Chocolate Marbled Banana Bread

This recipe from Bakerella was made by my baker-in-training AJ. I think it may be his new favorite banana bread recipe because it not only contains chocolate chips, but it also contains chocolate banana bread. The best part of this banana bread, even though it was delicious, was AJ taking our picture to post on Facebook with the following caption that he dictated:

Best cooking buddies forever! :-)

Chocolate Marbled Banana Bread

1 3/4 cups all purpose flour, divided
1/4 cup natural unsweetened cocoa
1/2 cup sugar
1/2 cup light brown sugar
1 tsp. baking powder, divided
1/2 tsp. baking soda, divided
1/2 tsp. salt, divided
1 1/2 cups ripe bananas, mashed (about 3-4 bananas)
1/2 cup butter, mostly melted and cooled
2 eggs
1/3 cup sour cream
1 tsp. vanilla
1 1/2 cups semisweet chocolate chips, divided

 

Preheat oven to 350°F. Grease and line a 9 X 5 inch loaf pan with parchment paper overhanging sides of pan. (I skipped the parchment paper and ended up without the bottom of my bread attached.)

 

For the regular banana bread: whisk together 1 cup flour, 1/2 cup granulated sugar, 1/2 tsp. baking powder, 1/4 tsp. baking soda and 1/4 tsp. salt together in a medium bowl. Set aside.

 

For the chocolate banana bread: whisk together (in a second medium bowl) the remaining 3/4 cup flour, 1/4 cup cocoa, 1/2 cup brown sugar, 1/2 tsp. baking powder, 1/4 tsp. baking soda and 1/4 tsp. salt. Set aside.

 

In a third bowl, combine mashed bananas, melted butter, sour cream, eggs and vanilla until combined. Divide mixture, and add half to each flour mixture, stirring each until combined. Add 1/2 cup of chocolate morsels to each batter, and stir until combined.

 

Place small spoonfuls of both batters into prepared loaf pan layering and alternating between each. Then gently make a couple of swirls in the batter with a knife without over mixing. Sprinkle loaf with remaining chocolate chips. Bake 50-55 minutes until a toothpick inserted in the center comes out clean. Makes 1 loaf.