Moist, fluffy and soft this is the BEST banana bread you will ever come across! The swirls of chocolate take this standard banana loaf up a notch. Have it for breakfast or tea and enjoy!

Sliced Chocolate Marbled Banana Bread on a wooden board

I have been trying to perfect my banana bread for months. Now, that I have I am finally sharing my recipe with you.

This bread is bursting with chocolate and banana-flavoured goodness. It's rich, it's tender and it's a banana bread lover's dream. Who doesn't love chocolate? I elevated a basic banana bread by the addition of chocolate marbling effect.

You can serve this bread at a party or have it with your tea. I assure you, this bread won't disappoint you!

Enjoy it with a cup of homemade Chai Latte or triple the chocolatey effect with Orange Hot Chocolate. And if sweet breakfast is your thing, then you'll also love my Mini Blueberry Muffins.

HOW TO MAKE CHOCOLATE MARBLED BANANA BREAD

Prepare pan. Grease your loaf pan (I used this 30.5cm x 11cm pan) with butter or oil.
Mix dry ingredients. Combine flour, salt and baking soda.
Mix wet ingredients. With an electric mixer, beat butter and sugar. Gradually add the eggs. Then mix in the vanilla extract, mashed bananas and yogurt.
Combine dry + wet ingredients. Fold in the flour mixture into the wet batter.
Make chocolate batter. Melt chocolate and stir in instant coffee and cocoa powder. Then combine it with 1 cup of the banana bread batter.
Add to loaf pan. Spoon the white and chocolate batter alternatively into the loaf pan. Make swirls with a toothpick, skewer or knife.
Bake. Bake at 180 C for 50-60 mins.
Cool. Let the bread cool first in the loaf pan then transfer to wire rack to cool completely.
Slice and serve.

TIPS FOR SOFT, MOIST CHOCOLATE MARBLED BANANA BREAD

Use overripe bananas for best flavour. See below on how to ripen your bananas quickly if you don't have them at hand.
Use a kitchen scale to measure ingredients for baking. It gives the most accurate results. If you are using cups for some reason, spoon the dry ingredients into it and level off. Do not pack the flour because you will end up with more than you need.
Mix the dry ingredients or wet ingredients separately as much as you want. But when you combine the wet and dry, DO NOT over mix. It will make your bread dense and chewy. Fold in the flour into the wet batter with a spatula until just combined. Few lumps of flour are totally fine!
Don't skip on the brown sugar. It keeps the bread moist because of its molasses content.
Plain yogurt makes the bread tender.
Don't over bake the bread. Keep a watch after 40 mins. Insert a toothpick into the centre part of the bread and as soon as it comes out clean (no wet batter, crumbs are fine) turn off the oven.

HOW TO RIPEN BANANAS QUICKLY?

Put unpeeled bananas on a baking sheet. Bake at 150C for 10-20 mins until the skin turns black. The time will vary on how ripe your bananas were to begin with so keep an eye on them.

HOW TO STORE CHOCOLATE BANANA BREAD?

Wrap the bread in a cling film or store in an airtight container for 3-4 days.

CAN YOU FREEZE CHOCOLATE BANANA BREAD?

Yes absolutely! Wrap in a cling film tightly and then add a layer of foil. Freeze for upto 2 months. Defrost before slicing.

Let’s stay connected! Follow me on Instagram, Facebook and Pinterest for the latest updates. And subscribe to my YouTube channel for video recipes.

THE RECIPE

📖 Recipe