Marbled-Chocolate Banana Bread

This morning I had a slice of marbled-chocolate banana bread for breakfast.  I had to make sure I had a slice because this bread goes fast in our house! I clipped this recipe years ago from Cooking Light, and I've long since lost the original recipe, but it is a favorite, so I thought I would share it with you.

Marbled-Chocolate Banana Bread (adapted from Cooking Light

  • 2 Cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Cup sugar
  • 1/4 Cup butter, soft
  • 3 smashed bananas
  • 2 eggs
  • 1/3 Cup vanilla yogurt
  • 1/2 Cup semisweet chocolate chips

1. Combine all of the dry ingredients and whisk or stir with a fork.

2. Beat sugar and butter together at medium speed with a mixer.  Add banana, eggs and yogurt, beating until blended.  Add flour mixture and beat on low just until moist.

3. Melt chocolate chips (I use a double-boiler because we don't have a microwave).  Cool slightly and then add 1 Cup of batter, stirring until smooth.  

4.  Grease an 8.5" X 3.5" loaf pan and then add both batters, beginning and ending with the plain.  Swirl them together with a knife.  Bake at 350 degrees for 60-75 minutes.  Bread will bounce back when touched and will begin to pull away from sides of the pan when finished.

5.  Cool completely and then snag a piece for yourself before everyone else eats it all!

***I use Bob's Red Mill all-purpose gluten-free flour and add 1 teaspoon of Xanthan gum to make this recipe gluten-free.