Chocolate-Banana Marble Bread
This Chocolate-Banana Marble Bread is a delicious twist on classic banana bread and a great way to use up over-ripened bananas!
Servings 8
Ingredients
- 1 cup over-ripened bananas mashed
- 1/4 cup sour cream or plain Greek yogurt
- 1 tsp. pure vanilla extract
- 2 cups sifted white flour
- 1 tsp. baking soda
- 3/4 tsp. baking powder
- 1/4 cup cocoa powder
- 3 tbsp. hot water or more if needed
- 1 1/2 stick unsalted butter
- 3/4 cup sugar
- 2 large eggs
Instructions
- Preheat the oven to 350°.
- Coat a loaf pan with non-stick cooking spray.
- Mash bananas in a small bowl. Add the sour cream and vanilla to the bananas and whisk just until blended. Set aside.
- Sift the flour, baking soda and baking powder together into a medium bowl. Stir to combine. Set aside.
- Place the cocoa powder in the small bowl. Pour the boiling water over the cocoa and stir until it forms a smooth paste.
- If it is too thick, add a little more water and stir. Set aside.
- Place butter and sugar in a large bowl. Beat on medium speed until the butter is light and combined with sugar.
- Add the eggs one at a time and continue beating at medium speed.
- Bring mixer speed down to low and gradually begin to add flour.
- Add a little banana mixture at a time. Then, continue adding flour and banana mixture until blended.
- Transfer half of the batter to the bowl with your cocoa paste and blend it together.
- Drop alternating spoonfuls of dark and light batters into the prepared pan.
- Marbleize batter by gently swirling batter down the length of the pan. Tap pan gently to even out the batter.
- Bake the banana bread for about 60 minutes until a toothpick inserted comes out clean.
- Allow to cool before slicing and serving.