Super moist, extra chocolaty banana bread that’s made healthier with no oil, butter or granulated sugar. Chocolate lovers rejoice!
Welcome to another edition of my banana bread baking obsession. 🙂
Seriously, baking and eating banana bread never gets old. The possibilities are endless. From classic banana nut bread to that epic Nutella Swirled Banana Bread that will knock your socks off, I can always find a way to bake overripe bananas into a yummy loaf of bread.
Well, this chocolate banana bread recipe I’m sharing with you today is unbelievable…unbelievably moist, chocolaty and healthy! Yes, I said healthy!
Bananas, yogurt and milk come together to make the bread super moist without using any butter or oil and honey sweetens it perfectly without any other sugars or sweeteners. Cocoa powder and chocolate chips make it extra chocolaty. It tastes so incredible and indulgent, you’d never believe it was made healthier unless you’re the one baking it.
A slice of this bread will cure those chocolate cravings any time of the day. Breakfast, afternoon snack or late night treat…it’s so dang delicious!
Enjoy, my friends!
xoxo,
- 1-1/2 cups whole wheat flour
- ½ cup unsweetened dark cocoa powder
- 1-1/2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup vanilla flavored greek yogurt
- ½ cup honey
- 1 large egg
- 1 teaspoon vanilla
- ½ cup milk
- 1 cup mashed ripe banana (about 2 large)
- 1 cup dark chocolate chips (plus more of garnishing, if desired)
- Preheat oven to 350°F. Lightly grease and flour a 9x5-inch loaf pan and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the yogurt, honey, egg and vanilla.
- Add half the flour mixture into the yogurt mixture and beat on low speed while slowly pouring in half the milk. Turn mixer off, scrap down the sides with a spatula then add remaining flour mixture to the bowl beating on low speed again while slowly pouring in the remaining milk. Batter will be thick. Stir in the mashed bananas until well combined. Fold in the chocolate chips.
- Spread batter evenly into prepared loaf pan. Press more chocolate chips into the top of the batter before baking, if desired. Bake on the middle rack of the oven for about 50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Let the bread cool in the pan for about 20 minutes before removing to a wire rack to cool completely and serve.
Oh. YUM! This looks so moist and chocolatey! Perfect for breakfast or dessert 🙂
so look delicious, Perfect for my family dessert
Just made it and it is very tasty
[…] to be honest, are a little tired of my banana bread making addiction. When I found this recipe for CHOCOLATE Banana Bread on The Baker Mama, I knew I had to make it […]
[…] Original Recipe From: Maegan – thebakermama.com […]
is it possible to make without chocolate chips and add fresh strawberries?
and another question its written 1-1/2 is it 1 1/2?
thank you.
Hi Angelica! I haven’t tried making it with strawberries instead of chocolate chips, but it’s certainly worth a try. The strawberries will add more moisture to the bread so you might not want to overwhelm it with strawberries and maybe cut them into really small pieces. It’s 1 & 1/2 cups. Enjoy!
Can you sub the yogurt for maybe another banana or egg so it’s dairy free?
Thank!
Hi Tina! Yes, I would suggest substituting the yogurt with 1/2 cup mashed banana. Enjoy!
thank you. 🙂 i will give it a try.
These were really good! My 4yr old wanted “chocolate muffins” and I wanted something healthy that used up the rotting bananas on my counter. This worked perfectly! The recipe made 24 mini muffins (baked for 10 minutes) and 3 big ones (baked for 12-14 minutes). They look like brownie bites but I know they’re not bad for us. Thanks!
Love that you turned the recipe into muffins! 🙂
Do you think that this recipe would work with gluten free flour?
Hi Jenny! I couldn’t say for sure because I don’t regularly bake with gluten-free flour. If the gluten-free flour brand you use says that it’s interchangeable with all-purpose flour, then I’d say it would definitely be worth a try. I hope it works out. Enjoy!
Thank you so much for your response! My 4 year old son has celiac and can’t eat gluten. I will give it a try with a cup for cup gluten free flour and let you know how it turns out! 😊
what are the nutrition facts for this bread ?
Hi Rebekah! I don’t provide nutritional information, but you can easily plug the ingredients into an online nutritional calculator. Just google “online nutrition calculator”. Hope this helps.
This is chocolatey moist bread that I make at least twice a Mount. It freezes well. I preslice it and take it out for brskfast or anytime I’m craving chocolate. My friends and family request it! I mix the choc Chios in the batter and sometimes add walnuts. Five stars! I also add some decaf instant coffee to bring out the chocolate flavor.
Hi. Do you know how many calories it is per serving/ in total? Thanks!
Hi Zoe! I don’t provide nutritional information for my recipes, but you can easily plug the ingredients into an online nutrition calculator to get the information. Just google “online nutrition calculator” to find one. Hope this helps. Enjoy!
[…] assembled a healthy fruit salad for the week, cooked a pot of quinoa, and baked a healthy chocolate banana bread for my hubby, no sugar or oil….apple sauce, vanilla yogurt and a little honey is all it […]
Just learned today that there are serious differences in shiny metal, dark metal, and glass baking pans when making a loaf cake. The glass does tend to burn the outside and leave the inside doughy. Try a dark metal pan and possibly turn down the oven 25 degrees. I might take a little longer, but it will be done in the center.
