Our family’s favorite banana bread recipe has been amped up a bit with the addition of a chocolate swirl, in my fourth recipe post for #Choctoberfest. I’m not gonna lie, I’m pretty proud of myself on this one. Chocolate Swirl Banana Bread turned out beautifully! Chocolate and banana is a delicious flavor combination.
The original banana bread recipe has been in my husband’s family for decades and I’ve been making it for 35+ years, now. Typically, I bake it up as muffins, for fast, on-the-go-breakfasts, but I decided to try to “dress up” some loaves this week. Chocolate Swirl Banana Bread is the delicious result.
In my opinion, the flavor of quick breads is developed most after it has been frozen or at least refrigerated, overnight. It seems to help them hold a moist tender crumb, as well. Refrigerating or freezing Chocolate Swirl Banana Bread enhances and intensifies the flavors of both the banana and the chocolate. This will be your go-to recipe for home-baked gifts this holiday season or for a treat at a potluck.
How to Make Chocolate Swirl Banana Bread
Mixing this up is pretty straightforward, like a typical banana bread. The main difference is that you’re going to divide the batter and add chocolate to some of it, at the end.
Start by creaming the butter and sugar with mashed bananas.
After that, beat in the eggs. In case you were wondering, this recipe is easy to mix by hand, but even easier in my *stand mixer. Tossing it all together in there is simply a force of habit for me. You can easily do it, either way.
Fold the dry ingredients into the liquid mixture in your bowl. As with any quick bread, only mix long enough to fully incorporate the dry ingredients. Over-mixing can make quick breads tough.
Next, blend melted chocolate into 4 cups of your divided batter. Set it aside and divide the plain batter between three (3) *8x4-inch loaf pans.
Divide the chocolate batter in thirds and spoon it down the center of each loaf. The next step is to use a butter knife or fork to twirl the chocolate batter down and through the plain batter, creating a swirl pattern.
Bake the loaves. Remove the pans from the oven and rest them on a cooling rack for ten minutes. After ten minutes, take the loaves out of the pans and continue to cool them. When cooling is complete, wrap them for freezing or storing.
How to Use and Store Chocolate Swirl Banana Bread
To prevent freezer burn, once the loaves are completely cool, wrap them in plastic wrap and then foil. In this way, you will prevent freezer burn and lock in the wonderful flavor. If you’re leaving a loaf out to enjoy over the next few days, zip-top bags are an excellent option.
Imagine these beautiful loaves wrapped up with a bow for neighbors and friends over the holidays. Who wouldn’t love such a gift?
Use Chocolate Swirl Banana Bread as a treat at home, or for gifts to friends and neighbors. Regardless of the ways you choose to use it, my theory is it will be enjoyed and gone in minutes. So, be sure to make the whole batch, even if three loaves seems like a lot, right now. The challenge is having anything left to save in the freezer! I promise.Print
- 3 cups sugar
- 1½ cups butter (no substitutes, here)
- 9 ripe bananas
- 6 eggs
- 6 cups unbleached all purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon baking soda
- 1½ teaspoons salt
- 2 cups semi-sweet or dark chocolate chips
- Peel and mash bananas. I toss mine in my stand mixer and mash them up.
- Add the butter and sugar and beat well.
- Beat in the eggs.
- Mix in the dry ingredients.
- The batter will be thick when it is finished.
- Melt the chocolate chips in the microwave.
- Take 4 cups of the banana bread batter and put it into another mixing bowl. Add the melted chocolate and stir to completely incorporate it.
- Grease 3 (8x4) loaf pans.
- Divide the plain batter, evenly, between the three pans.
- Next, add one-third of the chocolate batter in a strip down the center of each loaf pan.
- Using a butter knife or a fork, swirl the chocolate into the plain batter.
- Bake the loaves for 60–75 minutes (depending on your oven) at 350°. Loaves will begin to pull away from sides of pan and when tested with a toothpick, toothpick will come out clean. Loaves will be fairly dark on top, but you can always lay a sheet of foil over them for the last 15 or 20 minutes if you feel they are too dark for your taste.
- Remove from the oven and allow to cool in the pan for at least ten minutes, before removing the loaves. If they set longer, it’s fine. They will still come out, if you greased the pans, well.
- Once the loaves have cooled, and you’ve sampled all you can hold, lol, seal them tightly in zip-top bags or wrap with plastic wrap and then foil. At that point, they can be placed in the freezer or in the refrigerator, overnight, to allow the flavors to develop.
- We love this bread best, served cold, from the fridge. The moist, dense texture is deliciously satisfying and the flavor is unmatched.
- Category: Bread, Quick Bread
- Cuisine: American
I hope you love this Chocolate Swirl twist on our family favorite Banana Bread recipe. It makes my day when one of my recipes can become a favorite treat at your house, too. Enjoy, friend!
P.S. Remember to check out the recipes from all my chocolate-loving friends, too! You won’t want to miss even one!