When you can’t decide between the nourishing goodness of whole-wheat banana bread and the sweet decadence of chocolate banana bread, you don’t have to. You can have both! Try our healthy chocolate banana bread for breakfast, snack, or an after-dinner treat! It is moist, delicious, sweet and 100% whole grain!

When you can’t decide between the nourishing goodness of whole-wheat banana bread and the sweet decadence of chocolate banana bread, you don’t have to. You can have both! Try our healthy chocolate banana bread for breakfast, snack, or a sweet after-dinner treat!

Table of contents

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Why We Love Healthy Chocolate Banana Bread

You don’t have to give up on your healthy eating goals just because you’re craving a little chocolate! If you love banana bread and are also a chocolate lover, then you must make this healthier chocolate banana bread recipe with wholesome ingredients.

Recipe Highlights

  • Rich and chocolatey (it’s made with both cocoa and chocolate chips!)
  • Bananas make it moist and deliciously flavored
  • Whole wheat flour for hearty whole grains
  • Sweetened with maple syrup
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More Healthy Classic Banana Bread Recipes To Try

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Ingredients for Whole-Wheat Chocolate Banana Bread

chocolate chips, oil, eggs, baking soda, baking powder, vanilla, banana, salt, cocoa, maple syrup, and whole wheat flour set out to make whole wheat chocolate banana bread
  • Whole Wheat Flour: Preferably white whole wheat flour. It has a mild taste and light color, but it still carries the same nutritional benefits as darker whole wheat flour.
  • Dark Cocoa Powder: Sifted
  • Bananas: Ripe or over-ripe, smashed. If you don’t have enough mashed bananas to make 1 1/2 cups, you can use additional ingredients to make up for it.
  • Eggs
  • Oil: Avocado or organic canola oil
  • Maple Syrup: For a natural sweetener. It makes this recipe more wholesome than one with white sugar.
  • Vanilla Extract
  • Dark Chocolate or Semi-Sweet Chocolate Chips
  • Kitchen Basics: Baking powder + baking soda, vanilla extract, salt.

How To Make Chocolate Whole Wheat Banana Bread

the left photo labeled one is a greased glass bread pan. the right photo labeled with a two is a glass bowl with the dry ingredients being mixed by a whisk

Step 1: Preheat and Prep

Preheat the oven to 350 degrees F. Coat a large glass loaf pan with cooking spray, or line it with parchment.

Step 2: Combine Dry Ingredients

Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl.

the left photo labeled with a three is the wet ingredients being stirred with a whisk and the right photo with a 4 on it is a glass bowl full of the batter which is the dry and wet ingredients mixed together

Step 3: Combine Wet Ingredients

Whisk the banana, eggs, oil, maple syrup, and vanilla together in a large bowl.

Step 4: Mix Dry and Wet Ingredients Together

Stir the flour mixture into the wet mixture with a silicone spatula. Stir for 50 strokes. 

the left photo labeled five is a glass bowl full of chocolate batter with chocolate chips on top and a spatula in the side and the right photo labeled 6 is the batter in a glass bread pan with additional chocolate chips sprinkled on top

Step 5: Add Chocolate Chips

Add in the chocolate chips and stir them to combine.

Note: Reserve some of the chips to add on top if desired.

Step 6: Add Batter to Pan

Scrape the banana bread batter into the prepared pan and top with the reserved chips, if desired. 

the left photo labeled 7 is the bread pan on a wire cooling rack while a hand sticks a toothpick in the center to check for doneness. The right photo labeled 8 is the chocolate banana bread turned out of the baking pan to cool on the wire rack.

Step 7: Bake

Bake until the loaf is domed, set up when lightly touched, and a toothpick inserted into the center of the loaf comes out with moist crumbs attached. This should take 55 to 60 minutes.

Step 8: Cool

Allow the banana bread to cool in the pan for 10 to 20 minutes. Turn it out to cool on a wire rack.

a side view of the loaf of chocolate chip banana bread on a piece of parchment with three slices cut out of it
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FAQs and Expert tips for chocolate banana bread

Is chocolate banana bread healthy? 

While many chocolate banana breads are more like chocolate cake or dessert than a wholesome snack, this one is a little healthier than most with simple ingredients. It is made with whole grain flour, heart-healthy avocado oil instead of butter, and uses natural unrefined sweetener in the form of pure maple syrup instead of white sugar. 

Can you make this gluten-free?

You can sub cup-for-cup gluten-free flour in place of whole wheat flour. If you prefer a grain-free option, try our paleo chocolate chip banana muffin recipe and add 2 tablespoons of Dutch process cocoa powder to the dry mix. 

Can you bake this in a metal loaf pan?

Yes, you can use a metal loaf pan. Line it with parchment and coat lightly with cooking spray. If the pan is made of dark metal, the edges of the bread may brown more quickly so keep an eye on it. Test it for doneness about 5 minutes early. 

