A moist, delicious vanilla banana bread swirled together with rich chocolate banana bread. A fun twist on a traditional reduced fat banana bread.
Quick breads are one of my favorite things to bake. A slice is perfect for breakfast, or a quick afternoon or late night snack. I was inspired to make marbled quick bread from several recent pins on Pinterest.
My plan was to make coconut chocolate marbled quick bread using coconut oil, but the three overripe bananas on the counter were just begging to be used. So instead I decided to make chocolate banana bread but still go ahead and use the coconut oil.
Our favorite banana bread recipe is adapted from a Cooking Light recipe, so it’s a bit better for you than many banana bread recipes. Sometimes I use whole wheat pastry flour instead of white flour. You can also substitute low fat yogurt instead of the sour cream. It’s a very forgiving recipe, so used whatever you have on hand.
As with most quick breads, this banana bread is better, more moist and flavorful, the next day. Although I can hardly wait until it cools to slice it and eat it. Next time I make this I think I’ll add chocolate chips to up the chocolate flavor even more.
You cake make this bread in a standard loaf pan, but I prefer the mini loaf pans. It’s easier to share with neighbors and friends. Although, none of these laoves were shared, it was all gone before the next afternoon.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/4 cup coconut oil, melted
1/2 cup low fat sour cream (can substitute yogurt)
1 teaspoon vanilla
1 cup coarsely smashed (chunky) very ripe banana (about 3 small)
1/2 cup semisweet chocolate chips
Turbinado Sugar, optional
Preheat oven to 350º. Spray a 9×5-inch loaf pan with baking spray with flour. (I used four mini pans - 5 3/4 x 3 1/4 x 2 1/4. Don’t fill more than 2/3 full.)
In a small bowl, whisk together flour, baking powder, baking soda and salt; set aside.
Combine sugar, melted coconut oil, sour cream, eggs and vanilla in a large mixing bowl; beat until well blended. Stir in bananas. Add flour mixture to banana mixture, stirring just until moistened.
In a medium microwave safe bowl, melt chocolate chips in microwave on 50% power, stirring often. Cool slightly. Stir in 1 1/2 cups batter until blended.
Using a scoop, put scoops of the chocolate and vanilla batters in the prepared pan(s). Spread the batters so they touch each other and the sides of the pan. Make a second layer of batter, placing scoops of vanilla batter on top of the chocolate, and the chocolate batter on top of the vanilla. Firmly tap the pan two or three times on the counter to level the batter. Using a butter knife, zigzag the knife through the batter to swirl the batters, do a figure 8 through the pan twice. Don’t over mix the batters; you want to create a marbled look, not stir the batters together.
If using, sprinkle turbinado sugar on top of the batter right before baking.
Bake for 1 hour and 5 minutes or until a wooden pick inserted in the center comes out clean. (Bake mini loaves for 30 minutes.)
Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.
More quick bread recipes you might like:
Snickerdoodle Bread, Barbara Bakes
Biscoff White Chocolate Chip Quick Bread, Barbara Bakes
Peanut Butter Banana Bread with Chocolate Chips, Brown Eyed Baker
Cinnamon Raisin Swirl Quick Bread, Amanda’s Cookin’
Dark and Stormy Quick Bread with Lime Glaze, A Cozy Kitchen