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Healthy Chocolate Banana Bread Recipe

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3.9 from 7 reviews

This Healthy Chocolate Banana Bread is a moist, flavorful loaf combining whole wheat flour, unsweetened dark cocoa powder, ripe bananas, and dark chocolate chips. Sweetened naturally with honey and balanced with Greek yogurt, this wholesome banana bread offers a delicious twist on a classic treat perfect for breakfast or a guilt-free dessert.

Ingredients

Dry Ingredients

  • 1 and 1/2 cups whole wheat flour
  • 1/2 cup unsweetened dark cocoa powder
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1/2 cup vanilla flavored Greek yogurt
  • 1/2 cup honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup mashed ripe banana (about 2 large)

Add-ins

  • 1 cup dark chocolate chips (plus more for garnishing, if desired)

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan to prevent sticking and set it aside.
  2. Mix dry ingredients: In a medium bowl, whisk together the whole wheat flour, unsweetened dark cocoa powder, baking powder, and kosher salt until well combined and uniform.
  3. Combine wet ingredients: Using an electric mixer fitted with a paddle attachment, beat the vanilla-flavored Greek yogurt, honey, egg, and vanilla extract together until smooth and creamy.
  4. Incorporate flour and milk: Add half of the dry flour mixture to the wet ingredients and beat on low speed while slowly pouring in half of the milk. Once combined, stop the mixer and scrape down the sides with a spatula. Add the remaining flour mixture and pour in the remaining milk slowly while mixing on low speed again. The batter will be thick at this stage.
  5. Add bananas and chocolate chips: Stir in the mashed ripe bananas until fully integrated. Fold in the dark chocolate chips gently to distribute them evenly without overmixing.
  6. Fill pan and garnish: Pour the batter evenly into the prepared loaf pan, smoothing the surface. Press additional chocolate chips on top if desired for a decorative and chocolatey crust.
  7. Bake: Place the loaf pan on the middle rack of your preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  8. Cool: Remove the bread from oven and allow it to cool in the pan for about 20 minutes. Then transfer it onto a wire rack to cool completely before slicing and serving.

Notes

  • Use very ripe bananas for the best natural sweetness and moist texture.
  • To make this recipe dairy-free, substitute the Greek yogurt and milk with non-dairy alternatives like coconut yogurt and almond milk.
  • Store the banana bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
  • Freeze leftover slices individually wrapped for up to 3 months for quick snacks.
  • Honey adds natural sweetness and moisture; do not substitute with sugar unless adjusted for moisture content.
  • Using whole wheat flour increases fiber and nutrients compared to all-purpose flour.

Find it online: http://bitezly.com/healthy-chocolate-banana-bread/