Go bananas for marbled espresso banana bread: a fall treat for the non-pumpkin-obsessed


Aliya Zakir

Marbled Espresso Banana Bread is a simple and easy dessert to make for a family gathering or to enjoy yourself. With a few simple steps and ingredients, elevate traditional banana bread with more flavor and creativity.

Aliya Zakir, Convergence Editor

With fall approaching, many quickly jump to decorate their lives with pumpkin. Pumpkin-lined porches, pumpkin spice lattes, pumpkin pies, pumpkin jack-o-lanterns and more. By Thanksgiving, the average non-pumpkin-obsessed individual cannot wait until the pumpkin-obsessed finally make their annual switch to peppermint. For all the pumpkin-haters, marbled espresso banana bread is an easy but elevated treat which will hopefully convert others to the pumpkin-hating lifestyle.


3 ripe bananas

¼ cup brown sugar

¼ cup granulated sugar 

3 eggs

1 stick softened unsalted butter

1 teaspoon vanilla extract

1 ½ cup all-purpose flour

¼  teaspoon salt

¼ teaspoon baking powder

¼ teaspoon baking soda

4 tablespoons instant espresso powder

¼ cup cocoa powder



  1. Preheat oven to 350 degrees.
  2. In a large bowl, peel and mash three bananas until smooth.
  3. In the banana mash, add granulated sugar, brown sugar, eggs, butter and vanilla extract, one at a time, mixing until well combined.
  4. Slowly sift all-purpose flour, salt, baking powder and baking soda into the batter.
  5. Once dry ingredients are incorporated, split the batter evenly into two bowls. 
  6. In a separate bowl, mix instant espresso powder with water until fully dissolved. 
  7. Leave one bowl to rest.In the other, add the espresso mixture and cocoa powder.
  8. Line a loaf pan with butter and parchment paper, then slowly pour in both batters, alternating between each to create the marbling effect. 
  9. Once all batter has been poured, use a butter knife or skewer to create a swirl pattern. 
  10. Bake loaf for 45-50 minutes and serve within 1-2 days. 

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