Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Marbled Banana Bread
- Level: Easy
- Total: 2 hr 15 min
- Prep: 15 min
- Inactive: 1 hr 15 min
- Cook: 45 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 203 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 32 milligrams
- Sodium
- 212 milligrams
- Protein
- 4 grams
- Sugar
- 16 grams
Save your ripe bananas for this healthy marbled bread—it's just over 200 calories per slice and made with half whole-wheat flour. A small amount of melted chocolate swirled in assures chocolate in every bite.
- Level: Easy
- Total: 2 hr 15 min
- Prep: 15 min
- Inactive: 1 hr 15 min
- Cook: 45 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 203 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 32 milligrams
- Sodium
- 212 milligrams
- Protein
- 4 grams
- Sugar
- 16 grams
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Lightly mist a 9-by-5-inch metal loaf pan with nonstick cooking spray and dust well with all-purpose flour to cover the pan completely, tapping out the excess. Put the chocolate in a medium microwave-safe bowl and microwave on high in 30-second intervals, stirring, until melted and smooth, 1 minute to 1 minute 30 seconds. Set aside to cool slightly while preparing the batter. Combine the bananas and sugar in a large bowl and mash with a potato masher or fork until mostly smooth with just a few small pieces of banana left. Add the oil and eggs and stir until combined. Using a wooden spoon or rubber spatula, mix in both flours, the baking powder, baking soda and salt. Stir in the buttermilk and vanilla. Stir 1 cup batter into the melted chocolate. Fill the loaf pan with half the banana batter and then half the chocolate batter. Repeat the layers and gently swirl together using a spoon or knife. Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan 15 minutes, and then turn out onto a wire rack to cool completely. Serve warm or at room temperature. Cook's Note: To prepare your loaf pan for baking, you can also use a nonstick spray with flour already in it. Flouring the pan helps the bread rise well and prevents any collapse after it comes out of the oven. Per serving: Calories: 203; Total Fat 8 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 31 grams; Sugar: 16 grams Fiber: 2 grams; Cholesterol: 32 milligrams; Sodium: 212 milligrams
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28 Reviews
67sunamiMay 12, 2019
a go-to recipe
Estera I.March 25, 2019
Really enjoy making this because I frequently have too many over ripe bananas.
Haruna C.February 2, 2019
Loved this yummy and pretty variation of banana bread! Used 3 bananas and a hand mixer to really blend all the ingredients, which I think helped to make it sweet and banana flavored like it should be.
Lori Y.June 7, 2018
We enjoyed this recipe. Added a third banana as we had an extra to use. Excellent. I think I'll always use the extra one. Thank you for posting this recipe.
kmoynihan101March 29, 2015
I have made this recipe about a dozen times. My family, especially my 6 year old daughter, loves this recipe. We add a little more chocolate and often use semi-sweet chocolate. Thank you for a great recipe.
d_caputiJanuary 19, 2015
Probably the worst banana bread recipe I've ever made. Just does not taste good - not enough banana flavor or any flavor for that matter. Don't waste the ingredients or your time.
dianatrinh.2December 16, 2014
I used all whole wheat flour and dark chocolate chips. It lacked banana flavour even when I doubled the banans. I guess the bananas were just not sweet enough even though they were overly ripen.
Jose6pacsNovember 26, 2014
For an old man just beginning to learn Baking, I really like this recipe. It has great flavor, it's plenty moist & is pretty healthy. Plus, it comes together pretty easily for this newbie. Go ahead, I think you'll enjoy it.
rheflin14November 4, 2014
I reduced the sugar in the recipe by 1/3 cup and used semi sweet chocolate chips. It turned out really moist and yummy, but not a whole lot of banana flavor. I think next time I will increase the bananas to 4 and cut out the sugar completely still using the semi sweet chocolate chips. I saw the other reviewers saying it wasn't sweet. I thought it was plenty sweet, so unless you like tasting sugar instead of banana and chocolate, I would not increase the sugar. Overall, a good recipe!
Abe Likes FifaOctober 17, 2014
Haha I was going to give some to friends, but then I just are it all up without even thinking.
