Why have regular banana bread when you can have chocolate swirl banana bread? Deliciously moist with just the right amount of sweetness, this banana bread also has chocolate ribbons running through it, making it just that much better! It's also gluten-free, but you'd never know it!
Who knew gluten-free could look so good?
And even moreso, who knew it could taste so good??
This delicious combination of chocolate swirled through banana bread is a total winner, and you're going to love enjoying a nice thick slice for breakfast, a snack, or dessert.
The recipe is based on my Crazy Good Gluten-Free Banana Bread, but it's made just a bit more decadent with the addition of chocolate...because chocolate can only make things better, right?
How to Make the Banana Bread
Most quick bread recipes start by creaming or beating butter and sugar, often in equal amounts.
However, instead of using granulated sugar, I use maple syrup. And instead of using equal parts sugar to butter, I use half.
Maple syrup is still sugar, but since it's not as processed as white granulated sugar, and since I'm only using half the amount to butter, this banana bread could be considered slightly healthier than a more traditional loaf.
Cream or beat the room temperature butter and maple syrup together, add your eggs and vanilla and beat again, and your wet ingredient base is done.
Next come the dry ingredients, which a simple gluten-free blend of brown rice flour, tapioca starch, baking soda, and salt. Whisk these ingredients together and then add them to the wet and beat well.
For the bananas, the riper they are, the better because their natural sweetness is what makes up for the reduced amount of maple syrup. Mash them up really well and add them to the batter, along with some Greek yogurt which will add some moisture and tenderness to the bread.
The Chocolate Swirl
I melt dark chocolate chips for this chocolate swirl banana bread, just because I don't want the bread overly sweet, but you can use your favorite grade of chocolate.
There are different ways to melt chocolate, but my favorite way is described in my How To Melt Chocolate post! Without having to deal with a stove or microwave, my method on melting chocolate is super easy and effective!
Take that luscious melted chocolate and add about ⅔ of it to your banana bread batter and gently swirl it in with a rubber spatula. The key is to not try to mix it in but just cut through the chocolate so you get ribbons, and you only want to cut through maybe 3-4 times. No more!
Transfer the chocolate swirled banana bread batter to a parchment lined loaf pan, then drizzle the remaining melted chocolate on top. Swirl through with a butter knife, chopstick, or toothpick until you have a pattern on top and bake at 350F/165C for about 50-55 minutes.
Commonly Asked Questions
Oat flour, sorghum, millet, or buckwheat are good substitutions. Keep in mind that the buckwheat may affect the coloring of the bread.
Yes! Use any liquid sweetener of your choice. You can also use regular granulated sugar, if desired.
Yes! You can freeze an entire loaf by wrapping it in plastic wrap and then storing it in a resealable freezer bag. You can also slice the banana bread and freeze smaller portions, wrapped and stored in the same way.
Sour cream works perfectly.
No. You won't have the swirls, but you can certainly just mix chocolate chips straight into the banana bread batter. Don't forget to sprinkle chocolate chips on top of the bread, too, before baking!
If you're interested in another banana quick bread recipe, take a look at my Super Moist Gluten-Free Banana Bread, which also contains no butter, oil, or xanthan gum!
If you love moist banana bread with a lot of banana flavor, and you love chocolate, and you're gluten-free (or even if you're not!), you are going to love this recipe. Banana bread is pretty good as it is, but with chocolate swirled throughout, it's that much better!
Chocolate Swirl Banana Bread
- Preheat oven 350 deg F (175C).
- Combine brown rice flour, tapioca starch, baking soda, and salt and whisk to combine. Set aside.
- In a mixing bowl, combine the room temperature butter and maple syrup and beat with a mixer.
- Add eggs and vanilla to butter mixture and beat.
- Add the dry ingredients to the butter mixture and mix well.
- Add mashed bananas and yogurt to the batter and mix until well combined.
- Add about ⅔ of the melted chocolate to banana bread batter and run a spoon or spatula through it 2-3 times to create swirls. Do not overmix.
- Transfer batter to a parchment-lined loaf pan.
- Add remaining ⅓ of the melted chocolate to the top of the batter and gently run a knife or chopstick or toothpick through it to create a swirl pattern.
- Bake for 50-55 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
- Let cool 5 minutes before using the parchment paper to lift the bread out of the pan. Transfer to a cooling rack to cool completely before slicing.
- Melt the chocolate chips one of three ways:
- Refer to my How To Melt Chocolate post for step-by-step instructions with photos on how to melt chocolate simply and easily
- Microwave for 1 minute and stir well to incorporate any solid bits. Microwave another 15 seconds, if required, to get the chocolate to a smooth consistency.
- Using the double boiler method, place chocolate chips in a heat-safe bowl and place over a pot with simmering water. Stir frequently until chips are completely melted and smooth.
- Skip melting the chocolate, if desired, and simply mix chocolate chips into the bread batter and top with chocolate chips as well.
- Store the banana bread in a sealed container for a few days, or up to a week in the refrigerator. We love eating it cold from the fridge!
- Freeze an entire chocolate swirl banana bread by wrapping the completely cooled bread in plastic wrap and then placing it in a resealable freezer bag, freezing most of the air out.
- Alternatively, slice the banana bread and wrap 2-3 slices in plastic wrap before storing the portion packs in a larger resealable freezer bag.
This post was originally published on August 17, 2019 but was republished in August 2021 with new photos, instructional photos, writing, and updated recipe notes.