Chocolate Swirl Banana Bread is a twist on our family’s favorite banana bread recipe. I amped it up a bit with a swirl of dark chocolate on the top. You guys __ this banana bread is SOOOO good!
I’m not gonna lie, I’m pretty proud of myself on this one.
Chocolate Swirl Banana Bread turned out rich and buttery like always, but with the added depth of dark chocolate. Chocolate and banana is a delicious flavor combination and in this moist, tender-crumbed banana bread, it is simply out of this world.
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.
Developing Flavor in Quick Breads
In my opinion, the flavor of Chocolate Swirl Banana Bread, or any loaf-style or muffin-style quick bread, is developed best by freezing or at least refrigerating them, 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 well-received treat at a potluck gathering. I always like to have some on our holiday tables.
The Ingredients
- Sugar
- Butter
- Bananas
- Eggs
- Flour
- Baking Powder
- Baking Soda
- Salt
- Chocolate Chips or Baking Chocolate (semi-sweet or dark)
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) *8×4-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 at 350° for 60 to 75 minutes.
- 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.
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!
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Chocolate Swirl Banana Bread
- Total Time: 1 hour 10 minutes
- Yield: 3 loaves 1x
Description
Our family’s favorite banana bread recipe has been amped up a bit with the addition of a chocolate swirl, in this scrumptious Chocolate Swirl Banana Bread. We love this bread best, served cold, from the fridge. The moist, dense texture is deliciously satisfying and the flavor is unmatched.
Ingredients
- 3 cups sugar
- 1 1/2 cups butter (no substitutes, here)
- 9 ripe bananas
- 6 eggs
- 6 cups unbleached all purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon baking soda
- 1 1/2 teaspoons salt
- 2 cups semi-sweet or dark chocolate chips
Instructions
- Preheat oven to 350° and grease 3 (8×4) loaf pans.
- 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. But don’t overmix as that can cause quick breads to become tough. 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.
- Divide the plain batter, evenly, between the three pans.
- 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.
Notes
We love this bread best, served cold, from the fridge. The moist, dense texture is deliciously satisfying and the flavor is unmatched.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Bread, Quick Bread
- Cuisine: American
More Quick & Easy Quick Bread Recipes
About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
I am not really a fan of banana bread, but this one is exceptional! I love the chocolate on top, it is the best. I am absolutely making this again.
Sharina, thank you! That is high praise!
My kids’ favorite in one recipe. They loved the chocolate on top, it was so satisfying and indeed best served cold. Highly recommended!
Thank you, Journa! I’m glad it was a hit with the kids!
This bread is amazing! Def putting this recipe in rotation at our house.
So happy you enjoyed it, Paula. Thank you!
Such a delicious variation on banana bread! I loved the addition of chocolate. The extra loaves made nice gifts for the neighbors, but the next time I make it I may not be so quick to share!
lol I can understand that, Dana! I’m happy you’re enjoying the recipe!
My daughter and I made this yesterday. It was a nice change from regular banana bread. It was so moist and flavorful.
That’s great MacKenzie! I’m glad you enjoyed the recipe and that you got to spend time baking with your daughter!
The dark chocolate swirl on top gives the banana bread the extra oomph I’ve always wanted. Can’t wait to make this!
Andrea, I hope you’ll love it!
This chocolate banana bread looks gorgeous. I can’t wait to try this recipe. Thanks for sharing.
Kushigalu, it really is aa pretty as it is delicious! Hope you love it!
Any kind of banana dessert is good with me. This looks delicious.
Thanks so much, Danni!
I’ve been looking for a good banana bread recipe. My mom and I used to make it when I was a child. The dark chocolate swirl puts this recipe way over the top! I’ll be making this one from now on.
I’m so happy you found one you love! I’m excited that you like it.
We LOVE this twist on banana bread! I made a loaf yesterday and it is already all gone.
Janessa,that’s how it goes at our house, too! lol
I always have SO MANY bananas in the freezer. This looks like a delicious solution!
It’s definitely a tasty way to use them up!
That chocolate swirl looks so good! I love that you make these ahead of time and freeze the loaves whole; how perfect to pull one out when you have unexpected guests drop by!
That’s the best feeling ever, to have something special to serve on a minute’s notice! Thanks for stopping to visit, Julie.
I love when you can start your holiday baking early. Freezable recipes are the best.
Wendy, that is absolutely true! Thanks for stopping by!
I haven’t made banana bread in ages–this is so pretty and is such a great variation to it! :]
Thank you, Farrah! It definitely makes banana bread seem like something completely new. And chocolate…it can’t be wrong. lol So glad you stopped to say hello. Have a blessing-filled weekend!