Chocolate Swirl Banana Bread

First of all, you need to make this recipe ASAP, because if there’s any combo that needs recognition during quarantine season, it’s chocolate and banana. Secondly, it’s a tasty AND healthy breakfast that you can enjoy all week long.


The best thing about this recipe is that it can be made vegan and gluten-free with just a few easy swaps. If you want a gluten-free recipe – just swap the whole wheat flour for almond flour. If you want a vegan recipe – just swap the eggs for flax eggs and add vegan chocolate chips. (My fav are Enjoy Life and can be found at Walmart).


The trick is to use super ripe bananas as they get sweeter as they ripen, which makes the bread even sweeter! Start by mashing the bananas in a large bowl, add your eggs (if you’re using flax eggs, just mix 2 tbsp flax meal with 6 tbsp water) and then whisk until combined.


Next, melt the coconut oil and add to the wet ingredients with the maple syrup and vanilla. Whisk together.

* I have been asked before about why I swap other oils with coconut oil and while I still use avocado oil and olive oil in regular cooking, I do enjoy using coconut oil in all of my baking and here’s why. Many studies have tried to unveil the health benefits behind replacing other oils with coconut oil. And although there is no good evidence behind reducing cardiovascular disease risk, preventing and treating diabetes or reversing Alzheimer’s disease – there are some good studies that have shown greater satiety and higher energy expenditure in the metabolism of coconut oil.

Now it’s time to make the banana batter and the chocolate batter. Half the oat flour and whole wheat flour, separating them into two bowls. In one bowl, add the cocoa powder and mix until combined. In the other bowl, add cinnamon and mix until combined. Add the half the wet ingredients into the chocolate bowl and half into the cinnamon bowl. Fold dry ingredients into the wet ingredients and then fold chocolate chips into both bowls.


Lastly, add the batters into your loaf pan and swirl them together with a butter knife. I added a sliced banana and some chocolate chips on top and this is truly the “cherry on top”. The banana almost caramelizes and makes it super sweet. I always leave it for the last bite 🙂


Bake for 50 minutes at 350 degrees and enjoy!

Chocolate Swirl Banana Bread

  • Servings: 1 loaf
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  • 3 ripe bananas
  • 1/4 cup coconut oil
  • 2 eggs
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 cup oat flour
  • 1 cup whole wheat flour
  • 1/3 cup cocoa powder
  • 1/2 cup chocolate chips


  1. Preheat oven to 350 degrees and grease a loaf pan.
  2. Mash bananas in a large bowl.
  3. Melt coconut oil and add to large bowl with the eggs, maple syrup and vanilla.
  4. If making your own oat flour – blend rolled oats until they reach a powder consistency.
  5. Separate the oat flour and whole wheat flour in half between two medium size bowls.
  6. In one bowl, add cocoa powder.
  7. Separate half of wet ingredients into each bowl and mix.
  8. Fold chocolate chips into both batters.
  9. Add regular banana bread batter into the loaf pan, then add the chocolate batter on top and slowly swirl with a butter knife.
  10. Bake for 50 minutes or until you’re able to pierce with a toothpick and it comes out clean.