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–+ servings
Chocolate Swirled Banana Bread on a cutting board

Chocolate Swirled Banana Bread

5 from 20 votes
A chocolatey twist on a comforting classic, this simple Chocolate Swirled Banana bread is sure to go fast!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings12 slices (1 loaf)
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Equipment

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
  • ⅓ cup plain Greek yogurt or sour cream
  • ½ cup chocolate chips
  • OPTIONAL: 1-2 tablespoons brown sugar.
US Customary - Metric

Instructions

  • Preheat oven to 350℉. 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.

Notes

  • This recipe calls for plain yogurt or sour cream.  Full fat sour cream is my go-to because it's what I always have in my fridge, but we have used SO many things in its place.  You can use full fat or low fat yogurt, plain or vanilla (we've even used fruit flavored yogurts in a pinch).  I've also used apple sauce.  For the photos in this post I was actually out of all of those things so I used ricotta cheese mixed with a couple tablespoons of milk so it was the texture of full fat sour cream and I think I liked it even better than the original!  So it's flexible.  If you're out of sour cream or plain yogurt, you can be creative.
  • This recipe also makes great muffins and mini muffins.  You'll have to eyeball the baking time and cook until done- I think I usually start with about 15-20 minutes and then check them.
  • Store cooled bread tightly wrapped or in an airtight container at room temperature and enjoy within 3-4 days for best results. 
  • You can also wrap the loaf tightly in plastic and then foil and freeze for up to 3 months. 

Nutrition

Serving: 1slice (1/12 loaf), Calories: 252kcal, Carbohydrates: 44g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 38mg, Sodium: 210mg, Potassium: 156mg, Fiber: 1g, Sugar: 25g, Vitamin A: 179IU, Vitamin C: 2mg, Calcium: 23mg, Iron: 1mg
Course: Breakfast and Brunch, Quick Breads
Cuisine: Baked Goods
Keyword: Chocolate Swirled Banana Bread
Calories: 252kcal
Author: Kate Jones
Cost: $3
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