Marbled Banana Bread

Helga Glaesel de BlandingAugust 25, 2021

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Banana bread is one of the baked desserts that people like to prepare the most because it is so easy! It became very popular in the months that we have all been quarantined at home and there are many variations to it, you can add other fruit, vegetables, or chocolate chips.

We tried this version marbling with chocolate, the combination with banana is ideal, and it is just as easy to prepare. The only thing is that you have to separate the dough into 2 bowls and add chocolate to one of the portions.

In the step-by-step of the recipe, we explain how to make the marbling, the key is to place the dough in the pan alternating colors, and at the end, using a knife, make an S-shaped line to create the effect. The key is not to move it too much so that the colors are not fully incorporated.

We’d love to hear if you try this recipe, enjoy it!

Helga

Marbled Banana Bread

Adapted from Kickass Baker
Makes 1 loaf

Ingredients:

½ cup unsalted butter, room temperature
1 cup granulated sugar
2 eggs, room temperature
2 teaspoons vanilla extract
1 ¼ cups mashed overripe banana (about 3-4 medium to large bananas)
1 ½ cups all-purpose Flour
1 teaspoon baking soda
1 teaspoon kosher salt
½ cup full-fat sour cream or plain Greek yogurt
¼ cup unsweetened cocoa powder

Procedure:

Preheat oven to 350ºF Grease a 8×4 loaf pan with cooking spray.
In a large bowl beat together the butter, sugar, eggs and vanilla until well mixed and smooth. Stop the mixer, add in the mashed bananas and stir until well combined.
Add to the bowl the flour, baking soda and salt, mixing until just combined. Add in the sour cream and blend well.
Pour half the batter into a clean bowl and add to it the cocoa powder. Stir until well combined and no dry spots appear.
With a large spoon or a ¼ cup measuring cup, scoop out and dollop of plain batter into the corner of the prepared pan. Repeat with the chocolate batter, placing the dollop next to the first. Repeat this pattern, adding alternating dollops of plain then chocolate batter to the loaf pan, layering them on top of each other, until there’s no batter remaining. Using a butter knife, gently swirl the top of the batter.
Bake in preheated oven for 1 hour or until toothpick inserted into the center comes out clean. Allow to cool before removing from the loaf pan and slicing.

Have you made this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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