You need patience right from the start for this chocolate banana bread I’m afraid:Because that butter and sugar want to get whipped together like crazy (hence the super-hero whisking powers I mentioned above). It may seem impossible at first but give it 5 minutes (boring, I know!) and it will be all smooth and looking a bit like whipped cream. Whipping in the egg in the next step is essential! Another 3-5 minutes mixer or arm-power later you’ll be left with the perfect fluffy mixture. Because if you skip this step your banana bread will turn out too dense and chewy and not nice at all. But put that time in and you’ll be granted with the most amazing loaf of banana and chocolate goodness you have ever tasted! There’s another super-important part though: Don’t over-marble and don’t under-marble. Marbling is best done with a fork spiraling through the batter (check out this video to see the technique), swirling darkness and light together. Make sure you touch the bottom of the pan with every spiral you make. Draw the fork all the way through the middle once when you’re done. And the rest is just luck – and a big and giddy surprise once you cut your marble bread!
One Bowl Banana Marble Bread Recipe
- 1/4 cup butter
- 1/2 cup sugar
- 1 large egg
- 3 ripe bananas mashed
- 1/2 teaspoon vanilla powder OR 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 1/4 cup all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
For the Chocolate Batter
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons milk
- Preheat the oven to 350°F. Line a 9x5 inch loaf pan with parchment paper.
- In a large bowl whisk the butter and sugar together using a hand mixer until creamy and resembling whipped cream (about 5 minutes). Add the egg and whisk for another 3-5 minutes or until foamy and light in color.
- Mix in the mashed banana, vanilla, cinnamon and salt.
- Sift the flour, baking powder and soda on top. Stir in with a spatula but don't over-mix.
- Transfer half of the batter to the loaf tin and spread evenly. Add the cocoa powder and milk to the rest of the batter and also pour into the loaf tin. Swirl the two batters together using a fork and then slightly smooth the surface.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.