Rachel Cooks

Whole Wheat Reduced-Fat Chocolate Banana Bread

This chocolate banana bread is (almost) guilt-free and is a perfect way to start your morning. Tastes great with coffee!

Healthy Chocolate Banana Bread | RachelCooks.com

Banana bread is a classic, isn’t it? It is everyone’s go-to recipe when they have a pile of brown bananas siting on the counter top that no one wants to eat. We go through bananas like a bunch of monkeys, but occasionally a few are left over that have gone a little too far. It doesn’t happen often because I like them green and Ben likes them on the brown side, and we typically freeze some brown ones for smoothies. But we go through about 4 bunches of bananas a week so I’ll often buy even more to ensure that there will be some ready to turn into banana bread.


I’ve been making this healthier version of banana bread for a long time (hence the less-than-pretty photos), but it is a family favorite. It is so super moist without hardly any oil. It freezes great and I often make two loaves so that I have one to pull out of the freezer when the first loaf has been eaten (in other words, in two days or less).

I switched it up a little by adding some cocoa powder for some extra anti-oxidants. Yeah. For that reason. And for the great taste of cocoa. The best part is that it doesn’t add hardly any calories. I had to really fight the urge to throw in some chocolate chips as well to drive home the chocolate flavor but I wanted to keep this as something I could feel good about eating at breakfast.



Healthy Chocolate Banana Bread

Yield: 1 loaf- 12 servings

Prep Time: 15 minutes

Cook Time: 1 hour

This chocolate banana bread is (almost) guilt-free and is a perfect way to start your morning. Tastes great with coffee!


  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup ground flax seed
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons vegetable or canola oil
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 3 ripe bananas, mashed


  1. Preheat oven to 350 degrees Fahrenheit. Spray a 9- by 5-inch loaf pan with nonstick baking spray. In a medium bowl, stir together flour, baking soda, baking powder, salt, flax seed, and cocoa powder until well combined. In a separate bowl, whisk together sugar, applesauce, oil, vanilla, and eggs until combined. Stir in banana to wet ingredients. Gradually stir in dry ingredients until everything is combined. Do not overmix. Pour into prepared loaf pan.
  2. Bake until toothpick or knife inserted into the middle of the loaf comes out almost clean, or about 1 hour. Let cool in pan for about 10 minutes before removing from pan and cooling on a wire rack. Cool completely before slicing and storing in an airtight container.

Add a cup of chocolate chips if you want this to be a little more indulgent!

Verdict: The whole family loves this bread!
Changes I would make: mmmm….chocolate chips. Maybe next time.
Difficulty: Easy!


More Ideas for Brown Bananas:

Banana Cake with Chocolate Cream Cheese Frosting (THE BEST banana cake, seriously)
Banana Mango Smoothie
Peanut Butter Chocolate Banana Milkshake
Salted Peanut and Caramel Banana Bread from Fake Ginger
Banana Doughnuts with Brown Sugar Glaze from Buns in my Oven
Whole Wheat Banana Streusel Muffins from Chocolate & Carrots
Chocolate Walnut Breakfast Cookies
Zucchini Banana Bread from Brown Eyed Baker


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27 Responses to “Whole Wheat Reduced-Fat Chocolate Banana Bread”

  1. denise — September 23, 2013 at 6:14 am

    foolproof! yum!

  2. Tahnycooks — September 23, 2013 at 9:20 am

    I like my banana a little on the green side too. I think it helps with the texture! This bread looks scrumptious!

  3. Meagan @ A Zesty Bite — September 23, 2013 at 9:58 am

    I seriously love this bread and would like to have several slices.

  4. Laura @ The Rookie Cook — September 23, 2013 at 11:16 am

    Yummy! I think I’ll make this into muffins for breakfast. Gotta love pre-portioned foods :)

  5. vanillasugarblog — September 23, 2013 at 11:46 am

    Well I like healthy!
    And it has chocolate too!
    Totally down for this one

  6. Kayle (The Cooking Actress) — September 23, 2013 at 1:29 pm

    best. banana bread. EVER

    • Rachel Gurk — September 23rd, 2013 @ 2:01 pm

      did you make it?! I just got really excited because it really is the best banana bread EVER! :)

  7. Christina — September 23, 2013 at 3:13 pm

    Wow, your family goes through a lot of bananas! I love that this is a chocolate banana bread, don’t see that too often. I don’t think I’d be able to resist adding in chocolate chips though! I’ve got a problem.

  8. Javi Trulove @ T3treats — September 23, 2013 at 4:44 pm

    I’m not a big fan of healthy dishes and desserts, i think if you substituyes the fatness, the sweetness and the goodie part of the food whats left. but this banana bread looks so good and Chocolate with bananas are a classic combo.

  9. Angelyn @ Everyday Desserts — September 23, 2013 at 6:19 pm

    I’m so scared to make whole wheat/healthier recipes, but this looks really, reallllly good …. I may just have to try this!

  10. Sues — September 23, 2013 at 9:53 pm

    Chocolate in banana bread is SUCH a good idea… with a little whole wheat for good health :)

  11. Lisa — September 26, 2013 at 9:52 am

    Just made this….I left out the oil and replaced it with 2 T of apple/prune puree. This produced a large loaf of chocolaty, moist bread. A touch of sweetness…not at all overwhelmingly sweet. I think my kids will enjoy this as their after school snack today! Good and good for you! Thank you for the recipe! :)

    • Rachel Gurk — September 26th, 2013 @ 1:55 pm

      Happy to know it turns out without the oil too! I’ll have to try that. Thanks for the comment – glad you liked it! :)

  12. whole wheat banana bread — February 20, 2014 at 1:05 am

    wonderful Chocolate Banana Bread,whole wheat banana bread!!!

  13. Janis — November 2, 2014 at 1:57 am

    Would the measurement of the wheat flour be the same for white flour?

  14. Taran — November 9, 2014 at 10:38 am

    Just made them in muffin pan and they came out great. Since I wasn’t sure about the time I set the timer to 25mins but around 20mins I started to smell the chocolate and pulled them out. They were done but next time I will check them at 15-17 mins as I will definitely be making them again.They taste amazing, not overly sweet but I did cut the sugar back to just 1/2 cup to my preference. I can totally taste chocolate and banana. I love adding flaxseed meal to almost all my bakery goods and it was just the best addition to add to them. This is a guilty free, healthy, omega rich treat for my coffee in the morning. Thanks a lot for the recipe.

    • Rachel Gurk — November 10th, 2014 @ 9:00 am

      Thanks for the comment Taran! Love the idea of making this into muffins. Glad you enjoyed them!


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