How to Make the Best Homemade Marbled Chocolate Banana Bread

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Making a savory type of bread may be time-consuming, but this marbled chocolate banana bread won’t trap you in the kitchen all day. This is a great snack for your kids when they come home from school, or you can also bring it to work and eat it when hunger strikes. It’s way better than going to the vending machine to get your snack fix.

Prep time 1 hour

Cooking time 30 minutes

Ready in 1 hour and 30 minutes

Yields 2 loaves


  • butter, for greasing pan
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon iodized salt
  • 120 grams bittersweet chocolate, chopped (about 2/3 cup)
  • 1/2 cup unsalted butter
  • 1/3 cup and 1 and 1/2 tablespoons brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup plain yogurt
  • 480 grams overripe bananas, mashed


  1. Preheat oven to 350°F. Grease 2 (8×4-inch) loaf pans with butter.
  2. Whisk together flour, baking soda, and salt in a bowl. Set aside.
  3. Melt the chocolate in a double boiler. When about 2/3 of the chocolate has melted, remove the bowl from heat. Continue stirring until completely melted. Let cool, then transfer to a piping bag. Twist close the top of the piping bag. Place the piping bag on its side in a bowl to avoid spilling. Cut the tip into a 1/4 inch hole when ready to pipe chocolate on the batter.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed for 3 minutes. Add eggs one at a time, beating 30 seconds after each addition. Add vanilla extract. (You can also use an electric hand mixer if you don’t have a stand mixer.)
  5. Set speed to low, then add yogurt. Gradually add mashed bananas. Mix until well combined. Add dry ingredients in 3 additions.
  6. Portion batter between two loaf pans. On each pan, pipe melted chocolate in a zigzag or “S” pattern on the surface of the batter, going from left to right. Run a firm toothpick perpendicular to the chocolate pattern, swirling around to form a marbled design.
  7. Bake for 25 to 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Let cool for 20 minutes before serving.

Money Tips

If you have overripe bananas, don’t let them go to waste and throw them out! Use them to make this recipe. Banana bread always comes out best when you use overripe bananas. Got leftovers? Store it in an airtight container and put it in the fridge. It can last up to 2 weeks! It’s a great way to save money on purchasing snacks.

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