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
LINK OF THE DAY:
do you think you could come up with a healthy churros recipe?:)
Definitely on my list of things to try!
This bread looks so delicious! I’m definitely going to try making this sometime soon.
Pinned!
Just wondering, if you recommend the version with the oil on all of your recipes why do you always put it as optional and list the nutritional info for the version without oil first? It seems kind of strange in my opinion
A lot of people don’t use oil… read the comments. Everyone is always looking for a lighter version. And who cares which is listed first?? Lol
This was delicious! I love your other banana bread recipe, so I was really excited to try this one and it didn’t disappoint. REALLY yummy. My kids each had two slices and declared the recipe a winner. 🙂
Made this today – so yummy, it tastes like fudge! Mmmmmm…. Thanks for sharing!
Just tried this recipe. IT IS FABULOUS. This was is even better the the triple chocolate. Not sure what it is about it. My options I used were five overripe bananas (as a wet ingredient), whole wheat flour, apple cider vinegar, oil/milk combo, agave, and stevia. Can’t believe how amazing it turned out — thanks Katie!!!
oh and I mixed the chocolate chips in with the two batters before adding the cocoa powder
Thank YOU for making it!
Hi Katie! This is the first time I comment on one of your posts! I absolutely love your recipes! This one is baking in the oven right now, the batter already tasted soooo good, I couldn’t stop eating it 😛 I’ll tell you how it’s turned out!
Aw hi Heleen! Hope it turned out well!
I liked it very much!! I froze half of it for the rest of the week! My family loved it as well! I’ll be writing this one down! Thanks!!!
Just made for breakfast for my kids on yet another snow day. They LOVED it! Thanks for great recipe! Was worried about the swirl but all went well.
This was superb! It’s very moist, the perfect sweetness, and wonderful warm or cold. 5 stars!
This sounds like a really good thing to take to school! 🙂
Luckily I’ve got some extremely ripe bananas in the house that i have no use for so I’m gonna make this as soon as possible.
Hi Katie! I just made this using almond flour, and oh my goodness! It is so light and delicious! I will definitely be making this again, thank you for the recipe x
That sounds delicious. Did you have to add any xantham gum or guar gum to get it to not crumble?
This looks delicious! How do you think I could make it gluten free??
I will probably experiment with it and see what I can do to make it gluten free! Thanks for being so creative! 🙂
Kelly
I made this in a GF version last night and it was a HUGE HIT,even with my non-banana bread lover! Just used approx. 3/4C Authentic Foods white rice flour, 1/4C millet flour, 3/4C sorghum flour, 1/4C tapioca flour…to equal 2 C. Added a splash(?), maybe about 1/2tsp agar powder. We can’t use xanthum or guar gum, so I throw a little agar in to bind.
Thank you so much for reporting back. I’m glad it worked!!
Hi Katie! Just letting you know I made this recipe with Bob’s Red Mill All-Purpose Gluten-Free Flour and it came out delicious! Thank you for all your recipes they are marvelous!
Looking forward to trying this! yum!
Side note – is there a way to easily print your recipes? I know some sites have a printer friendly link or way of doing it. Thanks!
To print, highlight just the recipe itself and right-click “copy;” then open a new Word document and right-click “Paste.” You can give this document a name and save it in a CCK recipe folder, and print from that point.
I would love a copy of your Banan Bread