This Healthy Double Chocolate Banana Bread is decadent, indulgent, and delicious. It's made with easy-to-find ingredients and can be served as breakfast or a snack.
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I'm so excited to share this recipe with you. It will spice up a banana loaf! I used wholemeal flour instead of plain flour, which made for a healthier bread that tasted amazing!
Wholemeal flour is a healthier alternative to plain white flour, as it is richer in fiber. Once refined, the natural nutrients in plain flour are stripped away. So, if you want a healthy chocolate banana cake recipe, try this!
You may also enjoy these delicious Healthy Chocolate Pancakes, Pumpkin Loaf with Streusel, Double Chocolate Chip Cookies without Brown Sugar, and Double Chocolate Chip Cookies.
Why You Should Try This Recipe
- This double chocolate banana bread is moist, chocolatey and delicious.
- It is easy to make!
- Top it with peanut butter, Almond Butter or Easy Homemade Cashew Butter.
- It can be served as breakfast or snack.
Ingredients
See the recipe card for full information on ingredients and quantities.
- Unsweetened cocoa powder: Opt for high-quality cocoa powder to achieve the best chocolatey flavor.
- Caster sugar: This will add sweetness to the bread. Alternatively, you can use or 170 g of honey instead.
- Baking soda: Ensure it has not expired to ensure it works.
- Bananas: Select soft, ripe bananas and mash them. You may also enjoy this Moist Banana Coffee Cake.
- Eggs: The eggs should be at room temperature for this recipe.
- Sunflower oil or coconut oil:
- Almond milk: You can use any other milk of your choice however it may change the taste slightly.
- Vanilla extract: For sweetness.
Tips and Substitutions
- Flour: Accurately measuring the flour is a key step. More flour and less banana mean dry and dense bread. Sifting the flour helps create air pockets for smooth, moist bread.
- Bananas: Use ripe bananas only, as the taste will vary drastically if not ripened enough. Yellow-turned brown bananas are the sweetest and best choice for this recipe. Mash bananas well to achieve a creamy and smooth texture in bread. If you are a banana lover, you may also enjoy these Easy Pumpkin Banana Bread Muffins and Chocolate Marble Banana Bread.
- Room temperature: It's best to use all the ingredients at room temperature- eggs and butter, if used, shall be melted.
- Mixing: After adding dry ingredients to wet, don't overmix. Gently use the fold-and-mix method.
How to Make Double Chocolate Banana Bread
1. Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease a loaf tin with sunflower oil. Add the sunflower oil, eggs, mashed bananas, vanilla extract, and almond milk to a large bowl.
2. Whisk well.
3. Add wholemeal flour, cocoa powder, caster sugar, baking soda and salt to another bowl.
4. Mix well.
5. Add flour mix to the egg mix and use a large spoon to mix all the ingredients together until smooth.
6. Next, add ¾ of the chocolate chips and stir until evenly combined.
7. Pour the cake batter into the loaf tin.
8. sprinkle the remaining chocolate chips on top. Bake for 50-55 minutes or until a skewer inserted in the center comes clean.
9. Serve this healthy double chocolate banana bread with Homemade Hot Chocolate Recipe or Healthy Chocolate Banana Smoothie.
Recipe FAQs
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. Refrigerate for up to 5 days.
More Tasty Loaf Tin Recipes
Healthy Chocolate Banana Bread with Chocolate Chips
Equipment
- 1 loaf tin
- 1 Large spoon
- 1 Bowl
- 1 Whisk
Ingredients
- 150 g of wholemeal flour
- 60 g of unsweetened cocoa powder
- 140 g of caster sugar or 170 g of honey
- 1 teaspoon of baking soda
- 2 medium/large soft ripe bananas mashed
- 2 eggs
- 78 ml of sunflower oil or coconut oil
- 60 ml of almond milk
- 1 teaspoon of vanilla extract
- A pinch of salt
- 1 cup of dark chocolate chips
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 just incorporated. Finally, add ¾ of the chocolate chips and mix again.
- Pour the cake batter into the loaf tin and sprinkle the remaining chocolate chips on top. Bake for 50-55 minutes or until a skewer inserted in the center comes out clean.
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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