Banana Bread with Chocolate Swirl

11 steps · 45 min total

1. 01

   Prepare Pan and Oven

   Preheat your oven to 375 °F (180 °C). Prepare a loaf pan by either greasing it directly with cooking spray or oil, or by lining it with parchment paper. If using parchment, make sure it extends at least half an inch above the pan's rim before spraying the insides.
2. 02

   Combine Wet Ingredients

   In a large bowl, combine the mashed bananas, canola oil, coconut sugar, eggs, non-fat Greek yogurt, and vanilla extract. Whisk them together until everything is well incorporated.
3. 03

   Mix Dry Ingredients

   In a separate bowl, whisk together the ground rolled oats (or oat flour, if you're using that), brown rice flour, psyllium husk, ground cinnamon, ground nutmeg, salt, baking soda, and baking powder.
4. 04

   Combine Wet and Dry

   Gradually add the dry ingredient mixture to the wet ingredients. I find it easiest to add the flour mixture in three batches, stirring gently after each addition until just combined.
5. 05

   Melt the Chocolate

   Place the semi-sweet chocolate chips in a microwave-safe bowl. Microwave for about 1 minute, then check. The chocolate doesn't need to be completely liquid, just soft enough to stir.

   If the chips are still mostly solid, continue microwaving in 15-second increments, stirring after each, until they are partially melted and can be stirred into a creamy consistency. Be careful, as the bowl can get hot.

6. 06

   Pour Batter

   Pour the banana bread batter into your prepared loaf pan, spreading it evenly.
7. 07

   Add Chocolate Dollops

   Spoon dollops of the melted chocolate on top of the batter in the pan.
8. 08

   Swirl Chocolate

   Using a butter knife or a skewer, gently swirl the chocolate through the batter to create a marbled pattern.
9. 09

   Bake the Bread

   Bake for about 50 to 55 minutes, or until a toothpick inserted into a banana bread portion (avoiding the chocolate swirls) comes out clean. If you test in a chocolate section, the toothpick will always come out gooey.
10. 10

    Cool the Bread

    Let the bread cool in the pan for at least 45 to 50 minutes before attempting to remove it for slicing. This helps it set and prevents it from falling apart.
11. 11

    Store Leftovers

    Store any leftover banana bread in a sealable container at room temperature for a few days. If you still have bread after several days, transfer it to the refrigerator.