Grain Free Chocolate Swirl Banana Bread

Published: Feb 29, 2016 · Modified: Aug 20, 2019 by Emily Criswell · I may receive commissions from purchases made through links in this article · 81 Comments

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Grain Free Chocolate Swirl Banana Bread ... melted chocolate adds a rich, delicious layer to this classic real food quick bread.

Classic banana bread ... meet melted chocolate.

These two are meant to be together! You just can't go wrong swirling beautiful glorious chocolate into banana bread batter. Wow do they make a crazy good quick bread.

I grew up with my parents making "Kona" banana bread. It was my favorite! I always got so excited when my dad would make some. The banana bread was always perfectly moist and had the most amazing crusty edges. We all loved the ends so much, so it wasn't always easy deciding who got to eat them. There was just nothing like those crispy ends.

I remember watching my dad as he'd generously slather lots of butter on the inside of the loaf pan. I would get so excited about that part in anticipation of those crispy banana bread edges and ends. I remember my dad telling me the butter is what helped make the outside so delicious.

And then, get this! After the bread was fully cooled {usually the next day}, we'd make the bread into toast and top it with more BUTTER! That's right, butter. Yum! It was so good! And no, butter doesn't scare me. It's a super healthy, nutrient dense fat {and it's especially important for young children}.

My mom had the handwritten banana bread recipe in her cookbook of collected recipes. I scanned most of her recipes so I would have them as keepsakes after she passed away, but sadly I lost that recipe somehow in the process.

But this bread has never left my head. It was something that was made so often when I was growing up that I can pretty much remember the recipe by heart.

Of course I had to change it up a bit to real foodify this grain free chocolate swirl banana bread it for my family. I swapped out the refined sugar for local honey, swapped the flour for cassava flour and added a CHOCOLATE layer!

If you have been following me lately, you know that my favorite flour is Otto's cassava flour. I can't get enough of this flour. It's so awesome and can be swapped 1:1 for flour in most recipes! Plus you don't need several flours or any other binders like most gluten free flours. How cool is that?! I also love that cassava flour is a resistant starch when eaten cool {resistant starch = prebiotics that feed probiotics + supports digestion and the gut}.

But back to this amazing, healthier Grain Free Chocolate Banana Bread ...

My husband says this grain free chocolate swirl banana bread is the best he's ever had and my Little Love agrees {and that's huge coming from her because she doesn't eat much of what I make these days}.

Make sure to use super ripe bananas. This is key - it helps make a perfectly moist texture. It's important for flavor too. If you use yellow bananas, the flavor will NOT be as good {ask me how I know}.

This banana bread is really easy to make. My Tiny Love even helps me make it. So go get yourself some quality ingredients and make some!

Don't skimp on that divine chocolate either. Get your favorite organic chocolate bar and melt that baby up. It's so worth it!

From my family to yours! I hope you enjoy my family's version of grain free chocolate swirl banana bread. Enjoy!

Grain Free Chocolate Swirl Banana Bread

Yield: 1 loaf

Prep Time: 30 minutes

Cook Time: 45 minutes

Inactive Time: 15 minutes

Total Time: 1 hour 30 minutes

Grain Free Chocolate Swirl Banana Bread ... melted chocolate adds a rich, delicious layer to this classic real food quick bread.

Ingredients

1 ¼ cup Otto's cassava flour (<-- recommend)
2 tablespoons hydrolyzed grass-fed collagen - optional (<-- recommend)
1 teaspoon baking soda
½ teaspoon Celtic sea salt (<-- salt)
½ cup grass-fed butter, room temperature
½ cup light colored honey {I used local raw creamed clover}
3 very ripe medium organic bananas, mashed
2 pastured or organic eggs, room temperature
½ teaspoon vanilla extract
2.8 ounces fair trade organic chocolate, chopped or allergy friendly chocolate chips

