Description
This Chocolate Swirl Banana Bread combines ripe bananas and rich dark chocolate for a moist, flavorful loaf with a beautiful marbled effect. The addition of Greek yogurt adds a tender crumb, while the swirl of melted dark chocolate takes this classic banana bread to the next level. Perfect for breakfast, dessert, or a decadent snack.
Ingredients
Wet Ingredients
- 3 large very ripe bananas (about 400g mashed)
- 100 g brown sugar
- 100 g granulated sugar
- 2 large eggs
- 125 g unsalted butter (melted & cooled)
- 150 g Greek yogurt
- 1 teaspoon vanilla extract
Dry Ingredients
- 250 g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate Swirl
- 150 g dark chocolate (roughly chopped)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a loaf tin with parchment paper to prevent sticking and for easy removal.
- Mash Bananas & Mix Wet Ingredients: In a mixing bowl, mash the ripe bananas until only a few small chunks remain. Add the brown sugar, granulated sugar, eggs, melted and cooled butter, Greek yogurt, and vanilla extract. Whisk everything together until the mixture is well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agent and seasoning in the batter.
- Mix Wet & Dry: Add the dry flour mixture to the wet banana mixture and fold together gently using a spatula until just combined. Avoid overmixing to keep the bread tender and moist.
- Separate Batter: Remove approximately 300g of the batter and place it into a small separate bowl. This will be used for the chocolate swirl.
- Melt Chocolate: Melt the dark chocolate either in a small saucepan over low-medium heat or in the microwave in short bursts, stirring often to avoid burning. Once melted, quickly stir the chocolate into the reserved small portion of batter until evenly mixed.
- Layer Batters and Swirl: Pour half of the plain banana bread batter into the prepared loaf tin. Spoon blobs of the chocolate batter on top. Pour the remaining plain batter over and spoon more chocolate batter across. Using a chopstick or knife, gently swirl the batters together to create a marbled chocolate effect without fully mixing.
- Bake: Place the loaf tin in the preheated oven and bake for about 1 hour or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Cool: Allow the banana bread to cool in the tin for 10-15 minutes before removing it to a wire rack to cool completely. This step helps the bread set and makes it easier to slice.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to avoid dense bread.
- Melt chocolate carefully to avoid scorching.
- Allow banana bread to cool completely for easier slicing and best texture.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate up to a week.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Baking
- Method: Baking
- Cuisine: American
