You guys have requested for a video on how to create swirls in your batter. Swirls or marbling or ripples give another dimension to your cake and looks very impressive when sliced and served. The great thing is, it’s quite easy to do. I made a video using my Classic Banana Bread recipe and jazzed it up with some chocolate swirls so you can see how easy it is.

Like I said, the recipe is my Classic Banana Bread but I added cocoa powder to some of the batter. Also, this is an easier method where you don’t need a mixer and also just uses 2 bowls. I wrote the recipe below so that you can see the difference in the methods, but both yield the same great outcome. This just proves that there is more than one way to skin a cat!

I hope you try this–both the recipe and the marbling–and don’t forget to let me know how you go. I promise you, this banana bread recipe is the champion of all banana bread recipes out there, and there won’t be any turning back after you make this. Have fun baking and eating!

Difficulty: Easy Prep Time: 15 Mins Cook Time: 1 Hr 15 Mins Total Time: 1 Hr 30 Mins

Marbled Banana Bread

Makes 1 loaf



0/6 Instructions
  • Preheat oven to 175C. Grease and line a large loaf pan (9x5x3in or 23x13x8cm) with baking paper. See notes.
  • In a medium bowl, mix together wet ingredients and mashed bananas.
  • Make a well in the centre of the dry ingredients then pour and mix in wet ingredients.
  • Take 1 cup of the batter then mix with cocoa powder. Set aside.
  • Pour 1/3 of the light batter into the baking pan, then pour 1/2 of the dark batter. Repeat until batters are finished.
  • Take a knife and draw a figure 8 4-5 times in the batter. Bake for 75 minutes turning halfway. It's done when toothpick inserted comes out clean.

This is a classic, and one for the books. Tried and tested a thousand times, and always a winner, you can’t go wrong with this fail-proof banana bread recipe!

I’ll let you in on a little secret… You probably have heard of this magical ingredient called beurre noisette. No? Maybe you’ve heard of browned butter instead? Ah… Yes? Good. If not, that’s still okay, you’ll find out what it is today, that’s all that matters.

Beurre noisette is the culinary term for what is commonly referred to as browned butter. To be honest, I much prefer saying toasted butter. Because when it comes down to it, beurre noisette is exactly that, butter that is melted then toasted.

So how do you make brown butter? This is your luck day because I made a video to show you and save you from burning your precious butter. Also, if you want to know more about beurre noisette, here’s a post about it(insert link to post).



Now why am I talking about brown butter, you ask? Because I use it in this recipe and I think that, and sour cream sets it apart. Try it and let me know how you go.



Do I have anything else to add? Hmm… Yes, actually. I know that a lot of you are trying out baking and cooking to stay preoccupied during this very sad, current state of the world. I try not to mention all the bad things happening out there because I want Mrs.FancyPants to be a refuge, but I just want to say that like you, I am also affected. As a chef by trade, I’ve been stood down now for 3 months, and it has been such a trying time for all of us. The good thing is, we are all in this together. So, I hope I am providing some form of entertainment and support to you, because this project, Mrs.FancyPants, has definitely kept my mental health above water by giving me something to build and do.

So I want to thank you, my dear reader, for coming back and asking me questions about my recipes, or about ingredients, or just leaving comments and giving me feedback. Your presence is very much appreciated & I hope I put a smile on your face!

Yields: 8 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 1 Hr 15 Mins Total Time: 1 Hr 30 Mins

Classic Banana Bread

Makes 1 loaf


0/10 Ingredients
    Mash together:
  • Sift together:
  • Whisk together:
  • Optional:


0/6 Instructions
  • Preheat oven to 175C. Grease and line a large loaf pan (9x5x3in or 23x13x8cm) with baking paper. See notes.
  • In your stand mixer bowl, or with a hand mixer, mix both sugars and bananas until the bananas are mashed.
  • In a medium bowl, sift together flour, cinnamon and baking powder.
  • In a third bowl, mix all the dairy and eggs until smooth, making sure the butter is not too hot, or else the eggs will cook. Add this mix to your mashed banana mix. Once everything is incorporated, fold in the dry ingredients.
  • Pour into prepared loaf pan until about 3/4 to the top, if you have some extra, pour it into muffin pans. Top with walnuts or chocolate chips (optional)
  • Bake for 45 minutes then turn the pan around and bake for another 30 minutes or until a toothpick inserted comes out clean. If you had extra mix (if you have a smaller loaf pan than me, your loaf will probable bake in an hour) bake muffins for 20 minutes or until a toothpick inserted comes out clean.


  1. If you don't have a loaf pan this size, use the loaf pan that you have, you will have to bake it less and pour the rest into muffin pans.
  2. Beurre noisette is the culinary term for browned butter. More accurately, it is toasted butter, and is made by simply melting the butter in a pan and toasting it until it starts to smell fragrant and turn into a deep golden colour, not smelling burnt and black. You can watch the video above if it's your first time to make beurre noisette.