Marbled Banana Bread

5 from 6 votes

Got some overripe bananas on hand? Whip up this easy and moist marbled banana bread, featuring decadent chocolate banana swirls for a sweet treat that's not only the best of both worlds but also beautifully two-toned and utterly decadent.

Course Dessert

Cuisine American

Keyword banana bread, marbled banana bread

Prep Time 30

Cook Time 1 5

Chill Time 1

Total Time 2 35

Servings

Calories 343kcal

Author Stacie Vaughan

Equipment

Ingredients

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
⅓ cup plain Greek yogurt
3 tbsp milk
1 cup sugar
½ cup light brown sugar
½ cup butter melted
2 large eggs
1 tsp vanilla extract
3 to 4 ripe bananas mashed
¼ cup cocoa powder

US Customary - Metric

Instructions

Line a standard metal loaf pan with parchment paper.
Add the all-purpose flour, baking powder, baking soda, and salt to a large mixing bowl and whisk to combine.
In a small bowl, whisk together the Greek yogurt and milk.
In another large bowl, Add the sugar and brown sugar. Add the melted butter and whisk until smooth.
Add eggs and vanilla to the sugar/butter mixture and whisk until smooth.
Add the mashed bananas and yogurt/milk mixture to the sugar/butter mixture and whisk to combine.
Add the flour mixture. Whisk to combine.
Using a scraper spatula, scrape down the sides of the bowl and then divide the mixture in half. Leave half in the bowl and transfer the other half to a separate bowl.
Add cocoa powder to one of the bowls and stir to combine, making sure to scrape down the sides of the bowl.
Using a large ice cream scoop or spoon, place 6 dollops of batter in a checkerboard pattern on the bottom of a loaf pan, using about half of each mixture. Then, alternate the checkerboard pattern in the next layer. Note: you will need to work quickly.
Using a butter knife or wooden skewer, pull the knife in a serpentine pattern in one direction, then rotate the pan 90 degrees and repeat in the other direction.
Place the loaf pan on a baking sheet and bake at 350℉ for 60 to 65 minutes. It is ready when a toothpick comes out clean when inserted in the center of the bread.
Remove the loaf from the oven and let cool in the loaf pan for 10 minutes. Then carefully release it from the pan onto a cooling rack and let cool completely.

Nutrition