There’s something magical about the aroma of freshly baked banana bread wafting through your home. This Healthy Chocolate Banana Bread takes the classic comfort food to new heights by adding rich cocoa flavor while keeping the recipe nutritious and satisfying. The natural sweetness from ripe bananas means we can reduce added sugars without sacrificing taste.
Perfect for breakfast, snack time, or even dessert, this chocolate banana bread delivers all the indulgence you crave with ingredients you can feel good about. The moist, tender crumb and deep chocolate flavor will have everyone asking for seconds!
Why You’ll Love This
- Uses simple pantry staples you likely already have on hand
- Naturally sweetened primarily with ripe bananas
- Sneaks in whole grains for added nutrition and fiber
- Moist texture that stays fresh for days
- Kid-approved chocolate flavor that adults will equally enjoy
Ingredients
- 3 medium ripe bananas (about 12 oz/360 g in total)
- 2 large eggs
- ¼ cup (60 g) nut butter (almond, peanut, cashew or sunflower seed butter)
- ⅓ cup (70 g) granular sweetener (monk fruit, or brown sugar)
- 1 tsp vanilla extract
- ⅙ tsp sea salt
- 1 ½ cup (150 g) oat flour or preferred flour
- ½ cup (50 g) cocoa powder
- 2 tsp baking powder
- ¼ cup (40 g) chocolate chips, plus extra for topping (optional)
- ½ cup (50 g) protein powder as a replacement for ½ cup (50 g) flour (see notes)
Instructions
- Preheat oven to 350°F (180°C). Line a 20 cm (7.9 inches) loaf pan with parchment paper or grease with oil.
- In a large mixing bowl, mash three ripe bananas with a fork until completely smooth. Stir in the nut butter and eggs until well combined.
- Add the granular sweetener of choice, vanilla extract, and salt to the banana mixture. Stir with a whisk or fork for around two minutes, or until all ingredients are well combined.
- Stir in the oat flour (or oat flour + protein powder), cocoa powder, and baking powder. Mix until all ingredients are well combined, then fold in the chocolate chips.
- Pour the batter into your prepared loaf pan. If desired, sprinkle additional chocolate chips on top. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of your chocolate banana bread comes out clean.
- Remove from the oven and let cool in the loaf pan for about 15 minutes. Transfer to a wire rack and let cool completely before slicing.
Tips & Variations
- For extra richness, add 1/2 cup chopped walnuts or pecans to the batter
- Make it dairy-free by using coconut yogurt instead of Greek yogurt
- Substitute all-purpose flour if you don’t have whole wheat (though you’ll lose some nutritional benefits)
- For a mocha twist, add 1 tablespoon of instant espresso powder to the dry ingredients
- To reduce oil, replace half the coconut oil with unsweetened applesauce
- Make as muffins instead of a loaf – bake for 18-22 minutes at the same temperature
Serving Suggestions
Enjoy a slice of this Healthy Chocolate Banana Bread slightly warm with a spread of almond butter for a protein boost that complements the chocolate flavor beautifully. For a more indulgent treat, serve with a dollop of Greek yogurt and a drizzle of honey.
This bread pairs wonderfully with your morning coffee or afternoon tea. For a special breakfast, serve alongside fresh berries and a glass of cold milk or plant-based alternative.
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week
- Freeze individual slices wrapped in parchment and stored in a freezer bag for up to 3 months
- The bread is done when a toothpick comes out with a few moist crumbs but no wet batter
- The riper your bananas, the sweeter and more flavorful your bread will be
FAQs
Can I use regular flour instead of whole wheat?
Yes, you can substitute all-purpose flour in equal amounts. The texture will be slightly lighter but with less fiber.
How ripe should my bananas be?
The best bananas for this recipe are very ripe with lots of brown spots or even mostly black peels. These provide maximum sweetness and banana flavor.
Can I make this recipe vegan?
Yes! Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and use plant-based yogurt instead of Greek yogurt.
Why did my bread sink in the middle?
This usually happens if the bread is underbaked or if you opened the oven door too early in the baking process. Make sure to test for doneness and avoid opening the oven during the first 30 minutes of baking.
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