Chocolate Swirl Banana Bread

by Brittany on June 17, 2011

I may never make plain basic banana bread again. In fact I’m pretty darn sure  I won’t.  This chocolate marbled banana bread has forever spoiled me.  It is fantastic, incredible, mouthwatering, yummo. Did I mention it’s healthy too?  This is a recipe from Cooking Light, no less.  I made a small adjustment though – I substituted 2 extra large eggs for 1/2 cup egg substitute because let’s just say that stuff is not a staple around here.   In fact I know that there would be a riot in my house if I stopped buying good old fashioned eggs in a shell.  My husband is an addict.  Of eggs. No joke.  Anyway, even with a couple eggs, this bread is a healthier alternative than your average banana bread.  And it tastes divine! I can’t wait for you to try it. I love that the chocolate is melted into the batter.  It tastes just like that too – melted chocolate in the bread. It’s soooo good! Well, I better stop gushing over it and let you try it out for yourself!  Enjoy!

Chocolate Swirl Banana Bread

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
2 extra large eggs
1/3 cup plain low-fat yogurt (or sour cream)
1/2 cup semisweet chocolate chips

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, eggs, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

{ 8 comments… read them below or add one }

1 Mindy June 17, 2011 at 10:34 am

Yummy! I have a bunch of ripe bananas in my freezer, and I can’t wait to use them in this recipe! Looks so good, sis!


2 Heather at Kitchen Concoctions June 17, 2011 at 12:11 pm

I have always been a banana bread traditionalist (because that is what my Mom made). But lately I have tried a few variations, but haven’t done a chocolate banana bread yet. I recently made a ‘healthy’ peanut butter banana bread that was incredible! Here is that recipe if you are interested:
Peanut Butter Banana Bread


3 Mindy June 17, 2011 at 11:34 pm

Ok, I couldn’t wait and I made this tonight! It was really good, and SO pretty. We loved it. Thanks for a great recipe, Britt!


4 Bridget June 18, 2011 at 7:00 am

I made this yesterday, and it was fantastic! Thanks for the recipe!


5 Nichole June 23, 2011 at 7:52 am

in the oven right now..if it tastes even 1/2 as good as it smells & looks I am hooked :) thank you for sharing such great recipes…I often link from my blog to here and have gotten several friends hooked now too :)


6 heather bell August 16, 2011 at 4:21 pm

For some reason, my feed to your great blog stopped coming!! gasp!! I have missed you guys for 2 months and am getting all caught up. This looked like heaven!!


7 Anna October 10, 2011 at 12:42 am

Hi! I don’t have any extra large eggs. Would 3 large eggs be okay?



8 Heidi December 17, 2011 at 8:00 am

real eggs are way healthier than fake egg substitute!


Leave a Comment


{ 2 trackbacks }

Previous post:

Next post: