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Home » Recipes » Breads » Healthy Chocolate Banana Bread

Published on October 15, 2015 | Updated on April 29, 2020 by The BakerMama

Healthy Chocolate Banana Bread

Jump to Recipe

Super moist, extra chocolaty banana bread that’s made healthier with no oil, butter or granulated sugar. Chocolate lovers rejoice!

Healthy Chocolate Banana Bread

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.

Healthy Chocolate Banana 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.

Healthy Chocolate Banana Bread

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!

Healthy Chocolate Banana Bread

Enjoy, my friends!

xoxo,

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Healthy Chocolate Banana Bread

★★★★★ 4.8 from 6 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 12
  • Category: Breakfast
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Description

Super moist, extra chocolaty banana bread that’s made healthier with no oil, butter or granulated sugar. Chocolate lovers rejoice!


Ingredients

  • 1 and 1/2 cups whole wheat flour
  • 1/2 cup unsweetened dark cocoa powder
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup vanilla flavored greek yogurt
  • 1/2 cup honey
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1 cup mashed ripe banana (about 2 large)
  • 1 cup dark chocolate chips (plus more of garnishing, if desired)

Instructions

  1. Preheat oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat together the yogurt, honey, egg and vanilla.
  4. 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.
  5. 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.

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Reader Interactions

Comments · 69

  1. Jennifer says

    October 17, 2015 at 12:34 pm

    Oh. YUM! This looks so moist and chocolatey! Perfect for breakfast or dessert 🙂

    Reply
  2. Flara says

    October 20, 2015 at 3:14 am

    so look delicious, Perfect for my family dessert

    ★★★★★

    Reply
  3. Persa says

    February 2, 2016 at 7:53 am

    Just made it and it is very tasty

    ★★★★★

    Reply
  4. Whole Wheat Chocolate Banana Bread says

    February 22, 2016 at 8:29 am

    […] 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 […]

    Reply
  5. Chocolate Banana Bread - Fueling a Fit Fam says

    April 19, 2016 at 8:51 am

    […] Original Recipe From: Maegan – thebakermama.com […]

    Reply
  6. angelica says

    April 20, 2016 at 7:03 am

    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.

    Reply
    • Maegan says

      April 20, 2016 at 9:25 am

      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!

      Reply
    • Tina Oliva says

      March 1, 2018 at 4:22 pm

      Can you sub the yogurt for maybe another banana or egg so it’s dairy free?

      Thank!

      Reply
      • Maegan says

        March 3, 2018 at 3:25 pm

        Hi Tina! Yes, I would suggest substituting the yogurt with 1/2 cup mashed banana. Enjoy!

    • Hana says

      September 2, 2021 at 1:33 am

      Strawberries are nice in cakes only tasteless to me. How about you go for candid orange pieces instead? Also cut to small pieces. 😊 As for your second question, yes, dear it is 1 1/2 as one & half.
      I just made this loaf with walnuts and made a few substitutes to meet my satisfaction one of which is using water/oil/BP egg! 😉👌🏻

      ★★★★★

      Reply
  7. angelica says

    April 21, 2016 at 2:09 pm

    thank you. 🙂 i will give it a try.

    Reply
  8. SRD says

    May 1, 2016 at 4:16 pm

    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!

    ★★★★

    Reply
    • Maegan says

      May 2, 2016 at 10:32 am

      Love that you turned the recipe into muffins! 🙂

      Reply
  9. Jenny Miller says

    May 4, 2016 at 2:10 pm

    Do you think that this recipe would work with gluten free flour?

    Reply
    • Maegan says

      May 4, 2016 at 5:36 pm

      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!

      Reply
      • Jenny Miller says

        May 7, 2016 at 3:02 pm

        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! ????

  10. Rebekah Dotson says

    May 5, 2016 at 6:12 pm

    what are the nutrition facts for this bread ?

    Reply
    • Maegan says

      May 5, 2016 at 11:53 pm

      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.

      Reply
  11. Linda Mc says

    May 18, 2016 at 6:34 pm

    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.

    ★★★★★

    Reply
  12. Zoe says

    May 24, 2016 at 3:10 pm

    Hi. Do you know how many calories it is per serving/ in total? Thanks!

