Banana Chocolate Marble Bread! Moist and soft banana bread swirled with chocolate cake to create a beautiful marble effect.
I promise, you’re going to have fun making this!
The good thing about this recipe is its easily accessible ingredients. You probably already have most of them in your pantry.
Buttermilk, a known ingredient that helps moisten the cake is substituted with a homemade mixture of milk and white vinegar (or lemon). Wait until it curdles and it is ready.
Creating the marbled effect does not require any special skills, you guys! I was intimidated of it too but after making this bread, I was like oh, that was it?
All you need is a simple skewer and a “dollop” of imagination.
Once the two batters are ready, alternately scoop dollops of each into a loaf pan. Use small or big scoops, up to you! Then merrily swirl them using a skewer. Watch the video to see how I did it!
MAKE THAT MARBLE EFFECT STAND OUT
Bananas naturally turn brown when made into a cake so here a few tips to make sure that the marble effect stands out:
- Cream butter and sugar until color turns pale.
- To keep the batter lighter in color, use white sugar.
- Use ripe banana which is yellow in color and has no brown spots. Overripe bananas in cakes tend to darken after baking.
The exciting part about marble cake is you don’t really know how the marble-effect will look like until you slice into the bread. Each slice will surprise you!
My first slice was a disappointment, There was no marble effect but big patches instead, a bummer! I know. Then as I started getting into the middle, my visual treat appeared! Silly, but it made me happy and giddy.
Have fun making this at home! Enjoy your tea and coffee tea time.
Love baking? Try these recipes!
Watch the video on how to make homemade Banana Chocolate Marble Bread
Banana Chocolate Marble Bread
- 1/2 cup whole milk
- 1 teaspoon white vinegar or lemon
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 115 grams / 1/2 cup unsalted butter
- 1 1/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups ripe bananas about 6 medium bananas, mashed
- 1/2 cup semi-sweet chocolate melted
- 2 teaspoons unsweetened cocoa powder
- Pre-heat oven to 350f/180 c. Grease loaf pan with oil or butter.
- In a small bowl, mix whole milk and vinegar or lemon. Stir then set aside until it curdles.
- In a large mixing bowl, combine flour, salt, baking powder, and baking soda together.
- In another bowl, cream butter and sugar. Whisk until mixture becomes pale and smooth. You can do this by hand or use an electric mixer. Stir in eggs one at a time.
- Add buttermilk, vanilla and mashed bananas to the butter mixture. Stir until just combined.
- Combine wet mixture to the dry mixture. Stir until well blended. Divide batter between two bowls.
- Melt chocolate in the microwave for 30 seconds in two intervals. You can also melt it in a small pot over low heat. Stir in the cocoa powder. Add chocolate mixture to one portion of the batter, mix well.
- In the loaf pan, alternate dollops of the plain batter and chocolate batter. Using a skewer, swirl the batter a few times to create a marbled effect. (see video)
- Bake for 45 minutes to 50 minutes until a skewer inserted into the center comes out clean. Mine took exactly 50 minutes to get done. Let it cool for 15 minutes before removing from the pan. Slice and serve. Enjoy!
- Cool completely before slicing to prevent breaking the cake.
- Shelf life and storage: This will keep for 5 days in the fridge in an airtight container. Wrap in plastic or foil to seal in moisture.
- Don’t use brown sugar to keep the light color of the yellow batter.
- Don't use overripe bananas as they tend to darken after baking the cake.
- If you're watching your sugar intake, reduce the sugar up to 1 cup. It will still be delicious. I promise!
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