This ultra-moist chocolate swirl banana bread combines the rich decadence of cocoa with the natural sweetness of ripe bananas. Topped with banana slices and a dark chocolate drizzle, it’s a dreamy breakfast or dessert treat that’s as beautiful as it is delicious. The marbled swirl not only enhances its appearance but also creates a perfect balance between banana and chocolate flavors in every bite.

Why You’ll Love This Recipe

This banana bread is a delightful twist on a classic. It’s easy to make, naturally sweetened, and can be adapted for vegan or dairy-free diets. The marbled chocolate swirl makes each slice visually appealing and irresistibly indulgent. It’s the perfect use for overripe bananas and works equally well as a cozy breakfast, a snack, or a light dessert. You’ll also love how moist and tender the texture remains, even days after baking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 3 ripe bananas, mashed
• 1/3 cup melted coconut oil or neutral oil
• 1/2 cup maple syrup or honey
• 1/4 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup unsweetened cocoa powder
• 1/2 cup dark chocolate chips or chunks
• Optional: banana slices and chocolate drizzle for topping

Directions

1. Preheat the oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper.
2. In a large bowl, mix together the mashed bananas, oil, maple syrup, almond milk, and vanilla extract until smooth.
3. In a separate bowl, whisk the flour, baking soda, baking powder, and salt.
4. Gently fold the dry ingredients into the wet mixture until just combined.
5. Divide the batter in half. In one half, stir in the cocoa powder and chocolate chips.
6. Alternate spoonfuls of plain and chocolate batter into the loaf pan to create a marbled effect.
7. Use a knife to gently swirl the batters together.
8. Top with banana slices and extra chocolate if desired.
9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf, which serves approximately 8–10 slices.
Preparation time: 15 minutes
Baking time: 50–60 minutes
Total time: 65–75 minutes

Variations

• Vegan Version: Use maple syrup instead of honey and ensure chocolate chips are dairy-free.
• Nutty Texture: Add chopped walnuts or pecans for crunch and flavor.
• Spiced Banana Bread: Add 1/2 teaspoon of cinnamon or a pinch of nutmeg for a warm spice note.
• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Peanut Butter Swirl: Swirl a few teaspoons of peanut butter into the batter before baking.

Storage/Reheating

Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze, wrap the fully cooled loaf or individual slices in plastic wrap and place in a freezer bag. It can be frozen for up to 3 months.
To reheat, microwave slices for about 20 seconds or warm in a 300°F (150°C) oven until heated through.

FAQs

Can I use frozen bananas for this recipe?

Yes, thaw them completely and drain any excess liquid before mashing and using.

How ripe should the bananas be?

The bananas should be very ripe with brown spots; this ensures natural sweetness and moist texture.

Can I use dairy milk instead of almond milk?

Yes, any milk—dairy or plant-based—works well in this recipe.

Do I need to use cocoa powder and chocolate chips?

No, you can use just one or the other, but combining both adds deeper chocolate flavor.

Can I skip the swirl and make it all chocolate or all plain?

Absolutely. Simply combine all the batter with or without cocoa powder and skip the swirling step.

How do I know when the banana bread is fully baked?

Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, it’s done.

Can I make this into muffins?

Yes, divide the batter into muffin tins and bake at 350°F (175°C) for about 20–25 minutes.

Is it okay to substitute honey with sugar?

You can, but sugar is sweeter and drier, so you may need to slightly adjust the liquids.

Why did my banana bread sink in the middle?

Overmixing the batter or underbaking can cause sinking. Make sure to check with a toothpick for doneness.

Can I add protein powder to this recipe?

Yes, you can add 1–2 tablespoons of protein powder, but you may need to reduce the flour slightly.

Conclusion

Chocolate Swirl Banana Bread is a comforting, flavorful bake that brings together the classic appeal of banana bread and the rich allure of chocolate. It’s easy to prepare, versatile, and sure to become a family favorite. Whether served fresh from the oven or enjoyed as leftovers, every slice offers a moist, sweet, and chocolaty experience that satisfies both breakfast and dessert cravings.

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