This healthy chocolate banana bread is truly one of my favorites. This bread is filled with so much flavor that it’s hard to believe that it’s healthy!
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About this Recipe
We’re so excited to share this recipe with you, this is definitely how you spice up a banana loaf! For this recipe, we used wholemeal flour instead of plain flour and it tasted amazing!
Wholemeal flour is a healthier alternative to plain white flour as it is richer in fiber. The natural nutrients found in plain flour are stripped away once it is refined. So if you are looking for a healthy chocolate banana cake recipe try this!
How to Make Healthy Chocolate Banana Bread
- Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease a loaf tin with sunflower oil.
- Add sunflower oil, eggs, mashed bananas, vanilla extract and almond milk to a large bowl and whisk well.
- Add wholemeal flour, cocoa powder, caster sugar, baking soda and salt to another bowl and mix well.
- Add flour mix to the egg mix and use a large spoon to mix all the ingredients together until smooth.
- Pour the cake batter into the loaf tin and place each half of the sliced banana on top (as pictured). Bake for 50-55 minutes or until a skewer inserted in the center comes out clean.
Storage
Wrap healthy chocolate banana bread in cling film and refrigerate for 2-3 days.
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Healthy Chocolate Banana Bread
This addictive Whole Wheat Chocolate Banana Bread is a gentle twist to the classic recipe of banana bread and is made using healthy whole wheat flour. Flavored with ripened bananas, almond milk, coconut oil and eggs, this moist healthy chocolate loaf is super indulging!
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Servings: 4 People
Ingredients
- 150 g of wholemeal flour
- 60 g of unsweetened cocoa powder
- 140 g of caster sugar or 170 g of honey
- 1 tsp of baking soda
- 2 medium/large soft ripe bananas mashed
- 1 banana sliced in half vertically
- 2 eggs
- 78 ml of sunflower oil or coconut oil
- 60 ml of almond milk
- 1 tsp of vanilla extract
- A pinch of salt
Instructions
- Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease a loaf tin with sunflower oil.
- Add sunflower oil, eggs, mashed bananas, vanilla extract and almond milk to a large bowl and whisk well.
- Add wholemeal flour, cocoa powder, caster sugar, baking soda and salt to another bowl and mix well.
- Add flour mix to the egg mix and use a large spoon to mix all the ingredients together until smooth.
- Pour the cake batter into the loaf tin and place each half of the sliced banana on top (as pictured). Bake for 50-55 minutes or until a skewer inserted in the center comes out clean.
Video
Notes
- Measuring the flour accurately is a key step. More flour and less banana means dry and dense bread. Sifting flour helps create air pockets for a smooth moist bread.
- Use ripe bananas only as the taste would vary drastically if the bananas are not ripened enough. Yellow-turned brown bananas are the sweetest and best choice for this recipe.
- Mash bananas well to have a creamy and smooth texture in bread.
- It’s best to use all the ingredients at room temperature- eggs, butter if used shall be melted.
- If you are storing banana bread, make sure to wrap it in plastic wrap to retain the moisture or else it will dry out soon.
- Use fresh whole wheat flour. Wheat flour creates a slightly denser cake as compared to all purpose flour. If you don’t like that taste, you may have to use a mix of all purpose and wheat flour but then it won’t be healthy.
- After adding dry ingredients to wet, don’t over mix. Gently use the fold and mix method.
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