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Chocolate Swirl Banana Bread

This ultra-moist chocolate swirl banana bread blends the richness of cocoa with the natural sweetness of ripe bananas. Finished with banana slices and a dark chocolate drizzle, it’s perfect for breakfast or dessert.

Ingredients

Scale
  • 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

Instructions

  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.

Notes

  • Use very ripe bananas for maximum sweetness and flavor.
  • Don’t overmix the batter to keep the bread soft and tender.
  • Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
  • Maple syrup adds a richer flavor, while honey creates a slightly denser texture.

Nutrition

Keywords: banana bread, chocolate swirl banana bread, marbled banana loaf, vegetarian banana bread, chocolate banana recipe