I always say, “you can’t go wrong with chocolate”, and this simple variation of my Basic Banana Bread, was no exception. All I did was add half a cup of melted chocolate chips, but the results were gorgeous!
I love the extra punch of flavour that the chocolate brings, and the two toned swirls are so pretty! This recipe is definitely getting squirrled away for my next bake sale!
To get the swirl, fill the pan with dollops of batter, alternating between the plain and chocolate. Then, swirl a butter knife through the batter. The trick is to restrain yourself from swirling too much, otherwise you end up with a streaky loaf instead of marbled.
If you try this recipe snap a picture and tag me @themisfitbaker on Instagram. I’d love to see your swirly masterpiece! 😃
Chocolate Swirl Banana Bread
Recipe Type: dessert/snack
Makes: 1 (9-inch) loaf
- 2 cup All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 5 tbsp Grapeseed Oil (or other neutral tasting oil)
- 3/4 cup Granulated Sugar
- 5 tbsp Plain Non-Dairy Yogurt (I used unsweetened coconut Yoso)
- 1 tsp Vanilla Extract
- 1 tbsp Apple Cider Vinegar
- 1 1/2 cup well mashed Bananas*
- 1/2 cup Semi-Sweet Chocolate Chips (dairy-free)
Preheat oven to 350°F and line a 9-inch loaf pan with parchment paper.
Melt the chocolate chips, stirring, until smooth. Set aside to cool slightly as you prepare the batter.
Whisk together the flour, baking soda, and salt. Set aside.
Whisk together the oil, sugar, yogurt, vanilla, vinegar, and mashed bananas until thoroughly combined. Add to the flour mixture and stir until just combined (it will still be lumpy, but there will be no patches of dry flour).
Measure 1 cup of the batter into a separate bowl. Add the melted chocolate to that 1 cup, and stir to combine.
Fill the prepared loaf pan with alternating scoops of the 2 batters, then use a knife to swirl the batters together.
Bake for 55 – 65 minutes, until an inserted toothpick comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a cooling rack.
Cool completely before slicing.
Store tightly wrapped at room temperature.
*Use very ripe (spotty) bananas. I used 3 medium sized bananas to get 1 1/2 cups.