I am trying a new strategy. I do not have time these days to write in-depth blog posts that the majority are not going to read anyway. Sad but true. People all of social media complain about lengthy blog posts, so here are some FAQs about my chocolate swirl banana bread followed by the recipe. This marbled treat is sure to be a hit!
Chocolate Swirl Banana Bread FAQs
First off, you only need about 1 cup of batter to make the chocolate layer. Any more and the loaf will end up looking mostly chocolate. To swirl the batter, you will alternately add the plain batter with the chocolate. Once all of the batter is added, use a butter knife to swirl the batter about 5 times going lengthwise and 5 times widthwise.
Once the bread has cooled completely, store in an airtight food storage bag or container for up to 4 days. After that, the bread may be kept in the freezer. I like to slice the bread before freezing so I can easily get individual slices as needed.
You really need to use bananas that are overripe with lots of brown spots. If the bananas are still yellow, the banana bread will not turn out as sweet and moist. You may use frozen overripe bananas. Just make sure to thaw them before use.
If you make this recipe, please leave a comment and star rating at the bottom! I love hearing from you. As you can see, the marbled effect is so pretty!
Chocolate Swirl Banana Bread
- ½ cup semi-sweet chocolate chips
- ¾ cup sugar
- ½ cup vegetable oil
- 2 eggs
- 1 cup mashed overripe bananas (about 2-3 bananas)
- 1 teaspoon vanilla
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon unsweetened cocoa powder
- Preheat your oven to 350° F. Grease a 9 x 5 inch loaf pan or line with parchment paper.
- In a microwave-safe bowl, melt your semi-sweet chocolate chips in the microwave by heating for about a minute. Stir until smooth. Set aside to cool slightly.
- Next, prepare the banana bread batter. In a medium mixing bowl, add the sugar, vegetable oil, and eggs. Whisk until completely smooth and light yellow in color. Add the mashed bananas and vanilla. Mix well.
- In separate bowl, stir together the flour, baking soda, and salt. Pour these dry ingredients into the banana mixture, and stir with a spatula just until the flour is incorporated.
- Add 1 cup of the banana bread batter to the cooled melted chocolate and stir immediately to prevent the chocolate from hardening. Also add the 1 teaspoon cocoa powder and mix until smooth. The chocolate batter will be fairly thick.
- Pour a layer of the plain batter into your greased loaf pan. Then add some of the chocolate batter. Repeat with the remaining batter. Using a butter knife, swirl the batter lengthwise and widthwise about five times each direction. Do not over-swirl because you want a marbled effect so the batters should not completely blend.
- Bake for approximately 50-60 minutes, or until a tester comes out clean in the center of the bread. Let cool slightly before removing from the pan.
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