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!
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.
Notes
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.