Chocolate Marbled Banana Bread
This is a moist, tender banana bread with a rich chocolate swirl. This version uses coconut oil and yogurt.
Ingredients (1 loaf)
- 1 1/4 cups mashed ripe bananas (about 3 medium)
- 3/4 cup granulated sugar
- 1/3 cup melted coconut oil (or other neutral oil)
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt (dairy-free or regular)
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1/4 cup cocoa powder
- 2 tablespoons chocolate chips
Prepare the Batter
Set your oven to 350F. Line a 9×5-inch loaf pan with parchment paper, letting it overhang on the long sides.
Add the ripe bananas to a large mixing bowl and mash them well with a fork or whisk until they are mostly puréed.
Add the granulated sugar, yogurt, melted coconut oil, and vanilla to the mashed bananas. Whisk until everything is thoroughly combined.
Add the flour, baking soda, and Kosher salt. Use a spatula to fold the dry ingredients into the wet, mixing only until no dry streaks remain.
Be careful not to overmix the batter.
Marble and Bake the Bread
Divide the batter evenly into two separate bowls.
To one of the bowls, add the cocoa powder and chocolate chips. Fold them in with a spatula until just combined.
Alternate adding scoops of the plain batter and the chocolate batter into the prepared loaf pan. Continue until all the batter is used up.
Bake for ~55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean.
Let the banana bread cool in the pan for ~20 minutes. Then, use the parchment overhangs to lift it out and let it finish cooling on a wire rack.
Chocolate Marbled Banana Bread
Ingredients
Ingredients (1 loaf)
- 1 1/4 cups mashed ripe bananas about 3 medium
- 3/4 cup granulated sugar
- 1/3 cup melted coconut oil or other neutral oil
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt dairy-free or regular
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1/4 cup cocoa powder
- 2 tablespoons chocolate chips
Method
- Preheat oven to 350F. Line 9×5-inch loaf pan with parchment paper.
- Mash bananas in large bowl until puréed.
- Whisk in sugar, yogurt, coconut oil, and vanilla until combined.
- Fold in flour, baking soda, and salt until just mixed.
- Divide batter into two bowls.
- Mix cocoa powder and chocolate chips into one batter portion.
- Layer plain and chocolate batters alternately in prepared pan.
- Bake 55-65 minutes until toothpick comes out clean.
- Cool in pan 20 minutes, then transfer to wire rack.
