📝 Ingredients
Base Batter
- 3 ripe bananas (mashed)
- ½ cup (115g) butter, melted
- ¾ cup (150g) sugar
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- 1½ cups (190g) all-purpose flour
- 1 tsp baking soda
- A pinch of salt
Chocolate Batter
- 2 tbsp cocoa powder
- 2–3 tbsp milk
👩🍳 Instructions
1. Preparation
- Preheat oven to 175°C (350°F).
- Grease a loaf pan and line it with parchment paper.
2. Make the Batter
- In a large bowl, mash the bananas until smooth.
- Add melted butter and mix well.
- Stir in sugar, eggs, and vanilla extract.
- Mix until fully combined.
- Add flour, baking soda, and salt.
- Gently fold until just combined (do not overmix).
3. Prepare Chocolate Batter
- Divide the batter into two equal portions.
- In one portion, mix cocoa powder and milk.
- Stir until smooth and evenly combined.
4. Create Marble Effect
- Pour vanilla batter into the loaf pan.
- Add chocolate batter on top or alternate layers.
- Use a knife or skewer to gently swirl the batters.
👉 Avoid overmixing to keep the marble pattern visible.
5. Bake
- Bake for 50–60 minutes.
- Check with a toothpick inserted in the center:
- If it comes out clean, the bread is ready.
6. Cool & Serve
- Let the bread cool in the pan for 10–15 minutes.
- Transfer to a wire rack to cool completely.
- Slice and serve.
✨ Tips
- Use overripe bananas for better flavor.
- Do not overmix the batter.
- Light swirling gives the best marble effect.
📦 Storage
- Room temperature: 2–3 days (airtight container)
- Fridge: up to 1 week
- Freezer: up to 2 months
❓ FAQs
Q: Why is my banana bread dense?
A: Overmixing the batter can make it dense. Mix gently.
Q: Can I make it eggless?
A: Yes, replace each egg with ¼ cup yogurt or mashed banana.
Q: Why is the center undercooked?
A: Bake longer or cover with foil if the top browns too quickly.
Q: Can I add nuts or chocolate chips?
A: Yes, walnuts or chocolate chips work great.
