Chocolate Swirl Banana Bread
Why have regular banana bread when you can have chocolate swirl banana bread? Deliciously moist with just the right amount of sweetness, this banana bread also has chocolate ribbons running through it, making it just that much better! It's also gluten-free, but you'd never know it!
- Prep time
- 30 min
- Cook time
- 55 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 140 grams brown rice flour
- 80 grams tapioca starch ((same as tapioca flour))
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, (room temperature)
- 1/4 cup maple syrup
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 3 ripe bananas, (mashed)
- 1/3 cup full-fat Greek yogurt
- 1/2 cup chocolate chips, (melted (see notes below))
Instructions
- 1
Preheat oven 350 deg F (175C).
- 2
Combine brown rice flour, tapioca starch, baking soda, and salt and whisk to combine. Set aside.
- 3
In a mixing bowl, combine the room temperature butter and maple syrup and beat with a mixer.
- 4
Add eggs and vanilla to butter mixture and beat.
- 5
Add the dry ingredients to the butter mixture and mix well.
- 6
Add mashed bananas and yogurt to the batter and mix until well combined.
- 7
Add about 2/3 of the melted chocolate to banana bread batter and run a spoon or spatula through it 2-3 times to create swirls. Do not overmix.
- 8
Transfer batter to a parchment-lined loaf pan.
- 9
Add remaining 1/3 of the melted chocolate to the top of the batter and gently run a knife or chopstick or toothpick through it to create a swirl pattern.
- 10
Bake for 50-55 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
- 11
Let cool 5 minutes before using the parchment paper to lift the bread out of the pan. Transfer to a cooling rack to cool completely before slicing.