Marbled Chocolate Banana Bread

An easy and flavorful recipe for moist banana bread with swirls or dark chocolate.

Marbled Chocolate Banana Bread Recipe from

I’m not sure what happened exactly with this past batch of bananas. I buy a new bundle every week and the girls have them with their lunch. Normally we get through the week or even longer before they are nearing their end of days. But the latest bundle? They didn’t last anywhere near that long. Two bananas in and suddenly the rest were turning brown super fast. It’s like someone sprinkled banana browning dust over them. Evil pixie dust for bananas. And yes, clearly I’ve seen Tinkerbelle movies way too much.

I haven’t gotten into smoothies yet so I had to brainstorm fast what to make with what would soon be a pile of awful mush. They had hours left to them, not days. I had to act fast. In the end, I decided on a good standby but added a fun twist to it. Chocolate! Bananas and chocolate just go together. Though to be fair, I’m not personally a huge banana fan. Shhh. My family on the other hand… they love bananas and devoured this bread.

Marbled Chocolate Banana Bread Recipe from

It’s moist and full of flavor. The chocolate compliments the bananas wonderfully. You should totally eat this for breakfast… snack or even dessert. It’s a healthy treat!

Marbled Chocolate Banana Bread

Moist banana bread with swirls or dark chocolate.
Prep Time5 mins
Cook Time1 hr 10 mins
Total Time1 hr 15 mins
Course: Bread
Cuisine: American
Keyword: Banana, Chocolate
Servings: 10


  • 2 C all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 C granulated sugar
  • 1/2 C light brown sugar
  • 1/4 C unsalted butter softened
  • 1 1/2 C ripe bananas roughly 3-4 bananas, mashed
  • 2 large eggs
  • 1/3 C plain yogurt
  • 3.5 oz semi-sweet or dark chocolate


  • Preheat oven to 350°F.
  • In a large bowl or stand mixer, cream butter and sugar. Add mashed bananas, eggs and yogurt. Mix until barely combined. Add dry ingredients. Mix well.
  • Melt chocolate in a medium sized heat safe bowl in 30 second intervals at 50% power. Stir after each 30 seconds. Continue until chocolate is completely melted.
  • Add 1 cup of batter to the chocolate. Mix well.
  • Lightly grease a 10-inch loaf pan with baking spray. Line your pan with parchment paper (this makes removing the bread easier).
  • Add large spoonfuls of alternating batter throughout the loaf pan. Swirl gently with a knife, be careful not to over swirl.
  • Bake for 65-75 minutes or until a cake tester comes out clean.
  • Cool on a wire rack before removing the loaf from the pan. Store in an airtight container or freeze, wrapped and labeled well.


An original recipe from Baked by Rachel

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