Before I get into Chocolate-Swirled Banana Bread, if you haven’t seen already, Sara and I are releasing hard copies of our Dinner, Simplified meal plan by themselves for the first time ever at a value rate! In the past, we’ve only offered it as part of a package, but to try and help you get dinner on the table while minimizing waste and trips to the grocery store, we’re offering it by itself! Get a copy for yourself or friends and family members TOMORROW!
This Chocolate-Swirled Banana Bread is a riff on this Classic Banana Bread (and this Lime-Coconut Banana Bread is another variation of the same recipe!) Using Greek yogurt increases the moisture and protein, cutting down on the need for as much oil/fat that is typically used in banana bread. We promise, whichever version you make, you’ll love it! (Read more after the recipe)
Chocolate Swirled Banana Bread
Ingredients
- 2 cups all-purpose flour lightly spooned into a measuring cup and leveled with a knife
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- ¼ cup butter softened
- 1 ½ cup mashed ripe bananas about 3-4 medium bananas
- 2 eggs
- 1/3 cup plain Greek yogurt or sour cream
- ½ cup chocolate chips
- OPTIONAL: 1-2 tablespoons brown sugar.
Instructions
- Preheat oven to 350 degrees. Mash enough bananas to get 1 1/2 cups. Set aside.
- Lightly spoon flour into measuring cups and level. Combine flour, baking soda, and salt. Cream sugar and butter. Add bananas, eggs, and yogurt, beating until just blended.
- Add flour mixture. Beat on low until just moistened.
- Microwave chocolate chips in a medium bowl for 1 minute, stirring every 20 seconds. Stir until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well-combined. Spoon chocolate batter alternately with plain batter (so you have stripes of plain and chocolate batter) in an 8 ½” x 4 ½” loaf pan coated with cooking spray. Swirl batters with a knife.
- Bake for 1 hour 15 minutes (set a timer for 1 hour and check on it after that)--the bread is done when golden brown on top and a knife inserted into the center comes out clean. Remove from oven and cool on a wire rack for 15 minutes, then remove from pan and cool completely before slicing. Store any leftovers tightly wrapped in plastic wrap or in an airtight container.
A few weeks ago, Sara posted an update of this Classic Banana Bread from way-back-when of the early days of Our Best Bites (just realized we’ve been doing this for TWELVE years, guys! 😳) That recipe was part of an AMAZING series by Cooking Light when Cooking Light was still Cooking Light and sharing lightened up versions of classic recipes instead of, like, fennel and lentil burgers with atomized cloudberry glaze. Over the years, those recipes have become staples in our house and here at Our Best Bites! Whether you’re feeling the Classic Banana bread or this one or the Coconut Banana Bread with Lime Glaze, we’ve got you covered! There are lots of recipes for banana bread out there, but I guarantee you, these are the best!
how to make chocolate-swirled banana bread
You’re going to need 2-3 very ripe bananas (totaling 1 1/2 cups mashed banana), all-purpose flour, baking soda, table salt, sugar, butter, Greek yogurt or sour cream, eggs, and chocolate chips.
Preheat oven to 350 degrees.
Mash bananas to get 1 1/2 cups.
Lightly spoon flour into measuring cups and level. Combine flour, baking soda, and salt.
Cream sugar and butter.
Add bananas, eggs, and yogurt, beating until just blended. Add flour mixture. Beat on low until just moistened.
Microwave chocolate chips in a medium bowl for 1 minute, pausing to stir every 20 seconds. Stir until smooth.
Cool slightly. Add 1 cup of the batter to chocolate,
stirring until well-combined. Spoon chocolate batter alternately with plain batter (so you have stripes of plain and chocolate batter) in an 8 ½” x 4 ½” loaf pan coated with cooking spray. Swirl batters with a knife.
If desired, sprinkle with 1-2 tablespoons brown sugar.
Bake at 350 for 1 hour and 15 minutes (give or take a little; I’d probably set your timer for 1 hour and 10 minutes to be safe) or until a knife comes out clean.
Cool 10 minutes in pan and then remove and cool completely on a wire rack. Slice and serve as desired.
If you really want something yummy, spread a little peanut butter on top of a toasted (or at least warm) slice. Really, can you beat a combo of peanut butter, bananas, and chocolate? Store leftovers tightly wrapped in plastic wrap.
Questions & Reviews
I’ve made this recipe so many times over the years that I no longer have to look at it, other than to get the actual ingredients list. We don’t melt the chocolate chips into it though; we just stir them in and then place a few extras on top! Otherwise we follow the recipe exactly. Even my non-banana eating son loves this bread, especially with Nutella spread on a slice!
Also, we definitely add the brown sugar topping! Just classes it up a bit and gives the top a nice sweet taste! I’ve never used another recipe since I’ve found this one. It’s just easy, simple and classic! Thanks y’all!
I love your coconut banana bread but this may have beat it. So delicious and beautiful! Thanks so much!
I made this with all whole wheat flour and half the sugar because I wanted more of a healthy snack rather than a treat. It was awesome! Great texture and flavor and just the right amount of sweet.
I just found this recipe through aquiltinglife blog. Made it today – it is fantastic!
Yay!!! I’m so glad you enjoyed it!
This recipe is really good but found it difficult to swirl melted chocolate chips. I tried 72% chocolate and it worked better.
This is my new go-to banana bread recipe! I had been using a different recipe for about the last 2 years. I think the additional amount of walnuts plus the brown sugar rather than white sugar makes a big difference. The crust browned up nicely and had a sweet crunch to it that my husband loved. Thanks for sharing!!
doen’t really matter. Vanilla won’t hurt, and you won’t miss it either:)
Does the chocolate swirl version need vanilla like the plain banana bread? I just noticed that on the choc swirl recipe there is no vanilla.
Just made this and had a warm, unbelievably delicious slice! I will never make anything but the swirl version again. My kids are getting a nice surprise in their lunches tomorrow!
Just made this! Soooo good! Hopefully there will be some left for my family when they get home! Or maybe I won’t ever tell them I made it… 🙂
Amazing. Just to let you know back in 2009 when this recipe was first posted I tried it. I am waiting for the two swirl loaves and the mini muffins to finish cooking after doubling the recipe and having LOTS of batter left over 🙂 I’ve never made (nor even wanted to look for) another recipe for this banana bread. Amazing! I love your recipes. =)