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 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 15 minutes
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

This post contains affiliate links.

Share this:

25 Responses to “Marbled Chocolate Banana Bread”

  1. #
    Zane and Van | Spicy Beautiful — August 22, 2012 at 8:13 am

    Banana bread is our favorite! Thanks for this lovely recipe. Love pairing it with chamomile tea :)

  2. #
    Erica @ In and Around Town — August 22, 2012 at 9:11 am

    Love the addition of the chocolate to the traditional banana bread. I make it straight up banana bread a lot because of never eating the bananas fast enough!

  3. #
    Laura (Blogging Over Thyme) — August 22, 2012 at 9:19 am

    Yum!!! This looks so good. I love any marbled loaf cakes–pound cakes, banana bread, you name it. I’m sure it’s even better because you used such great quality chocolate. I wish I could grab a slice of it out of the screen for breakfast, darn.

  4. #
    Gina @ Running to the Kitchen — August 22, 2012 at 9:23 am

    I hate when that happens to bananas. The worst though is the green to rotten ones, no yellow period in between. So bizarre.
    I’m tempted to play around with this recipe and throw in some zucchini too. :)

  5. #
    carrian — August 22, 2012 at 10:07 am

    ohhhhh delicious. You should probably go ahead and send some to me. I’m officially craving bread now. Pinning this and off to buy bananas!

  6. #
    Carrie @ Bakeaholic Mama — August 22, 2012 at 10:54 am

    The swirl in this bread takes it over the top! Our bananas never last more than 5-7 days. I even try to buy the greenest bunch when I go shopping to make them last longer…

  7. #
    Julia — August 22, 2012 at 11:18 am

    The bread looks amazing!
    I’m like the only person, ever, who prefers brown pixie dust sprinkled bananas. But we know I’m less than normal.

  8. #
    Laurie {Simply Scratch} — August 22, 2012 at 2:00 pm

    This is easily the prettiest loaf I’ve ever seen :)

  9. #
    Jennifer @ Mother Thyme — August 22, 2012 at 2:54 pm

    I often make a banana bread or muffins with ripe bananas but never had it like this! Definitely make this on the batch batch. You can’t the combo of chocolate and bananas, yum!

  10. #
    amanda @ fake ginger — August 22, 2012 at 4:04 pm

    Mmm, I love a good banana bread! I think I’ve even made this and will testify that it’s delicious!

  11. #
    Julie @ Table for Two — August 22, 2012 at 10:29 pm

    oh my gosh, this is SO pretty. looks and sounds amazing too. i might make this very very soon :) you know how i feel about banana bread ;) haha or at least my dad! hehe

  12. #
    Paula — August 23, 2012 at 8:01 am

    I’m a huge lover and bananas and banana breads. This marbled one of yours is lovely.

  13. #
    Jessica@AKitchenAddiction — August 23, 2012 at 9:50 am

    Love that chocolate swirl! This is my kind of banana bread!

  14. #
    Katrina @ In Katrina's Kitchen — August 23, 2012 at 2:36 pm

    The swirl really makes this gorgeous!! I want some now!

  15. #
    Erin @ Dinners, Dishes and Desserts — August 23, 2012 at 3:52 pm

    You can never go wrong when you add chocolate!

  16. #
    Jen @ Savory Simple — August 23, 2012 at 11:02 pm

    I have still never made a swirl bread. This looks beautiful.

  17. #
    Carla @ Carla's Confections — August 24, 2012 at 1:18 am

    I never even thought of adding chocolate into the banana bread (making it marbled like that!) what a fantastic idea and do beautiful. Weird the bananas went bad so fast but this is a great standby for that case :)

  18. #
    Emily @ Life on Food — August 30, 2012 at 8:23 pm

    This looks so delicious. Hot days make the bananas go so much faster. It is more important to me to keep the AC on for the fresh bananas then for the actually temperature.

  19. #
    Andtob — April 5, 2013 at 6:28 pm

    Just made this today. It is as tasty as it looks! I did use a Herseys 63%cacoa because I was dying to try it and they didn’t have the bar you suggested at my store. I didn’t want not to make it on that account and I’m so glad I went ahead! Thanks.

    • #
      Rachel — April 6, 2013 at 8:46 am

      Glad to hear you enjoyed it! :)

  20. #
    Tieghan — May 9, 2013 at 8:40 am

    Rachel!! This look so pretty! I mean how on earth did you get is so perfect! Way to go you! I have to try this. YUM!

  21. #
    Renee — May 9, 2013 at 8:46 am

    What a beautiful quick bread and I bet it tastes as good as it looks.

  22. #
    Kara D — June 18, 2013 at 3:57 pm

    This bread is delicious!

  23. #
    Angela Sciurca — March 3, 2014 at 12:52 pm

    I really need to make this right now. We are having our 13th snow storm in two months and I am stuck in the house with four aging bananas. I don’t have yogurt or sour cream. Any suggestions for substitutes? Can I just use regular milk?? Thanks

    • #
      Rachel — March 3, 2014 at 2:27 pm

      You could certainly try to use milk. It can often be substituted in many recipes as such so it may work here. Please keep in mind that I have not tried it that way so I can’t promise it will turn out identical to what you see here. Good luck!

Leave a Comment