Chocolate Marbled Banana Bread
Super moist banana bread swirled with chocolate.
Ingredients
Banana Loaf
- 300 g banana (~3 large bananas)
- 100 g vegetable oil (½ c.)
- 200 g light brown sugar (1 c.)
- 2 eggs room temperature
- 60 g sour cream room temperature (¼ c.)
- 2 tsp. vanilla
- 210 g all purpose flour (1 ¾ c.)
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
Chocolate Loaf
- 24 g dutch processed cocoa powder (¼ c.)
- 45 g freshly brewed espresso (1 ½ oz.)
- 100 g crushed hazelnuts (¾ c.)
Instructions
Banana Loaf
- Preheat the oven to 350°F / 175°C. Butter and line a 1 lb. loaf pan with parchment paper, to make a hammock for the loaf.
- Add the bananas to a large mixing bowl. Mash them well, then add in the oil, sugar, eggs, sour cream, and vanilla. Whisk vigorously until well combined.
- Add in the flour, baking powder, baking soda, and salt. Carefully mix the dry ingredients into the wet ingredients just until no flour streaks remain.
Chocolate Loaf
- In a small mixing bowl, mix together the cocoa powder and freshly brewed espresso until no lumps remain.
- Transfer 340g (1 ½ c.) of the banana batter into the bowl with the cocoa powder. Gently fold the chocolate into the banana batter until the mixture is cohesive.
- Alternate spreading a thin layer of the banana batter and chocolate batter into the loaf pan. Once all of the batter has been used, sprinkle the top of the loaf with crushed hazelnuts.
- Bake for 50-60 minutes, or until a toothpick/knife inserted in the center of the loaf comes out clean.
- Allow the loaf to fully come to room temperature before slicing. Serve and enjoy!
Notes
Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Oven Thermometer | Loaf Pan
Nutrition
Serving: 1sliceCalories: 303kcalCarbohydrates: 39gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 30mgSodium: 219mgPotassium: 239mgFiber: 3gSugar: 20gVitamin A: 89IUVitamin C: 3mgCalcium: 75mgIron: 2mg