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:
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- 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).
- 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.
- Melt the chocolate chips in the microwave in 20-second intervals, stirring until smooth. Let the melted chocolate cool slightly.
- Transfer half of the banana bread batter into a separate bowl. Add the melted chocolate to this half and stir until fully combined.
- 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.
- 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.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- 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.