This chocolate banana loaf is honestly so good. It is made with two different flavoured cake batters so you can enjoy two cakes in one. The recipe is so easy to make and takes little time to prepare.
Banana and chocolate always go well together and this loaf is no exception. As well as having two amazing flavours, the cake is super soft and moist.
I love to have this cake with a cup of tea or coffee and it never disappoints. If like me, you love banana and chocolate then you'll love this this chocolate banana loaf.
Ingredients for Marbled Chocolate Banana Loaf
- Butter - I use unsalted.
- Oil - I use vegetable oil but you can use any unflavoured oil.
- Sugar - light brown sugar or caster sugar.
- Eggs - use room temperature eggs.
- Vanilla extract - or vanilla bean paste.
- Soured cream - use fresh soured cream or natural yoghurt.
- Salt - sea salt or regular table salt.
- Flour - I use self-raising flour.
- Banana - only 1 over-ripened banana.
- Cocoa powder - unsweetened cocoa powder.
How to Make Marbled Chocolate Banana Loaf
1. Preheat the oven to gas mark 3/325oF/160oC and line a 2lb/900g loaf tin with parchment paper. Add the butter to a microwaveable bowl and melt for 35 seconds or until fully melted.
2. In a medium bowl, whisk together the melted butter, vegetable oil and sugar. Mix in the eggs then the vanilla extract followed by the sour cream. Fold in the flour then pour half the batter into another bowl.
3. Mash the banana with a fork then add it to one of the bowls and fold it into the batter. To the other bowl, add the cocoa powder and mix until smooth.
4. Add a dollop of vanilla batter to the loaf pan then add some chocolate batter. Place the batter randomly in the tin to create a marble effect. Repeat this process alternating between both batters until all the batter is used. Bake the loaf in the centre of the oven for 60 minutes. The time may vary so check every 5 minutes once it has baked for 50 minutes.
5. Remove the loaf from the oven and allow to cool in the tin for 40 minutes then remove the loaf cake from the pan and place directly on the wire rack to completely cool before slicing.
Recipe Tips
- This loaf cake will taste best the following day after baking once the flavours have settled together.
Nutrition
Nutrition based on 1 serving - Calories: 231kcal | Fat: 10.6g | Saturates: 2.7g | Carbs: 30.0g | Sugar: 18.5g | Fibre: 1.1g | Protein: 3.7g | Salt: 0.43g.
Storage
Store in an airtight container at room temperature for up to 4 days.
You can also freeze the loaf by slicing and wrapping each slice in clingfilm. You can freeze for up to 2 months.
Recipes you may like!
- Raspberry Swirl Loaf Cake (1lb tin recipe)
- Banana Loaf (1lb loaf tin recipe)
- Golden Syrup Cake (1lb Tin)
Marbled Chocolate Banana Loaf
Ingredients
- 15g unsalted butter
- 70ml vegetable oil
- 160g light brown sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 80ml soured cream fresh
- ½ teaspoon salt
- 160g self-raising flour
- 1 large banana
- 18g cocoa powder
Instructions
- Preheat the oven to gas mark 3/325oF/160oC and line a 2lb/900g loaf tin with parchment paper. Add the butter to a microwaveable bowl and melt for 35 seconds or until fully melted.
- In a medium bowl, whisk together the melted butter, vegetable oil and sugar. Mix in the eggs then the vanilla extract followed by the sour cream. Fold in the flour then pour half the batter into another bowl.
- Mash the banana with a fork then add it to one of the bowls and fold it into the batter. To the other bowl, add the cocoa powder and mix until smooth.
- Add a dollop of vanilla batter to the loaf pan then add some chocolate batter. Place the batter randomly in the tin to create a marble effect. Repeat this process alternating between both batters until all the batter is used. Bake the loaf in the centre of the oven for 60 minutes. The time may vary so check every 5 minutes once it has baked for 50 minutes.
- Remove the loaf from the oven and allow to cool in the tin for 40 minutes then remove the loaf cake from the pan and place directly on the wire rack to completely cool before slicing.
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