Marbled Chocolate Banana Bread – Recipe Girl
With this Marbled Chocolate Banana Bread, you get to enjoy a great banana bread recipe with chocolate swirled in. There is a video above the recipe card showing you how to make this recipe, and then you can print out the recipe so you can make it at home.
Marbled Chocolate Banana Bread
This Marbled Chocolate Banana Bread recipe (originally from Cooking Light) has always been one of my favorite banana bread recipes. Although it seems indulgent with the addition of chocolate, there really is a very small amount of chocolate swirled in. But the addition is a nice treat.
Melted chocolate chips are mixed in with a little bit of the banana bread batter to create the chocolate batter. Then the chocolate batter and banana batter are spooned into the loaf pan randomly, and a knife run through the batters swirls them together. This recipe makes one loaf. I often double the recipe to make two loaves since my family eats it up so quickly!
How brown should bananas be for banana bread?
If your bananas are soft and pale brown or darker inside too, then they’re overripe and no longer good for eating on their own. As bananas ripen, the starch in the flesh is converted into sugar. At this point, your overripe bananas are perfect for baking, banana bread, or smoothies. Once bananas turn black, they should be tossed in the garbage.
How long will banana bread keep?
If you plan to eat your banana bread within a couple of days of making it, then it’s perfectly okay to keep it on the counter at room temperature. If you want your banana bread to last longer than a couple of days, store it well-wrapped in the refrigerator. In the fridge, it will keep fairly fresh for about a week.
How to freeze banana bread:
Banana bread freezes (and defrosts) rather nicely. Wrap it well before freezing. I like to wrap a cooled loaf in plastic wrap, and then I wrap it again with foil. You can write on the foil with a permanent marker indicating what it is and the date it was frozen. Frozen banana bread keeps well for two to three months. When I bake banana bread, I always double the recipe so I can eat one and freeze one for later. It’s also nice to have frozen banana bread on hand in case you need a quick gift to give to a friend (or if people stop by unexpectedly).
Here are a few more recipes you can try that use up ripe bananas:
Prevent your screen from going dark
-
Preheat the oven to 350°F. Spray an 8½ x 4½- inch loaf pan with cooking spray.
-
Lightly spoon the flour into dry measuring cups and level with a knife. In a medium bowl, whisk together the flour, baking soda and salt.
-
In a large bowl, use an electric mixer to beat the sugar and butter together on medium- speed until well blended (about 1 minute). Add the banana, eggs and yogurt; beat until blended. Add the flour mixture; beat at low speed just until moist.
-
Place the chocolate chips in a medium microwave- safe bowl, and microwave on HIGH for 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup of the batter to the chocolate, stirring until well combined. Spoon the chocolate batter alternately with the plain batter into the prepared pan. Swirl the batters together with a knife.
-
Bake for 1 hour and 15 minutes, or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.
Serving: 1serving, Calories: 189kcal, Carbohydrates: 31g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 34mg, Sodium: 112mg, Potassium: 139mg, Fiber: 1g, Sugar: 16g, Vitamin A: 135IU, Vitamin C: 1.2mg, Calcium: 29mg, Iron: 1.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Leave a Reply