Super moist, Healthy Chocolate Banana Bread that’s made healthier with no oil, butter or granulated sugar. Chocolate lovers rejoice!

A loaf of chocolate banana bread sliced with a knife on a floured surface.

Whole Wheat Chocolate Banana Bread

This Healthy Chocolate Banana Bread is the cure to your chocolate cravings! I love that it’s made with whole wheat flour and so full of rich chocolate flavor. It’s so moist, you’d never know there’s no oil, butter or granulated sugar. This is one super indulgent tasting snack you can feel great about.

Enjoy this amazing quick bread for breakfast, an afternoon snack or late night treat. It’s so delicious any time of day!

Three slices of chocolate banana bread on a stack of three white ceramic plates.

My Banana Bread Baking Obsession

Welcome to another edition of my banana bread baking obsession. Seriously, baking and eating banana bread never gets old for me. The possibilities are endless! I can always find a way to bake overripe bananas into a yummy loaf of bread.

And this double chocolate banana bread is a must-make, for sure. It’s so easy to make, too. Waiting for it to cool just might be the hardest part!

I love baking with bananas because the result is always moist and sweet, no matter what you pair it with. We make a batch of my Banana Chocolate Chip Muffins almost every week. We keep them on hand for breakfasts and snacks.

A loaf of chocolate banana bread on a parchment lined cooling rack with scattered chocolate chips and a bread knife.

More Banana Bread Recipes You’ll Love

  • Classic Banana Bread: Turns out perfect every time. It’s crisp on top, moist in the middle and perfectly sweetened throughout, with tons of banana flavor in every bite. Everyone goes bananas over it!
  • Cinnamon Swirled Banana Bread: The internet’s favorite! This Cinnamon Swirled Banana Bread is full of buttery cinnamon sugar throughout the moistest banana bread. It’s out-of-this world delicious!
  • Healthy 5-Ingredient Flourless Banana Bread: For our gluten-free friends! It’s moist, oaty and naturally sweetened naturally with maple syrup.
  • Strawberry Banana Bread: Unbelievably moist and perfectly sweet! My Strawberry Banana Bread is a delicious spin on your favorite classic banana bread. It’s so berry tasty!
  • Nutella Swirled Banana Bread: Moist banana bread swirled with everyone’s favorite Nutella spread. I can’t think of a better way to start the day!
  • Plus more! Check out my Best Banana Bread Recipes!
4 banana bread recipes

Healthy Bread that Tastes SO Indulgent!

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. There’s no need to use any butter or oil. Honey sweetens it perfectly without any other sugars or sweeteners.

A loaf of chocolate banana bread sliced with a knife on a floured surface.

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.

I created a Flourless Chocolate Banana Bread that you’ll definitely want to check out, too. It is so fudgy and perfectly tender. No one who tastes it will know it is made without any flour, oil, butter or granulated sugar in it. It really is unbelievably delicious!

A loaf of chocolate banana bread on a parchment lined cooling rack with a bread knife.

Tip: How to Tell if Bananas Are Ripe Enough for Baking

Do you know how to tell if your banana is ripe enough for baking banana bread? The yuckier the better! Learn all about bananas in my Tips & Tricks! Plus, get tips for freezing bananas at their baking prime!

Brown bananas on a white marble counter.

What Do I Need to Make Healthy Chocolate Banana Bread?

  • Whole wheat flour
  • Unsweetened dark cocoa powder
  • Baking powder
  • Kosher salt
  • Vanilla flavored greek yogurt
  • Honey
  • Large egg
  • Vanilla extract
  • Milk
  • Mashed ripe bananas
  • Dark chocolate chips
  • Loaf pan
Whole wheat flour, honey and chocolate chips in small white ceramic containers and overripe bananas on a white marble counter.

How to Make Healthy Chocolate Banana Bread

  • Preheat oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside.
  • In a medium bowl, whisk together the flour, unsweetened 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.
Steps for Healthy Chocolate Banana Bread.
  • Add half the flour mixture into the wet ingredients mixture. Beat on low speed while slowly pouring in half the milk.
  • Turn mixer off, scrap down the sides with a spatula. Then add remaining dry ingredients to the bowl. Beat 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.
Steps for Healthy Chocolate Banana Bread.
  • 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. Then remove to a wire rack to cool completely. Serve and enjoy!
A baked loaf of chocolate banana bread in a metal loaf pan topped with chocolate chips with a crack down the middle.

