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Healthy Chocolate Banana Bread With Chocolate Chips - Moist, Rich, and Better for You

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings

Ingredients
  

  • 3 large very ripe bananas, mashed (about 1 1/3 cups)
  • 2 large eggs, at room temperature
  • 1/3 cup pure maple syrup or honey
  • 1/4 cup neutral oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 cup white whole wheat flour (or whole wheat pastry flour)
  • 3/4 cup all-purpose flour (see variations for gluten-free)
  • 1/2 cup unsweetened cocoa powder (natural or Dutch-process)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon (optional but lovely)
  • 1/2 cup plain Greek yogurt (or unsweetened applesauce)
  • 2/3 cup dark chocolate chips, plus extra for sprinkling

Instructions
 

  • Prep the pan and oven: Heat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving a little overhang for easy lifting. Lightly grease.
  • Mash bananas: In a large bowl, mash bananas until mostly smooth with some small bits left for texture.
  • Whisk wet ingredients: Add eggs, maple syrup (or honey), oil, vanilla, and Greek yogurt. Whisk until combined and creamy.
  • Combine dry ingredients: In a separate bowl, whisk white whole wheat flour, all-purpose flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  • Mix batter gently: Add dry ingredients to wet. Stir with a spatula just until no dry streaks remain. Do not overmix.
  • Fold in chips: Gently fold in the chocolate chips, reserving a tablespoon to sprinkle on top.
  • Fill the pan: Scrape batter into the prepared pan, smoothing the top. Sprinkle remaining chips over the surface for a bakery look.
  • Bake: Bake 50–60 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent with foil during the last 10–15 minutes.
  • Cool: Let the loaf cool in the pan for 10–15 minutes, then lift out using the parchment and transfer to a wire rack. Cool completely before slicing for best texture.
  • Slice and enjoy: Use a serrated knife for clean slices. Serve slightly warm or at room temp.