3tablespoonsunsweetened cocoa powderyields mild chocolate taste; see notes to make more intense
1 ½tablespoonsmilkor more as needed
Instructions
Prep: Preheat oven to 350°F. Line a 8x4 inch loaf pan with baking parchment.
Combine dry ingredients: Combine flour, cornstarch, baking powder and salt in a large bowl. Set aside.
Combine wet ingredients: Mash bananas in a separate bowl or measuring jug. Add eggs, sugar, oil and vanilla. Mix until well combined.
Combine batter: Add wet to dry ingredients. Stir with a rubber spatula or wooden spoon JUST until combined. Do not overmix, lumps are fine.
Divide batter: Spread roughly ⅔ of the batter in the prepared pan. Stir cocoa powder and milk (OR melted chocolate chips) into remaining batter. Fold until chocolate is incorporated. Evenly pour over plain batter in pan.
Swirl batters and bake: Spiral a fork through batters to create a marble effect (please watch the video for clarification, this is so difficult to explain in words). Bake in hot oven for 50-60 minutes, or until a toothpick inserted comes out clean.
Cool: Once bread is baked, remove from oven and place on cooling rack in pan for 5 minutes. Lift bread out of pan and cool for 20-30 minutes on cooling rack before slicing to serve.
Video
Notes
Ingredient notes
Cocoa powder and milk: I always make the chocolate swirl with cocoa powder and a little milk because it's easy and doesn't require an extra dish. For a more chocolate-y swirl, melt ¼ cup chocolate chips and stir them into the batter in place of the cocoa powder and milk.
Bananas: The bananas need to be overripe for the bread to work and to turn out flavorful and sweet.
Oil: Feel free to use melted butter in place of the oil. I recommend a neutral-tasting cooking oil if you're going with oil. I used canola.
Recipe tips
Do not overmix the batter! It is very important to only combine the wet and the dry ingredients JUST until they're combined. Lumps are perfectly fine. Do NOT use a whisk to combine the batter! Always use a rubber spatula or a wooden spoon.
Don't over-marble and don't under-marble. Marbling is best done with a fork spiraling through the batter, swirling darkness and light together. Make sure to check out my recipe video below to see my technique! But really, most of it is just a surprise once you finally slice into your bread ?
Do not overbake the bread. The banana keeps the bread nice and moist, but overbaked banana bread is still dry.