Easy Marbled Banana Bread
Updated: 5 days ago
Give your basic banana bread recipe the boot and try this marbled version! With a gorgeous ribbon of chocolate running through it, this banana bread is as impressive as it is delicious. Three bananas keep this tender bread extra soft and Greek yogurt makes it super moist. Although it seems indulgent with the addition of chocolate, there’s only a small amount swirled in to make it a truly decadent treat. Perfect for breakfast with a cup of coffee, or as a snack when you want to treat yourself, this perfectly banana-y bread is both easy and fun to make.
Quarantine got you stuck at home?! Barth Bakery has created a new recipe series called “Pandemic Pantry,” which features simple, yet delicious, recipes made from basic pantry and fridge ingredients many already have without having to go to the store. Baking is a great way to practice social distancing, and can be used as a fun homeschooling lesson (math, science, and reading!). New recipes will be posted each week, so be sure to keep checking back!
1¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup granulated sugar
½ cup light brown sugar, packed
⅓ cup vegetable or canola oil
2 large eggs
1⅓ cups very ripe mashed banana (3 large bananas)
⅓ cup plain Greek yogurt (or sour cream)
2 tsp pure vanilla extract
¾ cup chopped walnuts (optional)
3 oz semisweet chocolate, chopped (or chocolate chips)
2 tsp unsweetened cocoa powder
Preheat oven to 350°F. Line a 9-inch loaf pan with parchment paper leaving an overhang on the sides. Spray the parchment paper with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a separate medium bowl, use an electric handheld mixer to beat the granulated sugar, brown sugar, and oil together until combined. Add in the eggs one at a time, beating to blend after each addition and scraping down sides and bottom of the bowl as needed. Add in the bananas, yogurt, and vanilla and beat until blended.
Gradually add the flour mixture and beat at low speed just until incorporated. Do not overmix.
Place the chocolate in a microwave-safe bowl and cook in 20-second intervals, stopping to stir between each interval, until mostly melted, but not fully melted. Stir the chocolate until smooth and completely melted. Stir in the cocoa powder until dissolved. Add one cup of the banana bread batter to the chocolate batter and stir to combine.
Stir the chopped walnuts into the remaining plain banana batter.
Spoon the plain banana batter and the chocolate banana batter into the prepared loaf pan, alternating spoonfuls of each batter. Swirl the batters together with a knife, but don’t mix the batters too much. (Only swirl a knife through 3 or 4 times.)
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Remove the bread from the oven and allow it to cool for about 10 minutes in the pan. Then used the parchment paper overhangs to lift the bread out of the pan and allow it to cool completely on a wire rack before slicing and serving.