Marbled Banana Bread

by Pecorari Elisa

Marbled Banana Bread

Indulge in a slice of heaven with our delectable Marbled Banana Bread. This mouthwatering treat combines the rich flavors of chocolate and the natural sweetness of ripe bananas, creating a delightful symphony of taste and texture. Each slice is a work of art, with swirls of chocolate and banana intertwining to create a mesmerizing marbled pattern. The moist and tender crumb of the bread, infused with the irresistible aroma of fresh bananas, is complemented by pockets of melted chocolate that melt in your mouth with every bite. Whether enjoyed as a breakfast treat, afternoon snack, or dessert, our Marbled Banana Bread is sure to satisfy your cravings and leave you longing for more. 

Here's what you'll need...


  • Baker's Secret Loaf Pan 11" x 6"
  • 2-1 Scraper & Spatula 10"
  • Brush and Spatula Set
  • 4pcs Measuring Cups with Scraper
  • Mixing Bowls
  • Carbon Steel Rolling Pin
  • Whisk (Silicone OR Stainless Steel)
  •  3 Set of Cooling Rack


  • 3 large ripe bananas
  • ½ cup salted butter melted
  • 2 tbsp vegetable oil
  • ⅔ cup granulated sugar
  • ⅓ cup light brown sugar
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 4 oz semi-sweet chocolate melted, room temperature
  • 1 tsp cocoa powder
  • 1 cup semi-sweet chocolate chips



  1. Preheat the oven to 350°. Grease and line the 9×5 inch loaf pan and set aside. In a large bowl mix butter, oil, both granulated and brown sugars and bananas. Add in the eggs and vanilla and mix until just combined. Add in flour, baking soda and salt and mix just until all of the dry ingredients are incorporated.
  2. In a small bowl combine melted chocolate and cocoa powder. Scoop about 1 cup of batter into a medium sized bowl. Mix in the chocolate until evenly combined.
  3. Alternate scooping the plain banana batter with the chocolate into the prepared pan and swirl with a knife. Top with chocolate chips and bake for 50-60 minutes or until baked through. If you notice the top browning too quickly create a tent with aluminum foil and gently place over the top. Allow to cool completely before removing from the pan.

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