Ingredients You’ll Need
Let’s take a look at what goes into this recipe. It’s simple and straightforward—nothing fancy, just pantry staples doing their thing.
For the Banana Bread:
- All-purpose flour – Nothing fancy here. Just your everyday flour.
- Baking soda & salt – The classic combo for rise and balance.
- Unsalted butter – Softened so it creams nicely with the sugar.
- Granulated sugar – Just enough to sweeten without overpowering.
- Eggs – Room temperature is best.
- Very ripe bananas – Those dark, speckled ones are ideal. The riper, the better.
- Sour cream – Helps keep the loaf super moist and tender.
- Vanilla extract – Adds warmth and rounds out the flavors.
For the Chocolate Swirl:
- Semisweet chocolate – Chopped or chips, whichever you’ve got.
- Unsweetened cocoa powder – For that deep chocolate flavor.
Let’s Make It – Step by Step
1. Prep the pan and preheat the oven.
Grease a 9×5-inch loaf pan generously and preheat to 350°F. Don’t skip this—nonstick spray or a bit of butter goes a long way.
2. Whisk together your dry ingredients.
Flour, baking soda, salt—give them a quick mix in a separate bowl and set aside.
3. Cream the butter and sugar.
Use a mixer if you’ve got one. Beat until it’s light and fluffy (about 2 minutes). This helps create that nice soft crumb.
4. Add in eggs, one at a time.
Beat well after each egg so everything stays smooth.
5. Add bananas, sour cream, and vanilla.
Mix just until combined. The batter will be thick, and that’s okay.
6. Melt the chocolate.
In a microwave-safe bowl, melt your chocolate in 20-second bursts, stirring between each. When it’s almost all melted, stir in the cocoa powder until smooth.
7. Make the chocolate swirl batter.
Scoop out about 1 cup of your banana bread batter and stir it into the chocolate mixture.
8. Swirl it up.
Spoon the plain and chocolate batters alternately into your loaf pan. Then take a butter knife and swirl gently—just 4 or 5 strokes up and back. Too much swirling and you’ll lose the marbled effect.
9. Bake.
Pop the loaf in the oven for about 70–75 minutes, or until a toothpick comes out clean from the center.
10. Cool and enjoy.
Let it rest in the pan for 10 minutes, then move to a wire rack to cool completely… if you can wait that long.
Helpful Tips
- Banana pro tip: If your bananas aren’t quite ripe, you can bake them at 300°F for 15–20 minutes (peels on) to soften and sweeten them quickly.
- Don’t overmix: A few streaks in the batter are totally fine. Overmixing leads to dense bread.
- Toothpick test: Look for moist crumbs, not wet batter.
- Slice after cooling: Warm banana bread is delicious, but slicing too early can make it fall apart. Let it firm up a bit.
Customize It
Want to make this your own? Here are a few simple ideas:
- Add chopped nuts: Walnuts or pecans are classic.
- Swap the chocolate: Use dark chocolate or even peanut butter chips for a fun twist.
- Turn it into muffins: Bake at 350°F for 18–22 minutes.
- Add cinnamon or espresso powder to deepen the flavor of the chocolate swirl.
How to Store & Freeze
This loaf holds up beautifully for a few days and freezes like a dream.
- Room temp: Wrap tightly in plastic or store in an airtight container for up to 3 days.
- Fridge: Will last 5–6 days—just let it come to room temp before serving.
- Freezer: Cool completely, wrap tightly, and freeze for up to 3 months. Slice before freezing for quick grab-and-go treats.
Serving Ideas
- Toast a slice and slather it with butter or cream cheese.
- Add a drizzle of honey or chocolate syrup if you want to go all in.
- Serve with coffee or a tall glass of cold milk.
- Make it brunch-worthy by pairing it with fruit and yogurt on the side.