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I buy bananas every week, and usually by the end of the week there are two or three brown ones fermenting on my table. I usually freeze them, but last week my sister and her husband were visiting me, so I decided to whip up some banana bread.

I was in the mood to add chocolate to this one, and then I remembered I had bookmarked one gorgeous looking banana bread recipe a few months ago from Elizabeth’s site, Free Food Boston. It called for 3 ripe bananas, a little bit of butter, and some Greek yogurt. I’ve been on a huge Greek yogurt kick lately. I’ve been trying to make healthier choices about what snacks I bring to work,  and fat-free Greek yogurt is a great choice. I mix in granola and fresh fruit–it’s the perfect mid-morning or mid-afternoon snack.

But back to the bread. This isn’t terribly healthy, but it is healthier than most quick breads, which call for 1 stick of butter ;)

Chocolate Swirl Banana Bread (Adapted from Free Food Boston)

Makes 1 loaf


  • 2 cups flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/4 cup butter, softened
  • 3 ripe bananas (1 1/2 cups)
  • 2 eggs
  • 3/4 cup plain Greek yogurt
  • 1/2 cup semi-sweet chocolate chips


1. Preheat the oven to 350°F.

2. Combine the flour, baking soda, and salt in a medium-size bowl.

3. Place the sugar and butter in another bowl and beat until well blended, about 1 minute. Add the bananas, eggs, and yogurt; beat until blended. Add in the flour mixture gradually, keeping the mixer at low speed; mix until the flour is just combined into the batter.

4. Place the chocolate chips in a microwave-safe bowl and microwave on HIGH for 1 minute. Then stir the chocolate chips until they are smooth. Add 1 cup of the banana batter to the melted chocolate, stirring until combined.

5. Spoon the chocolate batter alternately with the banana batter into an 8 1/2 x 4 1/2 greased loaf pan. Swirl the batters together with a knife to get a marbled effect.

6. Bake for 1 hour and 15 minutes or until a wooden pick inserted in the center of the loaf comes out clean. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely (if you can even wait that long).

My Two Cents: I love any baked goods with banana in it. So naturally I adored this recipe! Half of it was inhaled by 3 people within 15 minutes.

Swirling is an art. Clearly I have not perfected that art. Kudos to you if you are a swirling queen/king ;)

This bread was incredibly moist. There was just enough butter in it to give it the fat it needed, but the lip-licking moisture came from the yogurt and bananas.

And FYI–the original recipe called for almonds (1/2 cup to be exact) to be added to the mix, but I’m not a huge fan of nuts in my baked goods. If you are, by all means add them!

Plus, this was so easy and quick to whip up. One of the reasons why I love quick breads is because you can make the batter in 15 minutes or less, and then sit around visiting with other people while the soft banana aroma slowly fills your house.

Enjoy! :)