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Marble Banana Bread With Chocolate

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Marble Banana Bread With Chocolate

One batter two flavors is what makes this loaf cake such a winner. The banana bread batter is tender, soft and delicious which is divided and flavors with cocoa powder to create a marble swirl in every slice. A simple and elegant tea cake recipe. 

Banana bread got its popularity during COVID but I have been making banana bread since way before that, it has been one of my go to tea cake recipes. There are many variations to the recipe and I love each one of them equally. However, if you’re new here you may not know that I love a good marble tea cake recipe. My classic marble cake recipe is here which is such a winner, after which I was inspired to make the Espresso chocolate vanilla marble tea cake – which is just a little better than the classic. So it only seemed fitting I make a banana bread marble tea cake recipe.

This cake batter is made just like my other marble tea cake recipes, we rub the flour and butter together until the resemble fine breadcrumbs this is known as the reverse creaming method. It ensures the cake is tender, light and fluffy in every bite once baked. The batter itself is a luscious banana bread batter packed with over ripe bananas. The batter is divided into two and one half is flavored with cocoa powder to create the chocolate banana bread element of the loaf cake. Once the cake is baked it is brushed with a simple syrup to ensure it stays tender and soft for a whole week.

What is a marble cake?

A marble cake is a pound cake recipe with a marbled or streaked appearance created by gently swirling two or more different flavored batters, most commonly vanilla and chocolate, in a single pan to form a zebra-like pattern. This traditional treat, which originated in Germany during the 19th century, combines the flavors and colors of the batters for a visually appealing and delicious dessert, often enjoyed as a teatime treat. 

Why is it called marble cake?

A marble cake gets its name from the distinct marbled pattern it has when sliced into as it is made by combining two different flavors of cake batter, usually vanilla and chocolate.

What is banana bread? What is banana bread made of? 

Most often than not a banana bread recipe includes overripe bananas, sugar (could be brown or white), butter (or oil), eggs, yogurt/milk, flour, baking powder, baking soda, salt. However they can also have add ons like vanilla, almond extract, cinnamon powder, cardamom powder, berries, chocolate chips, nuts etc. Banana bread is a type of sweet bread but also considered to be a cake that is made from overripe mashed bananas. It is considered to be a bread as it is most often than not baked in a loaf tin, there is no yeast in the recipe hence it is also known as a quick bread. It can be made with many flavor options like walnuts, chocolate chips, orange zest etc. It is a great way to use up the overripe and leftover bananas form the fruit basket. Check out my easy banana bread recipe for more information. 

What ingredients are needed to make this Marble Banana Bread With Chocolate?

To make this loaf cake we need ripe bananas, yogurt, vanilla, eggs, castor sugar, flour, butter, baking powder, baking soda and salt. To get the chocolate part of the loaf cake we need unsweetened cocoa powder and hot water. The syrup is made with castor sugar and hot water. Now if you want to make the cake gluten free you can use all purpose cup for cup measure gluten free flour mix. To make this cake eggless you can use 3 flax seed eggs (1 flaxseed egg is 1 tbsp flaxseed powder mixed with 2 tbsp water, let it form a gel and then use as you would the eggs). You can use any lactose free milk and vegan butter to keep this recipe dairy free. 

What equipment is needed to make this Marble Banana Bread With Chocolate?

The banana bread batter is mixed in a large mixing bowl first with your fingers and then with a whisk. The cake is swirled with a chopstick but you can use a butter knife or the back of a spoon. Bake it in a 9inch loaf tin that is lined with baking paper in the oven. For the syrup we make it in a sauce pot over the stove and we use a brush to soak the cake once baked. 

Pro Tips to make the perfect marble tea cake recipe every time:

  • Rub the flour into the butter well, make sure it resembles damp sand before moving onto the next step. 
  • Mash the bananas to a puree as this will help the texture of the batter allowing you to create the swirl later.
  • Blooming the cocoa powder in hot water not only removes lumps but also wakes up the cocoa powder and intensifies the flavor once baked.
  • For best results – soak the cake with the syrup while it is warm and allow to cool in the tin overnight wrapped in cling film, remove from the tin the next day and slice. 
  • Do not over swirl the batter as we want two distinct flavors and colors in this cake once baked. 

