Banana Chocolate Marble Loaf
This Banana Chocolate Marble Loaf is the ultimate moist and soft banana bread with a stunning chocolate swirl! Made with ripe bananas, cocoa powder, yogurt, and chocolate chips, this easy banana bread recipe delivers the perfect balance of rich chocolate and classic banana flavor.
Oil: This banana bread is made with oil and uses no butter, creating a super moist and soft loaf.
Easy to Make: No mixer is required, just a bowl and whisk!
Perfect for Any Occasion: Whether you enjoy it as a breakfast treat, afternoon snack, or dessert, this oil-based banana marble loaf stays incredibly tender and flavorful.
Ingredients
- Dry Ingredients + Leavening Agents: This recipe uses all-purpose flour, salt, baking soda, and a touch of cinnamon for warmth and extra flavor.
- Bananas: You’ll need 3 extra ripe bananas.
- Oil: Use any neutral oil like canola or vegetable oil to keep the loaf soft.
- Sugar: I use a combination of granulated sugar and brown sugar.
- Yogurt: Choose plain yogurt or sour cream to ensure a moist and tender texture.
- Eggs: You’ll need 2 room-temperature eggs.
- Vanilla: A splash of vanilla extract enhances the flavor.
- Cocoa Powder: Any unsweetened cocoa powder will work for the chocolate swirl.
- Chocolate Chips: I use semi-sweet or milk chocolate chips, but you can substitute them with dark chocolate for a richer taste.
Step By Step Instructions
Step 1: Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper and set it aside. In a medium bowl, whisk together all-purpose flour, baking soda, salt, and cinnamon.
Step 2: In a large mixing bowl, add granulated sugar, brown sugar, oil, and mashed bananas. Whisk until well combined. Add the eggs, yogurt, and vanilla extract, then mix until fully incorporated.
Step 3: Gently fold the dry ingredients into the wet mixture until just combined. Set aside.
Step 4: In a microwave-safe bowl, combine cocoa powder, chocolate chips, and boiling water. Microwave for 20–30 seconds, then stir until it forms a thick chocolate paste. Add 1 cup of the banana batter to the chocolate mixture and fold until fully incorporated.
Step 5: Using an ice cream scoop or spoon, alternate adding spoonfuls of banana batter and chocolate batter into the loaf pan. Once all the batter is in the pan, use a knife or skewer to gently swirl the two batters together for a marbled effect.
Step 6: Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely (about 1 to 2 hours) before slicing.
Expert Baking Tips
- Use ripe bananas since the riper the bananas, the less sugar you have to use.
- Measure out your dry ingredients (especially the flour) on a weighing scale.
- Use room temperature eggs and yogurt ingredients.
- Avoid overmixing the batter or the banana bread can turn dense and chewy.
- Line a loaf pan with parchment for a fast cleanup. It also makes pulling the banana loaf from the pan much easier.
More Delicious Banana Recipes
Banana Chocolate Marble Loaf FAQ
Can I make this banana marble loaf dairy-free?
Yes! To make a dairy-free banana marble loaf, simply substitute the yogurt with your favorite brand of dairy-free yogurt (such as almond, coconut, or soy-based yogurt). Since this recipe already uses oil instead of butter, that’s the only swap needed to keep it completely dairy-free!
Why add boiling water to the chocolate chips and cocoa powder before microwaving?
Adding boiling water before microwaving helps melt the chocolate chips more smoothly and blooms the cocoa powder, enhancing the rich chocolate flavor. This creates a thick chocolate paste, which blends seamlessly into the banana batter for the perfect marble effect.
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Banana Chocolate Marble Loaf
Ingredients
Banana Bread Batter
- 1 1/2 cup (180 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 medium ripe bananas, mashed
- 1/2 cup (90 grams) brown sugar
- 1/4 cup (50 grams) granulated Sugar
- 1/3 cup (60 grams) canola oil
- 2 large eggs, room temperature
- 1/2 cup (115 grams) yogurt or sour cream, room temperature
- 1 1/2 teaspoon vanilla extract
Chocolate Batter
- 1/4 cup (25 grams) cocoa powder
- 1/4 cup (40 grams) milk chocolate chips
- 3 tablespoons boiling hot water
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper and set it aside. In a medium bowl, whisk together all-purpose flour, baking soda, cinnamon, and salt.1 1/2 cup (180 grams) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt
- In a large mixing bowl, add brown sugar, granulated sugar, oil, and mashed bananas. Whisk until well combined. Add the eggs, yogurt, and vanilla extract, then mix until fully incorporated.3 medium ripe bananas,, 1/2 cup (90 grams) brown sugar, 1/4 cup (50 grams) granulated Sugar, 1/3 cup (60 grams) canola oil, 2 large eggs,, 1/2 cup (115 grams) yogurt or sour cream,, 1 1/2 teaspoon vanilla extract
- Gently fold the dry ingredients into the wet mixture until just combined. Set aside.
- In a microwave-safe bowl, combine cocoa powder, chocolate chips, and boiling water. Microwave for 20–30 seconds, then stir until it forms a thick chocolate paste. Add 1 cup of the banana batter to the chocolate mixture and fold until fully incorporated.1/4 cup (25 grams) cocoa powder, 1/4 cup (40 grams) milk chocolate chips, 3 tablespoons boiling hot water
- Using an ice cream scoop or spoon, alternate adding spoonfuls of banana batter and chocolate batter into the loaf pan. Once all the batter is in the pan, use a knife or skewer to gently swirl the two batters together for a marbled effect.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely (about 1 to 2 hours) before slicing.
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