Here’s a rich and moist twist on a classic favorite: Marbled Chocolate Banana Bread!
With swirls of deep chocolate and banana batter, it’s the perfect balance of sweet, soft, and indulgent — ideal for breakfast, snacking, or dessert.

 Marbled Chocolate Banana Bread Recipe

1 hour 15 minutes

 15 mins  55–60 mins

1 loaf (8–10 slices)

Ingredients:

Base Batter:

1 ¾ cups all-purpose flour

1 tsp baking soda

¼ tsp salt

½ tsp cinnamon (optional)

½ cup (1 stick) unsalted butter, melted and slightly cooled

½ cup brown sugar, packed

¼ cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup sour cream or plain Greek yogurt

3 medium ripe bananas, mashed (about 1 ¼ cups)

For the Chocolate Swirl:

¼ cup unsweetened cocoa powder

¼ cup semi-sweet chocolate chips, melted (optional for richness)

1 tbsp milk

Instructions:

Preheat Oven & Prepare Pan

Preheat oven to 350°F (175°C).

Grease or line a 9×5-inch loaf pan with parchment paper.

Mix Dry Ingredients

In a bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

Prepare Wet Ingredients

In a large bowl, whisk melted butter, brown sugar, and granulated sugar until combined.

Add eggs and vanilla. Whisk until smooth.

Stir in mashed bananas and sour cream.

Combine Batter

Add dry ingredients to the wet mixture and stir until just combined (don’t overmix).

Make the Chocolate Swirl Batter

Transfer 1 cup of the banana batter into a separate bowl.

Add cocoa powder, melted chocolate (optional), and milk. Mix until smooth.

Layer & Swirl the Batter

Pour half of the plain banana batter into the loaf pan.

Add half the chocolate batter in dollops.

Repeat layers, then use a knife or skewer to swirl the two batters gently.

Bake

Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.

If browning too quickly, tent with foil after 40 minutes.

Cool

Let cool in pan for 15 minutes, then remove and cool completely on a wire rack.

Serving Suggestions:

Delicious warm with a pat of butter or a drizzle of melted chocolate.

Serve with coffee, milk, or vanilla ice cream.

Storage:

Store at room temperature for up to 3 days.

Refrigerate up to 1 week.

Freeze slices individually for up to 2 months.

Variations:

Add chopped walnuts or pecans for crunch

Use dark chocolate or white chocolate chips in the swirl

Top with banana slices or a sprinkle of coarse sugar before baking