Banana Chocolate Swirl Bread

I had a lot of Easter chocolates and had to really get savvy with using them up and getting them out of my site otherwise I would have really eaten them all. So I thought I would make a loaf of my banana bread and add a swirl of melted chocolate through it and see how it would turn out… Well the recipe made the blog so it is definitely a winner.

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Banana Chocolate Swirl Bread


1 cup plain flour (for GF substitute with rice flour)
1 cup almond meal
1/2 cup brown sugar
2 tsp baking powder
1 tsp ground cinnamon
2 eggs
2-3 ripe bananas (mashed)
1 tbsp vanilla bean paste
1/2 cup melted butter OR neutral oil
200 g melted chocolate of choice. I used caramilk


  • Pre heat oven at 170C fan forced. Butter and line a 26.5cm x 13.5cm bread loaf tin.
  • In a large bowl combine wet ingredients (eggs, bananas, vanilla bean paste and butter/oil) and whisk/stir well, you could definitely do this in a stand mixer however I do this all by hand it is that simple.
  • Sift plain flour, baking powder, cinnamon into the wet ingredients followed by folding in almond meal, and salt.
  • Pour into the lined baking tin and top with melted chocolate. Swirl chocolate gently with a butter knife and place tin on a baking tray.
  • Bake for approximately 1 hour or until loaf cooked through.
  • Allow to cool and enjoy with a cup of coffee.


  • You can leave out chocolate or use choc chips of choice if you prefer.
  • Addition of crushed nuts such as walnuts works amazing. Add 1/4 cup of crushed nuts at the same tip as the dry ingredients.
  • For a gluten free option substitute plain flour for rice flour.
  • Loaf can be sliced and frozen for up to 3 months.
  • Don’t forget to apply a layer of baking paper in between slices prior to freezing to avoid them from freezing together.

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