Chocolate Swirl Banana Bread

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Chocolate Swirl Banana Bread is a moist and delicious banana bread swirled with melted chocolate and topped with chocolate chips. Classic banana bread is taken to the next level for a delicious treat!

Banana bread is one of those timeless, classic treats that everybody eats. Our grandmothers made it, our mothers made it, we make it. Banana bread has a way of bringing you back to your childhood. I have a couple of different banana bread recipes in my recipe box from various family members. But I wanted to make a chocolatey version. Because I love chocolate and chocolate makes everything better!

History of Banana Bread

Historians suggest the popularity of banana bread resulted from the Great Depression that occurred in the 1930s. The stock market crashed in 1929 which resulted in hunger, malnutrition, and food supplies were rationed. Overripe or rotting food, such as a banana was not wasted. During this time, mass production of baking powder and baking soda began. The need to use overripe bananas and the accessibility of baking agents, lead to the rise of recipes such as banana “quick bread” aka banana bread. The first published banana bread recipe appeared in 1933, in “Balanced Cookbook.” Better Homes and Gardens, Pillsbury Flour, and Betty Crocker would later publish banana bread recipes.

Ingredients in Chocolate Swirl Banana Bread

• chocolate chips- semi-sweet chips for melting and topping.
• dry ingredients– flour, baking soda, and salt.
• sweetened with brown sugar and maple syrup instead of just white sugar. Which gives it more depth of flavor.
• butter, eggs, and milk- any kind of milk or alternative milk will work.
• bananas- 3 large and you want them overripe with lots of brown spots.

How to Make Chocolate Swirl Banana Bread

1. Melt the chocolate. Measure out ⅓ cup of chocolate chips and set aside. Pour remaining chocolate chips in a small microwave-safe bowl. Melt chocolate in the microwave starting at 1 minute. Stir and continue heating in 30-second intervals stirring and re-heating until melted. Set aside to cool slightly while preparing the other ingredients.
2. Combine dry ingredients in a medium bowl; flour, baking soda, and salt.
3. Beat butter and sugar in a large bowl until light and fluffy. Add eggs, syrup, milk, and bananas. Mix until completely combined.
4. Stir dry ingredients into the wet ingredients, just until combined without over mixing.
5. Pour 1 cup of the batter into the melted chocolate. Stir to combine.
6. Swirl the batter by alternating batter mixture. Pour half of the banana mixture into the bottom of the prepared pan, followed by half of the chocolate batter. Using a spatula to smooth out the batter if needed. Pour in the remaining banana than chocolate batter. Using a butter knife, make a few swirls in the batter about (4 or 5 swirls, don’t over mix). Top with reserved chocolate chips.
7. Bake 70-75 minutes or until a toothpick comes out mostly clean (a couple of crumbs are fine). Let cool 10 minutes before transferring to a cooling rack to cool completely. Slice and serve once cooled.

Storage

Counter: Store in plastic wrap, tin foil, or an airtight container for up to 4 days.

Refrigerator: It will keep in the refrigerator for up to a week.

Freezer: Wrap well with tin foil then place it in a Ziploc bag. It will keep in the freezer for 3 months.

Other Yummy Treats

• Spring Fling Cupcakes
• Irish Cream Chocolate Mousse
• Chocolate Zucchini Muffins