I had never encountered this before! One taste, and I was instantly captivated!

Marbled chocolate banana bread is a delightful twist on the classic banana bread we all know and love. Growing up in the Midwest, banana bread was a staple in our household, especially during the cooler months. This version adds a rich chocolate swirl that makes it feel a bit more indulgent, perfect for a cozy weekend treat or a special brunch. It's a great way to use up those overripe bananas sitting on your counter, and the marbled effect makes it look as impressive as it tastes.

This marbled chocolate banana bread is delicious on its own, but if you're looking to make it part of a larger spread, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For brunch, pair it with a fresh fruit salad and a steaming cup of coffee or tea. The bread's rich flavors also complement a light yogurt parfait, making for a balanced and satisfying meal.

Servings: 8-10 servings

1 cup mashed ripe bananas (about 2-3 bananas)
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1/4 cup semi-sweet chocolate chips
For the ganache: 1/2 cup heavy cream
1 cup semi-sweet chocolate chips

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

In a large bowl, mix together the mashed bananas, melted butter, and sugar until well combined.

Add the eggs and vanilla extract, mixing until smooth.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Divide the batter into two bowls. In one bowl, stir in the cocoa powder and chocolate chips.

Spoon alternating dollops of the plain and chocolate batters into the prepared loaf pan.

Use a knife to gently swirl the batters together to create a marbled effect.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To make the ganache, heat the heavy cream in a small saucepan until it just begins to simmer.

Remove from heat and pour over the chocolate chips in a bowl. Let sit for a minute, then stir until smooth.

Once the bread is cool, pour the ganache over the top, letting it drip down the sides.

For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the batter. You can also substitute the semi-sweet chocolate chips with dark chocolate or milk chocolate chips, depending on your preference. If you're looking to make this recipe a bit healthier, try using whole wheat flour instead of all-purpose flour, and replace the granulated sugar with coconut sugar or honey. For a vegan version, use flax eggs and coconut oil in place of the eggs and butter, and opt for a dairy-free chocolate for the ganache.