Banana Bread With Chocolate Swirl Recipe

Name: Banana Bread With Chocolate Swirl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 natural cooking spray or oil for greasing pan; 3 medium overripe bananas, mashed; 1/3 cup canola oil; 1/2 cup coconut sugar; 2 large eggs; 2 tablespoons greek yogurt (plain yogurt works also); 2 teaspoons pure vanilla extract; 1 1/4 cups rolled oats, ground (or just over 1 cup of oat flour); 3/4 cup brown rice flour; 1 tablespoon ground psyllium husk; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 cup semi-sweet chocolate chips

Servings: persons

1 natural cooking spray or oil for greasing pan
3 medium overripe bananas, mashed
1/3 cup canola oil
1/2 cup coconut sugar
2 large eggs
2 tablespoons greek yogurt (plain yogurt works also)
2 teaspoons pure vanilla extract
1 1/4 cups rolled oats, ground (or just over 1 cup of oat flour)
3/4 cup brown rice flour
1 tablespoon ground psyllium husk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup semi-sweet chocolate chips

1
Preheat oven to 375u00b0 F (180u00b0 C). Either grease a loaf pan directly with cooking spray or oil, or line the pan with parchment paper and then spray the insides. Be sure to have at least half an inch of parchment paper above the loaf pan.
2
In a large bowl, mix the mashed bananas, oil, coconut sugar, eggs, yogurt, and vanilla together.
3
In another bowl, mix together the ground rolled oats (or oat flour), brown rice flour, psyllium husk, cinnamon, nutmeg, salt, baking soda, and baking powder.
4
Mix the dry ingredients with the wet ingredients. I like to add the flour mixture in three batches.
5
In a microwave-safe bowl, melt the chocolate chips. Set the microwave for about a minute and then check the chocolate. Be careful with hot bowls! If the chocolate has barely melted, continue microwaving at 15-second increments until the chips are partially melted and very soft. The chocolate doesn't need to be saucy--just melted enough so that you can stir the chips together into a creamy consistency.
6
Pour the banana batter into the loaf pan. Add dollops of the chocolate sauce on top of the batter.
7
Using a butter knife, swirl the chocolate around so that you create a nice psychedelic swirl pattern.
8
Bake the bread for about 50-55 minutes, or until a toothpick comes out clean when you pierce through the banana bread portions. Try not to test the bread by sticking the toothpick in the chocolate portions, as the toothpick will always come out with gooey melted chocolate.
9
Let the bread cool for at least 45 to 50 minutes before taking it out of the pan for slicing.
10
Store any leftovers in sealable container. Refrigerate any bread that you haven't finished in several days.

945

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 natural cooking spray or oil for greasing pan, 3 medium overripe bananas, mashed, 1/3 cup canola oil, 1/2 cup coconut sugar, and more.

Yes, Banana Bread With Chocolate Swirl falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Bread With Chocolate Swirl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions