Chocolate Swirl Banana Bread Recipe

Banana chocolate marble bread on a plate.

5 from 1 vote

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.

Prep Time15

Cook Time1

Cool Time2

Total Time3 15

Course: Bread

Cuisine: American

Diet: Vegetarian

Servings: loaves

Calories: 1925kcal

Author: Andrea

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.

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