This Chocolate Marbled Banana Bread is just as beautiful as it is delicious! It's extremely moist, packed with banana flavor, chocolatey and perfectly sweetened!
If you've got some overripe bananas that you need to use up, be sure to also check out these 1-Banana Muffins, Banana Cake with Chocolate Frosting, Double Chocolate Banana Bread and Banana Chocolate Chip Crumb Cake!
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Ingredient Notes
Here are some notes about all the ingredients used in this chocolate marbled banana bread. Quantities and full instructions are in the recipe card below!
- Flour - All purpose flour works best for this recipe.
- Baking Soda - A leavener that reacts with heat and the acid in the yogurt, helping the banana bread rise in the oven.
- Salt - Balances the flavor and sweetness.
- White + Brown Sugar - I like using a combination of the two sugars.
- Unsalted Butter + Oil - Butter adds flavor, while the oil helps keep the bread moist.
- Vanilla - You can use vanilla paste or vanilla extract.
- Large Eggs - Helps batter emulsify and adds structure.
- Ripe Bananas - Use really ripe bananas. Not only will it add bold banana flavor, it will also add sweetness and moisture.
- Greek Yogurt - Adds structure and moisture to the loaf. Make sure to use full-fat Greek yogurt.
- Chocolate - Melted chocolate is added to some of the batter to creating the marble effect.
*See recipe card for quantities.
Step By Step Instructions
Here are step-by-step photos and instructions on how to make these incredible Marbled Chocolate Banana Bread! Please find the detailed instructions in the recipe card at the end of this post.
Step 1. In a large bowl, combine melted butter, oil, brown sugar, white sugar and vanilla.
Step 2. Whisk in eggs one at a time, scraping down the bowl in between each addition.
Step 3. Whisk in mashed bananas and Greek yogurt until combined.
Step 4. Sift dry ingredients (flour, baking soda and salt) into wet ingredients and mix just until combined.
Step 5. In a small bowl, melt chocolate and mix until smooth.
Step 6. Add 1 cup of batter into the melted chocolate and mix until incorporated.
Step 7. Alternate scooping the two batters into a 9x5 inch loaf pan lined with parchment paper.
Step 8. Using a butter knife to swirl the batters together.
Step 9. Bake at 350º F (180º C) for 1 hour. Allow to cool completely on a wire rack before serving!
💡tip
When swirling the chocolate batter and banana batter together, don't over do it as it can muddle the colors.
Substitutions
- Greek Yogurt - You can easily substitute for full-fat sour cream.
- Neutral Oil - Any neutral oil will do such as, avocado, canola, grapeseed, vegetable or even light olive oil.
- Chocolate - You can use semi-sweet chocolate or dark chocolate. Chocolate bars or chips will work.
Variations
- Extra Chocolate - Feel free to add semi-sweet chocolate chips into the batter or on top.
- Nuts - Add ½ cup of chopped walnuts or pecans for a crunchy texture.
- Spices - You can experiment with spices like cinnamon, nutmeg, cardamom or espresso powder for extra flavor.
Storage
- Room Temperature - Store in an airtight container at room temperature for up to 4 days.
- Refrigerator - Store in an airtight container for up to 6 days in the fridge.
- Freezer - Cool completely and wrap individual slices in plastic wrap. Store in freezer bags for up to 2 months. Thaw in the fridge overnight or bring to room temperature before enjoying!
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Use overripe bananas - Super soft ugly brown bananas are best. Not only does it add a nice sweetness, it will add so much banana flavor.
Do not overmix your batter - Gently fold the dry ingredients into the wet ingredients just enough to hydrate the flour. Overmixing can result in a tough, dense and heavy loaf.
Use room temperature ingredients - This includes the eggs and yogurt! The butter will be melted so no worries about leaving it out ahead of time.
FAQ
Yes, you can! Cool completely and wrap individual slices in plastic wrap. Store in freezer bags for up to 2 months. Thaw in the fridge overnight or bring to room temperature before enjoying!
Yes, you can sub for a 1 to 1 gluten-free flour blend.