King Arthur Flour has a gluten free flour that is cup for cup in recipes. Great stuff! Hope this helps!
[…] Healthy Chocolate Banana Bread from The Baker Mama […]
Looks delicious
Simply the best! Thanks for sharing! 🙂
I’m going to make this soon, I can’t wait!!! I’ll let you know how it turns out!
Is there anything that you would recommend as a substitute instead of the milk and yogurt? My daughter has a diary intolerance.
Thanks!! 😊
Hi Jennifer! You could try substituting soy milk or even water for the milk and then sour cream, applesauce or more mashed bananas for the yogurt. Hope this helps and that it turns out just as great! Enjoy!
[…] Healthy Chocolate Banana Bread by The Baker Mama […]
Hi there,
Love this recipe but is there any way I can make it without the yoghurt, or substituting the yoghurt for something else, as I’m allergic to it??
Any help, much appreciated.
Many thanks!
Emma
Hi Emma! You could use sour cream, crème fraiche or blended cottage cheese in place of the yogurt. Hope this helps. Enjoy! 🙂
Could I substitute white flour for wheat flour
Hi Barb! Absolutely, you can use white all-purpose flour instead of the whole wheat flour. You can substitute with the same amount. Enjoy!
Do you think I should increase honey/vanilla if I use plain greek yogurt instead of vanilla flavored one? Many thanks, Aylin
Hi Aylin! I would suggest adding an extra teaspoon of vanilla to help cover up some of the tartness that will come from the plain greek yogurt. Enjoy!
Can I substitute the whole wheat flour for oat flour?
Hi Summer! Absolutely, enjoy!
Hi! Looking forward to this yummy treat! Any suggestions on what I could use instead of honey?
Hi Ashkea! You can use maple syrup instead of the honey. Enjoy!
Hi Maegan
I have been loving your blog and tried lots of your recipes. They are incredibly simply to make and really healthy and tasty too. Can you please look into doing a flourless bread using cocoa powder, pumpkin and oats please? Xx
Hi Fizza! Yay, I’m so happy to hear you’re enjoying my recipes. I love the idea of a flourless chocolate bread made with pumpkin. I’ll try it out soon and hopefully find success like I’ve done with my other flourless bread recipes. Thanks for the inspiration!
Hi Maegan!
First of all I want to send you million thanks for having such a great blog! 🙂 I came across it when I was looking for a gluten free banana bread and found your 5-Ingredient Flour-Less Banana Bread. I couldn’t wait until the bananas I had get ripe enough. I finally baked it and fell in love with it from first bite 🙂 Within one week I baked it twice and also tried the four-less apple bread and it was a success too 🙂 I am a cake addict 🙁 so have been craving cakes a lot since I discovered I am gluten-intolerant. Your recipes brought sweet joy back 🙂 And I love that they are so simple, precise, quick and heavenly delicious 🙂 Can’t thank you enough!
I have one question about this recipe , the Healthy Chocolate Banana Bread: can I replace the wheat flour with the old-fashioned oats you use in your flour-less banana and apple breads recipes? If yes, does 1&1/2 cup of oats replace 1&1/2 cup of whole wheat flour?
Thanks a million!
Hi Dinusia! I’m so sorry I’m just seeing your message. It’s certainly worth a try. I would recommend replacing the whole wheat flour with 1&1/2 cups ground oats. Let me know how it turns out if you try it and in the meantime, I’ll work on an easy chocolate banana bread in the blender recipe. 🙂 Enjoy!
Hi Maegan!
I was wondering if I could use whole grain & seed cake mix
Hi Linda! I’m not familiar with whole grain and seed cake mix. Sorry I couldn’t say for sure.
Have bananas lying around and was looking for a healthy back to school breakfast. This looks perfect. However I’m not sure about adding yogurt; can I submit it with avocado?
Hi Harveen! I haven’t tried it so I couldn’t say for sure how avocado would work in this recipe, but it’s certainly worth a try. Let us know how it turns out if you try it.
So I just made this bread!!! I added pecans and it was so good!!! Needed 4 minutes more to bake. Loved it!!!
I made this for the older Veterans, just want to know the nutritional information. That way I have it ready for them. Please thank you.
Hi Jessica! That is so sweet of you! I hope they enjoy it. I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you used into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!
Hi
I absolutely loved how this recipe turned out. So delish.
Suggestions on how to store ? Place in refrigerator ? or can you leave out for a day or 2 >> freeze?
Thanks and look forward to your response!
gena
Hi Gena! So happy to hear you love this bread as much as we do! 🙂 Since the bread is made with yogurt, I recommend storing it in the refrigerator for up to 5 days or in the freezer for up to 3 months. If storing in the refrigerator, place in an airtight container or wrap in plastic wrap. If storing in the freezer, wrap tightly in plastic wrap and place in a freezer-safe plastic bag or container. You can also pre-slice it and store each slice in individual freezer-safe plastic bags in the freezer. Be sure to let cool completely before storing. Enjoy!