Healthy Chocolate Banana Bread
Published 4/22/2021 • Updated 12/12/2024
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Are you ready for the most delicious chocolate banana bread you’ve ever tasted? It’s so chocolatey and moist and tastes like dessert.
This chocolate banana bread continues to get 5-star review after 5-star review! It’s chocolatey, fluffy, and made with whole ingredients!
Similar to our healthy banana bread recipe, this chocolate banana bread is made with white whole wheat flour and coconut oil. While we did use 1/2 cup brown sugar, this recipe is mostly sweetened with the bananas themselves!
Why make this chocolate banana bread recipe?
Whole grains: this chocolate banana bread is made with white whole wheat flour instead of refined flour.
3 bananas: we aren’t skimping on the banana flavor in this recipe!
Chocolate x 2: not only does this recipe call for cocoa powder, but we’re also using chocolate chips too!
Chocolate Banana Bread Tips
The bananas matter: The riper the banana, the sweeter. They are also easier to mash. One thing we’ve learned is that if you don’t mash your bananas enough, they will sink to the bottom, so just make sure you get in there and mash them well.
The pan you use matters, too! There is no wrong answer, but if you use a metal loaf pan, it distributes the heat more evenly, where there is more of a chance of uneven cooking in a ceramic pan.
Add the coconut oil last: I know I mentioned this once before, but it’s the best tip I ever received. Make sure that you add the coconut oil last so that it doesn’t firm up when it mixes with the other cold, wet ingredients.
Don’t over cook: Make sure to keep an eye on the center of your loaf. If you overcook your bread, it will end up tough and crumbly.
Make chocolate banana muffins instead!
Would you rather make chocolate banana muffins instead? Here some easy direction on how to use this batter to make muffins instead.
- Line a muffin tin with muffin liners and spray them with cooking spray.
- Make the batter as directed in the recipe card.
- Fill each muffin well about 3/4 of the way full. You should get around 12 muffins.
- Bake at 350ºF for around 18-23 minutes or until the centers are fully cooked.
PS: check out our healthy chocolate muffins.
Chocolate Banana Bread Variations
Use nuts: chocolate walnut banana bread? Yes please! Swap the chocolate chips for chopped walnuts or pecans.
Use applesauce: don’t like bananas? Try using a heaping cup of applesauce instead!
Make it dark chocolate: instead of normal unsweetened cocoa powder, use dark cocoa powder instead for a more intense chocolate flavor. PS: go big and swap the semi-sweet chocolate chips for dark chocolate chips.
Storage
Let banana bread cool completely. Then, wrap it with a piece of tin foil and store on the counter in a cool, dark place for up to 3 days or in the fridge for up to 5 days.
Can you freeze chocolate banana bread?
Let your healthy chocolate banana bread cool completely. Then, tightly wrap it in tinfoil and remove as much air as possible. Freeze for up to 3 months.
Chocolate Banana Bread
Ingredients
Dry Ingredients
- 1 cup white whole wheat flour
- ½ cup light brown sugar, or coconut sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup chocolate chips, + more for topping
Wet Ingredients
- 2 large eggs*
- 3 medium ripe bananas, mashed (~1.25 cups)
- 1/2 cup unsweetened almond milk**
- 2 teaspoons vanilla extract
- 1/4 cup melted coconut oil
Instructions
- First, preheat the oven to 350ºF and spray a standard-size bread pan with nonstick cooking spray. Set aside.
- Mix dry ingredients together in a medium-sized bowl. Set aside.
- In a separate mixing bowl, mash 3 bananas with a fork. Then, mix in the rest of the wet ingredients minus the coconut oil.
- Slowly add dry ingredients to wet and mix to combine. Then, add in the melted coconut oil and mix again to combine.
- Pour batter into greased bread pan, sprinkle a few chocolate chips on top, and bake at 350ºF for 45-50 minutes or until the center is fully cooked.
- Remove banana bread from oven, let cool for 10 minutes, and remove from pan to finish cooling.
- Enjoy!
Tips & Notes
- Almond milk*: If the batter is unusually thick, add a little bit more almond milk. Thick batter can be due to the bananas you used!
- Make it vegan**: swap the eggs for 1/3 cup of unsweetened pumpkin puree.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Sounds amazing…but….what would work in place of coconut oil? I’m highly allergic to coconuts!
Thanks! 😊
I substituted coconut oil with grapeseed oil. I also halve the recipe and bake in a 6-muffin tin. They come out SUPER moist and crazy delicious!
I used in one almond or cashew or flaxseed oil when i don’t have coconut oil. Super delicious and great for my very tight budget. In season i also use banana apple bread with cashews or almond flour, cinnamon. You cook apples with little brown sugar first and let them cool before mixing with the maxed bananas . My sister uses a can of apple pie filling
I love it!
I really enjoyed how this recipe came out.
This banana bread recipe was simple and delicious. It is a huge hit with my family. It is so well loved, I get frequent requests to make it. Nice balance of chocolate and banana flavor.
I haven’t made this in a while, but now it’s all I want LOL.
This bread is amazingly moist and very chocolatey! The bananas add sweetness naturally, which allows for less refined sugar. I have made this as written, with white whole wheat flour and also with regular whole wheat flour when I didn’t have the white variety on hand. Either way, it’s a delicious and healthy treat. I have made this at least 5 times in the last 3 months. My 7 year old daughter loves it for breakfast and I love it as a pre- and post-running snack!
So glad your family loves this!
It turned out amazing, definitely making it again.
However, can I substitute sugar with honey?
Would really appreciate your advice here
Thankyou
H! We only recommend swapping for another granular sugar such as coconut sugar!
Thanks for the recipe! I’ll definitely not cook in my ceramic pants 😀
This came out great! I used vegetable oil instead of coconut oil but only because I didn’t have any. I’m happy with how it turned out!
Made this once and definitely with make it again.
Question, do you use bottom and top heat all the time or only bottom? I used bottom heat only for 40mins + top-and-bottom heat at the last 15 minutes. Find it still a bit too soggy, though..
Advise please? Thank you 🙂
If it’s soggy because it’s too dense, try using 1/2 tsp baking soda + 1 tsp baking powder (or so)–I actually needed even more than that because I baked this using einkorn flour. If it’s not the density that’s the root of the issue (or adding more leavener doesn’t make it any less dense), try using 2 bananas instead of 3, and/or add less coconut oil (maybe 2 tbsp).
Can I use olive or canola oil?
Either should work!
For GF friends – I’m Celiac and used Krusteaz all purpose flour for the gluten free alternative. Worked great!! Loved this recipe!
Thank you for your comment!