Ingredients
Method
Whisk the Dry Ingredients
- Preheat the oven to 350°F. In a small bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg to ensure the spices are evenly distributed.
Cream the Butter & Bananas
- Using a stand mixer or manual whisk, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, followed by the sour cream and vanilla extract.
- Fold in the mashed bananas until thoroughly integrated.
Combine the Batter
- Introduce the dry ingredients to the wet foundation, stirring gently until the batter achieves a homogenous state without overworking the gluten.
Create the Chocolate Swirl
- Pour exactly half of the batter into a prepared 9x9-inch baking dish that has been coated with vegetable oil and a light flour dust.
- Incorporate the cocoa powder into the remaining batter, stirring until the dark pigment is fully integrated.
- Spoon the chocolate batter over the vanilla layer in strategic dollops.
- Use a knife to cut through the layers, dragging it in a rhythmic swirl to create the marbled pattern.
Bake & Cool
- Bake for 35 to 40 minutes, or until a tester inserted into the center emerges clean.
- Allow the bread to cool completely in the pan before slicing into uniform wedges.