ cup cocoa powder
- – 1 teaspoon baking powder
- – ½ teaspoon baking soda
- – ½ cup mini chocolate chips
– **Topping:**
- – ½ cup chocolate chips
Instructions
- Preheat the oven to 325°F. Spray a 9×5″ loaf pan with cooking oil.
- In a bowl, mix together the flour, cornstarch, baking powder, and baking soda for the plain banana bread dry ingredients.
- In another bowl, mix together the flour, cocoa powder, baking powder, and baking soda for the chocolate banana bread dry ingredients.
- In a separate bowl, mash the ripe bananas with a fork until mostly smooth. Add the egg, vanilla extract, and salt. Mix well and set aside.
- In a stand mixer with a paddle attachment or using a hand mixer, beat the butter and sugar until light and fluffy, about two minutes. Scrape down the sides of the bowl and mix again for about 30 seconds.
- Add the banana mixture to the butter and sugar mixture and beat until incorporated. Scrape down the sides of the bowl and mix again for about 30 seconds.
- Divide the mixture into two separate bowls. Add the corresponding dry ingredients to each bowl and fold together until just combined. In the bowl with the chocolate banana bread dry ingredients, mix in the mini chocolate chips until incorporated.
- Grease and line a 9×5″ loaf pan with parchment paper.
- Using a cookie scoop, alternate the batters in a checkerboard pattern. Use about 1/9th of the batter per scoop and create two layers with 9 scoops, alternating each scoop. The bottom layer should start and end with the same flavor, while the top layer should alternate the opposite way so chocolate is on top of banana and vice versa.
- Once all the batter is added, use a toothpick to lightly swirl the batter together.
- Top with the chocolate chips and bake for 50-55 minutes, or until a tester poked into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.