Name: Banana Bread with Chocolate Swirl
Prep time: 15 min
Cook time: 105 min
Total time: 45 min
Yield: 11 servings
Ingredients: 3 overripe bananas; 0.33333334 cup canola oil; 0.5 cup coconut sugar; 2 large eggs; 2 Tbs non-fat greek yogurt; 2 tsp vanilla extract; 1.25 cup rolled oats; 0.75 cup brown rice flour; 1 Tbs ground psyllium husk; 1 tsp ground cinnamon; 0.5 tsp ground nutmeg; 0.5 tsp salt; 0.5 tsp baking soda; 0.5 tsp baking powder; 0.5 cup semi-sweet chocolate chips

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Banana Bread with Chocolate Swirl Recipe — Recipes Zone

Method

11 steps · 45 min

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.
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.
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.
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.
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.
06
Pour Batter
Pour the banana bread batter into your prepared loaf pan, spreading it evenly.
07
Add Chocolate Dollops
Spoon dollops of the melted chocolate on top of the batter in the pan.
08
Swirl Chocolate
Using a butter knife or a skewer, gently swirl the chocolate through the batter to create a marbled pattern.
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
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
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.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	254kcal	13%
Fat	12g	17%
Carbohydrate	34g	13%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 2 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Eggs	Contains
Milk	Contains
Gluten	May contain

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Method

Prepare Pan and Oven

Combine Wet Ingredients

Mix Dry Ingredients

Combine Wet and Dry

Melt the Chocolate

Pour Batter

Add Chocolate Dollops

Swirl Chocolate

Bake the Bread

Cool the Bread

Store Leftovers

Nutrition

Allergens

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