60 min
Chocolate Checkered Banana Bread
Recipe GLPR44b676f9e670d8
A striking marbled banana bread featuring alternating swirls of rich chocolate and golden vanilla cake. Mashed overripe bananas provide natural sweetness and moisture, while buttermilk and eggs create a tender crumb. The two-tone effect is achieved by preparing separate vanilla and cocoa batters that are layered into a checkerboard pattern before baking. Perfect for breakfast, brunch, or an elegant dessert.
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Ingredients
3 large overripe bananas, mashed
¼ cup buttermilk
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon ground cinnamon
9 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs
¼ cup unsweetened cocoa powder
3 to 5 tablespoons boiling water
Directions
Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan or two to three mini loaf pans and set aside.
In a small bowl, whisk together the mashed bananas, buttermilk, and vanilla extract until well combined. Set this banana mixture aside.
In a medium bowl, sift together the flour, baking soda, baking powder, and cinnamon. Stir well and set the dry mixture aside.
In a large mixing bowl, beat the softened butter and sugar on medium-high speed for 2 to 3 minutes until the mixture is light, fluffy, and pale in color.
Add the eggs one at a time, beating well after each addition to fully incorporate.
Reduce the mixer to low speed. Alternately add the banana mixture and the flour mixture in three additions, beginning and ending with the flour mixture. Mix gently until just combined after each addition—do not overmix.
Transfer half of the batter to a separate mixing bowl. Set both bowls aside.
In a small bowl, stir the cocoa powder together with 3 tablespoons of boiling water until smooth. Add additional boiling water, 1 tablespoon at a time, until you reach a thick, pourable paste consistency.
Fold the cocoa paste into the batter in the second bowl until fully combined.
Using two spoons or an ice cream scoop, alternate dropping spoonfuls of the vanilla batter and chocolate batter into your prepared pan(s), distributing them evenly. For a checkerboard effect, place the spoonfuls in an organized pattern; for a more marbled look, swirl the batters together gently with a knife or wooden pick.
Bake for 20 minutes in mini loaf pans, or 40 to 50 minutes in a full-size loaf pan. Beginning at the 20-minute mark (or 35 minutes for full loaf), check every 5 minutes for doneness. The bread is ready when the top is puffy and springs back when lightly touched, and a toothpick inserted into the center comes out with a few moist crumbs (some crumbs are okay; you may also hit the chocolate section).
Remove from the oven and allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
