Chocolate Swirl Banana Bread

from 9 votes

Preheat your oven for a 5-star recipe for Chocolate Swirl Banana Bread that’s moist, flavorful, and great for breakfast or snacking.

Chocolate Swirl Banana Bread sliced on a wooden cutting board

A freezer full of overripe bananas can lead to many a wondrous thing, from Banana Nut Pancakes to Banana Granola Muffins. But perhaps the greatest outcome resulting from the almost-past-its-prime produce is the one, the only, banana bread.

Bowl containing melted chocolate with spatula next to bunch of bananas, bowl with dry ingredients and whisk, and bowl with mashed bananas

Everyone’s favorite quick bread is getting a sweet makeover with this recipe for the best-ever Chocolate Swirl Banana Bread, which stars a buttermilk banana bread batter swirled with thick ribbons of melted chocolate. I repeat: melted chocolate!

Parchment paper lined bread pan containing alternating banana batter and the chocolate batter

Of course we all know the only thing better than a warm slice of banana bread is a warm slice of banana bread that’s joined forces with a bag of chocolate chips.

Could you stir in other additions? Absolutely! Chopped nuts or coconut flakes would be welcome additions, but if you really want to up your quickbread game, stir in some peanut butter chips for the perfect flavor mashup of bananas, chocolate and peanut butter.

And I’ll leave you with one final thought for consideration…

Hand with wooden dowel swirling together banana batter and the chocolate batter in bread pan

Overripe bananas → banana bread.

Leftover banana bread → Banana Bread French Toast. #makeithappen

Sliced Chocolate Swirl Banana Bread on wood cutting board

Make the most of all your overripe bananas with more of my top-rated banana bread recipes.

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Chocolate Swirl Banana Bread

Preheat your oven for a 5-star Chocolate Swirl Banana Bread recipe that's moist, flavorful and great for breakfast or snacking.
Author: Kelly Senyei
5 from 9 votes
Chocolate Swirl Banana Bread sliced on a wooden cutting board
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 servings


  • 1/2 cup semisweet chocolate chips
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 very ripe, darkly speckled bananas, mashed well (about 1 ½ cups)
  • 1/4 cup buttermilk
  • 2 large eggs, beaten lightly
  • 6 Tablespoons butter, melted and cooled
  • 1 1/2 teaspoons vanilla extract


  • Melt the chocolate chips in a medium microwave-safe bowl for 30-second increments, stirring between each increment, until smooth. Set aside to cool slightly while you prepare the batter.
  • Preheat the oven to 350ºF. Line a 9-inch loaf pan with parchment paper then grease the parchment paper with cooking spray.
  • In a large bowl, whisk together the flour, sugar, baking soda and salt. Set aside.
  • In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla.
  • Using a rubber spatula, lightly fold the banana mixture into the dry ingredients just until combined. (The batter will be thick and chunky). Remove 1 cup of the batter to a separate bowl then add the melted chocolate to the bowl, stirring to combine.
  • Fill the loaf pan with alternating scoops of the banana batter and the chocolate batter. Using a knife, swirl the batters together.
  • Bake the bread for 55 minutes, or until a toothpick inserted comes out clean.
  • Allow the loaf to cool in the pan for 5 minutes then transfer it to a cooling rack to cool completely. Slice and serve.

Kelly's Notes:

  • Extra-ripe bananas are the key to the most moist, flavorful banana bread. Don't be afraid to let bananas turn completely brown before using them for banana bread.
  • If you don't have buttermilk on hand, you can make a quick version using whole milk and lemon juice or white vinegar. Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, and then pour in the milk until it reaches the 1-cup mark. Let the mixture sit for 5 minutes, then use ¼ cup for this recipe and save the rest for another use.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 388kcal, Carbohydrates: 59g, Protein: 6g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 64mg, Sodium: 203mg, Potassium: 280mg, Fiber: 2g, Sugar: 28g, Vitamin A: 360IU, Vitamin C: 3.9mg, Calcium: 31mg, Iron: 2.5mg


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Recipe adapted from Cook's Illustrated.

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5 from 9 votes (1 rating without comment)

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  1. The absolute most perfect banana bread recipe I’ve ever tried, and believe me, I’ve tried many… I have replaced the chocolate with Nutella (first time by accident cuz I was out of chocolate chips) but we liked it so much that we now make it both ways and adding chocolate chips makes it even better(if that’s even possible) One thing I want to try is making this into muffins. Just gotta play with baking times. Do you have a recommendation on that?

  2. 5 stars
    Just curious about the baking time. I put it in a 350 oven for 55 minutes, but was still super wet in the middle when I checked it. Put in an additional 10 minutes and checked it again. Still not done, put in an additional 10 minutes. After a total of 20 minutes it was finally done. Does that seem right?