Make Ahead Instructions

  • Make Ahead: This lower-sugar quickbread is best when freshly baked and still a tiny bit warm from the oven. If you make it ahead, use our rewarming instructions.
  • Leftovers + Storage: The chocolate bread can be kept at room temperature while wrapped tightly in plastic wrap for up to three days. This bread can also be frozen.
  • Reheating: We suggest warming each individual slice in the microwave for about 10 to 15 seconds. You can also reheat the whole loaf in the oven, wrapped in foil. Bake at 300 degrees for 20 minutes. From frozen, for the best results and texture, warm the loaf up as directed in the oven before serving.

Serving Suggestions + Menu Ideas

This healthy chocolate bread is delicious paired with a cup of coffee, tea, or your favorite morning beverage. Here are a few more serving suggestions that’ll inspire you to create a menu fit for entertaining.

Tips For Freezing Banana Chocolate Bread

This bread can be frozen for up to 1 month. Wrap it in foil and then place it in a plastic freezer bag. Make sure to press out as much air as possible. When you’re ready to enjoy, unwrap it to prevent it from getting soggy and defrost the bread on the counter for 4 hours.

Wrap it again in plastic to store it at room temperature. For the best texture, warm the loaf up as directed in the oven before serving.

Substitutions and Variations

  • Use melted coconut oil to give your easy chocolate banana bread a slight coconut flavor.
  • Add 1 ½ teaspoons of espresso powder to the dry ingredients. The espresso will make the chocolate flavor even more rich for all you chocolate lovers.
  • Add chopped toasted walnuts, pecans, hazelnuts, or another nut to your batter for additional texture and healthy fats.
  • Add three tablespoons of unsweetened flaked coconut to the batter for more flavor and texture.
  • Replace some of the whole wheat flour with almond flour.
  • Add a teaspoon of cinnamon or pumpkin pie spice to the dry mix to give it a warmer flavor.
  • Use chocolate chunks, or a blend of milk and white chocolate chips instead of dark chocolate chips. Peanut butter chips would also be yummy!
  • You need 1 ½ cup mashed bananas for the batter which is about what you’ll get from three large overripe bananas. If you mashed what you have and didn’t have quite enough that’s fine! You can make up the difference with a little unsweetened applesauce, almond milk, or leftover coffee.

To Bake As Chocolate Banana Muffins

Coat a 12-cup muffin tin with cooking spray, or line it with muffin liners. Divide the batter among the wells and then bake at 350 degrees for 20 to 25 minutes or until puffed, a tester comes out clean and springs back lightly when pressed.

healthy chocolate banana bread with slices made

Additional Healthy Chocolate and Banana Recipes To Try

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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a loaf of whole wheat chocolate banana bread with half of it cut into slices

Healthy Chocolate Banana Bread {Whole-Wheat}

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5 from 2 reviews

  • Author: Katie Webster
  • Total Time: 1 hour 10 mins
  • Yield: 9 servings 1x
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Description

When you can’t decide between the nourishing goodness of whole-wheat banana bread and the sweet decadence of chocolate banana bread, you don’t have to. You can have both! Try our healthy chocolate banana bread for breakfast, snack, or a sweet after-dinner treat!

Ingredients

Scale
  • 1 1/4 cups whole wheat flour, preferably white whole wheat *see ingredient note
  • 1/4 cup dark cocoa powder, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cup mashed ripe or over-ripe bananas, about 3 large
  • 2 large eggs
  • 1/2 cup avocado oil or organic canola oil
  • 1/2 cup maple syrup
  • 2 teaspoon vanilla extract
  • 3/4 cup dark chocolate chips or semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Coat a large glass loaf pan with cooking spray or line with parchment.
  2. Whisk flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
  3. Whisk banana, eggs, oil, maple syrup and vanilla in a large bowl.
  4. Stir the flour mixture into the wet mixture with a silicone spatula. Stir 50 strokes. 
  5. Add in chocolate chips and stir to combine. (Reserve some of the chips to add on top if desired.)
  6. Scrape the batter into the prepared pan and top with the reserved chips, if desired. 
  7. Bake until the loaf is domed, set up when lightly touched, and a toothpick inserted into the center of the loaf comes out with moist crumbs attached, 55 to 60 minutes.
  8. Let the banana bread cool in the pan for 10 to 20 minutes. Turn out to cool on a wire rack.

Notes

Make Ahead: Can be kept at room temperature, wrapped tightly in plastic wrap up to three days. We suggest warming each slice in the microwave for about 10 to 15 seconds. You can also reheat the whole loaf in the oven, wrapped in foil. Bake at 300 degrees for 20 minutes. This bread can be frozen up to 1 month. Wrap in foil and then place in a plastic freezer bag. Make sure to press out as much air as possible. Unwrap to prevent it from getting soggy and defrost on the counter for 4 hours. Wrap again in plastic to store at room temperature. For the best texture, warm the loaf up as directed in the oven before serving.

  • Prep Time: 15 mins
  • Active Time: 15 mins
  • Cook Time: 55 mins
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/9th loaf
  • Calories: 329
  • Fat: 17 g
  • Carbohydrates: 41 g
  • Fiber: 4 g
  • Protein: 6 g

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