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Chocolate Swirl Banana Bread

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!

chocolate swirl banana bread on a rough wooden table with squares of baking chocolate and banana slices next to a green print fabric napkin
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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. 

three loaves of chocolate swirl banana bread cooling on a wire rack

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)
chocolate swirl banana bread on a rough wooden table with squares of baking chocolate and banana slices next to a green print fabric napkin

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.

blending sugar, butter and banana
  1. Start by cream­ing the but­ter and sug­ar with mashed bananas.
adding eggs to bowl
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  2. Bake the loaves at 350° for 60 to 75 minutes. 
  3. 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

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.

chocolate swirl banana bread on a rough wooden table with squares of baking chocolate and banana slices next to a green print fabric napkin

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

Chocolate Swirl Banana Bread

  • Author: Glen­da Embree
  • Total Time: 1 hour 10 minutes
  • Yield: 3 loaves 1x


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.


Units Scale
  • 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


  1. Pre­heat oven to 350° and grease 3 (8x4) loaf pans.
  2. Peel and mash bananas. I toss mine in my stand mix­er and mash them up.
  3. Add the but­ter and sug­ar and beat well.
  4. Beat in the eggs.
  5. 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.
  6. Melt the choco­late chips in the microwave.
  7. 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.
  8. Divide the plain bat­ter, even­ly, between the three pans.
  9. Add one-third of the choco­late bat­ter in a strip down the cen­ter of each loaf pan.
  10. Using a but­ter knife or a fork, swirl the choco­late into the plain batter.
  11. 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.
  12. 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.
  13. 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.

  • Prep Time: 10 min­utes
  • Cook Time: 60 min­utes
  • Cat­e­go­ry: Bread, Quick Bread
  • Cui­sine: Amer­i­can

More Quick & Easy Quick Bread Recipes

28 thoughts on “Chocolate Swirl Banana Bread”

  1. My kids’ favorite in one recipe. They loved the choco­late on top, it was so sat­is­fy­ing and indeed best served cold. High­ly recommended!

  2. 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.


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