We love banana bread and are always looking for a new recipe. We’ve made traditional versions, a zucchini banana bread in a bundt pan, and the one that came from Erica’s kindergarten cook book. This one from Smitten Kitchen is our new favorite.
Marbled Banana Bread
Servings: 12
Equipment
- Loaf pan
Ingredients
- 3 large very ripe bananas
- ½ cup butter melted
- ¾ cup brown sugar
- 1 extra large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp kosher salt
- 1¼ cup flour divided (1 cup and ¼ cup)
- ½ tsp cinnamon
- ¼ cup cocoa
- ¾ cup mini chocolate chips
Instructions
- Preheat oven to 350°. Line the bottom of a loaf pan with parchment paper; spray bottom and sides of pan with non-stick spray or butter pan and paper.
- In a large bowl, melt butter in the microwave. Add bananas and mash into butter, until smooth. Add brown sugar, egg, vanilla, baking soda and salt and whisk to thoroughly combine. Add 1 cup flour, mix until well incorporated.
- Divide batter evenly into two bowls. Add remaining flour and cinnamon to one bowl. Add cocoa and chocolate chips into the other bowl.
- Drop spoonfuls of each batter alternately into loaf pan in a checkerboard pattern. Keep spooning batter into pan, dropping white batter on top of cocoa batter dollops, and vice versa until all batter is used. Draw a butter knife through the pan, swirling dollops together into a marble pattern. Don't over do it or you'll lose the pattern.
- Bake approximately 1 hr, until a toothpick comes out clean. Cool 10 minutes in pan, then turn out on wire rack, take paper off the bottom. Serve warm or room temperature. It will keep covered, on the counter for a few days.