Instructions

Preheat oven to 350 degrees F.
Grease a 9x5 loaf pan with butter or healthy fat of choice and set aside. Don't skimp on the this, I generously spread butter all over the inside and edges of the loaf pan. This helps create a delicious "crust" around the edges when the banana bread bakes.
In a medium mixing bowl, add cassava flour, collagen, baking soda and salt. Give it a quick stir to combine. Set aside.
In a large mixing bowl, cream softened butter and honey with a hand mixer until light and fluffy.
Place bananas on a large plate and mash them up using the tines of a fork. Add mashed bananas to the creamed butter-honey mixture. Mix well using the mixer, just until combined.
Add room temperature eggs and vanilla extract to the banana mixture. Mix well with mixer, just until combined. Do not over mix.
Add flour mixture to banana mixture in two additions. Stir BY HAND {not with the mixer} just until batter comes together and everything is combined. Do not over mix. Set aside.
In a small saucepan, melt chopped chocolate over medium-low heat, stirring until fully melted. Remove from heat.
Add ¾ cup of the batter to the melted chocolate - add a little bit at a time if the chocolate is very hot. Stir just until completely combined.
Spoon the plain banana batter and chocolate batter into the greased pan - alternating between the two. [Note: I like to spread a thin a layer of plain banana batter on the bottom, then drop large spoonfuls of the two batters into the pan over the first layer {reserving some plain banana batter}. Then I use a knife to gently swirl the two batters together - don't overdo it, just a few times back and forth works fine otherwise you'll end up mixing the two too much. I like to finish off with the rest of the plain banana batter layered on top.]
After this, I give the loaf pan a good tap on the counter {not hard enough to break the pan} - this helps the batters settle a bit and come together.
Place loaf pan in the oven and bake for about 45-60 minutes until a toothpick inserted into the middle comes out clean with no more than a few moist crumbs.
Cool in the pan for 15 minutes before gently removing and transferring to a wire cooling rack. Cool completely before cutting.
Once banana bread is thoroughly cooled, cut into thick slices. Enjoy

Notes

YOU WILL NEED: Mixing Bowls, 9x5 Loaf Pan, Hand Mixer

I highly recommend using hydrolyzed collagen although is it optional, and still tastes great without it. It's helps add a really lovely "soft" texture to the banana bread. Collagen is gut-healing and protein-packed, so it adds a health benefit and extra protein as well. It cannot be swapped with grass-fed gelatin - while both gelatin and collagen provide the same health benefits, they are not interchangeable in this recipe. I've linked to my favorite collagen brand in the ingredients - I love the company, the quality and the price point is the best I have found. It's also the brand that my family uses daily for health purposes.It's super important to use very ripe bananas. Ripe bananas play a huge role in the texture {moisture content} and flavor of banana bread. It's okay if the peels are very brown. I like to let mine ripen until they have tons of brown spots and just a little bit of yellow left on the ends.

The batter comes together best if all ingredients are room temperature. A great way to bring the eggs to room temperature fast is to place them in a bowl with warm {not hot} water for about 10 minutes.

Serving Suggestions: This banana bread is delicious the next day toasted. I place slices under the broiler just until a nice golden crust forms on the top {do not walk away and burn the bread!}. My family loves it toasted with a nice pat of grass-fed butter on each slice {yes, extra butter - it's a healthy, nutrient dense fat}.

Storage: Keeps well at room temperature for 1 day wrapped up in unbleached parchment paper or an airtight container. Store in an airtight container in the refrigerator for up to 2 days. If not using the whole loaf within 2 days, slice and store in an airtight container in the freezer. This banana bread freezes well.

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Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 253Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 329mgCarbohydrates: 35gFiber: 1gSugar: 20gProtein: 3g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Baked Goodies and Gluten Free Treats too. Come follow along.

