A moist banana loaf swirled with chocolate is a delicious way to get creative with a basic recipe. It’s easy to do and results in a beautiful, rich sweet bread. I used my basic go to recipe and mixed some of the batter with chocolate and swirled it. Here’s how to make it:

Chocolate marbled banana bread

1 stick (4 oz) softened butter

1 c sugar

2 eggs room temperature

1 tsp vanilla extract

2 cups flour

1 tsp baking soda

1 tsp kosher salt

1 heaping cup mashed very ripe bananas (2-3 bananas)

1/2 c sour cream

3 oz dark chocolate melted

2 tsp unsweetened cocoa powder

Pre heat oven to 350 degrees. Prepare a 9×5 loaf pan or 3 mini loaf pans buttering and lining with parchment paper

Cream butter and sugar until light and fluffy. Add eggs one at a time beating after each addition. Sift dry ingredients. Add the banana, sour cream and vanilla and mix to combine. Add dry ingredients mixing well.

Mix the melted chocolate and cocoa powder. Remove 1 cup of the banana batter and mix with the chocolate.

Spoon half of the banana batter into the prepared loaf pan add a few dollops of the chocolate batter and swirl with a butter knife. Spoon the rest of the banana batter and the rest of the chocolate batter and swirl with the knife.

Bake the 9×5 loaf 55-60 minutes or mini loaves 35-40 minutes until tester comes out clean. Cool for 10 minutes and remove from pan, let cool completely before cutting into it.

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