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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Another amazing recipe Katie!!! My kids actually begged me to hide it from their dad (who is notorious for finishing off treats after they go to bed! Lol!) we love your recipes, keep them coming!
I made the bread this weekend, using Nectresse (monk fruit sweetener) – half of the sugar measurement. It came out a delicious cake. Thanks.
I added 1/2 c crushed pecans to the white batter and 1/2 c dark chocolate chips to the dark half. Lets just say that members of my family who aren’t chocolate lovers loved this recipe! Thanks 🙂
thanks i would ad some coconut oil.
Oh, I’ll have to try that one. You had me at chocoholic.
Just made this and it is SO delicious! looks fantastic and tastes so moist and chocolaty and lovely, definitely going to make it again
Hi Katie,
This looks delicious! I’m going to make this tonight 😀 One question though: can I use blackstrap molasses instead of maple syrup? How does that affect the recipe, apart from taste wise?
Thanks!
Lorraine
Katie, in place of “1/8 tsp pure stevia or 1/4 CUP sugar of choice,” did you mean “1/4 TSP sugar of choice”? Thanks!
BTW, I love ALL of your recipes; they’ve changed my life!
No, pure stevia is very concentrated.
This Banana bread recipe is so good. It works perfect and everyone loves, no one misses the white sugar! Thank you for reminding us how sweet real food can be.
I’m sure others have probably reported in on this but using gluten-free flour does not kill the recipe.
I work at a counselling office and one of the groups that the social workers run has a member with gluten and dairy intolerance’s. I’ve been baking some sort of gluten-free vegan snack for the group ever since finding out. I tried this for the group today (and added 1 gram xantham gum to act as a binder) and it got rave reviews!
All of the group members and the social workers asked for seconds and of all of the snack foods it was the favourite!
Thanks for the great recipe Katie!
Made this today. Very good and chocolatey. I added pecans but other than that followed recipe exactly.
Ahh this looks so amazing! I need to ripen up some bananas(:
Hi,
the recipe looks great! Will be trying it soon, just one question for 1/4 of sugar of your choice does it matter if I use brown sugar or caster sugar (white sugar) ….will it change the taste? Is one better then the other? And is the nutritional information based on the use of stevia?
Thanks
Nadia
Either will work. The taste will be different, but no less delicious either way!
Bananas and chocolate together. WOW!
Ahh I’ve had this in the over for over an hour. Came back to re-read the recipe and see where I screwed up because it’s still liquid in the middle. Turns out I missed the part where you only use 1/4 cup of the boiling water and not the whole thing. Boo 🙁 I hope it still firms up enough to be edible 🙁
It sure smells good though and LOVE your site!
Just made these and they were super tasty. I used 2 tbsp coconut oil and 2 tbsp unsweetened applesauce, 206g flour and 34g cinnabun flavored protein powder, and used 1/3 cup of splenda. The non-chocolate parts were a bit dark, but the swirl was still visible. Thanks for the great recipe!