Marble Banana Bread
Banana bread is a kitchen classic, but this version takes things up a notch. Ripe bananas meet the brightness of orange zest and the richness of cocoa for a beautifully marbled loaf that looks as good as it tastes. It’s soft, moist, and full of flavour—perfect for afternoon tea, lunchbox slices, or as a simple dessert with a little cream on the side.
Ingredients
125g unsalted butter, softened
100g caster sugar
2 large eggs
2 medium ripe bananas (about 200g peeled weight), mashed
Zest of 1 orange
1 tsp vanilla extract
180g self-raising flour
½ tsp baking soda
½ tsp salt
50ml milk (as needed to loosen the batter)
2 tbsp unsweetened cocoa powder, sifted
Method
1. Prep
Preheat the oven to 180°C (160°C fan). Grease and line a standard loaf tin with baking paper.
2. Cream
In a large bowl, beat the butter and sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition.
3. Flavour
Stir through the mashed bananas, orange zest, and vanilla extract.
4. Dry Mix
Fold in the flour, baking soda, and salt. If the batter feels stiff, add milk a little at a time until it becomes soft and spoonable.
5. Divide
Split the batter into two bowls. Add the sifted cocoa powder to one and fold until just combined.
6. Marble Effect
Spoon alternating dollops of plain and chocolate batter into the loaf tin. Use a skewer or knife to gently swirl through the mix to create a marbled effect—don’t overdo it, or you’ll lose the pattern.
7. Bake
Bake for 45–50 minutes, until golden and a skewer inserted into the centre comes out clean.
8. Cool
Allow the loaf to rest in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Top Tips
Ripe bananas are key: The spottier and softer, the better. They add natural sweetness and moisture.
Softened butter matters: Room-temperature butter creams properly with sugar, giving your bread the best texture.
Don’t overmix: Once the flour goes in, fold gently to keep the loaf light.
Flavour swap: Try lemon zest instead of orange, or swirl in some peanut butter with the banana batter.
Storage: Wrap the cooled loaf in baking paper and keep in an airtight container for up to 3 days, or freeze slices individually for quick snacks.
This marble banana bread is as eye-catching as it is delicious. It’s a simple bake with a little twist—the kind of recipe that makes home baking feel just that bit more special.