This easy moist chocolate-banana marble loaf cake blends together sweet banana and rich chocolate flavors! A perfect treat for breakfast, brunch, or tea!
Nothing beats banana bread or cake, except if its swirled with decadent chocolate! This chocolate-banana marble loaf cake combines and brings out both tastes deliciously! It's an amazing breakfast, brunch, dessert, or a tea-time treat!
Why You'll Love this Recipe
- Moist, fudgy and soft
- Combines chocolate and banana flavors beautifully with a slight kick of cinnamon
- Makes a great treat at any time of day, be it breakfast, dessert, or tea-time!
- A great way for using up extra ripe bananas!
- Is super easy to make, requiring a few basic pantry ingredients and no special techniques!
Ingredients and Variations
Bananas - Use over-ripe bananas- the darker the better for this recipe! You will need 3 medium-large bananas or 4 smaller ones.
Sugar - Use granulated or light brown sugar (or a mixture of both). For this recipe, I prefer using brown sugar for a fudgier consistency, but both types will work fine!
Egg - for binding the cake
Flour - Use all-purpose or cake (preferred) flour. I suggest using a digital kitchen scales to accurately measure your ingredients.
Cocoa powder - I used unsweetened cocoa powder.
Cinnamon - this is optional. Eliminate if you're not a cinnamon fan
Baking soda - leavening agent
Salt - flavor enhancer
Butter - use melted unsalted butter
How to Make Chocolate Banana Marble Loaf Cake
- Mash bananas using a fork or potato masher and set aside.
- Sift and mix dry ingredients except cocoa powder and set aside.
- Mix melted butter and sugar. Use a stand mixer fitted with the paddle attachment or a handheld mixer.
- Add the egg and mashed ripe bananas and beat well.
- Add dry ingredients slowly and mix until just combined.
- Transfer approximately ⅓ (more or less as desired) of the batter to a separate bowl and fold in sifted cocoa powder. Use a spatula to mix until batter turns brown.
- Spoon the plain and chocolate batters in an alternate fashion in an 8x4" loaf pan and using a skewer or chopstick, swirl the mixtures around.
- Bake in a preheated oven at 350F for 45-55 minutes until a skewer inserted into the center comes out clean.
- Cool in loaf pan, transfer to a cooling rack to cool completely, and serve!
Tips for the Best Marble Loaf Cake
- Use those over-ripe, ugly bananas! The darker they are on the outside, the better they are for this chocolate swirl banana loaf cake!
- Use brown sugar to ensure a soft moist cake with a fudgy consistency
- Divide the batter into ⅔ and ⅓ parts. Add cocoa to ⅓ of the batter.
- Do not overmix the batter once you add in dry ingredients.
Making Ahead and Freezing
This Chocolate Swirl Banana Loaf keeps well at room temperature in an airtight container for up to 4 days. It can also be frozen in an airtight container for up to 2 months.
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Chocolate Banana Marble Loaf Cake
- 190 g flour (approx 1½ cup), all purpose or cake
- 100 g unsalted butter ½ cup minus 1 tbsp., melted
- 3 medium-large bananas over-ripe, mashed (or 4 small bananas)
- 150 g light brown sugar (¾ cup) or granulated sugar
- 1 egg
- ½ tsp. cinnamon powder optional
- ½ tsp. baking soda
- ¼ tsp. salt
- 20 g cocoa powder (approx 1½ tbsp) unsweetened
- Preheat the oven to 175°C (350F) and line a loaf tin with parchment paper. Mash bananas using a fork or potato masher.
- In a medium-sized bowl, sift and mix flour, salt, cinnamon, and baking soda.
- In a large mixing bowl of a food processor with a paddle attachment, mix brown sugar and melted butter on medium speed for 1 minute.
- Add the egg and mashed bananas. Mix on medium speed for 1-2 minutes.
- Slowly add dry ingredients and mix on slow speed until just incorporated. Do not over-mix!
- Transfer ¼ to ⅓ of the batter (depending on your preferences) to a separate bowl and fold in sifted cocoa powder. Mix using a spatula until combined.
- Spoon the plain and chocolate batters in an alternate fashion in the loaf tin and using a skewer or chopstick, swirl the mixtures around.
- Bake for 45-55 minutes, or until a skewer inserted into the centre comes out clean. Cool for 10 minutes in the loaf tin, then transfer bread to a wire rack to cool completely.
- You may freeze banana bread once it has cooled completely for up to 2 months.
- The batter can be split in whichever way you want. If you would like the bread to be less chocolatey, split the batter into ¼ and ¾ parts. Decrease the amount of cocoa powder, and add this to your ¼ part batter. If you'd like a more chocolatey cake, split the batter into to approximately equal halves (and add cocoa to one part only).