Serving this Marble Banana Bread With Chocolate?

I love eating a slice of this cake warm but it has the best texture and taste the next day. Alternatively if you feel like, warm a sauce pan with butter and toast the banana bread in it for 2-3 minutes on low to medium heat on each side until caramelized and golden. Serve it warm with a scoop of vanilla ice cream and sea salt flakes for the ultimate dessert. I have also eaten this cake fridge cold dunked into milk and it is delicious!

Storing the leftovers:

This cake stores well for a week at room temperature, make sure to wrap it in cling wrap and then in an air tight container, on the kitchen counter. you can freeze this cake as well upto 1 month, when ready to eat, thaw and warm in the microwave for 20 – 30 seconds or as needed. 

Looking for more loaf and tea cake recipes?

Now that we have covered how to make this Banana chocolate vanilla marble loaf cake Recipe, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.  

Print

Marble Banana Bread With Chocolate

One batter two flavors is what makes this loaf cake such a winner. The banana bread batter is tender, soft and delicious which is divided and flavors with cocoa powder to create a marble swirl in every slice. A simple and elegant tea cake recipe.
Course Back to school, Brunch, Cake, Dessert, High Tea, Snack, Sweet tooth, tea time
Cuisine American, British
Keyword Baking, banana, Banana Bread, Banana bread recipe, Banana Cake, Banana Loaf, banana marble loaf cake, banana marble tea cake, Cake, Chocolate cake, chocolate vanilla marble cake, Dessert, marble cake, marble tea cake, Tea cake
Prep Time 10 minutes
Cook Time 50 minutes
Servings 9 inch loaf tin

Equipment

  • Large mixing bowl
  • Whisk
  • Spatula
  • 9 inch loaf tin
  • Baking paper
  • Sauce pot
  • Brush

Ingredients

For the cake -

  • 225 g butter cubed and chilled
  • 225 g flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 225 g castor sugar
  • 1 tbsp vanilla extract/paste
  • 3 eggs
  • 2 bananas ripe
  • 60 g yogurt
  • 30 g cocoa powder
  • 45 g hot water

For the syrup -

  • 120 g water
  • 45 g castor sugar

Instructions

  • Preheat the oven to 175 Degrees C and line a 9 inch loaf tin by brushing it with oil and baking paper, making sure it hangs over the sides so it is easier to lift from the tin once baked.
  • In a smaller mixing bowl add the cocoa powder, espresso powder and hot water - stir together until smooth and combined. Set aside.
  • In a small mixing bowl add the bananas, yogurt and mash together. Set aside.
  • In a large mixing bowl add the flour, baking powder, baking soda, salt and stir together with your fingers. Add the butter and using your finger rub together to create a damp sand like texture. Add in the castor sugar and stir together.
  • Add the eggs, vanilla, yogurt and whisk until smooth. Add the mashed banana mixture into the bowl and whisk together.
  • Divide the batter into half and using a rubber spatula transfer half the batter to the bowl with the cocoa powder mixture. Whisk it well until smooth and combined.
  • Scoop 3-4 dollops of vanilla batter at the bottom of the tin and fill in the gaps with the chocolate batter. Top the vanilla batter with scoops of chocolate. Then top the chocolate batter with scoops of vanilla batter and repeat unit the batters are done.
  • Using a chopstick or a knife, swirl the batters together a couple of times and bake in the oven for 45-50 minutes or until a tooth pick inserted into the center comes out clean.
  • While the cake is baking make the simple syrup by boiling the water and sugar together until the sugar has dissolved and the syrup is transparent.
  • Once the cake is out of the oven, poke holes into it and pour over the warm syrup. Allow this to soak for a couple of hours covered with cling wrap.
  • Remove from the baking tin, slice and serve.

Notes

  • Do not over swirl the batter as it should not merge into one color as it bakes.
  • To get that bakery style crack on the top of the loaf cake after baking you can pipe on a thin layer of butter - this is not needed as we will be covering the top with the glaze.
  • After baking, pour over the syrup while the cake is warm and cover with cling wrap in the loaf tin to seal in the moisture.

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