Banana bread is my all-time favorite quick bread! Try my Caramel Pecan Banana Bread or Double Chocolate Banana Bread for more delicious treats!
This has to be one of the BEST Banana bread recipes I have ever made! This Marbled Chocolate 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 four bananas to keep the batter extra soft. I love making this easy banana bread recipe ahead of time. It keeps well on the counter for a few days, and up to a week in the fridge. You can also freeze half for later if you don’t want to eat it all in one week. This Marbled Chocolate Banana Bread pairs perfectly with coffee and company!
What you’ll need to make this recipe
Butter: Butter is browned and adds so much flavor to the bread. It tastes almost nutty and toffee-like! Sugar: I prefer light brown sugar as it adds extra moisture to the bread, however, dark brown sugar or granulated sugar would also work. Vanilla: Vanilla extract bring warms and emphasizes sweetness. Eggs: This is our binding ingredient, keeping everything in this Marbled Chocolate Banana Bread together. Bananas: Mashed bananas add flavor and retain moisture. Make sure you use very ripe bananas which have plenty of brown spots on them. The softer, the better! Sour cream: Again, more moisture! Sour cream also gives the banana bread a slight tang. It’s so delicious with the chocolate! Flour: All-purpose flour is the foundation of this bread recipe. If you are looking for a gluten free banana bread recipe try my Almond Flour Banana Bread. Baking soda: This gives the bread a little lift and makes it less dense. Salt: To bring out all of the flavors I like to add a little salt to my desserts. Cocoa powder: The chocolate swirl batter is banana bread with cocoa powder. Opt for unsweetened cocoa powder.
How to make marbled chocolate banana bread
Tips for Success
Use very ripe bananas! They should have tons of brown spots on them. The more brown spots, the sweeter the banana will be! I like to heat up my banana bread in the toaster oven for a few minutes and spread butter or peanut butter over it. It’s so delicious! Store in an airtight container at room temperature for up to 4 days. Make it last a little longer by keeping it in the fridge for up to a week. Freeze in an airtight container or ziptop bag for up to 4 months. Thaw completely before consuming.
What makes this Banana Bread super 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 extra sweetness!
How to serve this Marbled Chocolate Banana Bread
I love to serve this bread warm with some butter, Nutella, or peanut butter on top! It makes the perfect breakfast, snack, or dessert! This bread can also be frozen for up to 3 months!
Here are more bread recipes to enjoy!
Lemon Blueberry Bread Cranberry Orange Bread Pumpkin Cream Cheese Bread Chocolate Chip Zucchini Bread Healthy Banana Bread Peanut Butter Chocolate Banana Bread
