Chocolate Swirl Banana Bread

Preheat the oven to 350ºF. Grease a loaf pan with butter. Set it aside.

In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Set it aside.

In another bowl, using an electric mixer, cream the butter. Add the sugar and beat until light and fluffy. Add the milk, eggs, vanilla extract, and mashed bananas. Mix until well combined. Add the dry ingredients and beat until just smooth. Do not overmix. Transfer half of the batter into a large bowl and stir in the cocoa powder until just combined.

To assemble the marbled loaf, scoop the batter into the prepared pan, alternating between the classic batter and the chocolate batter. Once all of the batter is used up, using a butter knife, gently swirl it through the batter to create a marble effect. Top the loaf with the chocolate chips and bake until a toothpick inserted into the center comes out clean, about 1 hour.

Allow the banana bread to cool for at least thirty minutes before slicing. Store in the refrigerator for up to 5 days.