    Reply
    • Maegan says

      May 25, 2016 at 12:26 am

      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!

      Reply
  13. Prep for health – It's about the Journey.. says

    June 22, 2016 at 1:23 pm

    […] 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 […]

    Reply
  14. Jo says

    July 6, 2016 at 7:12 pm

    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.

    Reply
  15. Jo says

    July 6, 2016 at 7:16 pm

    King Arthur Flour has a gluten free flour that is cup for cup in recipes. Great stuff! Hope this helps!

    Reply
  16. Got ripe bananas? Try out these Healthy Banana Recipes! says

    September 19, 2016 at 6:32 pm

    […] Healthy Chocolate Banana Bread from The Baker Mama   […]

    Reply
  17. James says

    October 25, 2016 at 11:51 am

    Looks delicious

    Reply
  18. Josie says

    December 3, 2016 at 9:47 am

    Simply the best! Thanks for sharing! 🙂

    Reply
  19. Aliyah says

    December 12, 2016 at 1:54 pm

    I’m going to make this soon, I can’t wait!!! I’ll let you know how it turns out!

    Reply
  20. Jennifer says

    February 3, 2017 at 8:33 pm

    Is there anything that you would recommend as a substitute instead of the milk and yogurt? My daughter has a diary intolerance.

    Thanks!! ????

    Reply
    • Maegan says

      February 4, 2017 at 9:04 am

      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!

      Reply
  21. Cold Chocolate Snacking Cake {traditional and gluten free recipes} | barefeetinthekitchen.com says

    February 15, 2017 at 11:28 pm

    […] Healthy Chocolate Banana Bread by The Baker Mama […]

    Reply
  22. Emma says

    March 28, 2017 at 7:30 am

    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

    Reply
    • Maegan says

      March 28, 2017 at 1:40 pm

      Hi Emma! You could use sour cream, crème fraiche or blended cottage cheese in place of the yogurt. Hope this helps. Enjoy! 🙂

      Reply
  23. Barb says

    August 29, 2017 at 10:08 am

    Could I substitute white flour for wheat flour

    Reply
    • Maegan says

      August 29, 2017 at 1:58 pm

      Hi Barb! Absolutely, you can use white all-purpose flour instead of the whole wheat flour. You can substitute with the same amount. Enjoy!

      Reply
  24. Aylin says

    October 28, 2017 at 7:30 pm

    Do you think I should increase honey/vanilla if I use plain greek yogurt instead of vanilla flavored one? Many thanks, Aylin

    Reply
    • Maegan says

      October 28, 2017 at 9:31 pm

      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!

      Reply
  25. Summer says

    November 27, 2017 at 6:47 pm

    Can I substitute the whole wheat flour for oat flour?

    Reply
    • Maegan says

      December 2, 2017 at 7:43 am

      Hi Summer! Absolutely, enjoy!

      Reply
    • Samta Ravishankar says

      May 31, 2020 at 3:48 pm

      Do you think I can use unsweetened cacao (because I have it already) instead of cocoa? Worried it might turn out more bitter. Maybe adjust the honey accordingly?

      Reply
      • The BakerMama says

        June 3, 2020 at 11:25 am

        Hi Samta! You can definitely use unsweetened cacao in place of the cocoa powder, but you’ll want to use less of it since it’s more intense in flavor. Here’s a great article as a guide: https://www.jessicagavin.com/cocoa-vs-cacao-powder/. Maybe start with 2 tablespoons of cacao and go from there until you get the desired texture for the batter of the bread. Hope this helps. Enjoy!

  26. Ashkea Simone says

    January 23, 2018 at 6:35 pm

    Hi! Looking forward to this yummy treat! Any suggestions on what I could use instead of honey?

    Reply
    • Maegan says

      January 23, 2018 at 10:26 pm

      Hi Ashkea! You can use maple syrup instead of the honey. Enjoy!

      Reply
  27. Fizza Naqvi says

    April 2, 2018 at 5:23 pm

    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

    Reply
    • Maegan says

      April 2, 2018 at 11:24 pm

      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!

      Reply
  28. Dinusia says

    May 13, 2018 at 9:43 am

    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!

    Reply
    • Maegan says

      June 3, 2018 at 9:51 am

      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!

