Chocolate Swirl Banana Bread

Cozy up with this Chocolate Swirl Banana Bread a moist, gluten-free loaf that brings together ripe bananas, rich chocolate chunks, and crunchy walnuts. Perfect for breakfast, dessert, or snack time, this recipe delivers the ultimate banana-bread experience with a swirl of chocolate throughout, hearty walnuts in every bite, and a tender crumb that melts in your mouth. Whether you’re looking for a healthy treat or a showstopping loaf to share, this chocolate banana bread offers flavour, texture, and comfort in one slice.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free, Low Lactose, Vegetarian

Keyword Almond Flour, Bananas, Buckwheat Flour, Chocolate, Cinnamon, Maple Syrup, Millet Flour, Walnuts

Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings loaf

Author Ashley

Equipment

8½ x 4½ inch loaf pan
Parchment paper
Digital kitchen scale

Ingredients

1 cup unsweetened milk of choice
2 large eggs
450 grams mashed ripe bananas (1½ cups, about 4 bananas)
2 teaspoons vanilla
1/3 cup maple syrup
1/3 cup olive oil
180 grams buckwheat flour (1 cup)
110 grams almond flour (1 cup)
70 grams millet flour (1/2 cup)
2 teaspoons cinnamon
2½ teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
25 grams cacao powder (1/4 cup)
65 grams chopped walnuts (2/3 cup)
50 grams chopped dark chocolate (1/2 cup)

Instructions

Preheat the oven to 375ºF. Grease and line a loaf pan with parchment paper.
In a large mixing bowl, combine the mashed banana, milk, vanilla, maple syrup, olive oil, and eggs. Whisk until fully incorporated.
In a medium bowl, whisk together the flours, cinnamon, baking powder, baking soda, and salt. Fold in the wet ingredients using a baking spatula.
Measure out one cup of the batter and add it back to the wet ingredient bowl. Add the cacao powder and mix until fully combined.
Fold the chopped walnuts and chocolate into the original mixture (not the chocolate one). Pour about half the batter into the prepared loaf pan. Add half the chocolate batter on top. Repeat with the remaining plain and chocolate batter. Use a sharp knife to make a swirling pattern with the two batters.
Pop the pan into the oven and bake for approximately one hour or until a toothpick inserted in the middle of the loaf comes out clean. Allow the loaf to cool for about 10 minutes in the pan before transferring it to a cooling rack.