Chocolate Marbled Banana Bread Recipes

MARBLED BANANA BREAD

Steps:

• Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan generously with butter or nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
• In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture and mix on low speed until just combined. Add the mashed bananas, sour cream and vanilla extract and beat until just combined. Do not overmix.
• Place the chocolate in a microwave safe bowl. Cook on high power in 20 second intervals, stopping to stir in between, until about 80% melted. Stir until smooth, letting the residual heat in the bowl melt the remaining bits of unmelted chocolate. Add the cocoa powder and stir until dissolved. Add one cup of the banana bread batter to the melted chocolate and stir until well combined.
• Spoon the plain batter and chocolate batter alternately into the prepared loaf pan. Swirl the batters together with a knife (don't overdo it or the colors will get muddled -- up and back 4 to 5 times should suffice). Bake for about 1 hour and 10 minutes, or until a cake tester comes out clean. Cool in the pan on a wire rack for about 10 minutes, then remove the loaf from the pan and set on the wire rack to cool completely.
• Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

DARK CHOCOLATE MARBLED BANANA BREAD WITH GREEK YOGURT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Whisk flour, baking soda, and salt together in a bowl.
• Whisk hot water and cocoa powder in a large bowl until smooth.
• Combine mashed bananas, Greek yogurt, butter, brown sugar, eggs, and vanilla extract in another large bowl; mix well. Fold in flour mixture until thoroughly combined.
• Mix half of the banana mixture into the cocoa mixture until well combined.
• Spoon banana mixture and cocoa mixture into the prepared pan, alternating between the two.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.

MARBLED CHOCOLATE BANANA BREAD (VEGAN)

Steps:

• Prepare boiling water, no need to measure yet. Also, preheat oven to 350°F.
• Mash the banana in a large mixing bowl until relatively smooth. It should take 3 average sized ones, but spoon the mashed 'nanas into a measuring cup to make sure, then return to the mixing bowl. Beat in the sugar, canola oil, milk and vanilla.
• Now add the flour, baking soda and salt and gently mix just to incorporate. It's okay if there is some flour still visible, just be careful not to overmix at this point.
• Scoop one cup of the batter up and transfer it to a separate mixing bowl. Now, in a small tea cup mix the cocoa powder with 3 tablespoons boiling water and stir vigorously with a fork until the chocolate is dissolved. Add this chocolate mixture to the one cup of banana and mix until the chocolate is thoroughly smooth and incorporated.
• Now back to the original plain banana batter; add 3 tablespoons of boiling water and mix the batter just until relatively smooth. (Unless your batter is already moist enough, then skip the extra water.).
• Here comes the fun part, it's time to marble! Lightly grease an 8×4 loaf pan. Scoop alternate 1/2 cupfuls of chocolate/banana batter into the loaf pan. Nothing has to be precise here, in fact, the more random, the better. Once all of the batter is in, take a butter knife and swirl it through the batter in circular directions for about 10 seconds.
• Bake for 55 minutes. Use a butter knife to test for doneness. Let cool and enjoy!

HEALTHY CHOCOLATE MARBLED BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F
• Start by mixing together your dry ingredients (excluding cacao powder) in a medium-sized bowl. The cacao powder will be added at the end.
• In a separate large bowl, mash the bananas. Once mashed, add in the eggs, maple syrup, almond butter, and vanilla extract and gently beat the mixture until fully mixed.
• Add the dry ingredients to the wet ingredients and mix until well incorporated.
• Now, using the empty dry ingredient bowl, add about half (or just below half) of the batter to the bowl and add the cacao powder. It will seem hard to mix but keep mixing until there's no more powder and you have a chocolate batter. Now you will have one bowl with chocolate batter and one bowl with the regular batter.
• Spray your baking dish with non-stick spray and add a piece of parchment paper if you'd like. With one spoonful at a time, add in a scoop of the regular batter followed by a scoop of the chocolate batter until the dish is full.
• Using a skinny knife, gently swirl the batter to create a marble pattern. It doesn't have to be perfect, so just have fun with it :)
• Bake for about 55 minutes or until the toothpick/knife comes out clean in the center. The center may take longer to bake that the rest so if it starts to get too browned, add a sheet of foil on top.

CHOCOLATE-MARBLED BANANA BREAD

Steps:

• Heat oven to 350ºF.
• Beat egg, dressing and bananas in large bowl with whisk until blended. Mix all remaining ingredients except chocolate in separate bowl. Add to banana mixture; stir just until moistened.
• Pour half the batter into medium bowl; stir in chocolate. Spoon batters alternately into 9x5-inch loaf pan sprayed with cooking spray; swirl gently with knife.
• Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove from pan to wire rack. Cool completely.

HEALTHY CHOCOLATE MARBLED BANANA BREAD

Steps:

• Preheat oven to 350 F
• Melt the chocolate chips in a skillet over low heat or use the double boiler method (place chocolate chips in a small pot and position on top of a larger pot of simmering water. Stir continuously until melted). Set aside to cool
• In a bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and sea salt and set aside
• In a separate bowl, whisk together the bananas, eggs, vanilla, coconut oil, and almond milk (you can use a hand-mixer here as well)
• Slowly fold in the flour mixture into the bowl with the eggs and stir until no flour clumps remain
• Spoon out 1 cup of the batter into a separate bowl and stir in the melted chocolate
• Line a loaf pan with parchment paper or grease with oil
• Pour about half of the non-chocolate batter into the pan. Then spread the chocolate batter on top, leaving about 3 Tbsp in the bowl. Pour in remaining non-chocolate batter then place 3 dollops of the chocolate batter on top
• With a knife, draw 3 large S's in the batter to create a swirl (a little goes a long way here, don't get too crazy)
• Bake for 45 - 50 minutes until you can insert a toothpick into the middle and it comes out clean
• Store in an airtight container on the counter for up to a week or up to 10 days in the fridge