This healthy chocolate banana bread is (almost) guilt-free and is a perfect way to start your morning. Tastes great with coffee!
Why you’ll love it: Although it’s a sweet treat, it has a lot of healthy ingredients.
How long it takes: 15 minutes to stir up, 1 hour to bake
Equipment you’ll need: oven, mixing bowl, 9 x 5 inch loaf pan
Servings: makes 1 loaf
Banana bread is a classic, isn’t it? It is everyone’s go-to recipe when they have a few brown bananas sitting on the counter top that no one wants to eat. We go through a lot of bananas but occasionally a few get a little too speckled, especially in warmer weather.
It doesn’t happen often and if it does, I like to freeze ripe bananas for smoothies. We go through about 4 bunches of bananas a week (seriously!) so I often buy even more to ensure that there will be at least a few to turn into banana bread.
About This Healthy Chocolate Banana Bread
- Reduced fat: I’ve been making reduced fat whole wheat banana bread for a long time and it is a family favorite. Reduced fat banana bread uses a minimal amount of oil because I substitute applesauce to replace most of the oil. It’s never dry because it has four mashed bananas and applesauce to provide plenty of tenderness and flavor.
- Whole wheat flour: In addition, I use whole wheat flour which adds nutrition and fiber to the bread. We love the flavor of whole wheat and I use it for much of my baking. If you prefer, you can substitute all-purpose flour or a combination of both kinds of flour.
- Cocoa powder: I like switch it up a little by adding cocoa powder for extra antioxidants. Yeah. For that reason. And for the great taste of cocoa. The best part is that cocoa powder doesn’t add hardly any calories.
- Chocolate chips and cream cheese? I have to really fight the urge to throw in chocolate chips, too, but I like to keep this whole wheat reduced-fat chocolate banana bread something I can feel good about eating for breakfast. Try it with delicious vanilla bean whipped cream cheese. Here I go again!
Variations of banana Bread
- Banana bread muffins
- Whole wheat banana muffins with streusel
- Banana bread with coconut and chocolate chips
- Triple chocolate banana muffins
- Whole wheat caramel banana bread (with caramel bits)
Cool the healthy chocolate banana bread completely before storing it in an airtight container or resealable bag. Slice it before you store it to make it more accessible. It will keep on the counter for a few days but if your kitchen is very warm, store it in the refrigerator.
The bread freezes well for up to 3 months 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). Wrap it well so it doesn’t dry out in the freezer.
More Banana Recipes
- Banana Cake with Chocolate Cream Cheese Frosting (THE BEST banana cake, seriously)
- Baked Banana Donuts with Brown Sugar Glaze
- Whole Wheat Banana Muffins With Streusel
- Mango Smoothie with banana
- Peanut Butter Chocolate Banana Milkshake
- Chocolate Walnut Breakfast Cookies (sweetened with 1 ripe banana)
- 2 cups whole wheat flour (can use all-purpose flour or a combination)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup ground flax seed
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ½ cup unsweetened applesauce (or 1 snack size container)
- 2 tablespoons vegetable or canola oil
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 ½ cups mashed ripe bananas (about 4 bananas, depending on size)
- Preheat oven to 350F°. Spray a 9- by 5-inch loaf pan with nonstick cooking spray.
- In a medium bowl, stir together flour, baking soda, baking powder, salt, flax seed, and cocoa powder until well combined.
- In a separate large bowl, whisk together sugar, applesauce, oil, vanilla, and eggs until combined. Stir in mashed banana.
- Add dry ingredients to banana mixture, stirring just until blended. Do not overmix. Spread batter evenly into prepared loaf pan.
- 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 bread from pan. Cool completely on a wire rack before slicing and storing in an airtight container.
- Add a cup of chocolate chips or mini chocolate chips to the batter for an extra treat!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.