Who can resist the swirls of chocolate in this Chocolate Marbled Banana Bread recipe!
Got a comfort food craving? This recipe for Chocolate Marbled Banana Bread is one that our family has used for years. We’ve tried others, but they just don’t stack up to this moist, tender loaf, even with the addition of some “healthier” ingredients, like whole wheat flour and plain yogurt. Of course, that irresistible chocolate-banana combo certainly doesn’t hurt, either!
I wish I could admit that I serve my kids a fresh-from-the-oven breakfast every day, but that’s far from the truth. Most days we’re slurping down cereal and oatmeal as we hustle out the door. But I usually make the effort at least a few times a month to bake this Chocolate Marbled Banana Bread. It combines two things that both my kids love – bananas and chocolate – so I know there will be no arguing about eating something for breakfast.
This recipe is easily doubled, and the extra loaf can be frozen for later use. I love having it in my back pocket on the days when I know getting my kids out of bed is going to require a little extra coercion. Would you call that bribery? Maybe, but having one less battle to face in the morning is totally worth it.
- 1 1/3 cups all-purpose flour
- 2/3 cup whole wheat flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup butter, softened
- 1 1/2 cups mashed bananas (about 3 bananas)
- 2 large eggs
- 1/3 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- Turbinado sugar for topping (optional)
- Preheat oven to 350 degrees. Grease loaf pan and set aside.
- In a small bowl, combine flours, soda, salt and cinnamon. Whisk until combined. Set aside.
- Place granulated and brown sugars and butter in a large bowl and beat with a mixer on medium speed until combined. Add bananas, eggs, yogurt or sour cream and vanilla to bowl and mix together for another 30 seconds. Gently add flour mixture to banana mixture and stir together until just combined.
- In a microwave-safe bowl, heat chocolate chips on high for 1 minute. Remove and stir until smooth. Set aside to cool slightly.
- Add one cup of banana bread batter to the cooled chocolate and stir until thoroughly mixed.
- Alternately spoon chocolate batter with plain banana batter in loaf pan. Gently swirl batters together using a knife. Sprinkle with turbinado sugar, if desired.
- Bake for 50-60 minutes or until toothpick poked in center of loaf comes out clean. Cool in the pan for 10 minutes and then remove from pan. Continue cooling bread on wire rack.
1) You can always use 2 cups of all-purpose flour if you don’t have any whole wheat flour on hand.
2) The turbinado sugar on top is completely optional, but I love the slight crunch it gives the bread after baking.
Amount Per Serving: Calories: 249Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 217mgCarbohydrates: 43gFiber: 2gSugar: 24gProtein: 4g