Marbled Chocolate Banana Bread

[Honoria]

Marbled Chocolate Banana Bread

Prep 10minutes
Cook 1 hour hour



Ingredients

▢2 cups all-purpose flour

▢¾ teaspoon baking soda

▢½ teaspoon salt

▢1 cup sugar (granulated)

▢⅓ cup butter (softened)

▢2 eggs

▢⅓ cup sour cream

▢3 bananas (ripe, mashed (about 1 1/2 cups))

▢½ cup chocolate chips (semisweet)

Instructions

Prepare your oven and loaf pan: Preheat oven to 350℉. Spray a 9×5-inch loaf pan with cooking spray or grease it with butter.


Combine dry ingredients: In a medium bowl add the flour, baking soda, salt and mix together; Set aside.


Combine the wet ingredients: In another large bowl, add sugar and butter and beat with a mixer at medium speed until well incorporated. Add eggs, and sour cream; beat until blended then stir in mashed bananas.


Combine the dry and wet: Add flour mixture; beat at low speed just until moist.


Melt chocolate chips: Place chocolate chips in a medium microwave-safe bowl, and microwave at high for 1 minute or until almost melted. A minute was enough for me, stir until the chocolate is smooth.


Make chocolate batter: Add 1 cup of the batter to the chocolate and stir so that it’s well combined.


Spoon into loaf pan: Spoon the white batter first in the greased pan, then the chocolate batter, and swirl batters together with a knife. Or first spoon a layer of white batter, then a layer of chocolate batter, then white batter, then chocolate and if there’s any white batter add it on top.


Bake: Bake for about 1 hour to 1 hour and 15 minutes or until an inserted toothpick in the middle of the bread comes out clean.


Cool and serve: Cool for 10 minutes in the pan, then remove from pan and continue cooling on a wire rack. Slice and serve.


Notes

Ugly brown bananas make the best banana bread. However, make sure you don’t use fermented bananas, or those where the peel is split.


Storing: Wrap banana bread in plastic wrap while still a bit slightly warm, but not hot. This will keep it from drying out overnight.

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