This marbled chocolate banana loaf cake is made with two different flavoured cake batters so you can enjoy two cakes in one. The cake is soft, moist and fluffy with the perfect combination of chocolate and banana.

Banana and chocolate always go well together and this loaf is no exception. As well as having two amazing flavours, the cake is super soft and moist.

I love to have this cake with a cup of tea or coffee and it never disappoints. If like me, you love banana and chocolate then you'll love this this chocolate banana loaf.

Ingredients for Marbled Chocolate Banana Loaf

For the full list of ingredients and measurements, scroll to the recipe card below.

Butter - I use soft unsalted.
Oil - I use vegetable oil but you can use any unflavoured oil.
Sugar - light brown sugar or caster sugar.
Eggs - use room temperature eggs.
Vanilla extract - or vanilla bean paste.
Soured cream - use fresh soured cream or natural yoghurt.
Salt - sea salt or regular table salt.
Flour - I use self-raising flour.
Banana - only 1 over-ripened banana.
Cocoa powder - unsweetened cocoa powder.

How to Make Marbled Chocolate Banana Loaf

Start by preheating the oven to 160^oC and lining a 2lb/900g loaf tin with parchment paper.

Melt the butter

In a microwaveable bowl, melt the butter in the microwave at 35 second increments.

Make the batter

To a mixing bowl, add and combine the melted butter, vegetable oil and sugar. Mix in the eggs, vanilla extract and sour cream then fold in the flour.

Divide the batter and add flavours

Pour half the batter into another bowl then add the mashed banana to one of the bowls. To the other bowl, add the cocoa powder and mix until smooth.

Add the batter to the loaf tin

Add some of the banana batter to the loaf pan then add some chocolate batter. Place the batter randomly in the tin to create a marble effect. Repeat this process alternating between both batters until all the batter is used.

Bake the cake

Bake the loaf in the centre of the oven for 50 - 65 minutes. Test the cake with a skewer every 5 minutes once it has baked for 50 minutes.

Cool the cake

Remove the loaf from the oven and allow to cool in the tin for 40 minutes then remove the loaf cake from the pan and place directly on the wire rack to completely cool before slicing.

Recipe Tips

This marbled loaf cake will taste best the following day after baking once the flavours have settled together.

Storage

Store in an airtight container at room temperature for up to 4 days.

You can also freeze the loaf by slicing and wrapping each slice in clingfilm. You can freeze for up to 2 months.

Nutrition

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Marbled Chocolate Banana Loaf

If you love chocolate and banana then try this chocolate banana loaf cake. It is made with two different flavoured cake batters so you can enjoy the perfect combination of banana and chocolate in one cake.

Prep Time10

Cook Time1

Total Time1 10

Author: Andrea

Yield: 10 servings

Calories: 235kcal

Ingredients

15g unsalted butter
70ml vegetable oil
160g light brown sugar
2 eggs room temperature
1 teaspoon vanilla extract
80ml soured cream fresh
½ teaspoon salt
160g self-raising flour
1 large banana mashed
18g cocoa powder

Instructions

Preheat the oven to gas mark 3/325^oF/160^oC/140^oC fan and line a 2lb/900g loaf tin with parchment paper. Add the butter to a microwaveable bowl and melt for 35 seconds or until fully melted.
In a medium bowl, whisk together the melted butter, vegetable oil and sugar. Mix in the eggs then the vanilla extract followed by the sour cream. Fold in the flour then pour half the batter into another bowl.
To one of the bowls, add the mashed bananas and fold it into the batter. To the other bowl, add the cocoa powder and mix until smooth.
Add a dollop of banana batter to the loaf pan then add some chocolate batter. Place the batter randomly in the tin to create a marble effect. Repeat this process alternating between both batters until all the batter is used.
Bake the loaf in the centre of the oven for 50 - 65 minutes. The time may vary so check every 5 minutes with a skewer once it has baked for 50 minutes.
Remove the loaf from the oven and allow to cool in the tin for 40 minutes then remove the loaf cake from the pan and place directly on the wire rack to completely cool before slicing.