A rich, fudgy, banana bread with swirls of chocolate and gooey chunks of chocolate chips. This recipe is easy, simple, and will leave you wanting the whole loaf in a matter of minutes.
My instagram feed has been swarming with banana bread upon banana bread recipes. Now, good thing I am a huge fan of banana bread. I don’t think I’ll ever get tired of looking at all the beautiful variations of banana bread recipes out there. So, I guess I am jumping on the bandwagon with this one right?
Trust me, this banana bread recipe is definitely one to put on your list. It has swirls of chocolate banana bread batter and studded with gooey chunks of chocolate. The texture is out of this world fudgy and perfectly moist.
Easy, simple, and will be ready in less than an hour, but eaten in a matter of minutes.
This Chocolate Swirl Banana Bread is…
- Fudgy
- Perfectly Moist
- Chocolatey
- Gooey
- Gluten-free
- Vegan
- Oh so delicious!
A rich, fudgy, banana bread with swirls of chocolate and gooey chunks of chocolate chips. This recipe is easy, simple, and will leave you wanting the whole loaf in a matter of minutes.
- 1 tbsp flax seed meal
- 2 tbsp water
- 2 ripe medium bananas
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ½ tsp apple cider vinegar
- 1 cup almond flour
- 1 cup oat flour*
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ cup cocoa powder
- ⅓ cup chocolate chunks or chips
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Preheat the oven to 350 degrees. Line a loaf pan with parchment paper. In a small bowl, whisk together flax seed meal and water. Set aside for 5 minutes.
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In a large mixing bowl, mash banana with flax egg until smooth (some clumps remain, but mostly smooth). Whisk in maple syrup, vanilla, and apple cider vinegar. Add flours, baking powder and soda. Using a spatula or wooden spoon, stir to combine until a smooth batter forms. Divide batter amongst two mixing bowls. Add cocoa powder and chocolate chunks to one to make the chocolate banana bread batter.
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Alternating between batters, pour into the prepared loaf pan. Spread to evenly distribute. Take a knife and swirl around surface of the batter. (Optional): Top with a couple tablespoons of chocolate chunks and half a banana cut lengthwise.
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Bake for 38-40 min. until a toothpick inserted comes out clean. Let cool for 10 minutes before transferring to a wire cooling rack. Best sliced when it has completely cooled.
*I usually make my own oat flour, since it is so much cheaper and convenient. Simply blend oats in a blender until it resembles a fine flour.
Hi sweetie, what almond flour do you use?
xx Laura
Author
hey Laura! I used blanched full-fat almond flour 🙂
if we don’t have almond flour, can i sub in 1 cup of coconut flour? and how many layers to alternate pre-baking? thanks!
Author
hmm you could try or sub all-purpose gluten-free flour. haven’t tested that out so I can’t guarantee a similar result. the amount of layers doesn’t matter! just until you run out of batter. I believe I did 3 layers of each 🙂