Chocolate Ribbon Banana Loaf
Indulge in the perfect blend of rich chocolate and sweet banana flavors with this stunning Chocolate Ribbon Banana Loaf. This moist and tender loaf cake elevates classic banana bread with a luscious swirl of cocoa-infused batter, creating an eye-catching marbled effect that’s as beautiful as it is delicious. Made with pantry staples like ripe bananas, unsweetened cocoa powder, and a hint of vanilla, this recipe is easy to whip up in just 15 minutes of prep time. Optional mini chocolate chips add bursts of melty sweetness, while the alternating layers of batter offer a creative twist that’s simple to achieve. Perfect for breakfast, dessert, or an afternoon treat, this banana loaf is a crowd-pleaser that pairs beautifully with coffee or tea. Whether for a cozy weekend bake or an impressive homemade gift, this Chocolate Ribbon Banana Loaf is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 tablespoons Unsweetened cocoa powder
- 3 large Bananas (ripe, mashed)
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 0.5 cup Unsalted butter (melted and slightly cooled)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Mini chocolate chips (optional)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In another bowl, mash the ripe bananas until smooth. Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Divide the batter equally into two bowls. In one of the bowls, gently fold in the cocoa powder and stir until evenly incorporated. If using, add the mini chocolate chips to this mixture.
Spoon alternating dollops of the plain banana batter and the chocolate batter into the prepared loaf pan, creating layers. Use a knife to gently swirl through the batter to create a marbled effect. Be careful not to over-swirl.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs.
Allow the loaf to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 2643 mg | 115% | |
| Total Carbohydrate | 534.5 g | 194% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 300.5 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 255 mg | 20% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2180 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
