Two Tone Banana Bread for Chocolate Lovers
Indulge in the ultimate fusion of classic comfort and rich chocolate decadence with this Two Tone Banana Bread for Chocolate Lovers. This show-stopping recipe features layers of moist banana-infused batter swirled with a luscious cocoa-enhanced counterpart, creating a gorgeous marbled effect that’s as beautiful as it is delicious. Perfectly sweetened with granulated and brown sugars and packed with semi-sweet chocolate chips for extra bursts of chocolatey goodness, this banana bread is a dream come true for dessert fans and chocoholics alike. Quick to prepare in just 15 minutes and baked to perfection in under an hour, it’s the ideal choice for a crowd-pleasing snack, breakfast treat, or even a decadent dessert. Whether served warm with a pat of butter or enjoyed on its own, this recipe guarantees a slice of heaven in every bite!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar
- 0.5 cups unsalted butter, melted
- 1 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoons baking soda
- 0.5 teaspoons salt
- 3 tablespoons unsweetened cocoa powder
- 0.5 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or a potato masher.
Add granulated sugar, brown sugar, melted butter, and vanilla extract to the mashed bananas. Stir until well combined.
Beat in the eggs one at a time, mixing thoroughly after each addition.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing gently just until the batter is combined. Do not overmix.
Divide the batter evenly into two bowls. In one bowl, sift in the cocoa powder and fold it in until fully incorporated. Stir the chocolate chips into the chocolate batter.
Pour half of the plain banana batter into the prepared loaf pan, spreading it into an even layer. Gently pour half of the chocolate batter on top.
Repeat the layers with the remaining plain banana batter, followed by the rest of the chocolate batter.
Using a butter knife or a skewer, gently swirl the two batters together to create a marbled effect. Be careful not to overmix the layers.
Bake the banana bread in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 29.7 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 195 mg | 4% | |
*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.
