Chocolate Swirl Banana Bread

Adapted from Yammie’s Noshery

This is one of my absolute favorite recipes and has been a quarantine mainstay for the simple fact that it is easily modifiable. I’ve made it with gluten-free flour, swapped real eggs for flax eggs, replaced the butter with coconut or vegetable oils, and used liquid sweeteners rather than sugar. You really can’t go wrong – any swap you make will still come out AMAZING. Happy baking!

Print Recipe

Chocolate Swirl Banana Bread

Classic banana bread… elevated.

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: American

Keyword: Dessert, Quick Bread, Sweets

Servings: 10

Calories: 221kcal

Ingredients

• ½ cup melted butter
• ¾ cup sugar
• 2 eggs
• 2-3 ripe bananas
• 1 tsp vanilla extract
• 1 cup flour
• ½ tsp salt
• ½ tsp baking powder
• ¾ tsp baking soda
• 1 tsp cinnamon
• 1 Tbsp cocoa powder

Instructions

• Preheat oven to 375°F.
• Mix together melted butter, sugar, eggs, vanilla, and mashed banana until combined. Set aside.
• In a separate bowl, combine dry ingredients and slowly add to wet ingredients until incorporated.
• Grease a loaf pan and pour in batter reserving ⅓ cup in the bowl.
• With reserved batter, stir in cocoa powder and drizzle over batter in the loaf pan and swirl with a butter knife until marbled.
• Bake for 25-30 minutes or until a toothpick comes out clean and enjoy!

Nutrition

Serving: 1Slice | Calories: 221kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g