Healthy Chocolate Banana Bread

This Healthy Chocolate Banana Bread takes the comforting classic you know and love and makes it more wholesome without sacrificing flavor. Ripe bananas lend natural sweetness and tender texture, while rich cocoa and a hint of chocolate meld into a moist, satisfying loaf. The result is a treat that feels like dessert but is wholesome enough for breakfast, snack time, or an afternoon pick-me-up.

Designed to be both simple and nourishing, this bread uses everyday ingredients to deliver a hearty loaf packed with flavor and tender crumb. Whether you’re baking for family, meal prepping for the week, or simply craving something chocolatey with banana goodness, this recipe strikes a perfect balance between indulgence and nourishment.

Equipment

• Loaf pan (8½×4½-inch or similar)
• Large mixing bowl
• Whisk or mixing spoon
• Fork or potato masher
• Measuring cups and spoons
• Cooling rack

Ingredients

Dry Ingredients

• 1¾ cups whole wheat flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Wet Ingredients

• 3 ripe bananas, mashed
• ½ cup Greek yogurt (plain)
• ½ cup unsweetened applesauce
• ⅓ cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract

Optional Add-Ins

• ½ cup dark chocolate chips
• ½ cup chopped walnuts or pecans

Instructions

1. Prepare Oven & Pan:
   Preheat the oven to 350°F and lightly grease your loaf pan or line it with parchment paper.
2. Mix Dry Ingredients:
   In a large bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
3. Mix Wet Ingredients:
   In another bowl, mash the ripe bananas with a fork or masher. Add the Greek yogurt, applesauce, honey or syrup, eggs, and vanilla. Whisk until smooth and blended.
4. Combine:
   Pour the wet ingredients into the dry mix and stir gently just until combined. Do not overmix — a few small lumps are fine.
5. Add Optional Ingredients:
   Fold in dark chocolate chips and/or nuts if using.
6. Bake:
   Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. Cool:
   Allow the bread to cool in the pan for 10 minutes, then transfer it to a rack to cool completely before slicing.

Recipe Info

• Prep Time: 15 minutes
• Cook Time: 45–55 minutes
• Total Time: ~1 hour 10 minutes
• Servings: 10 slices
• Cuisine: American / Baked Goods
• Course: Breakfast / Snack / Dessert

How to Store

• Wrap the cooled loaf tightly in plastic wrap or place it in an airtight container.
• Store at room temperature for up to 3 days.
• Refrigerate for up to 1 week for longer freshness.
• Freeze individual slices for up to 2 months; thaw before serving.

What Not to Do

• Do not overmix the batter—that can make the bread dense and tough.
• Avoid pulling the bread out of the oven too early; it should be set in the center.
• Don’t slice while it’s too hot—it will break apart easily.

Tips & Variations

• For extra moisture, add a tablespoon of melted coconut oil or butter.
• Sprinkle extra chocolate chips on top before baking for a pretty finish.
• Swap half of the whole wheat flour for oat flour if you prefer a lighter texture.
• Add a pinch of cinnamon or espresso powder to deepen the chocolate flavor.

Approximate Nutrition (Per Slice)

Sugar: ~12 g

Calories: ~200

Protein: ~6 g

Fat: ~5 g

Carbohydrates: ~35 g

Fiber: ~4 g

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Anderson Jorge

Chocolate Banana Bread

Chocolate Banana Bread

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1¾ cups whole wheat flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Wet Ingredients

• 3 ripe bananas mashed
• ½ cup Greek yogurt plain
• ½ cup unsweetened applesauce
• ⅓ cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract

Optional Add-Ins

• ½ cup dark chocolate chips
• ½ cup chopped walnuts or pecans

Method

 

Prepare Oven & Pan:

1. Preheat the oven to 350°F and lightly grease your loaf pan or line it with parchment paper.

Mix Dry Ingredients:

1. In a large bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
2. Mix Wet Ingredients:
3. In another bowl, mash the ripe bananas with a fork or masher. Add the Greek yogurt, applesauce, honey or syrup, eggs, and vanilla. Whisk until smooth and blended.

Combine:

1. Pour the wet ingredients into the dry mix and stir gently just until combined. Do not overmix — a few small lumps are fine.
2. Add Optional Ingredients:
3. Fold in dark chocolate chips and/or nuts if using.

Bake:

1. Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool:

1. Allow the bread to cool in the pan for 10 minutes, then transfer it to a rack to cool completely before slicing.

Notes

• Protein: ~6 g
• Fat: ~5 g
• Carbohydrates: ~35 g
• Fiber: ~4 g
• Sugar: ~12 g

Conclusion

This Healthy Chocolate Banana Bread proves that comfort food can be both nutritious and delicious. With natural sweetness from bananas and honey, wholesome flour, and optional dark chocolate or nuts for texture, it’s a brain-pleasing baked good that fits into balanced eating. Enjoy it for breakfast, dessert, or as a satisfying snack that feels indulgent without going overboard.

FAQs

• Can I use regular sugar instead of honey?
  Yes—replace with an equal amount of granulated sugar.
• Can this be made gluten-free?
  Swap whole wheat flour for a gluten-free all-purpose blend.
• Why is my bread dense?
  Overmixing or too-ripe bananas can affect texture; mix until just combined.
• Can I use frozen bananas?
  Yes—thaw and drain excess liquid first.
• Can I reduce sweetness?
  Yes—cut honey or syrup by ¼ cup; adjust to taste.