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Marbled Chocolate Banana Bread

by Lorena

One of my favourite recipes on the blog is my banana bread. I love its texture and flavour. Also many of you are in love with it as well so I decided to go bananas (get it?) and make another version of it. Chocolate and bananas are a match made in heaven so we add double chocolate to this marbled chocolate banana bread: cocoa for the marbling as well as chocolate chunks because duh.

Every time I talk to someone about banana breads I get the same comments. Sometimes you get more of a bread pudding texture and others more like a loaf. For this recipe it’s basic that you weigh the banana pulp before making it. If I was to give you an amount of bananas instead the results would be really inconsistent. Whoever gets a larger banana would get a bread pudding texture and someone who gets smaller bananas would have more of a regular loaf.

I have to say that I’m usually a strong person and give away most of the sweets that I make. But damn, I wasn’t able to do that with this marbled chocolate banana bread lol. I must have given away about a third ¿? of it and the rest I just ate slowly because I just couldn’t resist.

It’s great to find those chococolate chunks in this marbled chocolate banana bread so make sure you use a nice chocolate bar. Don’t make it milk chocolate because it would be too sweet. Go for something that has between 60 and 70% cacao depending on what you like.

Marbled Chocolate Banana Bread with Chocolate Chunks

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Course: Breakfast, Dessert, Tea Time
Cuisine: Low
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 1 22x11cm mould
Author: Lorena Salinas from Cravings Journal


For the banana bread dough

  • 300 g peeled bananas 2-3 bananas, not necessarily over-mature
  • 75 g unsalted butter
  • 150 g sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 190 g all purpose flour
  • 50 ml milk
  • 2 tbsp honey
  • 1 extra banana to garnish opcional

For the chocolate half

  • 2 tbsp unsweetened cocoa powder hopefully 100% cacao
  • 1 tbsp milk

For the chocolate chunks

  • 40 g chocolate bar 60-70% cacao, roughly chopped


For the banana bread dough

  • Melt the butter on low heat with the cinnamon. Once melted add the chopped bananas and cook until they start to become mushy. Use a spatula to help the bananas turn to purée.
  • Remove from heat and let it cool down completely.
  • Add the milk (if it’s cold it will help the mix cool down), the egg, honey, vanilla essence and mix. Finish with the dry ingredients and mix again.

For the marbled half

  • Divide the dough in two and add the cocoa powder and milk to one of them.

For the chocolate chunks

  • Add half of the chunks to one of the doughs and the other half to the other.
  • Place both dough in a bowl and give it one or two mixing movements with a spatula to marble.
  • Put baking paper inside the mould because if there’s a bit of banana on the side it could make the bread stick to the mould. You could put it in as it fits or you could draw with a pencil on the paper tracing the shape of the base and sizes and cut it perfectly to size. Remember to have the pencil trace towards the mould and not the dough. The second technique will achieve perfect edges.
  • Put the mix inside the mould.
  • Choose a banana a bit less long than the mould and cut it lengthwise. This is laid on top of the dough with the inside facing upward as an optional garnish.
  • Bake the banana bread at 170C for 1 hour or until you put a thin knife at the center and it comes out clean.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

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