This Chocolate-Banana Marble Bread is a delicious twist on classic banana bread and a great way to use up over-ripened bananas!
I have to tell you, I honestly hate baking in the Summer. First of all, it’s too hot to turn the oven on. Secondly, when I’m outside melting in the heat of the Summer sun, I don’t feel like eating heavy cakes or a stack of cookies (I usually don’t have much of a sweet tooth anyway). I want to eat lots of fresh ingredients in the Summer. That’s when I load up my shopping cart with fruits and veggies.
So what do you do when you’ve bought too many bananas and they start to go brown? When my bananas just get to that point, I immediately throw them in the freezer so I can use them for baking. Usually my go-to is a classic banana bread. But I felt like doing something a little different this time around. So I went through some of my old recipes I’ve saved over the years and found a recipe for chocolate-banana marble bread.
This chocolate-banana marble bread recipe not only allows you to use up those over-ripened bananas. If you’re like me and have no clue what to do with that last bit of sour cream left over from taco night, this banana bread can help you out there, too! You know I’m an advocate for no-waste and I love when I can turn leftover ingredients into a completely new dish!
- 1 cup over-ripened bananas, mashed
- 1/4 cup sour cream, or plain Greek yogurt
- 1 tsp. pure vanilla extract
- 2 cups sifted white flour
- 1 tsp. baking soda
- 3/4 tsp. baking powder
- 1/4 cup cocoa powder
- 3 tbsp. hot water, or more if needed
- 1 1/2 stick unsalted butter
- 3/4 cup sugar
- 2 large eggs
- Preheat the oven to 350°.
- Coat a loaf pan with non-stick cooking spray.
- Mash bananas in a small bowl. Add the sour cream and vanilla to the bananas and whisk just until blended. Set aside.
- Sift the flour, baking soda and baking powder together into a medium bowl. Stir to combine. Set aside.
- Place the cocoa powder in the small bowl. Pour the boiling water over the cocoa and stir until it forms a smooth paste.
- If it is too thick, add a little more water and stir. Set aside.
- Place the butter and sugar in a large bowl. Beat on medium speed until the butter is light and combined with sugar.
- Add the eggs one at a time and continue beating at medium speed.
- Bring mixer speed down to low and gradually begin to add flour.
- Add a little banana mixture at a time. Then, continue adding flour and banana mixture until blended.
- Transfer half of the batter to the bowl with your cocoa paste and blend it together.
- Drop alternating spoonfuls of dark and light batters into the prepared pan.
- Marbleize the batter by using a spoon to gently turn the batter over in 3 places down the length of the pan. Tap pan gently to even out the batter.
- Bake the banana bread for about 60 minutes until a toothpick inserted comes out clean.
- Allow to cool before slicing and serving.
Basically, if marble cake and banana bread had a baby, this bread would be it! This bread is an awesome balance of not-too-sweet, not-too-chocolaty, but it still has just the right amount of banana flavor! Take it from me – even though I’m not the biggest fan of desserts and sweets, I couldn’t help but sneak a few small pieces of this bread into my mouth after baking it! It’s totally worth turning on the oven in the middle of Summer! Enjoy!