This healthy chocolate banana bread is (almost) guilt-free and is a perfect way to start your morning. Tastes great with coffee!
Recipe Overview
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
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
Wondering what to do with those brown bananas on your counter? Try one of these recipes or take a look at my list of 16 Banana Recipes for Ripe Bananas! You can also learn how to freeze bananas.
- 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)
Healthy Chocolate Banana Bread
Ingredients
- 1 ½ cups mashed ripe bananas (about 4 bananas, depending on size)
- 2 large eggs
- 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 cups whole wheat flour (can use all-purpose flour or a combination)
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate chips or mini chocolate chips, optional
Instructions
- Preheat oven to 350°F. Spray a 9- by 5-inch loaf pan with nonstick cooking spray.
- In a large bowl, whisk together mashed bananas, eggs, sugar, applesauce, oil and vanilla extract.1 ½ cups mashed ripe bananas, 2 large eggs, ¾ cup granulated sugar, ½ cup unsweetened applesauce, 2 tablespoons vegetable or canola oil, 1 teaspoon pure vanilla extract
- On top of wet ingredients, add flour, cocoa powder, baking soda, baking powder, and salt. Mix dry ingredients together gently before stirring into wet ingredients. Stir just until blended. Do not overmix.2 cups whole wheat flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Spread batter evenly into prepared loaf pan. If desired, sprinkle top with chocolate chips.½ cup chocolate chips or mini chocolate chips, optional
- Bake 55 to 60 minutes or until toothpick or knife inserted into the middle of the loaf comes out almost clean or with a few crumbs (if you added chocolate chips, try to avoid them when you test it!)
- Let cool in pan for about 10 minutes before removing bread from pan. Cool completely on a wire rack before slicing it.
Notes
- More chocolate: Add an extra cup of chocolate chips or mini chocolate chips to the batter for even more chocolate delight! I like to use mini chocolate chips because the bread is easier to slice with the mini chips.
- Small loaves/muffins: If you prefer, divide the batter between 3 small loaf pans, approx. 5 x 3 inches. Bake for 25 minutes or until done. The batter can also be made into muffins. Bake 14 to 16 minutes or until done.
- Storage: Cool the bread completely before slicing and storing it. The bread will keep at room temperature for a few days, or it can be refrigerated for longer storage. It can be frozen for up to 3 months. I usually slice the entire loaf before storing it for easier access.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
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.
Thanks for the comment Taran! Love the idea of making this into muffins. Glad you enjoyed them!
Would the measurement of the wheat flour be the same for white flour?
Yes. :)
wonderful Chocolate Banana Bread,whole wheat banana bread!!!
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! :)
Happy to know it turns out without the oil too! I’ll have to try that. Thanks for the comment – glad you liked it! :)