Get the Recipe: Fudge Swirl Banana Bread
Moist, deeply banana-flavored with ribbons of hot fudge sauce swirled through every layer and gooey dark chocolate chips throughout every slice. Coconut sugar adds a caramel warmth that makes the whole loaf taste impossibly rich and deeply satisfying in every single bite.
Ingredients
- 4 medium bananas, mashed
- 1 stick butter, melted
- 1 cup coconut sugar or granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 ¾ cups gluten free flour, see note
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup dark chocolate chips
- ½ cup hot fudge sauce, see note
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.
- In a large mixing bowl, add the mashed bananas, melted butter, coconut sugar, vanilla, and eggs. Stir to combine.
- Then, add in the gluten free flour, baking soda, and sea salt. Stir to combine.
- Then, fold in the chocolate chips.
- Pour half of this mixture into your lined pan. Then, pour half of the hot fudge sauce on top. Swirl together. Then, pour in the remaining bread batter. Top with the remaining fudge sauce. Swirl together.
- Bake for 60 to 70 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
- Finally, remove from the oven. Cool fully before slicing.
Notes
- If you are not gluten free, feel free to use all purpose flour.
- Use any type of cookies! I like using chocolate chip cookies, but you could use another flavor.
- Use ripe bananas for the best results.
- You can use hot fudge sauce, chocolate hazelnut spread, or Nutella.
- Do not over bake. The bread is done with a toothpick inserted comes out with only a few moist crumbs.
- Store in an airtight container at room temperature for up to 3 days.
Calories: 330kcal, Carbohydrates: 58g, Protein: 6g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 41mg, Sodium: 365mg, Potassium: 281mg, Fiber: 6g, Sugar: 15g, Vitamin A: 98IU, Vitamin C: 5mg, Calcium: 36mg, Iron: 3mg