More Chocolate to Soothe That Craving

  • Molten Chocolate Cakes: Decadent and easy-to-make these cakes bake up with a melting chocolate center every time! Everyone will love these little cakes!
  • Easy Fudge Brownie Bites: So easy, so fudgy and gone in two heavenly bites! Way better than any store bought bites and ready in under 30 minutes. What’s not to love?
  • Chocolate Peanut Butter Layered Cookie Cake: Layer after layer of chewy fudgy chocolate cookies with the most addicting peanut butter filling holding them all together!
  • The Greatest Chocolate Cake: Rich, moist cake full of chocolate. Even richer frosting with the most decadent dark chocolate flavor. Cake perfection!
  • Chocolate Sheet Cake with Chocolate Pecan Icing: Moist chocolate cake with a rich chocolate pecan icing–it’s pure goodness. And it feeds a crowd! What more could you ask for?
  • Chocolate Peanut Butter Balls: Crunchy peanut butter and crispy cereal inside a chocolate shell make these Chocolate Peanut Butter Balls one scrumptious holiday favorite we crave year ’round!

How to Store Chocolate Banana Bread

Store any leftovers in an airtight container at room temperature for up to three days. 

To freeze: Allow chocolate banana bread to cool completely. Then cover in a layer of plastic wrap and a layer of foil (or place in a freezer safe baggie.) Store in the freezer for up to three months.

Thaw chocolate banana bread at room temperature uncovered so it doesn’t absorb too much of the moisture. 

Three slices of chocolate banana bread on a white ceramic plate.

If you make this Healthy Chocolate Banana Bread, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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A loaf of chocolate banana bread sliced with a knife on a floured surface.

Healthy Chocolate Banana Bread

  • Author: Maegan – The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 12 1x
  • Category: Breakfast

Description

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


Ingredients

Scale
  • 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.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. 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

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

    1. Hi Eve! I donโ€™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!

  3. 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?

    1. 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!

  4. 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 husbandโ€™s birthday on March 7.
    Thanks!

    1. 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!

  5. 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!

    1. 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.

  6. 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?

    1. 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?

  7. 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

    1. Hi Gena! So happy to hear you love this bread as much as we do! ๐Ÿ™‚ 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!

  8. 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.

    1. Hi Jessica! That is so sweet of you! I hope they enjoy it. I donโ€™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!

  9. 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?

    1. 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.

  10. Hi Maegan!
    First of all I want to send you million thanks for having such a great blog! ๐Ÿ™‚ 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 ๐Ÿ™‚ Within one week I baked it twice and also tried the four-less apple bread and it was a success too ๐Ÿ™‚ I am a cake addict ๐Ÿ™ so have been craving cakes a lot since I discovered I am gluten-intolerant. Your recipes brought sweet joy back ๐Ÿ™‚ And I love that they are so simple, precise, quick and heavenly delicious ๐Ÿ™‚ 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!

    1. 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. ๐Ÿ™‚ Enjoy!

  11. 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

    1. 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!

    1. 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?

      1. 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!

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

    1. 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!

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

  13. 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

    1. Hi Emma! You could use sour cream, crรจme fraiche or blended cottage cheese in place of the yogurt. Hope this helps. Enjoy! ๐Ÿ™‚

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

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

    Thanks!! ????

    1. 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!

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

  17. 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.

  18. […] 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 […]

    1. 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!

  19. 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.

    1. 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.

    1. 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!

      1. 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! ????

  20. 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!

  21. 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.

    1. 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!

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

    2. Strawberries are nice in cakes only tasteless to me. How about you go for candid orange pieces instead? Also cut to small pieces. ๐Ÿ˜Š 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! ๐Ÿ˜‰๐Ÿ‘Œ๐Ÿป

  22. […] 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 […]