It’s time to take your banana bread to the next level with this super soft recipe swirled with chocolate.
This has to be one of the BEST Banana bread recipes I have ever made! This banana bread is incredibly moist, perfectly sweet and swirled with chocolate. It has a wonderful nutty toffee flavor from the browned butter and is super moist thanks to the sour cream! I also added in four bananas to keep the batter extra soft.
Why this bread is so soft & moist: 
? Brown Sugar: In place of granulated sugar I used brown sugar to add extra moisture to the bread.
? Sour Cream: Adds a nice richness, tang and tons of moisture!
? Extra Bananas: Instead of 2 or 3 bananas I add in 4 mashed bananas. They add so much moisture to the batter and of course tons of banana flavor!
Serve warm with butter or Nutella for a superb breakfast treat.
Click here for more banana bread recipes, like caramel pecan or dulce de leche.
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Chocolate Marble Banana Bread
- Total Time: 75 minutes
- Yield: Makes 1 loaf 1x
- Diet: Omnivore
Description
Super-soft banana bread gets a decadent upgrade with a swirl of rich chocolate. A perfect treat for any occasion.
Ingredients
- 1/2 cups (118 ml) unsalted butter, melted
- 1 cups (237 ml) light brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 4 ripe bananas (mashed)
- 1/2 cups (118 ml) sour cream
- 1 1/2 cups (355 ml) all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp unsweetened cocoa powder
Instructions
- Preheat oven to 350°F (177°C).
- Grease a 9 x 5 loaf pan and set aside.
- In a small saucepan, cook butter over medium heat until light brown/caramel in color (5-10 minutes).
- Pour browned butter into a large bowl with sugar and vanilla; mix until combined.
- Fold in eggs one at a time, then add bananas and sour cream.
- In a separate large bowl, combine flour, baking soda, and salt.
- Add dry ingredients to wet ingredients.
- Scoop 1 cup of batter into the dry ingredient bowl. Add cocoa powder and mix.
- Pour both batters into the prepared pan, alternating and swirling with a butter knife.
- Bake for 1 hour, or until a toothpick comes out clean.
- Remove from oven and let cool in the pan for 20 minutes.
- Remove loaf from pan and cool completely on a wire rack.
- Slice and serve.
Notes
- For a deeper chocolate flavor, use dark cocoa powder instead of unsweetened cocoa powder.
- To make this recipe gluten-free, substitute all-purpose flour with a gluten-free blend.
- Wrap the cooled loaf tightly in plastic wrap, then foil, for optimal freshness and longer storage (up to 5 days).
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Carbohydrates: 40
- Fiber: 3
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
What is the role of sour cream in the Chocolate Marble Banana Bread?
Sour cream adds richness and tang, contributing to the overall moisture and softness of the bread.
How do I ensure my banana bread has a rich flavor from the browned butter?
To achieve a nutty toffee flavor, make sure to brown the butter carefully until it develops a deep golden color before incorporating it into the batter.
Can I substitute the brown sugar in this recipe?
While you can use granulated sugar, brown sugar is recommended for its moisture content and to enhance the flavor profile of the banana bread.
Can’t wait to try it. Quick curiosity though: can honey be used instead of brown sugar?