  3. 5 stars
    I’ve made this bread so many times and taken it to church, to work, and to family gatherings. Everyone loves it! It’s been a while since I made bread but I had to look on my old computer to find the correct one! This one’s going to an auction to earn money for scholarships for women. I know it will bring in a good bid! The recipe is certainly a keeper!!

  4. 5 stars
    Perfect recipe! I tried another one right after this one.. threw it away and finished off this recipe’s loaf

  5. 5 stars
    Ok! This is our new Go-To Banana Bread recipe. We used super ripe bananas – and a frozen brown one from the freezer – The banana flavor was perfect and the chocolate/banana combo was amazing! Thanks for another great recipe!

  6. 5 stars
    Hi Kelly,
    This was a delicious recipe. Everyone in my household LOVED it! Over ripe bananas carry the flavor into the bread. This was my first time making banana bread. Just book marked it as my favorite.

    Thanks for sharing.

  7. 5 stars
    This is my first time making banana bread and it turned out really good. The only mistake I made was my bananas not being very ripe. They were yellow with some brown spots. But definitely a keeper recipe. Thanks Kelly! :)

    1. I’m so thrilled you enjoyed the recipe, Linda! And, yes, extra-ripe bananas are the key to extra-moist and flavorful banana bread. Don’t be afraid to let bananas turn completely brown before using them!

  8. Hiiiii, thank you for the great recipe, I wander if I can use like not over ripe banana? As I wanted to make this bread right now and my bananas are soft but not over ripe.

  9. I know this is a long shot, being that this is an old post, but… What would baking times be for muffins and mini- muffins?

    1. Hi Myra! I’ve never tried this recipe as muffins so I’m not sure the exact bake time, as it also depends on the size of the muffins.

  10. Dear Kelly , greeting from Indonesia. Bananas grow a lot in my country.I have many extra-ripe bananas.I decided to try your recipe using double measurement.They turned great.I still have another extra- ripe bananas,I’m gonna try the peanut butter version.Thank you for sharing

  11. Hello Kelly!
    I love this amazing chocolate banana bread as I made such a recipe once, a cupcake one!…it’s gorgeous. What I need know to make and enjoy your recipe is the amounts in “gram” …Is that possible, please?

    1. Hello! Thanks so much! Unfortunately I am unable to provide the measurements in grams, as I’m concerned using a converter online would yield inaccurate results.

  12. Thanks for sharing the recipe kelly <3
    I love banana breads and with a chocolate swirl twist I'd surely love it too ! got to try it now my friend (,")(",) yummy!

  13. I love banana chocolate,
    Great post, It’s simply made also awesome recipe.
    i enjoy it to make & eat both
    Thank you. Kelly Senyei

  14. Tried this and it’s great. You need to be careful about over mixing the batter or the loaf can end up really dense. Whole house smells amazing when it’s baking.

    Next time I’m going to try adding some walnut pieces. I will also try mixing in frozen butter rather mixing in melted butter into the liquid to try and make it more tender.

  15. This recipe looks simple & delicious. I’m going to recommend this to my friends and family. Thanks.

  16. This bread is such a visual treat!!! Really looking forward to giving this go. Thanks for yet another wonderful recipe and beautiful photographs!

  17. I love chocolate banana bread and this recipe looks like a winner! I’ve got some speckled beauties sitting on the counter calling me now

  18. Wowwwwwwwwwwwww
    I really love chocolate and banana so much.
    Great post, It’s simply stunning picture also awesome recipe.
    Thank you for sharing this! I will try that :)

  19. perfect timing Kelly, was literally just considering tossing out a bunch of over-ripe
    ‘nanas but figured no, I’ll find use for them! and I think I just did ;)

  20. You’re right – the only thing that can make banana bread better is chocolate! (Well chocolate can make everything better, right?) This looks great, I wish I didn’t eat up all my bananas!

  21. I have used mini choc. chips before, but I am excited to try your choc. swirl.It looks good and I am sure it will taste great.Thanks for the recipe!!

  22. Would you super duper hate me if I just used a box mix? Not that I see anything wrong with this recipe, I’m just really lazy.

  23. Such a gorgeous bread. Your swirls are perfect! I love banana bread, but have yet to try it with a chocolate swirl, sounds incredible!

  24. Ohhh.maaaaah.gaaaahhh. I need this is now! And, chocolate swirl banana bread French toast, I die.

  25. I happen to LOVE banana bread and pinned this to my banana bread board. I love that the chocolate sections are totally distinct and not these wimpy little wispy swirly things :)