Description
Got a couple of overripe bananas sitting in your fruit bowl? Don’t toss them! Turn them into this Chocolate Marbled Banana Loaf—a moist, rich treat that combines the sweetness of bananas with a swirl of chocolate. Perfect for a cozy coffee break or an afternoon snack, and the marbled effect is easier than you think!
Ingredients
Units
Scale
- 175 g all purpose flour
- 60 ml vegetable oil
- 60 g light brown sugar
- 30 g cocoa powder
- 2 eggs
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 130 g Greek yoghurt
- 65 ml milk (hot)
- 2 tsp vanilla extract
- 2 large bananas (overripe, mashed)
- 30 g dark chocolate chips
Instructions
- Preheat your oven to 175°C (350°F). Line a non-stick loaf tin with a strip of parchment paper, leaving some overhang on the ends for easy lifting. Otherwise, grease and line your pan with parchment paper.
- In a small bowl, mix the cocoa powder with hot milk until smooth and lump-free. Set aside to cool.
- Peel the bananas (from the bottom for easier peeling), then mash them until mostly smooth, leaving a few small lumps for texture.
- In a large mixing bowl, combine the brown sugar and vegetable oil, stirring until well combined. Add the Greek yoghurt, mashed bananas, and vanilla extract, mixing until smooth.
- Add the eggs, one at a time, whisking well after each addition until fully incorporated.
- Sift in the flour, baking powder, baking soda, and salt. Use a silicone spatula to gently fold the dry ingredients into the wet, scraping down the sides and bottom as you go. Be careful not to overmix – just mix until you no longer see dry flour.
- Divide the batter into two portions. Mix the cooled cocoa mixture into one portion until well combined.
- Scoop the plain and chocolate batters alternately into the prepared loaf tin. Use a skewer or knife to gently swirl for a marbled effect.
- Sprinkle chocolate chips on top for extra chocolatey goodness (optional).
- Bake in the preheated oven for 48 – 53 minutes or until a skewer inserted into the centre comes out clean.
- Let the cake sit in the pan for about 15 minutes. Once cool enough to handle, lift it out using the parchment paper and transfer to a wire rack. Cool for another 15 minutes if you want to enjoy it warm, or completely before slicing.
- Slice and enjoy your rich, chocolatey, and perfectly moist marbled banana loaf!
Equipment
Buy Now → Notes
- Watch my video tutorial here to see how easy it is to make.