Cocoa Swirled Banana Bread

Intensified banana flavor complemented by swirls of dark cocoa




1 loaf




  • 5 very ripe bananas
  • 3 Tablespoons unsweetened cocoa
  • ½ cup (1 stick) Challenge European Style butter, softened
  • ½ cup sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 1¾ cup all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup chopped toasted walnuts


  • 1

    Peel bananas and place in a sealable plastic bag. Squeeze and flatten the bag to mash the bananas.

  • 2

    Freeze sealed bag of bananas until solid.

  • 3

    Thaw the bananas and pour into a fine mesh strainer placed over a small saucepan.

  • 4

    Strain the banana pulp for about 15 minutes, stirring occasionally and collecting the liquid in the pan. (approx. 1½ cups pulp and ¾ cup liquid.)

  • 5

    Set pulp aside and cook the liquid over medium heat until liquid is reduced by half.

  • 6

    Blend banana liquid with cocoa powder and set aside.

  • 7

    Preheat oven to 350°F.

  • 8

    Generously butter a 8½ x 4-inch loaf pan (or line the pan with parchment.)

  • 9

    Cream butter and sugars until light and fluffy. Beat in eggs. Combine flour, salt and baking soda.

  • 10

    Blend dry mix and banana pulp into butter mixture. Stir in nuts.

  • 11

    Remove about a cup of batter and combine with cocoa mixture.

  • 12

    Spoon the cocoa batter alternately with the plain batter into the prepared loaf pan. Swirl batters together using a knife.

  • 13

    Bake for one hour or until center tests done. Cool on a rack for 15 minutes then remove from pan. Allow to completely cool before slicing.


  • !

    Freeze/thaw cycle releases liquid; alternatively the bananas could be heated in a microwave for 4 to 5 minutes to release the liquid before straining.

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