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Marbled-Chocolate Banana Bread

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“I revised a Cooking Light recipe to be a little healthier and it turned out pretty tasty! It tastes delicious with some butter or fig preserves as toppings. It's not as banana-ey as other recipes so you might want to add another super ripe banana to the recipe.”
READY IN:
1hr 15mins
SERVES:
16
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
  3. Place sugar and applesauce in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana and eggs; beat until blended. Add flour mixture; beat at low speed just until moist.
  4. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly.
  5. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife.
  6. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

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