Chocolate Swirl Banana Bread

This Chocolate Swirl Banana Bread is the perfect blend of rich chocolate and sweet banana flavors, creating a moist and decadent loaf that’s as beautiful as it is delicious. The addition of a luscious chocolate swirl takes this classic banana bread to a whole new level, making it perfect for breakfast, a snack, or even dessert. The recipe is easy to follow, using simple ingredients that you likely already have in your pantry. Whether you’re a seasoned baker or just starting out, this chocolatey twist on banana bread will quickly become a household favorite.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or Greek yogurt
• 3 large ripe bananas, mashed (about 1 and 1/2 cups)
• 1/2 cup semi-sweet chocolate chips, melted

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, mix the melted butter and sugar until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream (or Greek yogurt).
4. Fold in the mashed bananas until well incorporated. Gradually stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
5. Melt the chocolate chips in the microwave in 20-second intervals, stirring until smooth. Let the melted chocolate cool slightly.
6. Transfer half of the banana bread batter into a separate bowl. Add the melted chocolate to this half and stir until fully combined.
7. Alternate spoonfuls of the plain banana batter and chocolate batter into the prepared loaf pan. Use a knife or skewer to gently swirl the batters together, creating a marbled effect.
8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover it loosely with aluminum foil halfway through baking.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Slice and enjoy your beautiful and delicious Chocolate Swirl Banana Bread! It can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.