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About Emily Criswell

Emily Criswell is a chocolate- and sweet treat-loving, holistic-minded, work-at-home, single mom of 4. She's a 4-time cookbook author - The Art of Great Cooking with Your Instant Pot (ranked as an Amazon top 10 new release in gluten free recipes), The Big Book of Instant Pot Recipes (which has sold over 23,900 copies so far), Amazing Mexican Favorites with Your Instant Pot (ranked as an Amazon #1 New Release Best Seller), Low-Carb Cooking with Your Instant Pot , food photographer, homeschooler and the founder of Recipes to Nourish, a gluten-free blog focusing on real food and natural living. She works to empower her readers by showing them that there is a healthier way to eat and live. Her passion is to make healthy, natural living as uncomplicated and enjoyable as possible. Find Emily’s latest recipes and natural living tips at Recipes to Nourish. Connect with her on Facebook, Instagram, Pinterest, X Twitter and YouTube plus grab her free eBook Holistic Tips to Keep Your Family Healthy. Read more >> About Emily.

Comments

Megan Stevens

February 29, 2016 at 9:02 am

This is so decadent and perfect and I can't wait to make it! Although comments aren't always the best place to mention substitutions, because your recipe is perfect, I can't eat bananas and I'm going to make it with pumpkin. I think it will sub really well. I love your childhood memories and agree that the crispy edges are the best part, and the butter.

Reply
- Emily Sunwell-Vidaurri
  
  February 29, 2016 at 9:07 am
  
  I always appreciate your comments 🙂 xo I know you can't eat fruit and I'm so excited you're going to try it with pumpkin. I bet that will be delicious!
  
  Reply
Jessica

February 29, 2016 at 9:55 am

Mmmm....chocolate and bananas....bliss! Great recipe, Emily!

Reply
- Emily Sunwell-Vidaurri
  
  February 29, 2016 at 11:56 am
  
  Thanks Jess! 🙂
  
  Reply
Renee Kohley

February 29, 2016 at 5:05 pm

Ohh that is super fun Emily! I really need to get some of that flour!

Reply
- Emily Sunwell-Vidaurri
  
  March 01, 2016 at 9:43 am
  
  Thanks 🙂 It's my favorite flour now. I just love it. Hope you get to try some.
  
  Reply
Anya

February 29, 2016 at 5:44 pm

I love how nutritious this recipe is. The addition of collagen is brilliant. And butter. Of course, the butter. So lovely. I especially love how some recipes are so dear to our hearts because of the memories - that's the best part!!

Reply
- Emily Sunwell-Vidaurri
  
  March 01, 2016 at 9:44 am
  
  Thank you Anya xo I love adding collagen to baked goodies, it really helps add such a nice texture + you can't beat that nutrition.
  
  Reply
GiGi Eats

February 29, 2016 at 9:17 pm

I really need to incorporate collagen into my diet!!! I have it sitting in my pantry, waiting for me!

Reply
- Emily Sunwell-Vidaurri
  
  March 01, 2016 at 9:44 am
  
  🙂 it's awesome stuff, you'll love it
  
  Reply
Andrea Fabry

March 01, 2016 at 7:42 am

I love the image of all the ingredients. So simple to add the collagen. As always, can't wait to try this one!

Reply
- Emily Sunwell-Vidaurri
  
  March 01, 2016 at 9:45 am
  
  Thanks Andrea 🙂 I love adding collagen to as much as I can. It helps me feel better about getting some of it into my oldest who doesn't eat much of what I make.
  
  Reply
linda spiker

March 01, 2016 at 7:43 am

Oh that chocolate swirl....!!!

Reply
- Emily Sunwell-Vidaurri
  
  March 01, 2016 at 9:45 am
  
  Right? 😉 xo
  
  Reply
Mikki

March 01, 2016 at 8:30 am

I have bananas all ready for a recipe and this one looks delicious.
I don't have the cassava flour though so I may have to substitute. Can't wait to try this!

