Marbled Chocolate Banana Bread

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With this Marbled Chocolate Banana Bread, you get to enjoy a great banana bread recipe with chocolate swirled in. Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make it at home.

Slices of Marbled Chocolate Banana Bread

This Marbled Chocolate Banana Bread recipe (originally from Cooking Light) has always been one of my favorite banana bread recipes.  Although it seems indulgent with the addition of chocolate, there really is a very small amount of chocolate swirled in.  But the addition is a nice treat.

Melted chocolate chips are mixed in with a little bit of the banana bread batter to create the chocolate batter.  Then the chocolate batter and banana batter are spooned into the loaf pan randomly, and a knife run through the batters swirls them together. This recipe makes one loaf.  I often double the recipe to make two loaves since my family eats it up so quickly!

Loaf of Marbled Chocolate Banana Bread

How brown should bananas be for banana bread?

If your bananas are soft and pale brown or darker inside too, then they’re overripe and no longer good for eating on their own. As bananas ripen, the starch in the flesh is converted into sugar. At this point, your overripe bananas are perfect for baking, banana bread, or smoothies. Once bananas turn black, they should be tossed in the garbage. 

Marbled Chocolate Banana Bread

How long will banana bread keep?

If you plan to eat your banana bread within a couple of days of making it, then it’s perfectly okay to keep it on the counter at room temperature.  If you want your banana bread to last longer than a couple of days, store it well-wrapped in the refrigerator.  In the fridge, it will keep fairly fresh for about a week.

How to freeze banana bread:

Banana bread freezes (and defrosts) rather nicely.  Wrap it well before freezing.  I like to wrap a cooled loaf in plastic wrap, and then I wrap it again with foil.  You can write on the foil with a permanent marker indicating what it is and the date it was frozen.  Frozen banana bread keeps well for two to three months.  When I bake banana bread, I always double the recipe so I can eat one and freeze one for later.  It’s also nice to have frozen banana bread on hand in case you need a quick gift to give to a friend (or if people stop by unexpectedly).

Sliced Marbled Chocolate Banana Bread

Here are a few more recipes you can try that use up ripe bananas:

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Marbled Chocolate Banana Bread

Everyone loves the chocolate swirl in this delicious banana bread!
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings 16 servings (1 loaf)
Calories 189kcal
Course Bread
Cuisine American
Keyword chocolate banana bread, marbled chocolate banana bread


  • 2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated white sugar
  • 1/4 cup (1/2 stick) butter, at room temperature
  • 1 1/2 cups (about 3 medium) mashed ripe bananas
  • 2 large eggs
  • 1/3 cup plain lowfat yogurt
  • 1/2 cup semi sweet chocolate chips


  • Preheat the oven to 350°F. Spray an 8 1/2 x 4 1/2- inch loaf pan with cooking spray.
  • Lightly spoon the flour into dry measuring cups and level with a knife. In a medium bowl, whisk together the flour, baking soda and salt. 
  • In a large bowl, use an electric mixer to beat the sugar and butter together on medium- speed until well blended (about 1 minute). Add the banana, eggs and yogurt; beat until blended. Add the flour mixture; beat at low speed just until moist.
  • Place the chocolate chips in a medium microwave- safe bowl, and microwave on HIGH for 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup of the batter to the chocolate, stirring until well combined. Spoon the chocolate batter alternately with the plain batter into the prepared pan. Swirl the batters together with a knife.
  • Bake for 1 hour and 15 minutes, or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.



  • Weight Watchers POINTS per serving: Freestyle SmartPoints: 7, Points Plus Program: 5, Old Points Program: 4


Serving: 1serving | Calories: 189kcal | Carbohydrates: 31g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 112mg | Potassium: 139mg | Fiber: 1g | Sugar: 16g | Vitamin A: 135IU | Vitamin C: 1.2mg | Calcium: 29mg | Iron: 1.3mg
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  • Barbara Shinkle wrote:

    Can you use Greek Yogurt?

    • Lori Lange wrote:

      I think so.

  • Diane Rusnak Bachrach wrote:


    • Lori Lange wrote:

      It’s baking soda- sorry!

  • Misssy wrote:

    I love to try different Banana Bread receipes. My trick for moist banana bread is when bananas go on sale I buy a lot of them and put them, in their peel, in ziplock bags, squeeze the air out of the bag, then put them straight into the freezer. After a while they will turn black in the freezer and that’s when I use them. I thaw them out and start baking my banana bread.

    • Lori Lange wrote:

      Thank for the tip!