Chocolate-marbled Banana Bread Recipe

We all seem to have that one renegade banana sitting on the counter turning a spotted brown color. Why is it that no one can commit to eating the last one? I peel the overripe bananas and drop them into a baggy, then drop into the freezer. Just pull them out when you need them. I’ve found that they unthaw within a few minutes and are ready for action at a moments notice.

Kevin from Closet Cooking posted the other day a chocolate chip and sour cream banana bread recipe and it started my banana bread craving. It reminded me that on my counter was a browning banana just waiting for some attention. While thumbing through some older cookbooks yesterday, I came across a chocolate-marbled banana bread. It seemed as though the universe was trying to tell me that I should get to work on making some bread! I’ve never made banana bread with chocolate but love the classic combination of chocolate and bananas.

The recipe is a somewhat healthier version, so this will be perfect for folks cutting their calories. The bread turned out very moist and super delicious. I didn’t realize just how much I would enjoy the chocolate swirl, it’s addictive.

Chocolate-Marbled Banana Bread
from The Best of Cooking Light 5

2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute (or 2 eggs)
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips

Preheat oven to 350. Measure the flour by spooning into the measuring cups. Place flour, salt, and baking soda into a bowl and stir to combine.

Place sugar and butter into a large mixing bowl and mix to combine, about 1 minute. Add egg, yogurt, and banana. Mix to blend, then add flour mixture. Blend until moist and fully combined.

Melt chocolate chips in a microwave or over low heat until just melted. Allow to cool slightly. Add 1 cup of the batter to the chocolate and stir until blended.

Grease a bread pan and alternate layers of chocolate and plain batter. Using a knife, run it through the batter to create the swirl.

Bake for 1 hour and 15 minutes or until the bread tests done. Mine took 1 hour and 5 minutes.

I made two slight substitutions in the recipe. Although I had yogurt on hand, I did not have plain yogurt. I opted for a black cherry yogurt and it worked fine. The flavor did not carry through into the final product. Also, I used real eggs instead of egg substitute.

I’m in heaven. The bread is moist and rich. It’s hard not to eat slice after slice. Actually, I’m trying to resist eating a piece right now, waiting instead until my coffee is done brewing. What a wonderful way to start off the week :-)

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  1. that sounds fabulous…hmm wonder if i have any of those last bananas in the freezer waiting to be used.

  2. It does look moist and delicious, Allen!
    I really like the banana and chocolate combo.

  3. kat: run (don’t walk) to your freezer and count your bananas!

    patricia: Thank you!

    erin: Hmm, yeah you shouldn’t try this now that you’re on the big ‘D’ :-) It’s taking all of my will power not to eat it all in one sitting!

  4. “the last renegade banana”… so true! Fantastic matching of the chocolate with bananas Allen.

  5. And here I’d just left my kitchen wondering what I was going to do with my brown bananas! Banana chocolate bread is brilliant!

  6. This looks so good. Normally I think banana breads are too heavy and sweet but this one seems like it would be a lot lighter… and I’m definitely not one to resist a chocolate swirl.

  7. Hey Allen, that is a good-looking banana bread. I know what I am making this weekend with my ripening bananas.

  8. That sounds delicious. I love making banana bread and this sounds like an awesome twist.
    Ummm… can I say something without sounding like a shrew? You made me grin (as do others) when you said they ‘unthaw’.. umm… thaw, don’t you mean? ‘unthaw’ would mean freeze :-) Sorry, minor idiosyncrasy of mine :-)
    Love your blog. I am so going to return and give you a thumbs up on Stumbleupon!!!

  9. Peter G: Some days, I am the renegade, today it was the banana’s turn :-)

    Kevin: Thanks!

    Katie: Now your bananas have a purpose — get to baking :-)

    Jen: It is nice and light, the chocolate just makes it a knock out.

    Ben: Thank you!

    Rachel: LOL, you gave me a good grin as well :-) You’ve totally made me question my backwoods upbringing — I have *never* thought about the word ‘unthaw’ before but you’re right, it makes no sense. You should be happy that you’re not hearing me speak in person … I’ve been told that I have a very Midwestern/regional pronunciation of words (I add alot of R’s to words). Thank you for stumbling me (every time a post is stumbled, an angel gets its wings) :-)

  10. Heck. I’ve got about 8 mini renegade bananas I picked up at the Asian market and need to bake something yummy like this. And the black cherry yogurt sounds like a great substitution!

  11. Sounds delicious! Bookmarked to try later :)

    Thank you for sharing, Margot

  12. I love banana bread and I’ve never baked it. I’ve had the intention with the frozen banana and all and then I forget and clean the freezer. I do have two brown bananas in the fruit bowl now. Wonder if I could sub applesauce for yogurt as I don’t have any. Maybe I’ll try it.

  13. I’m so glad you weren’t offended! :-)
    I’ll hold your midwestern accent up against my Texas Twang :-) LOL.

  14. Me again – I made this last night to bring to work today… and it’s already gone! Fantastic recipe – thanks for sharing!!

  15. I made some!
    Here’s the scoop:

    (You might have to cut and paste the address in a couple steps, I didn’t want it to get cut off in the comments!)

    And incidentally, I posted about bad bananas in January! It’s a great tip that people sometimes forget.

  16. I bookmarked this recipe (via tastespotting) a few weeks ago, and I’ve already made the recipe three times–my friends love it! Thanks– this is delicious!

  17. Holy crap — you’ve already made it three times?! That’s great – so glad you and your friends enjoyed it!

  18. a year later…

    just made it today…so good. i made them into muffins because i don’t have a loaf pan. just as good, the yield was perfect for a dozen muffins.

    i had the thought, what if i tried peanut butter chocolate-marbled banana bread? get some extra smooth peanut butter and mix it into the chocolate batter. that could be combining the two great pairings with banana: chocolate and peanut butter. yumm

    thanks allen!

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