I combined my favorite components from other recipes to create this one. This bread isn’t for people who like a sweeter bread because it’s not very sweet. This bread is gorgeous to serve guests because it has chocolate throughout.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 1 loaf |
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 5 tablespoons hot water
- ¼ cup cocoa powder
- 2 large overripe bananas, mashed
- ½ cup Greek yogurt
- ½ cup butter, melted
- ½ cup brown sugar
- 2 eggs, beaten
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Whisk flour, baking soda, and salt together in a bowl.
- Whisk hot water and cocoa powder in a large bowl until smooth.
- Combine mashed bananas, Greek yogurt, butter, brown sugar, eggs, and vanilla extract in another large bowl; mix well. Fold in flour mixture until thoroughly combined.
- Mix half of the banana mixture into the cocoa mixture until well combined.
- Spoon banana mixture and cocoa mixture into the prepared pan, alternating between the two.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
- It tastes wonderful with flavored Greek yogurt.
- Use 3 bananas if your bananas are small.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 273 mg |
| Sugars | 15 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Very simple to make and just sweet enough. Love the addition of the cocoa powder. Next time I make it though going to add some dark chocolate chips to the banana portion (just a chocolate lover).
Turned out great! I didn’t focus too hard on the swirl so it’s pretty half and half but it turned out just as soft and delicious as expected!
I defrosted frozen over-ripe bananas. I used organic brown eggs Domino brown sugar and an off-brand vanilla yogurt.
Moist and just the right sweetness for me. Used 3 small and very ripe bananas and 0% fat Greek yogurt. Can increase the amount of sugar or add some choc chips if you prefer a sweeter bread.
This bread is wonderful. My son said it smelled like oreo brownies baking and he couldn’t wait to taste it. He loved it! It is moist with good banana flavor. The chocolate is a little lost, so I may add some dark chocolate chips next time. I ended up making four layers (plain banana, chocolate, plain banana, chocolate), I may swirl the top chocolate and banana layers together with a knife for a prettier presentation.
It is my new go to recipe. I love the lower sugar aspect. I added 1/4 c ground flax seed and a handful of walnuts. There now its a health food!. Next time i will add some dark chocolate chips in the chocolate part and maybe swap out some of the ap flour with oat flour.
This is in now my favorite banana bread recipe. So moist, chocolatey and full of banana flavor too. We have food allergies so I was able to make it dairy free by substituting fake “buttermilk” and vegan butter. The other flavors covered that lingering soy flavor I sometimes get with dairy free baked goods!
Ugh… overall it felt greasy (buttery) and I hate to have my fingers and mouth coated with that slippery feeling.
Thank you for posting this recipe, Chef V ! I made the recipe without changing anything. I used the Fage 5% Greek Yogurt. With the layering, there was almost a jellyroll-type design on the inside of the bread when it was cut. I was happy with the flavor and texture of the bread. I will make this again. 🙂
Chocolate Marbled Banana Bread gets 5 * * * * * stars in my book. I followed the recipe except used regular yogurt did not have any Greek yogurt. Also, as a experiment added chocolate chips to the top center of the loaf (which had a tiny indentation) as soon as I removed the loaf from the oven.
This was delicious! I replaced 1/2 the butter for an applesauce container, to save on some fat, but otherwise followed the recipe exactly. This is definitely not a sweet bread, but it is very moist and dense, with a great banana flavor. My bread was done in about 45 min (I baked it in a stone loaf pan).
Great cake! Made 1.5x the recipe and baked in a 9×13”pan for 40 min. Added 1 tbsp white sugar to cocoa and water. Used 2 tsp of vanilla and split it between the cocoa mix and the liquids. Not a sweet cake which was wonderful!
Tasty, not too sweet. I was out of time, so I baked in an 8×8 pan for ~35 minutes. Delish.
Sour cream is a good substitute for yogurt if you don’t have it. Very moist and just chocolaty enough. Friends always want more.
Very moist, not sweet just right, been asked to make it again!
Scrumptious! I didn’t change the recipe at all, but I did add some chopped walnuts and dark chocolate chips to the batter. Yummy!
YUM!! I’ve been using AllRecipes for over 15 years but this is the first review I’ve ever written. It seemed appropriate that it’s also the first review for this recipe. I did make a few changes, based on what I had. (1) used sour cream (no Greek Yogurt) (2) added 1 tbsp sugar to cocoa/water mix (4) used 1 tsp vanilla, since that seems typical in baking recipes, thought the 1 tbsp. might have been typo. The flavors are more subtle/mild than most recipes. The banana and chocolate are not overpowering, which I prefer because this bread goes great with hot cocoa, hot tea, coffee or a glass of milk, without having strong competing flavors. As the poster mentions, it is not real sweet. So if you want a bold, sweet flavor, this may not be what you’re looking for. But if you want a simple, wonderful complement to a relaxing cup of tea, this is perfect! I also really liked the texture; some recipes are too moist-they can be too dense, almost doughy; others can be dry; this is moist without being overly heavy. Thank you Chef V for sharing!