Marbled Banana Bread
Total Time
1 hour 10 minutes
Prep Time
45 minutes
Cook Time
55 to 65 minutes
Rating
0 out of 5 stars
(0)
Ingredients
8-10 servings
- 3 large very ripe bananas
- 1/2 cup (115 grams) unsalted butter, melted
- 3/4 cup (145 grams) light brown sugar
- 1 large egg
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon table or fine sea salt
- 1 cup (130 grams) plus 1/4 cup (35 grams) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup (about 20 grams) dark cocoa powder, sifted if lumpy
- 3/4 cup (130 grams) chocolate chips
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Preparation
Step 1
Heat oven to 350°F. Butter a 9×5-inch loaf pan, or coat it with nonstick baking spray.
Step 2
Melt butter in the bottom of a large bowl in the microwave. Mash the bananas right into it until mostly smooth.
Step 3
Whisk in brown sugar, egg, vanilla, baking soda, and salt until thoroughly combined. Add 1 cup of the flour, stirring just until it disappears.
Step 4
Pour half of the batter into a second bowl. Into one bowl, stir the remaining 1/4 cup of flour and ground cinnamon. Into the other bowl, stir in the cocoa powder and chocolate chips.
Step 5
Dollop batters in large alternating spoonfuls into the bottom of the prepared loaf pan, attempting to "checkerboard" the rest in.
Step 6
Use a butter knife or small offset spatula to make a few figure-8s through the batters, marbling them together.
Step 7
Bake for 55 to 65 minutes, until a tester or toothpick inserted into the center comes out batter-free.
Step 8
Cool in the pan for 10 minutes, then run a knife around the edge and invert it onto a cooling rack.
Step 9
Serve warm or at room temperature.
Step 10
Do ahead: The banana bread will keep for up to 4 days at room temperature. Wrap in foil.
Step 11
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Chef's notes
This recipe combines elements from two beloved banana bread versions for the best of both worlds.
