Description
This lighter chocolate banana bread is soft, moist, and easy to make, offering a cozy snack or quick breakfast with lower sugar and fat.
Ingredients
Scale
- 1 3/4 cups (220 g) whole wheat flour or all-purpose flour (or a mix)
- 1/3 cup (30 g) unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 2 large eggs, room temperature
- 1/3 cup plain Greek yogurt or applesauce
- 1/4 cup olive oil or melted coconut oil
- 1/3 cup maple syrup or honey
- 1 tsp pure vanilla extract
- 3/4 cup dark chocolate chips or chopped dark chocolate (60–70% cocoa)
- 1/4 cup chopped walnuts or pecans (optional)
- 2 tbsp milk (if batter seems too thick)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
- In a bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt until even.
- In a large bowl, mash the bananas until smooth. Add eggs, Greek yogurt (or applesauce), oil, maple syrup, and vanilla. Whisk until blended.
- Pour the dry mix into the wet mix and fold gently with a spatula until just combined.
- Fold in the chocolate chips and nuts if using. If batter is very thick, stir in up to 2 tablespoons of milk.
- Spoon the batter into the prepared pan and smooth the top. Sprinkle reserved chips on top.
- Bake for 50–60 minutes, or until a toothpick comes out with a few moist crumbs. Tent with foil after 35 minutes if the top darkens too fast.
- Cool in the pan for 10–15 minutes, then lift out and cool on a rack.
Notes
Use very ripe bananas for the best natural sweetness and flavor. Tent with foil mid-bake if the top browns too quickly.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg