Go Back
+ servings
close up shot of 3 slices of marbled banana bread leaning against the loaf
Print Recipe Add to Collection
4.62 from 31 votes

Marbled Chocolate Banana Bread

This Marbled Chocolate Banana Bread is a super moist banana bread with swirls of chocolate, simple to make and it's a true decadent treat!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: banana bread, chocolate banana bread, marbled chocoalte banana bread
Servings: 12
Calories: 272kcal


  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar granulated
  • 1/3 cup butter softened
  • 2 eggs
  • 1/3 cup sour cream
  • 3 bananas ripe, mashed (about 1 1/2 cups)
  • 1/2 cup chocolate chips semisweet


  • Prepare your oven and loaf pan: Preheat oven to 350 F degrees. Spray a 9x5-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.



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. 
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1slice | Calories: 272kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 197mg | Potassium: 147mg | Fiber: 1g | Sugar: 25g | Vitamin A: 275IU | Vitamin C: 2.6mg | Calcium: 26mg | Iron: 1.3mg