A delicious spin on your classic banana bread recipe – add chocolate! Made with healthier ingredients, this bread is a winner and you can feel good about feeding it to your family.
I love making banana bread when I have overripe bananas at the end of the week and this Healthier Chocolate Banana Bread recipe has quickly become a family favorite.
It almost tastes like a chocolate cake! The best part is that I swapped out some of the ingredients in our original recipe for healthier choices and my family still loved the rich flavor of this chocolate banana bread!
Simple Ingredients needed to make Healthier Chocolate Banana Bread:
- Whole Wheat Flour
- Natural Cocoa Powder
- Baking Powder
- Salt
- Greek Yogurt
- Honey
- Egg
- Vanilla Extract
- Milk
- brown bananas (very ripe)
- dark chocolate chips
How to make the BEST Banana Bread:
- Preheat oven to 350 degrees. Lightly grease and flour a 9×5-inch loaf pan (or line with parchment paper) and set aside.
- In a large bowl, mix together the dry ingredients; flour, unsweetened cocoa powder, baking powder and salt.
- In a separate medium bowl, use an electric mixer to beat together the wet ingredients; yogurt, honey, egg and vanilla.
- Add half the flour mixture into the yogurt mixture and beat on low speed while slowly pouring in half the milk. Turn mixer off, scrape down the sides with a spatula and then add remaining flour mixture to the bowl with the remaining milk.
- Stir in the mashed bananas until well combined. Fold in the chocolate chips.
- Spread banana bread batter into prepared loaf pan. Press more chocolate chips into the top of the batter for extra chocolate flavor before baking, if desired.
- Bake on the middle rack of the oven for about 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Let the bread cool in the pan for about 20 minutes before removing to a wire rack to cool completely.
How to store Healthier Chocolate Banana Bread:
For best results cool the Banana Bread to room temperature. You can wrap the cool bread in plastic wrap or place the loaf or slices in an airtight container. If putting in a container, make sure to place a paper towel on the bottom of the container to help absorb any excess moisture. This moist banana bread will last 3-4 days on the counter.
Kitchen Items to have handy for this easy recipe:
- 9 x 5-inch loaf pan
- potato masher (to mash the bananas)
- cooling rack
- Medium Mixing Bowl
- Large Mixing Bowl
- Measuring Cup
Other Banana Bread Recipes we LOVE:
Serves: 12
Healthier Chocolate Banana Bread Recipe
A delicious spin on your classic banana bread recipe – add chocolate!
Ingredients
- 1½ cups whole wheat flour
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup vanilla flavored greek yogurt
- ½ cup honey
- 1 large egg
- 1 teaspoon vanilla
- ½ cup milk
- 1 cup very ripe mashed bananas about 2 large
- 1 cup dark chocolate chips (plus more for garnish, if desired)
Instructions
Preheat oven to 350 degrees. Lightly grease and flour a 9×5-inch loaf pan and set aside.
In a medium bowl, mix together the flour, cocoa powder, baking powder and salt.
In a separate bowl, use an electric mixer to beat together the yogurt, honey, egg and vanilla.
Add half the flour mixture into the yogurt mixture and beat on low speed while slowly pouring in half the milk. Turn mixer off, scrape down the sides with a spatula and then add remaining flour mixture to the bowl with the remaining milk.
Stir in the mashed bananas until well combined. Fold in the chocolate chips.
Spread batter into prepared loaf pan. Press more chocolate chips into the top of the batter before baking, if desired.
Bake on the middle rack of the oven for about 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Let the bread cool in the pan for about 20 minutes before removing to a wire rack to cool completely.
Notes
You can wrap the cool bread in plastic wrap or place the loaf or slices in an airtight container. If putting in a container, make sure to place a paper towel on the bottom of the container to help absorb any excess moisture. This moist banana bread will last 3-4 days on the counter.
Nutrition
Calories: 220 kcal · Carbohydrates: 39 g · Protein: 6 g · Fat: 6 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 15 mg · Sodium: 180 mg · Potassium: 306 mg · Fiber: 4 g · Sugar: 21 g · Vitamin A: 51 IU · Vitamin C: 2 mg · Calcium: 100 mg · Iron: 1 mg
Equipment
9×5 loaf pan
Non-stick Cooking Spray
Medium Mixing Bowl
Large Mixing Bowl
potato masher
Recipe Details
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