Ever since we’ve all been quarantined (thanks COVID-19) I’ve seen more banana bread recipes coming across my feed than ever. And apparently it’s not just me. Banana Bread has suddenly “gone viral” in the baking world!
I’m not sure what started it. Perhaps everyone was bored and needing a little comfort. But why banana bread rather than chocolate chip cookies or cinnamon rolls?
I don’t know for sure, but I imagine it is for the same reason I always make banana bread – because these children of mine who ate the 6 bananas I bought last week in an hour flat, find them repulsive this week.
Sigh…I simply cannot win the banana buying game!
To be honest, I cannot stand bananas unless they are in banana bread. When Lydia was a baby, I had to hold my breath just to peel a banana for her to snack on! I’ve made a lot of progress in that department, but take a bite of one? No, thank you!
Best Banana Bread
While I can’t stand eating a banana, I do thoroughly enjoy a warm slice of banana bread, fresh from the oven. There are enough “Best Banana Bread” recipes on the internet that you could probably bake one a day for months on end and still not get through them. (But hey, maybe it could be your quarantine project?)
I’ve made healthy versions, butter laden versions, versions with sliced bananas, versions with smashed bananas, even versions with no bananas! But my favorite has to be Chocolate Marbled Banana Bread. It’s just the right balance of decadent and pretending to be healthy.
After trying so many, I created this version that my family and neighbors all love. Add it to your list for next time your bananas go spotty!
Chocolate Marbled Banana Bread
Notes
You can use plain, greek or vanilla flavored yogurt in place of the sour cream.
My family prefers pecans, but traditionally banana bread has nuts. Feel free to use what your family prefers or leave them out entirely.
Ingredients
- 1/2 c butter, salted, melted
- 1/2 c sour cream
- 3 bananas, mashed
- 1/4 c granulated sugar
- 1/2 c light brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 c flour, divided
- 1/2 tsp cinnamon
- 1/2 c pecans, chopped
- 1/4 c cocoa powder
- 1/4 c dark chocolate chunks or semi-sweet chocolate chips
Instructions
- Preheat oven to 350*. Coat a 9×5 loaf pan with cooking spray.
- In a large bowl. whisk the butter, sour cream, and mashed bananas. Add the brown and white sugar, eggs, and vanilla and mix until well combined. Add in 1 cup flour, baking soda, and salt and mix until just combined. Move approximately half the mixture to a medium mixing bowl.
- To the mixture left in the large mixing bowl, add the additional 1/4 cup flour, cinnamon, and pecans. To the mixture in the medium sized bowl, add the cocoa powder and chocolate chips. Be careful on both not to over mix.
- Alternating between spoonfuls of regular batter and chocolate batter, fill the loaf pan until the batter is completely used. Using a butter knife, gently swirl the batters together to create the marbled effect.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean (other than melted chocolate chips). Cool in the pan for 10 minutes. Invert pan onto cutting board or serving tray and allow to cool a minimum of 10 minutes prior to slicing.
Looking for more recipes? Find something you’ll enjoy here!