Reply
- Emily Sunwell-Vidaurri
  
  March 01, 2016 at 9:46 am
  
  I hope you get to make something yummy with the bananas 🙂
  
  Reply
Nadia @ Body Unburdened

March 01, 2016 at 11:50 am

This looks SO yummy, Emily! Can't wait to try it 🙂

Reply
- Emily Sunwell-Vidaurri
  
  March 02, 2016 at 11:28 am
  
  Thank you Nadia! 🙂
  
  Reply
Jolene @ Yummy Inspirations

March 01, 2016 at 12:43 pm

YUM!!! This just looks too delicious! Have pinned to make soon!

Reply
- Emily Sunwell-Vidaurri
  
  March 02, 2016 at 11:27 am
  
  Thank you! I appreciate the pin 🙂
  
  Reply
Tash

March 01, 2016 at 2:51 pm

Yum!! I make banana bread almost every week as an easy on the go breakfast for my fiance. I'll have to give this variation a try! Looks delicious!

Reply
- Emily Sunwell-Vidaurri
  
  March 02, 2016 at 11:27 am
  
  That's so sweet of you! I need to do that more often for my husband.
  
  Reply
Rachel

March 01, 2016 at 4:06 pm

I love that this includes collagen. I just ordered my first container off of amazon a few weeks ago and other than smoothies, it's been hard to come up with ways to incorporate it into my diet. Thanks for sharing

Reply
- Emily Sunwell-Vidaurri
  
  March 02, 2016 at 11:27 am
  
  That's awesome Rachel! I use collagen in as much as I can - from soups, to baked goods, tea, smoothies etc. It's awesome stuff.
  
  Reply
anna@greentalk

March 01, 2016 at 5:21 pm

I store my ripe bananas in the freezer. I can't wait to try this recipe.

Reply
- Emily Sunwell-Vidaurri
  
  March 02, 2016 at 11:26 am
  
  That's a great idea to store them 🙂
  
  Reply
Bethany @ athletic avocado

March 02, 2016 at 3:15 pm

What a tasty, healthy and unique alternative to the classic bread! I love that its made with cassava flour, definitely my favorite flour!

Reply
- Emily Sunwell-Vidaurri
  
  March 02, 2016 at 8:08 pm
  
  Isn't it the best flour Bethany? 🙂 I just love it. Thanks!
  
  Reply
Elaina

March 03, 2016 at 7:41 am

Yum! You're so lucky you grew up in a family of butter lovers. 😉 Banana bread is one of my favorite things to bake because it makes my home smell divine. I love adding chocolate to mine, too! I need to try the cassava flour soon. I'm really intrigued by the reistant starch aspect. 🙂

Reply
- Emily Sunwell-Vidaurri
  
  March 03, 2016 at 1:48 pm
  
  Elaina, you'll love cassava, it's awesome stuff. I hope you get to try some soon. 🙂
  
  Reply
Crystal

March 03, 2016 at 8:11 am

My hubby is gluten-free. i haven't tried cassave flour yet. haven't actually seen it anywhere. he isn't a fan of the rice flour for sure!

Reply
- Emily Sunwell-Vidaurri
  
  March 03, 2016 at 1:47 pm
  
  Hi Crystal, it's not sold in stores that I know of at this point - just online. Rice flour can be tricky, not everyone loves it or does well with it. Otto's is by far my favorite for GF now. 🙂
  
  Reply
Chrissa - Physical Kitchness

March 03, 2016 at 8:45 am

Toasted banana bread slathered in butter sounds AMAZINGGGGGG! This recipe looks so delicious too. I love that you've made it grain free!

Reply
- Emily Sunwell-Vidaurri
  
  March 03, 2016 at 1:45 pm
  
  Thanks Chrissa 🙂 I truly is a fun snack!
  
  Reply
Amanda | Maple Alps

March 03, 2016 at 8:59 am

This looks delicious. I usually add chocolate chips to banana bread/muffins, but this swirl looks like a blast!

