Go Back
–+ servings
chocolate banana bread.
Print Recipe
No ratings yet

Healthy Chocolate Banana Bread with Chocolate Chips

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.
Prep Time7 minutes
Cook Time50 minutes
0 minutes
Total Time57 minutes
Course: Breakfast, cake, Dessert
Cuisine: American
Servings: 4 People
Calories: 652kcal
Author: Jen Sim

Equipment

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. 

Nutrition

Serving: 245g | Calories: 652kcal | Carbohydrates: 87.08g | Protein: 11.39g | Fat: 30.28g | Saturated Fat: 23.897g | Polyunsaturated Fat: 1.121g | Monounsaturated Fat: 1.121g | Trans Fat: 0.047g | Cholesterol: 86mg | Sodium: 189mg | Potassium: 913mg | Fiber: 4g | Sugar: 46.09g | Vitamin A: 247IU | Vitamin C: 5.4mg | Calcium: 220mg | Iron: 3.5mg