RECIPE: Marbled Dark Chocolate Banana Bread

prep time: 20 mins  |   bake time: 60 mins  |  Makes 8-10 servings  |  From Nordicware


Classic sweet banana bread, marbled with chocolate swirls and topped with chocolate chips and flaked sea salt for an incredible breakfast treat! Bake ahead for the week or freeze for later.




  • 8 Tbsp unsalted butter, room temperature (1 stick)
  • 3/4 cup granulated sugar
  • 2 eggs, room temperature
  • 2 tsp vanilla extract
  • 1 1⁄4 cups mashed overripe banana (about 3–4 medium bananas)
  • 1 1⁄2 cups all-purpose Flour
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp kosher salt
  • 1⁄2 cup plain yogurt
  • 1⁄4 cup unsweetened cocoa powder
  • Dark chocolate chips


  • Flaked sea salt


Preheat oven to 350° F. Prepare a 1 lb. (8 x 4) loaf pan with baking spray or softened butter and use a pastry brush to thinly coat.

In the bowl of a stand mixer, cream together the butter, sugar, eggs and vanilla until well blended and smooth. Mix in the mashed bananas and stir until well combined. Add flour, baking soda, spices and salt, mix until just combined. Add yogurt and mix until smooth. Pour half the batter into a clean bowl and add cocoa powder to the bowl. Fold into batter until well combined with no dry spots.

Starting with the plain batter, use a large scoop to dollop into the corner of loaf pan. Repeat for the chocolate batter using a different scoop, placing a dollop next to the first. Repeat, adding alternating scoops of plain then chocolate batter to the loaf pan, layering them on top of each other, until all the batter is used up. Using a butter knife, gently swirl the batter. Try not to swirl too much otherwise the batters will get overmixed, losing the marbled look. Sprinkle chocolate chips on top as desired.

Bake for about 60-65 minutes or until toothpick inserted into the center comes out clean. Sprinkle top with sea salt if desired. Allow to cool in pan for 10-15 minutes and then remove to a cooling grid. Slice and serve when still warm or wait to cool completely.

Storage: Wrap tightly in plastic wrap and store at room temperature for a few days or freeze for later.

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