Marble Banana Bread with Caramel Glaze

1. Prepare: Heat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.
2. Make the batter: In a large bowl mix mashed bananas, melted butter, and sugar. Whisk in eggs one at a time, then vanilla. In another bowl whisk flour, baking soda, and salt. Add dry ingredients to wet and stir just until combined.
3. Marble: Divide batter between two bowls. To one, add cocoa powder and milk; stir smooth. Spoon alternating dollops of plain and chocolate batters into the pan. Drag a skewer or knife through once or twice to swirl.
4. Bake: 50–60 minutes until a toothpick in the center comes out clean or with a few moist crumbs. Cool 10 minutes in the pan, then transfer to a rack to cool completely.
5. Glaze: In a small saucepan combine brown sugar, cream, and butter over medium heat. Bring to a gentle boil and cook 2–3 minutes until slightly thickened. Off heat, stir in vanilla and a pinch of salt. Cool briefly, then pour over the cooled loaf. Add nuts or toffee bits if using; let set before slicing.

Why This Recipe Works

• Ripe bananas ensure natural sweetness and moisture without heaviness.
• Two-bowl swirl creates dramatic marbling with minimal effort.
• Quick caramel adds gloss and a buttery finish that sets for clean slices.

Troubleshooting & Tips

• Sinking center? Bake until the internal temp hits ~200°F (93°C) or tent with foil if browning early.
• Dry loaf? Do not overmix; pull from the oven as soon as the tester shows moist crumbs.
• No heavy cream? Half-and-half works; simmer a minute longer for body.
• Add-ins: Fold 1/2 cup chocolate chips or toasted nuts into the plain batter for texture.

Storage & Make-Ahead

• Room temp: Airtight up to 3 days.
• Refrigerate: Up to 5 days; bring to room temperature before serving.
• Freeze: Wrap unglazed loaf tightly and freeze up to 2 months; thaw, then glaze.