      Reply
  29. Linda says

    June 11, 2018 at 10:18 am

    Hi Maegan!

    I was wondering if I could use whole grain & seed cake mix

    Reply
    • Maegan says

      June 26, 2018 at 11:28 pm

      Hi Linda! I’m not familiar with whole grain and seed cake mix. Sorry I couldn’t say for sure.

      Reply
  30. Harveen says

    September 2, 2018 at 11:18 am

    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?

    Reply
    • Maegan says

      September 2, 2018 at 2:35 pm

      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.

      Reply
  31. Luisa says

    February 21, 2019 at 7:54 pm

    So I just made this bread!!! I added pecans and it was so good!!! Needed 4 minutes more to bake. Loved it!!!

    Reply
  32. Jessica says

    March 13, 2019 at 12:08 pm

    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.

    Reply
    • Maegan says

      March 14, 2019 at 12:30 am

      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!

      Reply
  33. gena says

    April 22, 2019 at 8:46 pm

    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

    Reply
    • Maegan says

      May 9, 2019 at 2:12 pm

      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!

      Reply
  34. Silvia Alonzi says

    March 20, 2020 at 3:13 pm

    Just made this and it’s baking now 😋

    Reply
  35. Alice says

    April 15, 2020 at 6:28 pm

    Just to clarify, is it 1 and a 1/2 cup of flour? Also, tried baking it and it was still undercooked after baking it for 1 hour in the oven. I ran out of chocolate chips so have left that step out. Any advice?

    Reply
    • The BakerMama says

      April 15, 2020 at 10:37 pm

      Hi Alice! Yes, it’s 1 and 1/2 cups whole wheat flour. Oven temperatures sometimes vary, so I would recommend tenting it with foil and letting it continue to bake until a toothpick inserted in the center comes out clean. What size baking pan did you use?

      Reply
  36. Cammi says

    May 28, 2020 at 11:49 pm

    I just made this recipe exactly how it said and it ended up dense and super weird textured. Any idea where it might have gone wrong? Thank you!

    Reply
    • The BakerMama says

      May 31, 2020 at 3:49 pm

      Hi Cammi! What brand of yogurt did you use? Were your bananas good and ripe? I’m wondering if you might have overbaked it? Just trying to think through anything that might have caused the loaf not to bake as it should if you followed the ingredients and instructions exactly.

      Reply
  37. Nidhi says

    March 3, 2021 at 3:12 pm

    Hi,
    The cake did not come out moist and was little hard for me. Not sure what went wrong as I followed the complete recipe. Should I add baking soda as well? Please let me know as I want to bake it again for my husband’s birthday on March 7.
    Thanks!

    Reply
    • The BakerMama says

      March 5, 2021 at 10:07 am

      Hi Nidhi! I’m wondering if you over-baked it? Were your bananas really ripe? You could try adding some more moisture with additional milk, banana and/or yogurt, but I wouldn’t recommend adding baking soda. Hope this helps and that it turns out great this next time around. Happy Birthday to your husband! What a great treat to enjoy on your birthday!

      Reply
  38. Emilie says

    March 31, 2021 at 10:37 am

    hi! could i make this vegan by using dairy-free yogurt, maple syrup instead of honey and an egg replacement? what would you recommend to replace the egg?

    Reply
    • The BakerMama says

      April 2, 2021 at 3:12 pm

      Hi Emilie! It’s certainly worth a try as those are all great substitutions. You could substitute the egg with 1/4 cup applesauce or 1/4 cup mashed banana. Enjoy!

      Reply
  39. Eve Hunter says

    June 22, 2021 at 4:48 pm

    Hi, how many calories is this? Thanks

    Reply
    • The BakerMama says

      June 25, 2021 at 6:26 pm

      Hi Eve! I don’t provide calorie or 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!

      Reply
  40. bepmina says

    August 6, 2021 at 9:43 pm

    This is a lovely recipe, and one I would definitely try. This particular combination sounds delicious. Thanks for sharing!

    Reply
  41. sara says

    March 23, 2022 at 12:51 am

    Love this Healthy Chocolate Banana Bread, this one seems delicious and unique . will love to try this unique recipe . Thanks for sharing this recipe with us

    ★★★★★

    Reply

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