Marble Banana Bread With Streusel Topping

1 loaf
1 hr 15 min

Get ready for a flavor-packed joyride with my Marble Banana Bread – it's not just a treat; it's a slice of pure happiness! Picture this: swirls of chocolate and banana goodness, all topped off with a crispy, crumbly streusel hat. his recipe is your golden ticket to flavor-packed, moist banana bread that's a total showstopper. I'll spill the secrets to achieve that marble magic and guide you through creating the perfect crumbly streusel to elevate every bite. Imagine waking up to the aroma of this beauty in your kitchen – a surefire way to kickstart your day with a smile. So, grab those ripe bananas and get ready for a banana bread like no other, where every slice is a delightful dance between sweet, chocolatey swirls and buttery streusel crunch!"

Marble Banana Bread With Streusel Topping
Recipe details
  • 1  loaf
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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  • 1/2 cup all-purpose flour (65g)
  • 1/2 cup roughly chopped chocolate chips or mini chocolate chips (85g)
  • 1/4 cup packed light brown sugar (50g)
  • 3 Tbsp granulated sugar (40g)
  • 1/4 tsp fine salt
  • 1/4 cup (1/2 stick) unsalted butter, melted and cooled (56g)

  • 1/4 cup unsalted butter, room temp
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 large egg plus one large egg white, room temp
  • 1 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1/2 cup buttermilk, room temp
  • 1 cup mashed bananas, about 2 large bananas
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
Streusel topping
Combine 1/2 cup flour, 1/4 cup packed brown sugar, 3 Tbsp granulated sugar, and 1/4 tsp salt.
Pour in 1/4 cup of melted, cooled butter, then delicately stir with a fork until you've got a mix resembling wet sand, studded with pea-sized chunks. The key here is not to overdo it—keep those buttery bits intact! It's your ticket to crumbly goodness.
Banana Bread
Preheat oven to 350 F / 175 C and grease an 8.5 in x 4.5 in loaf pan with non-stick spray or butter and line with a sling of parchment paper.
Add 1/4 cup unsalted butter and 1/2 cup granulated sugar into a large bowl. Beat on a medium-high speed for a couple of minutes with either a hand mixer or a stand mixer with a whisk attachment. Beat until the mixture becomes lighter in color and looks fluffier.
Mix in 1/4 cup vegetable oil and 1 large, whole egg + 1 egg white on a medium speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
Add 1 1/4 cups of all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Mix on a low speed until just combined. Pour in 1/2 cup of buttermilk and mix on a low speed until incorporated.
Mash 2 large, overripe bananas and mix 1 cup of mashed bananas into the batter on a low speed until just combined.
Divide the batter evenly between two bowls (about 400g per bowl). Mix 1/4 cup of cocoa powder into one bowl, and 1/4 cup of all-purpose flour into the other bowl. Stir until just combined.
Alternate spoonfuls of regular and chocolate batter into the prepared pan, then gently swirl the batter together with a butter knife. Cover the top of the batter with an even layer of chocolate chip streusel.
Bake on the middle baking rack for 60-70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate the pan halfway through to make sure it bakes evenly. If you notice the streusel on top of the loaf is over-browning when you rotate it, cover the loaf pan with a foil tent to prevent it from over-browning.
Sarah’s Kitchen
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