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Brown Bananas Belong in Banana Bread

I’m really excited about this new banana bread recipe! I have a few favorite banana bread recipes, but this one adds a very unique element….a chocolate swirl! Who doesn’t like banana and chocolate!?

I love how it went from this checkerboard pattern…



To this!



Here is my version of the recipe

Chocolate-Banana Marble Bread


  • 3 large very ripe bananas (1 cup)
  • 1/4 cup buttermilk
  • 2 tsp vanilla extract
  • 2 cups flour
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 unsweetened cocoa powder
  • 3 Tbsp boiling water
  • 3/4 cup butter or margarine (softened)
  • 1 cup sugar
  • 2 large eggs, lightly beaten (I used 1 egg and 1 egg substitute….Loblaws was out of eggs!!!!!!!)

1. Preheat oven to 350 F and position a rack in the center of the oven. Lightly grease the pan and line with a piece of parchment, leaving some at the side to lift the baked loaf out. Mash or puree bananas. Add the buttermilk and vanilla and mix.

2. In a medium bowl, whisk together flour, baking soda,  and baking powder. Set aside

3. Mix together the cocoa powder and boiling water until smooth and clumps disappear. 

4. Beat butter/margarine and sugar at medium speed until light and fluffy (4-5 minutes). Scrape down the bowl. With the mixer at medium speed, add the eggs, 1 Tbsp at a time until well blended.

5. With the mixer at the lowest speed, add one third of the flour mixture, lightly mix, then add half of the banana mixture. Continue alternating adding the two mixtures, and finish mixing by hand. 

6. Transfer half of the batter to another bowl and add the chocolate mixture until completely mixed in. 

7. Drop alternating spoonfuls of chocolate and banana into the pan (See the checkerboard pattern picture above). Then marble by using a spoon to gently turn the batter over in 3 places down the length of the pan. 

8. Bake for 55-65 minutes, until a toothpick inserted into the center of the loaf comes out clean. Transfer to a rack to cool slightly before removing from pan to finish cooling on the rack.


I was really happy with how moist and fluffy this turned out! 

Recipe adapted from The Art and Soul of Baking by Cindy Mushet.

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