You all know by now that I love to bake with banana’s. So it can’t be a surprise that I have yet another wonderful recipe for you. And since I had posted a picture of my first marbled chocolate banana bread on Instagram a couple of months ago, I kept getting requests for the recipe. Well, finally, it’s here!

After a few extra test drives and some small adjustments, I’m quite satisfied with the end result: a chocolatey banana bread that’s not overly sweet, that’s super moist and extremely tasty. And on the healthy-ish side. Got nothing more to add, except… the recipe.

Ingredients

2 (over)ripe bananas

200 g Greek yogurt

2 eggs (large)

2 tsp vanilla extract

4 tbsp maple syrup

125 g whole wheat flour

100 g oat flour (ground oats)

1 tsp baking powder

1 tsp baking soda

2 tbsp cocoa powder

1 tbsp milk

Instructions

Preheat your oven to 160°C and grease and/or line a cake tin with parchment paper.

In a large bowl, mash the bananas.

Add the yogurt, eggs, vanilla extract and 3 tbsp maple syrup.

Mix well.

Then in a separate bowl, mix the whole wheat flour, oat flour, baking powder and baking soda. Add the dry mixture into the wet and mix until just combined.

Pour about 2/3 of the mixture into the prepared cake tin.

Then add the cocoa powder, milk and 1 tbsp maple syrup to the remaining batter and mix well.

Pour into the cake tin.

Now using a spoon or a knife, swirl through the batter to create a marble pattern.

Bake for about 40-45 minutes until a tooth pick inserted in the middle comes out clean (a few crumbs is fine).

Out comes a wonderful loaf of Marbled Chocolate Banana Bread. Doesn’t that look gorgeous?! Now let cool, slice and serve. Or eat straight from the oven, if you can’t wait, like me ;-).

Enjoy!

Also love bananas as much as I do? Why not try these Banana Carrot Spelt Muffins or this Banana Hazelnut Snack Cake?