Marbled Chocolate Banana Bread
Moist and delicious Marbled Chocolate Banana Bread—a simple yet sublime dessert that will melt in your mouth. I dare you to have just one slice!
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If there is such a thing as an understated dessert, this Marbled Chocolate Banana Bread is it. Maybe that’s because it is regularly served as a complement to coffees and teas (and hot chocolate, if you’re feeling decadent) and so, doesn’t feel like a true dessert. But that will change once you’ve taken a bite out of this loaf.
I’m not sure who thought to combine chocolate and banana but whoever they are, they deserve a massive amount of credit (plus my undying devotion). The bitterness of the dark chocolate balances out the sweetness of the fruit so you will rarely hear the bread is too much of one thing. It takes perfect and, with that hypnotic swirl, looks perfect too. Is it any wonder I bake this bread whenever I am expecting company. It’s a feast for the senses that is nothing short of addictive. It’s a good thing, then, that it is made with healthy ingredients, so your taste buds can enjoy themselves without your waistline complaining!
Is Marbled Chocolate Banana Bread Healthy?
Like any dessert, this Marbled Chocolate Banana Bread is meant to be enjoyed in moderation. With that in mind, you will be happy to know it contains healthy ingredients, like whole wheat flour, bananas, Greek yogurt, and dark chocolate with at least 70% cocoa, which contains antioxidants. Though it is suitable for vegetarian and Mediterranean diets, it would require too many alterations for it to comply with other dietary restrictions. If you’re keto, you’d be better off making this Easy Keto Pumpkin Bread or this Paleo Pineapple Bread with Coconut if you’re on a paleo diet.
What Spices Can I Add?
You may have noticed I didn’t include any spices in this recipe. That’s because I wanted you to taste the bread at its simple ‘n’ sweet best before varying things up with spices. Once you’ve got the basics down and know how the loaf should taste, you can experiment by adding nutmeg, cinnamon, allspice, chili powder, or cardamom. They should all lend a slight warmth to the taste of the bread. You can also add vanilla extract, espresso powder, almond extract, or sea salt. That last one works particularly well with the chocolate!
INGREDIENTS
- 2 cups whole wheat flour
- ¾ tsp baking soda
- ½ tsp salt
- ¾ cup coconut sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 cup Greek yogurt
- 3 ripe bananas, mashed (about 1 1/2 cups)
- ½ cup dark chocolate chips
INSTRUCTIONS
Prep
Preheat your oven to 350°F. Grease a 9″ x 5″ pan.
Whisk
Whisk the flour, baking soda, and salt in a bowl. In another bowl, mix the coconut sugar, butter, eggs, and Greek yogurt.
Combine
Gently fold the mashed bananas into the wet mixture. Blend in the dry ingredients.
Melt
Microwave the dark chocolate chips in a microwave-safe bowl, heating in 30-second bursts and stirring in between until just melted. Then mix with a cup of batter.
Bake
Fill the pan, alternating between scoops of regular batter and chocolatey batter. Marble with a knife and bake for 60–75 mins.
Cool
Let the bread rest in the pan for 10 minutes, then transfer to a cutting board. Slice.
DEVOUR!
FAQs & Tips
If you want to get the prep work out of the way but want to leave the baking until just before you’re ready to eat (everyone loves warm bread fresh out of the oven!) then follow the instructions until it comes time to put the mix in the oven. Instead, cover it with foil or plastic wrap and store it in the fridge for up to 3 days. This method will let the fats solidify and make for a richer flavor.
The bread will be very delicate immediately after being pulled from the oven. You risk destroying it if you cut into it too soon. Giving it a rest lets it firm up as it cools, making it easier to slice.
Let the bread cool completely then wrap it in aluminum or plastic. You can store it for up to a week. You can also freeze it by wrapping it first in plastic then aluminum (or you can place it in an airtight container). It should keep in the freezer for up to 3 months. When you want some, you can either let it thaw in the fridge overnight or warm it up in the oven.
I don’t recommend it. Ripe/brown bananas are soft, and therefore easy to mush and mix with the other ingredients. They are also naturally sweeter as, over time, the fruit changes the starches into sugars, which is ideal for desserts.
If you want to use a healthier fat, use coconut oil. What’s more, it will work well with the coconut sugar. Obviously, the taste will be adjusted, so only go this route if you fancy more than a hint of coconut in your bread.
The ol’ reliable toothpick test, of course! Just insert a toothpick (a utensil will also work). If it comes out damp, the bread needs more time. It should come out mostly dry, taking with it the occasional crumb.
Similar Recipes You Must Try
- Vegan Coffee Cake: Gluten-free and yes, vegan, coffee cake made with a swirl of blackberry and crispy crumble topping.
- Easy Strawberry Banana Bread: Who needs chocolate when you’ve got nature’s candy!
- Easy Banana Bread In a Mug Cake: Banana bread with a presentation that will wow your guests. So cute!
- Oat Flour Banana Bread: Get back to healthy basics with this spicy yet sweet loaf fit for a snack, a side, or a dessert.
Marbled Chocolate Banana Bread
Ingredients
- 2 cups whole wheat flour
- ¾ tsp baking soda
- ½ tsp salt
- ¾ cup coconut sugar
- 1 cup unsalted butter softened
- 2 large eggs
- 1 cup Greek yogurt
- 3 ripe bananas mashed (about 1 1/2 cups)
- ½ cup dark chocolate chips (at least 70% cocoa)
Instructions
- Preheat your oven to 350°F. Grease a 9″ x 5″ pan.
- Whisk the flour, baking soda, and salt in a bowl. In another bowl, mix the coconut sugar, butter, eggs, and Greek yogurt.
- Gently fold the mashed bananas into the wet mixture. Blend in the dry ingredients.
- Gradually mix the dry ingredients into the wet mixture on low speed, just until it’s combined and moist. Do not overmix.
- Melt the dark chocolate chips in a microwave-safe bowl, heating in 30-second bursts and stirring in between until just melted.
- Fill the pan, alternating between scoops of regular batter and chocolatey batter. Marble with a knife and bake for 60–75 mins.
- Let the bread rest in the pan for 10 minutes, then transfer to a cutting board. Slice.
Nutrition
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