Moist and sweet banana bread gets a makeover in this recipe with the addition of chocolate swirls! This easy Chocolate Swirl Banana Bread has all the flavor of your favorite quick bread but with a chocolate marble swirl running through it. It's like classic banana bread and chocolate banana bread had a baby! Great for breakfast, snack time or dessert.
I am such a quick bread lover! Quick breads are super easy to make, require no kneading or rising time and are rich, moist and deliciously perfect for just about any time of day. And my favorite type has got to be banana bread!
You can probably tell just from looking at the plethora of recipes for them on 2CM. I've got Nutella Banana Bread, Tropical Banana Bread (which is especially delicious in the middle of winter when I'm thinking I want to be in the Caribbean) as well as Churro Banana Bread and Peanut Butter Banana Bread. However, this Marble Banana Bread has got to be at the top of my list.
I mean, classic banana bread is fantastic as is but who wouldn't love a little extra chocolate added in to put it in a league of its own? It has all the taste of your favorite but with that decadent touch of chocolaty goodness. Just take a look at all that moistness and that rich chocolate swirl, oh my! Believe me, it's the best of both worlds!
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How long does Banana Bread keep?
Tips
- No shortening? You can substitute butter in the same quantity but the final result may not be quite as light or fluffy.
- Make sure the bananas you are using are very ripe. You know those ones that are ugly and brown and no one wants to eat. These are perfect for baking as the starch has turned to sugar and makes them a sweet addition to any recipe.
- When mixing the batter, make sure to do so by hand to eliminate any over mixing. The more you mix the batter the more gluten is formed. This can make a quick bread dense and rubbery as opposed to tender and soft.
How to ripen bananas
Don't have any bananas that are ripe? Easily ripen them by placing in a sealed paper bag overnight. Add a slice of apple for even quicker ripening. If you need them ASAP, place bananas, with skin on, on baking sheet and bake in 250 degree oven for 10-20 minutes. Watch carefully so that they don't become too mushy.
How long does Banana Bread keep?
When the banana bread has cooled, place in gallon-sized resealable bag or wrap in aluminum foil. It will keep for about 3 days on the counter, one week in the refrigerator or up to 3 months in the freezer.
I like to slice mine prior to putting in the freezer so that I can grab a slice whenever I want. Just pop it into the microwave for 30 seconds and you have warm fresh banana bread just waiting to be devoured. Yum!
Directions
- Add shortening and sugar to bowl. (photo 1)
- Cream together. This means mashing with a potato masher, a fork or with an electric mixer until all the sugar has been incorporated with the shortening. (photo 2)
- Add eggs and mix well. Do the rest of the mixing by hand so that the bread is not overworked. This can make the bread drier. (photo 3)
- Mash bananas. You don't have to get them extremely smooth as the chunkier pieces taste so good when you bite into them. Add to creamed mixture and stir. (photo 4)
- In another bowl, combine flour, baking soda and salt. (photo 5)
- Add to wet ingredients. (photo 6)
- Stir until just incorporated. Batter will be thick. (photo 7)
- Take out 1 cup of batter and move to another bowl. Break chocolate into pieces and melt in microwave. (photo 8)
- Stir melted chocolate into 1 cup of batter until well mixed. (photo 9)
- Add vanilla extract to the original batter and stir. (photo 10)
- Pour vanilla banana bread batter into prepared pan and top with chocolate batter immediately. (photo 11)
- Swirl with knife. Bake. (photo 12)
Finish by cooling in pan on wire rack for 10-15 minutes. Run a knife around edges of pan to make sure the bread can be easily removed. Turn upside down onto wire rack then turn upright. Let cool completely on wire rack then place in gallon sized resealable bag and store on the counter, in the refrigerator or place in freezer.
Serve thick slices when you're ready to devour this tasty Marble Banana Bread . It's delicious for breakfast, snacks or even dessert, especially with a big glass of milk or, if you're like me, a hot cup of coffee. You can even dress it up with chocolate frosting (although it doesn't need it),a scoop of vanilla ice cream or serve simply as is or with a smear of butter.
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Recipe
Ingredients
- 1 cup sugar
- ½ cup shortening
- 2 eggs
- 3-4 ripe bananas mashed (about 1-½ cups)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon vanilla
- 2 oz unsweetened chocolate melted
Instructions
- Preheat oven to 350 degrees. Grease & flour a 9x5x3-inch loaf pan.
- Cream sugar and shortening in a medium bowl. This can be done by hand with a potato masher or fork or with an electric mixer.
- Add eggs and mix well.
- Mash bananas and add to creamed mixture. Stir.
- In another bowl, combine flour, baking soda and salt. Add to wet ingredients. Stirring until incorporated.
- Take out 1 cup of batter and move to another bowl.
- Add vanilla extract to the original batter and stir.
- Using a microwave safe dish, melt unsweetened chocolate in microwave in 30-second increments, stirring in-between until chocolate is melted. It usually takes 60-90 seconds.
- Stir melted chocolate into 1 cup of batter until well mixed.
- Pour vanilla banana bread batter into prepared pan and top with chocolate batter. Swirl with knife.
- Bake for 60-75 minutes or until toothpick in center comes out clean. Check after first 40 minutes to make sure top is not getting overly brown. If so, tent with aluminum foil until done.
- Toothpick inserted in enter should come out with moist crumbs only when it is done.
- Remove from oven and let cool in pan on wire rack for 10-15 minutes. Remove loaf from pan. Place on wire rack and let cool completely.
Notes
Tips
- No shortening? You can substitute butter in the same quantity but the final result may not be quite as light or fluffy.
- Make sure the bananas you are using are very ripe. You know those ones that are ugly and brown and no one wants to eat. These are perfect for baking as the starch has turned to sugar and makes them a sweet addition to any recipe.
- When mixing the batter, make sure to do so by hand to eliminate any over mixing. The more you mix the batter the more gluten is formed. This can make a quick bread dense and rubbery as opposed to tender and soft.