Reply
- Emily Sunwell-Vidaurri
  
  March 03, 2016 at 1:44 pm
  
  Chocolate chips are yummy too 🙂
  
  Reply
Kari

March 03, 2016 at 9:12 am

What a great way to use up old bananas!
Kari
http://www.sweetteasweetie.com

Reply
- Emily Sunwell-Vidaurri
  
  March 03, 2016 at 1:44 pm
  
  🙂 thanks Kari
  
  Reply
candy

March 03, 2016 at 10:07 am

I was intrigued by grain free. We grow and grind our own grains so I know they are GMO free and organic. Thinking I will give this a try.

Reply
- Emily Sunwell-Vidaurri
  
  March 03, 2016 at 1:44 pm
  
  That's awesome Candy, good for you. 🙂
  
  Reply
Mary

March 03, 2016 at 10:53 am

Looks great. I've never heard of cassava flour before. I'm now fascinated.

Reply
- Emily Sunwell-Vidaurri
  
  March 03, 2016 at 1:43 pm
  
  Thanks 🙂 It's awesome flour, my new favorite.
  
  Reply
Leah

March 03, 2016 at 12:11 pm

Sounds great! I have never used cassava flour before!

Reply
- Emily Sunwell-Vidaurri
  
  March 03, 2016 at 1:42 pm
  
  Thanks 🙂 It's awesome stuff!
  
  Reply
Heather with WELLFITandFED

March 03, 2016 at 2:28 pm

This looks absolutely delicious. So many grain free options are horrible. Can't wait to try this!

Reply
- Emily Sunwell-Vidaurri
  
  March 04, 2016 at 12:14 pm
  
  Thanks! Otto's cassava flour is my favorite grain free flour. 🙂
  
  Reply
Frugal Mom of 8

March 03, 2016 at 3:07 pm

Chocolate, banana bread, yum!

Reply
- Emily Sunwell-Vidaurri
  
  March 04, 2016 at 12:13 pm
  
  🙂 thanks!
  
  Reply
Sarah

March 03, 2016 at 3:15 pm

Fresh banana bread with a nice slab of butter is my idea of perfection - that along with a cup of coffee! I've worked with gelatin, but I haven't tried collagen yet so I'm excited to look that up!

Reply
- Emily Sunwell-Vidaurri
  
  March 04, 2016 at 12:13 pm
  
  Such a fun combo 🙂 I think you'll love collagen Sarah. I love gelatin too, even though they are similar, the collagen works very differently in recipes. It's fun to play around with, I love using it in baked goods.
  
  Reply
michelle

March 03, 2016 at 3:25 pm

this chocolate swirl banana bread practically has me drooling on my computer. wow this looks amazing!

Reply
- Emily Sunwell-Vidaurri
  
  March 04, 2016 at 12:12 pm
  
  🙂 thanks Michelle
  
  Reply
Bethany

March 03, 2016 at 5:08 pm

This bread looks so good!

Reply
- Emily Sunwell-Vidaurri
  
  March 04, 2016 at 12:11 pm
  
  Thank you Bethany!
  
  Reply
Natalie

March 03, 2016 at 7:10 pm

Does this Collagen contribute to the elasticity of the cake in any way - I noticed you have not used any binding agent like Xantham Gum?

Reply
- Emily Sunwell-Vidaurri
  
  March 04, 2016 at 12:10 pm
  
  Hi Natalie, cassava flour doesn't need binding agents like other gluten free flour need. That's one of the reasons why I love Otto's cassava flour so much. There is never a need for any gums, fillers or binders. Collagen can be left out, I just prefer it because it helps create a softer texture.
  
  Reply
Ashleigh

March 03, 2016 at 7:12 pm

This grain free banana bread looks so good and something I know my kids would love! Thank you for sharing a healthy treat with chocolate in it!

Reply
- Emily Sunwell-Vidaurri
  
  March 04, 2016 at 12:08 pm
  
  Thanks Ashleigh 🙂
  
  Reply
noemi

March 03, 2016 at 7:33 pm

Looks divine! I am trying this recipe out for my LO. yummy!!!!

