Marbled Banana Bread

There has been a nasty bug going around and every toddler I know has succumbed to it. T too was not spared. He’s been battling a chesty cough and a fever, and the meds make him want to not eat a thing. He keeps asking for food but the second he puts it in his mouth it’s out on the floor. The only thing he is willingly eating is buttered toast. So I decided to combine two of his favourite things, banana and cocoa and bake him a marbled banana bread. All in hope to jump start his taste buds a little.


Here’s what you will need:

  • 1/2 Cup ragi (finger millet) atta
  • 1/2 Cup all purpose flour
  • 1 Cup organic sugar
  • 2 Ripe bananas
  • 2 Eggs
  • 2 Tablespoons of milk
  • 3/4 Cup unsalted butter
  • 1 1/2 Teaspoon baking powder
  • 1/3 Cup unsweetened cocoa powder
  • 1 Teaspoon vanilla essence
  • 1/2 Teaspoon cinnamon powder
  • Two pinches of salt


For the Chocolate batter:

  • In a mixing bowl, sieve the Ragi flour, cocoa powder, salt and half of the baking powder
  • Add in the cinnamon powder and half of the sugar
  • Then add in one teaspoon of milk, one egg and half of the unsalted butter
  • Beat the batter until smooth

For the Vanilla batter:

  • In a mixing bowl, sieve the All purpose flour, salt and the remaining half of the baking powder
  • To this add another egg, the banana mash and the remaining butter
  • Add in a few drops of the vanilla essence and the remaining sugar
  • Mix in the all purpose flour with the rest of the baking powder and a pinch of salt



  • Grease and dust the baking mould with some flour. Then pour the two batters into the mould to create the marbled effect. Do not mix the two batters together
  • Bake on 200°C for about 30 mins, checking intermittently
  • Serve warm or lightly toasted with honey, maple syrup, cream cheese or butter

PS: The batter I made was less than the mould would’ve needed so the bread wasn’t as high as I’d have liked it to be. :)



4 thoughts on “Marbled Banana Bread

    • Hey Kavita, Thank you for writing in.
      So You can use some white distilled vinegar (little quant.) with some baking soda. That should do the work of the eggs. Although now that you’ve brought it up, I am going to try doing an eggless recipe and see how that turns out. :)

  1. Hi, the recipe doesn’t mention the split of the cocoa powder and the salt between the 2 batters. Could you pls help with that? Also, how do I store this bread?
    Thanks for all the lovely recipes

    • Hi Nayana, Thank you for pointing that out. I accidentally mentioned adding the cocoa to the vanilla batter too.
      The salt, you add a pinch to both. Cocoa only to the Raagi batter. The vanilla batter is to be made only with the all purpose flour.
      The bread will be good for about 2 days at room temperature, but cover it with cling film or foil, so that it won’t dry out. It’ll last a few days longer in the fridge. Though, you need to still keep it covered.
      Hope this answers your questions.

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