Chocolate Banana Cream Bread
Rich, moist, and irresistibly decadent, this Chocolate Banana Cream Bread is a game-changer for banana bread lovers! Combining the classic sweetness of ripe bananas with the deep flavor of cocoa, this recipe takes a luxurious twist with a velvety cream cheese swirl baked right in. Perfectly balanced with semi-sweet chocolate chips for bursts of indulgence in every bite, this loaf is as visually stunning as it is delicious, thanks to the marbled cream layer. Easy to prepare with pantry staples, this ultimate comfort treat is ideal for dessert, snack time, or even a sweet breakfast. For lovers of chocolate banana bread, this recipe is sure to become a new favorite—ready in just 20 minutes of prep time!
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar
- 0.5 cups vegetable oil
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 1.75 cups all-purpose flour
- 0.25 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 0.5 cups semi-sweet chocolate chips
- 8 ounces cream cheese
- 0.25 cups powdered sugar
- 2 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth. Add the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until well combined.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Gently stir in the chocolate chips, ensuring they are evenly distributed throughout the batter.
In another bowl, beat the cream cheese, powdered sugar, and milk together until smooth and creamy. This will be the cream swirl mixture.
Pour half of the banana bread batter into the prepared loaf pan, spreading it evenly. Dollop half of the cream swirl mixture over the banana batter and use a knife or skewer to create a gentle swirl pattern.
Add the remaining banana bread batter to the pan, spreading it evenly. Repeat the swirling technique with the rest of the cream swirl mixture on top.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine, but no batter).
Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Slice and serve this Chocolate Banana Cream Bread as a dessert, snack, or indulgent breakfast treat!
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 314 mg | 14% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 33.2 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 266 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
