Chocolate Swirl Banana Bread
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Wooden spoon or spatula
- 1 Fork or potato masher
- 1 9x5-inch loaf pan
- 1 small microwave-safe bowl
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 toothpick
Ingredients
- 3 large bananas very ripe and mashed
- 100 gram unsalted butter melted and slightly cooled
- 150 gram granulated sugar
- 50 gram light brown sugar packed
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking soda
- 2 gram fine salt
- 60 milliliter milk room temperature
- 80 gram dark chocolate chopped or chips
- 10 gram unsweetened cocoa powder
- 15 milliliter neutral oil or melted butter for greasing pan
Instructions
- Preheat the oven to 175°C (350°F) and grease a 9x5-inch loaf pan with oil or melted butter.
- In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.
- Whisk the melted butter, granulated sugar, and brown sugar into the mashed bananas until well combined.
- Add the eggs and vanilla extract to the banana mixture and whisk until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet mixture in two additions, alternating with the milk, and stir gently until just combined.
- In a small microwave-safe bowl, melt the chopped dark chocolate in 20–30 second bursts, stirring between each, until smooth.
- Transfer about one-third of the banana bread batter to another bowl and stir in the melted chocolate and cocoa powder until fully incorporated.
- Spoon alternating dollops of plain batter and chocolate batter into the prepared loaf pan to create a layered effect.
- Use a knife or skewer to gently swirl the two batters together in the pan, being careful not to overmix.
- Bake the loaf on the center rack for 50–60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Allow the bread to cool in the pan for 10 minutes, then remove it to a wire rack and let it cool for at least another 10 minutes before slicing.
Notes
For best results, use very ripe bananas with lots of brown spots for maximum sweetness and moisture, and avoid overmixing once you add the flour to keep the bread tender. If the top is browning too quickly while baking, tent the loaf loosely with foil for the last 10–15 minutes. Letting the bread cool completely before slicing will give cleaner slices and better texture, and it actually tastes even better the next day. You can customize it by adding a handful of chopped nuts or chocolate chips to the plain batter, and store leftovers tightly wrapped at room temperature for up to 3 days or freeze slices for quick future snacks.
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