Marble Banana Bread with Caramel Glaze: A Sweet and Elegant Twist

Preheat the oven to 350°F (175°C). Grease and flour a loaf pan (8×4 inches) or line it with parchment paper for easy removal.
In a medium bowl, mix the flour, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas, vanilla extract, and sour cream or yogurt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Set aside.
Make the Chocolate Marble Swirl:

In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring in between until smooth. Allow the mixture to cool slightly.
Take 1/3 of the banana bread batter and fold it into the melted chocolate mixture to create a chocolate batter.
Marble the Batter:

Spoon alternating dollops of the banana batter and chocolate batter into the prepared loaf pan. Use a knife or skewer to swirl the two batters together, creating a marbled effect. Be sure not to over-mix; the swirls should be visible.
Bake the Banana Bread:

Bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top is browning too quickly, cover it with foil halfway through baking.
Once done, remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Caramel Glaze:

While the bread is cooling, prepare the caramel glaze. In a small saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring constantly, for 2 minutes.
Stir in the heavy cream, vanilla extract, and salt. Bring the mixture to a gentle simmer and cook for 3-4 minutes until the glaze thickens slightly. Remove from heat and let it cool for a few minutes.
Glaze the Banana Bread:

Once the banana bread has cooled, drizzle the caramel glaze over the top. Let the glaze set for a few minutes before slicing.
Serving and Storage Tips: