Marbled Banana Bread

How to Make Marbled Banana Bread

Melt the butter in a large, microwave-safe mixing bowl. Whisk in the mashed banana until well-combined.

Whisk in sugars until incorporated. Add egg and vanilla, and whisk until well-combined. Stir in flour, baking soda, and salt until combined.

Remove 1 cup of batter to a separate mixing bowl. Whisk in cocoa powder and milk until combined.

Pour 1/4 of the plain batter into the prepared pan. Top the batter with 2 tablespoons chocolate batter. Continue alternating batters on top of each other until you’ve used up both batters.

Give the pan a couple of gentle taps but don’t stir. Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.

Tips

• Butter: The butter should just barely be melted. It shouldn’t be hot and sizzling.
• Bananas: You’ll need about 2 very ripe bananas, peeled. I like to use bananas that are brown and spotted but not black.
• Flour: It’s important to properly measure the flour in order to avoid heavy or doughy bread. To properly measure the flour, stir it to break it up. Then lightly spoon it into the measuring up and level it off.
• Cocoa powder: I use regular unsweetened cocoa powder in this recipe.
• Mixing: I recommend mixing the batter by hand to avoid overmixing.
• Swirl: It’s important to layer the batters on top of each other and to tap the pan to level out the batter. Stirring the batter can muddy the swirls.