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📖 Recipe
Chocolate Marbled Banana Bread
Equipment
- Digital Kitchen Scale
- bowls
- Measuring Cups/Spoons
- Whisk/Silicone Spatula
- 9x5 Inch (22x13 cm) Loaf Pan
- Cooling Rack
INGREDIENTS
- 1 ¼ Cups (283g) Mashed Bananas (2 large bananas or 3 small bananas)
- 2 Cups (240g) All-Purpose Flour
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- ¼ Cup (56g) Unsalted Butter melted and slightly cooled
- 2 Tablespoons Neutral Oil (like avocado, canola or vegetable oil)
- ½ Cup (100g) Granulated White Sugar
- ¼ Cup (50g) Light Brown Sugar packed
- 2 Teaspoons Vanilla Paste or Extract
- 2 Whole Large Eggs room temp
- ½ Cup (113g) Plain Full-Fat Greek Yogurt or Sour Cream room temp
- 3 Ounces (85g) Chocolate Bar or Chocolate Chips melted
Instructions
- Preheat Oven - Set a rack in the middle of the oven and preheat to 350º F (180º C).
- Prep Pan - Butter and line a 9x5 inch (22x12 cm) loaf pan with parchment paper, making sure to leave a 1-inch (2.5 cm) overhang for easy removal.
- Mash Bananas - In a medium bowl or plate, finely mash ripe bananas with a fork or potato masher and set aside.1 ¼ Cups (283g) Mashed Bananas (2 large bananas or 3 small bananas)
- Combine Dry Ingredients - In a medium bowl, whisk together the flour, baking soda and salt.2 Cups (240g) All-Purpose Flour1 Teaspoon Baking Soda½ Teaspoon Salt
- Combine Wet Ingredients - In a large bowl, whisk together melted butter, oil, brown sugar, white sugar, and vanilla until well combined.¼ Cup (56g) Unsalted Butter2 Tablespoons Neutral Oil (like avocado, canola or vegetable oil)½ Cup (100g) Granulated White Sugar ¼ Cup (50g) Light Brown Sugar2 Teaspoons Vanilla Paste or Extract
- Add eggs one at a time and mix well after each addition. Scrape down the sides and bottom of the bowl as needed.2 Whole Large Eggs
- Add Greek yogurt and mashed bananas and mix until combined.½ Cup (113g) Plain Full-Fat Greek Yogurt or Sour Cream
- Combine Wet & Dry Ingredients - Gently fold in your dry ingredients with a spatula. Careful not to overmix. You just want the dry ingredients to absorb with the wet ingredients. Set aside.
- Melt Chocolate - In a small bowl, melt your chocolate and mix until smooth. See note below.3 Ounces (85g) Chocolate Bar or Chocolate Chips
- Make Chocolate Batter - Add 1 cup of batter into the melted chocolate and gently mix until combined. It's okay that the chocolate is warm.
- Swirl - Alternate scooping the two batters into your prepared loaf pan. Then run a butter knife up and down and side to side a few times, swirling the batters together. Do not over swirl or the batters will get muddled together.
- Bake - Bake for 55 to 65 minutes, or until an inserted toothpick in the center comes out clean. Mine took 60 minutes. After 30 minutes, loosely tent the top of the bread with foil to prevent the bread from getting too brown.
- Cool - Let the banana bread cool in the pan and on a wire rack for 15 minutes before removing from the pan. Let it continue to completely cool on the wire rack before serving. Serve and enjoy!
Eve says
I love that the storage says it will last 4 days...it didn't even last 24 hours in our house. LOL! We loved the chocolate marble. So tasty, extremely moist and a breeze to make.
Lisa says
Hi Eve, so happy you enjoyed it! It's my absolute favorite banana bread! Thank you for your feedback 🙂
Anette says
Amazing recipe. Unbelievably moist and comes together easily. I added mini chocolate chips on top for the kids. We gobbled it up in a day, haha!
Lisa says
Thank you so much for your review! I love that you added chocolate chips on top. You can never go wrong with more chocolate!! 😉
Mary-Lynne says
This is probably my favorite banana bread!! It’s MOIST, not too sweet, and had the perfect balance of chocolate.Thanks!!
Lisa says
So happy to hear that you love this recipe! It's definitely always on repeat in our kitchen!
Heidi says
The kiddos and I love making banana bread on Sunday mornings and we're so glad we stumbled on your blog. The kids added mini chocolate chips and sprinkles on top. It was really moist, not sweet at all and we love the chocolate swirl. We can’t wait to make it again. Love your blog.
Lisa says
Awww, thank you so much for your wonderful review!! I'm so happy to hear that you and your family loved it. I love that the kids added the mini chocolate chips and sprinkles!!😊