Reply
- Emily Sunwell-Vidaurri
  
  March 04, 2016 at 12:08 pm
  
  Thank you! So fun 🙂
  
  Reply
Cailee

March 03, 2016 at 7:53 pm

Wow!! This looks amazing. Such a great recipe. Is there really anything better than bananas and chocolate?? such a yummy combo. thanks for sharing and I hope that you have a great weekend!
xoxo Cailee!

Reply
- Emily Sunwell-Vidaurri
  
  March 04, 2016 at 12:05 pm
  
  Thank you Cailee 🙂
  
  Reply
ananda

March 03, 2016 at 9:56 pm

such a yummy recipe and gorgeous photos! i am crazy about the crispy edges too! =)

Reply
- Emily Sunwell-Vidaurri
  
  March 04, 2016 at 12:04 pm
  
  Thanks Ananda 🙂 Aren't the crispy edges the best?
  
  Reply
Jenn Slavich

March 04, 2016 at 7:57 am

Yum. Yum. Yum. This looks so good! Love the added chocolate. Totally trying, thanks for sharing!!

Reply
- Emily Sunwell-Vidaurri
  
  March 04, 2016 at 12:03 pm
  
  Thanks Jenn 🙂
  
  Reply
Jessica

March 05, 2016 at 6:41 am

You were one of these week's featured posts on Simply Natural Saturday. Your recipe looks wonderful!

Reply
Andrea Wyckoff

March 08, 2016 at 8:24 pm

I have been CRAVING banana bread like CRAZY!! Thanks so much for sharing your recipe! I must make asap!

Reply
- Emily Sunwell-Vidaurri
  
  March 09, 2016 at 12:41 pm
  
  I hope you get to make some Andrea xo
  
  Reply
Raia

March 09, 2016 at 7:46 am

Banana bread + chocolate = two of my favorite things. 🙂 And grain-free is a definite plus!

Reply
- Emily Sunwell-Vidaurri
  
  March 09, 2016 at 12:41 pm
  
  And smoothies 😉 xo
  
  Reply
Erica D.

March 09, 2016 at 8:42 am

I still haven't tried Otto's Cassava Flour, but I follow them on Instagram and have been so curious. This looks like a great start!

Reply
- Emily Sunwell-Vidaurri
  
  March 09, 2016 at 12:40 pm
  
  You'll love their flour Erica 🙂 It's awesome stuff!
  
  Reply
jules

March 09, 2016 at 11:11 am

This recipe looks so yummy! Do you think it will really work without the collagen though? Very curious to try it!
~jules

Reply
- Emily Sunwell-Vidaurri
  
  March 09, 2016 at 12:39 pm
  
  Thanks! Yes, it works without the collagen. The collagen doesn't act as a binder, it's just an added benefit 🙂
  
  Reply
Chandice

March 09, 2016 at 11:54 am

This looks fantastic! Loving grain-free right now, in fact, we have a great grain free cookie bar on the site right now.

Reply
- Emily Sunwell-Vidaurri
  
  March 09, 2016 at 12:38 pm
  
  Awesome 🙂
  
  Reply
Brianna H

March 10, 2016 at 1:36 pm

I love the chocolate swirl! I need to do more baking with my cassava flour. I use it all for tortillas... 🙂

Reply
- Emily Sunwell-Vidaurri
  
  March 11, 2016 at 10:32 am
  
  I haven't made tortillas yet, I need to make some 🙂
  
  Reply
Holly

June 01, 2021 at 1:16 pm

Hi Emily, i’ve been having so much fun looking around your site. It’s really great! I’m wondering in this recipe what would happen if I substituted avocado oil for the butter. We are dairy free and I usually use grass fed ghee but it’s just so expensive I hate to use half a cup in one recipe. What are your thoughts on this? Thank you in advance ?

Reply
- Emily Vidaurri
  
  June 02, 2021 at 5:05 pm
  
  Hi Holly, thanks for the kind words! It's possible it would work just fine. 🙂 I often use avocado oil a dairy-free substitution too.
  
  Reply