Originally posted August 13, 2012

Marbled Banana Bread

Marbled Banana Bread by car2ngrl

I originally wanted to make Joanie's Marble Banana Bread but I didn't have yogurt on hand. So I opted to modify my regular banana bread with the chocolate step from Joanie's recipe. The results were delicious.

After a couple attempts, I did end up lowering the temp mainly because it seemed like the chocolate parts need a little more time, which the lower temp afforded me.


  • 1 cup sugar
  • 1/3 cup butter, softened
  • 2 eggs
  • 1-1/2 cup mashed bananas (about 3-5 depending on size)
  • 1/3 cup water
  • 1-2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup chocolate chips
1 loaf


Preheat oven to 345.

Line loaf pan with parchment paper, leaving an inch of overhang on both sides, which can be used as "handles" later to remove the loaf from the pan. If no parchment paper is available, you can grease the bottom of the pan. Before removing the loaf, you will need to loosen the sides.

Beat sugar and butter.

Add eggs one-by-one, making sure each is incorporated.

Add bananas and water and beat for about 30 seconds.

Add remaining dry ingredients -- leaving the nuts for the very end, once the dry ingredients have become moistened.

Place chocolate chips in a microwave-safe bowl and microwave on high until almost melted (about 1 minute). Add 1 cup of batter and combine.

Spoon batter into pan, alternating between the regular and chocolate batter. Once the batter's in the pan, take a knife and swirl it around to give it the "marbled" texture.

Bake for about an 70 minutes.*

When a wooden pick comes out clean, you can remove the pan from the oven and cool for 5 minutes. Afterwards, you can remove the loaf from the pan so it can continue to cool before slicing.

*I usually have to bake for an extra 10 minutes but that probably because I live at a higher elevation.

1-1/2 hours



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