marbled banana bread

Less than a week after I sent a manuscript that looked complete for my second cookbook. I received an email from someone who was looking for a recipe for chocolate-vanilla marble cake like that made by his grandmother, which has a nice texture and is not too sweet. He said that none of the recipes he tried had reached this, and could I help?

I became obsessed; I liked the idea and I fiddled with it until I came up with a marble cake that I liked, moist, very brown in a dark vortex, but no bland was thrown in the light ... and then I added it to the book. By the way, editors like this, almost the same as me, like ten recipes that I used in December and three recipes in January, and introductions that I didn't write until February. Seriously, let me know if you want me to write the book How Not To Write A Book.

However, how ridiculous that this is not the marble cake. (That one is really good! I thought I would give it to my friends and family to basically block the door.) (Geez, Deb, stop rubbing it.) What I want to tell you today is what happened after me knowing how I wanted to make marble cakes, which I found very pleasant, I couldn't stop. I started to ruin everything. Chocolate brown graham biscuits. Upset gingerbread bar. And one day I even made banana marble bread and I shared it on Instagram Stories and I don't think I've ever received so many recipe requests.


  • 3 very ripe bananas
  • 1/2 cup (115 grams) unsalted butter, melted
  • 3/4 cup (145 grams) pink sugar
  • 1 large egg
  • 1 teaspoon (5 ml) vanilla extract
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of table or fine sea salt
  • 1 cup (130 grams) plus 1/4 cup (35 grams) multipurpose flour
  • 1/2 teaspoon cinnamon powder
  • 1/4 cup (about 20 grams) dark cocoa powder (I use the Dutch but any type should work), sifted if thick
  • 3/4 cup (130 grams) chocolate chip


  1. Preheat the oven to 350 ° F. Butter a 9 × 5-inch piece of bread, or coat it with non-stick spray.
  2. Melt the butter in the bottom of a large bowl in the microwave. Mash the bananas until smooth. Beat brown sugar, eggs, vanilla, baking soda, and salt until well blended. Add 1 cup flour, stir until gone.
  3. Pour half of the mixture into the second bowl. (You can see it, spy, it's all right. Or you can see that my dough is about 365 grams each, but the weight will vary according to the size of the banana.) In one bowl, stir 1/4 the remaining cups of flour and cinnamon powder. In another bowl, stir in chocolate powder and chocolate chips.
  4. A few batters in large size (see picture above to find out the size) alternately spoonfuls to the bottom of the prepared bread pan. Try to check the rest, meaning that you will roughly drop the chocolate batter over the free chocolate and vice versa until the two batter runs out. Use a butter knife or a small offset spatula to make a number of 8-numbers through a batter, combining them together - but only slightly, say, 2 to 3 -8 numbers. Again and the vortex may not look different when you cut the cake.
  5. Bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake, comes out of the batter. (However, it is expected that there is a melted chocolate smear.) Cool it in the pan for 10 minutes, then use a knife around the edge and turn it on the cooling rack. Serve warm or at room temperature.
  6. Do it ahead: Banana bread will last for up to 4 days at room temperature. I keep mine in foil.

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