Marbled banana bread has swirls of cocoa through it which go great with the banana. This is a classic banana loaf with a little something special. Chocolate! Bursting with banana flavoured goodness, it’s tastiest whilst still warm or once left for a few days for the flavours to develop further and the bread to go a little sticky. Made with a thick sweet batter full of mashed overripe bananas and swirled with a chocolate cocoa mixture to make fantastic marbled effect through the cake. A great cake tin standby for when friends pop over or just for something sweet to go with your cuppa. Next time you bake a loaf why not try a slice toasted with a little butter on it.
- 125g butter, softened
- 150g light soft brown sugar
- 2 large free range eggs
- 300g peeled very ripe banana
- 1tsp vanilla extract
- 200g plain flour
- 2tbsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of salt
- 2tsp cinnamon
- 2tbsp cocoa powder
Pre-heat oven to 170°C/325°F/Fan 150°C/Gas Mark 3. Grease and line a 900g loaf tin with baking parchment.
Place the butter and sugar in a large bowl and using an electric hand mixer whisk together until light and fluffy. Add the eggs one at a time whisking well after each addition then stir though the banana and vanilla extract.
In a separate bowl sift the flour, baking powder, bicarb, salt and cinnamon. Fold gently into the wet mixture until completely combined. Transfer half the mixture to another bowls and stir through the cocoa powder.
Spoon both mixtures alternating as you go into the prepared cake tin. Drag a knife through the mixture a few times to marble the cake. Bake for 1hr-1hr 15 mins until a skewer comes out clean. Leave to cool in the tin on a wire rack.
Keep those black old bananas that no one wants to eat as they make the tastiest and moistest banana bread!