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This marbled banana bread is so moist and delicious, thanks to the sour cream. This recipe yields 2 delicious loaves for extra sharing with loved ones!
This marbled banana loaf is the ultimate “best of both worlds” treat, blending the classic, comforting sweetness of banana bread with a rich, velvety chocolate swirl. By using both butter and a generous dollop of sour cream, the crumb achieves a remarkably moist, dense texture that stays fresh for days.
The beauty of this recipe lies in its simplicity, making it an easy win even for novice bakers. Starting with a base of creamed butter and sugar, you simply fold in eggs, mashed bananas, and flour to create a luscious batter.
To achieve that signature marbled effect, half of the batter is whisked with cocoa powder and a hint of warm cinnamon, then swirled into the original banana bread mixture. It looks like a gourmet creation from a high end bakery, but it requires very little extra effort.
You can serve one immediately while it’s still warm enough for the butter to melt on top, and tuck the second one away in the freezer or gift it to a lucky neighbor.
Whether you’re pulling a piece off for a quick breakfast or savoring it as an afternoon pick me up, the combination of spices and cocoa ensures that every bite is deeply flavorful and satisfyingly tender.
If you like this recipe, you will also love my Cream Cheese Banana Loaf or my Super Moist Chocolate Banana Bread.
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Easy Marbled Banana Bread
Ingredients
- 1/3 cup (75 g) butter, softened
- 1 cup (200 g) granulated sugar
- 2 eggs
- 1 cup (230 g) sour cream
- 4 ripe bananas, mashed
- 1 tsp vanilla extract
- 2½ cups (0.30 kg) all purpose flour, divided
- 1/4 cup (20 g) cacao powder
- 1 tsp cinnamon, divided
- 2 tsp baking soda , divided
- 1/2 tsp salt , divided
Instructions
- Preheat oven to 325℉. Line 2 8×4 inch loaf pans with parchment paper.
- In a large bowl using an electric hand mixer, beat together the butter and sugar until light and fluffy. Beat in the eggs. Next, beat in the sour cream, bananas and vanilla until smooth. Transfer 1/2 of this mixture to a medium bowl. To the original, large bowl sift in 1¼ cup flour, 1/2 tsp cinnamon, 1 tsp baking soda and 1/4 tsp salt and mix until JUST combine.
- To the second, medium bowl sift in 1 cup of flour, cacao powder, 1/2 tsp cinnamon, 1 tsp baking soda, and 1/4 tsp salt.
- Scoop batters into prepared pans, 1/2 cup at a time, alternating vanilla and chocolate. Use a butter knife or skewer stick to swirl the batters. Bake for 55-60 minutes or until toothpick comes out clean. Allow to set in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container on your counter for up for 4-5 days.
- You can use Greek yogurt instead of sour cream.