If you're a fan of classic banana bread but crave something a little extra, then this marbled banana bread with a chocolate swirl is the perfect treat for you. This delightful twist on a beloved recipe takes the already delicious taste of banana bread to new heights by adding a rich and decadent chocolate swirl throughout.
The combination of moist and tender banana bread with ribbons of melted chocolate creates a flavor explosion that satisfies cravings! What a great way to use up overripe bananas!

Chocolate Marbled Banana Bread
This may soon become one of your favorite banana bread recipes. The infusion of chocolate teams so well with the banana and it is such an easy addition.
If you prefer a more flecked distribution of chocolate, try my Chocolate Chip Banana Bread.
How to Make Marbled Banana Bread
Here is a guide to making this chocolate swirl banana bread complete with images of prep. A printable recipe card is below.
The recipe yields 12 slices of banana bread. It takes 15 minutes of preparation time and 60 minutes to bake.
Ingredients You Will Need:
- 3 ripe bananas
- 2 eggs
- ⅓ cup butter milk
- ½ cup unsalted butter (one stick) – melted
- 1 teaspoon vanilla extract
- 1 cup light brown sugar
- 1 ¾ cup all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi sweet chocolate chips
Preparing the Banana Bread with Chocolate Swirl
Preheat oven to 325 degrees. Prepare a 9x5 loaf pan with non-stick cooking spray. You may also line it with parchment paper and spray the paper for easier removal.
In a large bowl, mash up the bananas with a fork or masher.
Add in the eggs, buttermilk, butter, vanilla extract and whisk until everything is combined.
Add in the brown sugar and mix until well combined. Mix together the flour, baking soda and salt in another bowl, then add the flour mixture into the wet ingredients.
Scoop out one cup of the batter into a medium bowl and set aside. In a separate bowl, melt the chocolate chips. Using a microwave, heat for 30 seconds and stir, then heat again for 15-20 seconds until the chocolate is melted. Pour the melted chocolate into the reserved 1 cup of batter and mix the two together well.
Pour ⅓ of the plain batter into the batter of the prepared loaf pan and spread it to the edges. Pour ½ of the chocolate batter on top of the plain batter and spread it to the edges. Repeat with the plain batter, the chocolate batter and then ending with the plain batter.
Use a butter knife and swirl through the pan to create a swirl design.
Bake for 60 minutes, or until a toothpick comes out clean. Cool for 10 minutes and then transfer the bread to a wire rack to finish cooling.
Slice and Enjoy!
Storing
After spending time baking a delicious marbled banana bread with chocolate swirl, the next step is to properly store it to ensure it stays fresh and tasty for as long as possible. Here are some tips on how to store your delectable creation:
Before storing, allow the banana bread to cool completely. Placing warm bread in an airtight container or wrapping it tightly can create condensation, which can make the bread soggy. Letting it cool on a wire rack for at least an hour will ensure that it retains its proper moisture and texture.
Once the quick bread is cooled, wrap it well with plastic wrap to ensure it doesn't dry out. It can then be stored at room temperature for up to 3 days, or in the refrigerator for up to a week. However, I doubt it will last that long once you take your first bite!
More Recipes You May Like
- Starbucks Banana Bread Recipe
- Banana Chocolate Chip Muffins
- Banana Bundt Cake
- Chocolate Gingerbread Poundcake
- Banana Date Bread with Walnuts and Oats
- Banana Jam Recipe
Marbled Banana Bread
Ingredients
- 3 ripe bananas
- 2 eggs
- ⅓ cup butter milk
- 1 stick unsalted butter – melted
- 1 teaspoon vanilla extract
- 1 cup light brown sugar
- 1 ¾ cup all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi sweet chocolate chips
Instructions
- Preheat oven to 325 degrees. Prepare a 9x5 loaf pan with non-stick spray. You may also line it with parchment paper and spray the paper for easier removal.
- In a large bowl, mash up the bananas with a fork or masher. Add in the eggs, buttermilk, butter, vanilla extract and whisk until everything is combined. Add in the brown sugar and mix until well combined.
- In another bowl, mix together the flour, baking soda and flour. Mix this into the wet ingredient bowl. Take out a cup of the batter and set aside.
- Melt the chocolate chips. Using a microwave, heat for 30 seconds and stir, then heat again for 15-20 seconds until the chocolate is melted. Pour the melted chocolate into the reserved 1 cup of batter and mix the two together.
- Pour ⅓ of the plain batter into the batter of the prepared loaf pan and spread it to the edges. Pour ½ of the chocolate batter on top of the plain batter and spread it to the edges. Repeat with the plain batter, the chocolate batter and then ending with the plain batter. Use a knife and swirl through the pan to create a swirl design.
- Bake for 60 minutes, or until a toothpick comes out clean. Cool for 10 minutes and then transfer the bread to a cooling rack to finish cooling.
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