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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Well my 2&4 year old made this today! They added the whole cup of boiling water. (Did I mention I have a boy:) we live in Hawaii so we put Macadamia Nuts on top! I used whole wheat flour, coconut sugar, coconut flakes and coconut oil. Added extra chocolate chips to their tummy too. All of our crazy oops and extra baking time and wow! Amazing! I had a banana bread guru try this and she was impressed. Next time I will make sure not to dump in the cup of water. Did I mention we didn’t swirl it either:) I wish I could show you a picture. Mahalo Nui Loa Katie. Sending you some Aloha!
I made this tonight to use up some extra ripe bananas, and because my hubs has been craving banana bread for a while. I used brown rice syrup instead of agave since we just ran out. I upped the sugar to 1/3 cup since BRS isn’t as sweet. I also mixed in a few tablespoons of creamy peanut butter to the regular batter, since chocolate, bananas, and PB are our favorite combo. I also made these into muffins! A heaping spatula full of each batter, one on top of the other, and swirled with a fork. Mine baked up in about 25 minutes. Great if you’re shorter on time, or if you’d rather have a grab-n-go type treat. So delicious! Thanks for the recipe, we both LOVE it. 🙂
P.S. Dark chocolate cocoa powder does something totally swoon-worthy to this swirly banana bread!
I made this gluten free with 1 C all-purpose gluten free flour and 1 C oat flour (made it from gluten free oats) and it turned out INCREDIBLE!
made this today with unsweetened coconut milk, coconut oil, honey and i added chocolate chips. this was the most delicious banana bread i have ever had!!!! thanks for the recipe!
Hi Katie, I’ve used a fee of your recipes now, all have been a hit so thank you!!
Quick question about the honey, what type and brand do you normally use?
How do I print the recipe Marbled Banana Bread without all other information?
Highlight just the recipe, then right click with your mouse. There will be a box that pops up when you right click that says “print.”
Let me know if this works!
Hi Katie!
First off, THANK YOU for so many wonderful recipes! Although this is my first time leaving a comment, I have been visiting your blog (and using your book- amazing!) for a few months now. I am so excited for your upcoming recipes – I´ve turned into a baking addict 😉
Second, I wanted to let you know that I used gluten free flour and the banana bread came out delicious! The others that tried it couldn´t believe I didn´t use regular white flour.
I will definitely be making this one again 🙂
This bread turned out great! I used regular all-purpose flour, 1/4 c honey and 1/4 cup agave instead of the full half cup of one or the other, and I actually forgot to add the 1/4 cup sugar. As a result, it turned out with just a hint of sweetness, and delicious. Really, between the natural sugars in the a banana and the honey and agave, there is more than enough added sugars anyway, right?
I will definitely try this one! Combination of bananas and chocolate must be irresistible 🙂 Thank you for the recipe Katie!
This was really good! Like some other commenters, I used this recipe to make muffins instead of bread. Here are changes I made to the recipe:
1.) Two tablespoons of applesauce and two tablespoons of coconut oil (instead of 1/4 cup of oil)
2.) Xylitol in place of the liquid sweeteners and sugar (added two tablespoons of water to the batter to compensate for any liquid that would have been in honey/agave/maple syrup)
3.) Omitted the chocolate chips
4.) Not really a change, but my milk of choice was almond milk
I was able to make 16 muffins using two 12 cup muffin pans. Strongly recommend trying this delicious recipe out!
Oh, and I just wanted to add that these took about 25-30 minutes to bake.