Chocolate Swirl Banana Bread

If you’re craving a cozy, homemade treat that feels indulgent yet simple to make, this chocolate swirl banana bread is the perfect bake. Ripe bananas bring natural sweetness, while a decadent chocolate swirl adds richness and flair. To finish things off, a light powdered sugar glaze drizzled on top makes every slice look bakery-worthy.

This recipe comes together with pantry staples and can easily be customized—use chocolate tahini for a nutty depth, go classic with melted dark chocolate, or even swirl in Nutella for a crowd-pleasing twist. It’s an easy banana bread recipe that looks impressive but requires minimal effort.

Why You’ll Love This Banana Bread

• Moist and fluffy: Bananas, oil, and nondairy milk keep the crumb soft and tender.

• Chocolate swirl: Creates a marbled effect that’s as beautiful as it is delicious.

• Naturally sweetened: A touch of maple syrup enhances the flavor without overpowering it.

• Customizable: Swap in your favorite chocolate spread, nut butter, or add-ins.

Ingredients You’ll Need

• 1 cup mashed ripe bananas (about 2 bananas)

• ½ cup oil (vegetable or coconut oil)

• ⅓ cup maple syrup

• ¼ cup nondairy milk (almond, oat, or soy)

• 1 teaspoon vanilla paste (or vanilla extract)

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1 ½ cups all-purpose flour

• ⅓ cup chocolate tahini, melted chocolate, or Nutella (for swirl)

Recipe Tips & Variations

• Nutty twist: Use hazelnut butter or almond butter swirled with chocolate.

• Add crunch: Fold in walnuts, pecans, or chocolate chips.

• Spice it up: A pinch of nutmeg or cardamom enhances the banana flavor.

• Make it vegan: This recipe is naturally egg-free and dairy-free when you use nondairy milk and chocolate.

Serving & Storing

This banana bread tastes amazing warm with a cup of coffee or tea, but it’s equally delicious as a grab-and-go snack. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a week. It also freezes well—slice and wrap pieces individually for an easy treat anytime.

If you’re searching for a way to upgrade classic banana bread, this chocolate swirl banana bread with powdered sugar glaze is the answer. It’s moist, flavorful, and just the right amount of indulgent. Whether you use chocolate tahini, Nutella, or simple melted chocolate, the result is a loaf that’s impossible to resist. Bake it for weekend brunch, share it with friends, or save it all for yourself—either way, this recipe is guaranteed to be a keeper.

Ingredients:

• Bananas

• Oil

• Maple syrup

• Nondairy milk

• Vanilla extract

• Baking powder

• Baking soda

• Cinnamon

• All-purpose flour

• Chocolate tahini (or see above for substitutions)

• Powdered sugar

Recipe:

• 1 cup mashed bananas (about 2)

• ½ cup oil

• 1/3 cup maple syrup

• ¼ cup nondairy milk

• 1 teaspoon vanilla paste

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon cinnamon

• 1 1/2 cup all-purpose flour

• 1/3 cup chocolate tahini

Directions:

1. Prep your pan – Preheat oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.

2. Mix the wet ingredients – In a large bowl, whisk together mashed bananas, oil, maple syrup, nondairy milk, and vanilla until smooth.

3. Add dry ingredients – Sprinkle in the baking powder, baking soda, cinnamon, and flour. Stir until just combined. Don’t overmix—this keeps your banana bread soft and fluffy.

4. Create the swirl – Pour half the batter into the loaf pan. Dollop half of the chocolate tahini (or melted chocolate/Nutella) over the top. Add the remaining batter, then swirl in the rest of the chocolate using a knife or skewer to create ribbons.

5. Bake – Place the pan in the oven and bake for 35-45 minutes, or until a toothpick inserted comes out mostly clean (a little chocolate on the toothpick is fine).

6. Cool completely before adding glaze.
   
   Make the Powdered Sugar Glaze
   The finishing touch for this chocolate swirl banana bread is a quick glaze:

• ½ cup powdered sugar

• 1–2 tablespoons milk (dairy or nondairy)

• Pinch of cinnamon (optional)

7. Whisk until smooth, adjusting milk for consistency. Drizzle over the cooled loaf and let set before slicing. The glaze adds a subtle sweetness and makes the bread look extra inviting.