A swirl of banana and chocolate makes this marbled chocolate banana bread an irresistible twist on the classic!
I love a good banana bread, and this marbled version might just be my new favorite. It takes everything I love about classic banana bread, with its moist texture and rich banana flavor, and adds a ribbon of chocolate that makes each bite feel just a little more special. It’s easy to make, looks impressive, and works just as well for a cozy breakfast as it does for an afternoon snack.
If you’ve got a few overripe bananas on hand and can’t decide between banana bread or something chocolatey, this recipe gives you the best of both. No extra fuss, no fancy tools, just one simple batter, divided and swirled before baking. The result is a beautiful loaf with chocolate and banana flavors in perfect balance.
Why You’ll Love This Marbled Chocolate Banana Bread
- A chocolatey twist on the classic. If you love banana bread and chocolate, this recipe gives you both in every bite without overpowering either flavor.
- Moist and tender texture. Thanks to a mix of butter and oil, this bread stays soft and flavorful for days.
- Beautiful marbled look. Swirling the two batters together creates a stunning pattern that makes this loaf look bakery-worthy with hardly any extra effort.
- Simple ingredients, easy process. No fancy steps or equipment, just a straightforward banana bread base, divided and swirled before baking.
- Freezer-friendly. It freezes like a dream, so you can save a few slices for later (if it lasts that long!).
What You’ll Need
See the recipe card below for ingredient quantities and full instructions.
- Bananas – The riper, the better! They add natural sweetness and moisture. You’ll need about 3 medium bananas.
- Butter + oil – A mix of melted butter and oil gives this bread both rich flavor and a soft, tender texture.
- Brown sugar + granulated sugar – Brown sugar adds depth and extra moisture, while granulated sugar balances the sweetness.
- Egg – Just one egg helps bind everything together and gives structure.
- All-purpose flour – For a soft, sturdy loaf with just the right crumb.
- Baking soda – Gives the bread lift and helps it bake up light.
- Salt – Balances the sweetness and enhances flavor.
- Vanilla extract – A background note that adds warmth and depth.
- Unsweetened cocoa powder – Stirred into half the batter for that rich chocolate swirl.
- Milk (optional) – A splash helps loosen the chocolate portion of the batter, if needed, so it swirls more easily.
How to Make Marbled Chocolate Banana Bread
Prepare the pan and preheat the oven.
A 9×5-inch loaf pan works best here. Grease it well or line it with parchment for easy removal.
Mix the dry ingredients.
Whisk together the flour, baking soda, and salt to evenly distribute the leavening and avoid overmixing later.
Stir the wet ingredients together.
Mash the bananas in a large bowl, then stir in the sugars, egg, melted butter, oil, and vanilla until combined.
Combine wet and dry.
Add the flour mixture and stir just until combined. No need for a mixer here!
Divide and flavor the batter.
Spoon half the batter into a separate bowl and mix in the cocoa powder. Add a bit of milk if it feels too thick.
Layer and swirl.
Alternate spoonfuls of plain and chocolate batter in the pan, then gently swirl with a knife or skewer for that marbled look.
Bake until set.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool before slicing.
Let the bread cool in the pan briefly before transferring it to a wire rack to cool completely.
Tips for Success
- Use very ripe bananas. The riper they are, the sweeter and more flavorful your bread will be. Lots of brown spots? Perfect.
- Don’t over-mix. Once the flour is added, mix just until combined. Over-mixing can make the bread dense instead of tender.
- Adjust the chocolate batter as needed. Cocoa powder can thicken the batter, so feel free to stir in a splash of milk to help it swirl more easily.
- Swirl gently. You want distinct ribbons of chocolate and banana, not one muddy batter. A few figure-eight motions with a skewer or knife is plenty.
- Check early. Oven temperatures vary, so start checking for doneness around the 50-minute mark. The bread is done when a toothpick comes out with just a few moist crumbs.
Variations
- Add chocolate chips. For an extra dose of chocolate, stir a handful of semisweet or dark chocolate chips into the chocolate portion of the batter.
- Mix in some nuts. Chopped walnuts or pecans are a natural fit here. Add 1/2 cup or so to either batter, or sprinkle a few on top before baking for a little crunch.
- Add a hint of spice. A pinch of cinnamon or espresso powder can subtly enhance the chocolate flavor. Try 1/2 teaspoon cinnamon or 1/4 teaspoon espresso powder stirred into either batter.
How to Store
Room temperature: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. It will keep well at room temperature for up to 3 days.
Refrigerator: For longer storage, refrigerate it. Just be sure it’s well wrapped to prevent drying out. Let slices come to room temperature before serving for the best texture.
Freezer: This banana bread freezes beautifully. Wrap the whole loaf or individual slices in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
Swirled, Simple, and So Satisfying
If you’re looking for a way to mix up your usual banana bread routine, this marbled version is an easy win. The combination of chocolate and banana feels a little indulgent without being over the top, and the pretty swirl makes it look extra special. Whether you’re baking for breakfast, snack time, or sharing with friends, this loaf is always a hit.
More Banana Bread Recipes
Marbled Chocolate Banana Bread
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups (280 g) mashed ripe bananas, about 3 medium bananas
- 1/2 cup (100 g) firmly packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1/4 cup (56 g) unsalted butter, melted and slightly cooled
- 1/4 cup (60 ml) vegetable oil, or another neutral oil
- 1 teaspoon vanilla extract
- 1/4 cup (21 g) unsweetened cocoa powder
- 1-2 tablespoons (15-30 ml) milk, if needed, to loosen chocolate batter
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Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, combine the flour, baking soda, and salt.
- In a large bowl, stir together the mashed bananas, brown sugar, granulated sugar, egg, melted butter, oil, and vanilla until well combined.
- Stir the flour mixture into the banana mixture just until combined. Don’t over-mix.
- Transfer half of the batter to a separate bowl. Stir the cocoa powder into one half. If the chocolate batter seems too thick, stir in a tablespoon or two of milk to match the consistency of the plain batter.
- Alternately spoon the two batters into the prepared pan. Use a knife or skewer to gently swirl the batters together.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
- Measuring flour: For best results, measure flour by weight or use the spoon-and-sweep method to avoid a dense loaf.
- Cocoa powder: Natural or Dutch-process cocoa both work well here. Use your favorite!
- Chocolate swirl texture: If the chocolate batter is much thicker than the plain, stir in 1 to 2 teaspoons of milk to help it swirl more easily.
- Storage: Wrap well and store at room temperature up to 3 days.
- Freezing: This banana bread freezes well. Wrap slices individually for quick grab-and-thaw treats later.
