Marbled Chocolate Banana Bread
This is the best marbled chocolate banana bread recipe! It’s moist with a perfect crumb and swirls of chocolate. This banana chocolate bread is easy to make and the perfect recipe to use overripe bananas!
There are a million banana bread recipes out there, each one claiming to be “THE BEST”. I have tried many, and have a few different banana bread recipes of my own that I cycle through. This Marbled Banana Bread recipe in particular is one of my most popular. It’s always moist with the perfect balance of banana flavor and swirls of chocolate. And it’s the best.
BEST MARBLEd CHOCOLATE BANANA BREAD RECIPE INGREDIENTS
Let’s go over the ingredients used in this easy marble banana bread recipe. Using high-quality ingredients is key to producing the best banana bread!
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- Granulated sugar: Use your favorite granulated or organic cane sugar! This is the one that I use in all of my baking.
- Brown sugar: Brown sugar makes the cake very moist. I like to use dark brown sugar for a deeper taste, but light brown sugar works just as well! Use your favorite brand of brown sugar. This is the one that I use in all of my baking.
- Eggs: Make sure that your eggs are room temperature for the best results.
- Oil: I use organic canola oil but any vegetable oil, melted coconut oil, or very mild olive oil work in this recipe.
- Milk: Use whole fat milk for a moist cake!
- Bananas: Extra ripe bananas are best when making banana bread.
- Vanilla extract. Always use pure vanilla extract (not imitation) for the best tasting baked treats!
- All-Purpose Flour: I always use unbleached all-purpose flour in my baking. You can also use pastry flour or all-purpose gluten free flour with great results as well!
- Whole Wheat Pastry Flour: Whole wheat pastry flour gives the banana bread a great nutty and wholesome flavor. If you don’t have whole wheat pastry flour on hand, you can substitute it with all-purpose flour.
- Cocoa powder: Use a high quality cocoa powder for the best tasting chocolate cake. I prefer to use dark chocolate cocoa powder for a very chocolate-y taste and look, but regular cocoa powder works just as well!
HOW TO MAKE MOIST MARBLE BANANA BREAD
This marbled chocolate banana bread recipe is sooo easy to make! Let’s go through the steps to make sure you end up with the perfectly moist banana bread.
- Preheat your oven. Preheat your oven to 350 degrees F. You want to make sure that your oven has enough time to reach the correct temperature.
- Prepare your cake pan. Grease and lightly flour a 12-cup bundt pan.
- Beat sugars with eggs. Beat the granulated sugar, brown sugar, and eggs with a hand mixer or with a stand mixer fitted with the whisk attachment, until the mixture is pale. This will take about 4-5 minutes.
- Add wet ingredients. Mix in the oil, milk, mashed bananas, and vanilla extract until combined.
- Add dry ingredients. Add the flours and baking powder to the mixture and mix on low speed until combined. [I highly recommend using a scale to weigh out your ingredients as too much flour may result in a heavy or dry cake.]
- Make chocolate batter. Remove 2 ½ cups of batter and transfer it to a separate bowl. In a small mixing bowl, whisk together cocoa powder and hot water until smooth, and then add to the batter. Mix until the chocolate is fully incorporated into the batter.
- Pour the batter in the cake pan. Spoon half of the vanilla batter into the prepared bundt pan, then spoon dollops of the chocolate batter on top. Pour the remaining vanilla batter and then use a butter knife to swirl the two batters together.
- Bake. You can tell this cake is done when the top is golden brown and a wooden skewer inserted into the center comes out clean. Let the cake cool in the baking pan for 10 minutes before removing from the pan and transferring it to a cooling rack to cool completely. Once the cake is no longer hot, dust with powdered sugar (optional), slice, and enjoy!
PERFECT MARBLED CHOCOLATE BANANA BREAD RECIPE FAQS
HOW TO STORE BANANA BREAD:
Store Banana Bread covered in an airtight container at room temperature or in the refrigerator. You can also freeze banana bread by tightly wrapping the cake or sliced in aluminum foil or plastic wrap. Then, place the banana bread in a large freezer storage bag or airtight container. When you are ready to eat the banana bread, simply thaw wrapped or unwrapped in the refrigerator or at room temperature.
HOW LONG DOES BANANA BREAD LAST?
This Banana Bread is best kept at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
More Recipes You’ll Love!
- Brown Butter Banana White Chocolate Chip Cookies
- Banana Nut Cake with Cream Cheese Frosting
- Paleo Chocolate Chip Banana Bread Bars
- The BEST Healthy Banana Bread
- Healthy Chocolate Peanut Butter Banana Muffins
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Marble Chocolate Banana Bread
Ingredients
- 1 cup 220 g granulated sugar
- 1 cup 220 g brown sugar
- 4 eggs
- 3/4 cup 180 ml canola oil
- 1 1/2 cups 360ml milk
- 2 medium ripe bananas mashed
- 1 tbsp vanilla extract
- 1 1/2 cups 188 g all-purpose flour
- 1 1/2 cups 188 g whole wheat pastry flour
- 5 tsp baking powder
- 1/4 cup cocoa powder + 3 tbsp hot water
Instructions
- Preheat your oven to 350 degrees F. Grease and lightly flour a 12-cup bundt pan.
- Beat the granulated sugar, brown sugar, and eggs with a hand mixer or with a stand mixer fitted with the whisk attachment, until the mixture is pale (about 4-5 minutes).
- Add the oil, milk, mashed bananas, and vanilla extract to sugar mixture and mix until combined.
- Add the flours and baking powder to the mixture and mix on low speed until combined.
- Remove 2 ½ cups of batter and transfer it to a separate bowl. In a small mixing bowl, whisk together cocoa powder and hot water until smooth, and then add to the 2 1/2 cups of batter. Mix until the chocolate is fully incorporated into the batter.
- Spoon half of the vanilla batter into the prepared bundt pan, then spoon dollops of the chocolate batter on top. Pour the remaining vanilla batter and then use a butter knife to swirl the two batters together.
- Bake for 1 hour, or until the top is golden brown and a wooden skewer inserted into the center comes out clean. Let the cake cool in the baking pan for 10 minutes before removing from the pan and transferring it to a cooling rack to cool completely.
- Once the cake is no longer hot, dust with powdered sugar (optional), slice, and enjoy!
Notes
- Store Banana Bread covered in an airtight container at room temperature or in the refrigerator. You can also freeze banana bread by tightly wrapping the cake or sliced in aluminum foil or plastic wrap. Then, place the banana bread in a large freezer storage bag or airtight container. When you are ready to eat the banana bread, simply thaw wrapped or unwrapped in the refrigerator or at room temperature.
- This Banana Bread is best kept at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Hi there! Looking forward to making this recipe! Regarding the cocoa powder, does it matter if it’s Dutch processed or unsweetened?
Hi!! Unsweetened Dutch processed cocoa powder works best in this recipe!
Made this 2 times already! SOOOOOO GOOD!
Awesome!! Thank you, Meghan!