This is banana bread for chocoholics.
With thick ribbons of chocolate swirled into every bite, you’ll never look at banana bread the same way again!
Chocolate Marble Swirl Banana Bread
- 2 cups over-ripe banana, mashed well (480g)
- 2 tsp pure vanilla extract (8g)
- 2 tsp white or apple cider vinegar or lemon juice (10g)
- 2 tbsp milk of choice (30g)
- 1/4 cup oil or more milk of choice (oil version will be richer and better-textured; milk version will be lower-calorie… so it depends on what you’re going for and to whom you are serving the bread)
- 1/2 cup pure maple syrup, agave, or honey (honey is not for strict vegans)
- 2 cups spelt, all-purpose, or Bob’s gf flour (240g)
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/8 tsp pure stevia or 1/4 cup sugar of choice
- 1/2 tsp cinnamon, optional
- 1/2 cup chocolate chips, optional
- 3 tbsp cocoa powder (15g)
Bring one cup or so of water to a boil. Meanwhile, preheat oven to 350 F, grease a 9×5 loaf pan, and set aside. Get out three large bowls and a small bowl. In one of the large bowls, whisk together all liquid ingredients. In a separate large bowl, stir together all remaining ingredients except the cocoa powder. Measure the cocoa powder into the empty small bowl and whisk in 1/4 cup of the boiling water (discard remaining water). Now combine the contents of the two large bowls until just evenly mixed, then divide the batter in half so there’s an equal amount of batter in each of the two large bowls. Pour all of the cocoa mixture into only one of the banana bread batters. So now you should have one chocolate and one non-chocolate batter. Scoop a thin layer of plain batter into the prepared loaf pan, followed by a layer of chocolate. Repeat until all batter is used up, then take a spoon and swirl the batters together—for just a few seconds so there are still two distinct colors present. Bake 50 minutes, then turn the oven off and leave the loaf in the oven 20 more minutes if it still needs to firm up. For best freshness, leftovers should be stored in the refrigerator or freezer.
Click for: Banana Bread Nutrition Facts
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I bought almond flour for the first time to bake low carb or lower carb and I used this recipe. I halved it since I only had two large bananas and added 1 tbsp flaxseed meal to 1 cup measuring cup of almond flour so that the almond flour was actually less than 1 cup. I used honey (almost 1/4 cup) and truvia (almost 1/4 cup) – both I filled up so that there was still about a centimeter space left in the measuring cup. I chose lemon juice and almond milk. I didn’t have baking soda so I put 1/2 tsp baking powder + 1/4 tsp baking powder. I used baking chocolate chunks about 65% unsweetened (1/4 cup)
The banana bread didn’t rise but after just about 50 minutes the crust very cooked through and the middle was still very soft. The overall flavor I loved and so did my non-health food eating partner. I would definitely make it again and probably make sure the batter isn’t as liquid as it was this time (I think I added too much of the boiling water when trying to halve everything).
Thanks for starting off my almond flour baking CCK!
OMG This was SO good. I made a few adjustments.
1st- I used apple sauce instead of oil.
2nd- I used date syrup instead of the honey. I was skeptical but didn’t have any honey.
3rd- I used 1/2 regular and 1/2 whole wheat flour.
My husband who is NOT AT ALL into “healthy” desserts loved this. He said it’s the only way I can make banana bread. I was really surprised actually. I’ve tried other recipes from CCK and he is always like “meh”(i always love them though) but he love love loved this and had no idea it was made with dates haha. 😀 I also really enjoyed it. It took 5 bananas for me to get to 2 cups. It may have been a bit over 2 but it just makes the bread more moist. Thanks for the recipe!
I followed the recipe exactly, using almond milk instead of oil, all-purpose flour, honey, 1/4 c white sugar. The only thing I didn’t have was a loaf pan so I used an 8in round cake pan, meaning I wasn’t sure when it would be done baking! The recipe is more of a gooey (not crumb-y) bread, so a toothpick inserted will not come out clean! Don’t overbake this, as the outside gets tough/chewy (but doesn’t burn). It softens up after putting in the fridge though. (Tastes better cold too!)
Questions:
How would you test this for doneness?
What is the texture of this bread supposed to be like? Gooey? I wonder if I did something wrong or if it is supposed to be like this. I like the choco-nana swirl flavor but miss the crumb texture you usually get with breads.
Thanks!
If you don’t follow the recipe then Katie cannot vouch for the results that you get. What you made was not the recipe she posted. Please read her Recipe FAQ page at the top of the blog.
I did follow the recipe she posted, using the alternatives she posted. Like I said, the only difference was the pan. Either way, I still feel like my questions are valid, and am curious to know if Katie or anyone else can answer them.
I would make it in the correct shape pan. Reading through the comments, it looks like the commenters above you who made it according to the instructions had success.
Sounds wonderful! Can’t wait to try. Also can I use mini baking pans & how long should they bake? I am not very schooled on the internet, so please help me be able to print the recipe.
Many thanks,
sassydabbr
It’s relatively easy to print Katie’s recipes: Highlight just the recipe itself and right-click “Copy.” Then open a new Word document and right-click “Paste.” You can name and print readily as needed.
Hey all! I tried out the recipe yesterday, using all the exact ingredients but changing the flour blend to a gluten free flour (i used the Schar Mix Patisserie). But it didn’t come at all like the beautiful cake above, but like a pudding. Can any gluten free expert help me ? Do you think the Schar Mix Patisserie flour blend is not good ? and i should be using something else ? Looking forward to your reply people.
Hi katie I just made this chocolate marble swirl banana bread gluten free. I replaced the flour with 1 cup of g.f. Oat flour, 1cup of buckwheat flour and used 1 flax egg in with the wet ingredients and it has turned out beautifully. It has risen well and has held together perfectly.
Thankyou for the recipe. I love this website!
Philippa x
Mine is currently in the oven. I used an all purpose GF mix and the batter was a little sticky but so far in the oven it is looking pretty good!
I made this recipe today because I was out of eggs and wanting to make banana bread. I used all purpose flour, vegetable oil,
honey and white sugar. Left out the chocolate chips and added a little allspice. Not the most moist banana bread I’ve ever had, but still yummy!
Hello I have tried this banana bread and I have to say it is amazing! I would like to know if I can use Oat flour instead of spelt or all purpose.
Thanks so much
You can always experiment as long as you are okay with the possibility it might not turn out well. Edible experiments are fun!
Wow these turned out AMAZING. Super moist (I personally love the word ‘moist’
oh my god I have no idea what just happened but basically 9/10 of my comment just got deleted (I sent it normally but when I went to see it, it had been cut off even before my first sentence was finished omg)…Wow. Well, it took me a while to write it and I’m not going to write all that again but basically I was just exclaiming my love for your recipes and how you’re literally a lifesaver, to put it extremely simply. 😀