Besides zucchini bread, one of my all-time favorite kinds of bread would have to be banana. My mom always made buttermilk banana bread for us- it’s something that I could eat slice after slice of! So the other day when I looked at the counter and saw that we had some brown bananas I knew I had to make some. This time I decided to add a swirl of chocolate to it and toss in some mini chocolate chips, just to mix things up a bit. I’m not sure which way I like better- plain or with chocolate. Either way this banana bread is perfect for breakfast, as a snack or even as dessert! What things do you like to add to banana bread? I’m a big fan of walnuts, but I’m thinking next time I’m going to try peanut butter or coconut. Mmm!
Chocolate Swirl Banana Bread Recipe
This loaf blends ripe bananas with a smooth chocolate swirl, creating Chocolate Swirl Banana Bread that’s rich in flavor, tender in texture, and visually stunning once sliced.
Pin
Rate
Servings: 2 loaves
Calories: 1925kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/4 cups sugar
- 1/2 cup butter - room temperature
- 2 eggs
- 2 cups very ripe bananas (3-4) - mashed
- 1/2 cup buttermilk
- 1 tsp baking soda
- 1 teaspoon salt
- 1 tsp vanilla extract
Chocolate Swirl
- 2 Tbsp Dutch-process cocoa powder
- 2 Tbsp warm water
- 1/3 cup mini chocolate chips
Instructions
- Move the oven rack to a position where the pans will be in the center of the oven. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease the bottoms of 2 loaf pans using non-stick baking spray or butter and flour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter until light and fluffy. Add the eggs one at a time, lightly beating until incorporated.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- Mash the bananas on a plate using a fork. Add the bananas, buttermilk, and vanilla. Mix just until incorporated. With the mixing speed on low, gradually add in the dry ingredients. Remove the bowl from the stand and place about ¼ of the batter into a mixing bowl. Combine the warm water and the cocoa powder, then add the mixture to the removed batter, creating a chocolate batter. Pour in the mini chocolate chips.
- Pour the plain banana batter into the prepared loaf pans, dividing evenly between the two. Then pour the chocolate batter on top. Gently swirl with a knife or spatula (if you overdo it, you won’t have clean swirls).
- Place in the oven and bake for approximately one hour, or until a cake tester inserted into the center comes out clean, and the loaves are golden brown on the top. Remove from the oven and let cool for 10 minutes, then loosen the sides of the loaves and remove from the pans onto a wire rack. Let cool completely (about 2 hours) before slicing and eating.
Nutrition
Calories: 1925kcal | Carbohydrates: 322g | Protein: 29g | Fat: 63g | Saturated Fat: 37g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 297mg | Sodium: 2229mg | Potassium: 1210mg | Fiber: 13g | Sugar: 175g | Vitamin A: 1966IU | Vitamin C: 20mg | Calcium: 186mg | Iron: 10mg
Recipe adapted from my mom’s buttermilk banana bread
Yum this look delicious – love the combination of banana bread and chocolate. Can’t wait until I’ve got some ripe bananas and can give the recipe a go!
Mmmm. I’ve been hiding a few bananas from the family in hopes to make banana bread today and my day just got better when I saw this recipe!!! Super excited. And, I must confess. I saw your BYB2013 badge, clicked on it, and decided I wanted to go! So, thanks to you, I’m going too. You should get a commission from my ticket purchase… I’m just saying!
Awesome! I look forward to meeting you!
I’d love a thick slice of this for an afternoon snack!