Description
A rich and moist chocolate banana bread made with wholesome ingredients like whole wheat flour, ripe bananas, and Greek yogurt for a balanced yet indulgent treat.
Ingredients
1 1/2 cups whole wheat flour
1/2 cup unsweetened dark cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup vanilla Greek yogurt
1/2 cup honey
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
1 cup mashed ripe bananas
1 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the whole wheat flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the Greek yogurt, honey, egg, and vanilla extract until smooth.
- Add half of the dry ingredients to the wet mixture and mix on low speed while pouring in half of the milk.
- Scrape down the sides, then add the remaining dry ingredients and milk, mixing until smooth.
- Stir in the mashed bananas until fully incorporated.
- Fold in the dark chocolate chips evenly.
- Pour the batter into the prepared pan and optionally sprinkle extra chocolate chips on top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Notes
Swap chocolate chips with chopped nuts like walnuts or pecans for added crunch.
Use plain Greek yogurt for a less sweet, more chocolate-forward flavor.
For dairy-free, use plant-based yogurt and milk alternatives.
Store at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze slices individually for up to 3 months.
Reheat in the microwave for 10–15 seconds or lightly toast for a crisp edge.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 25 mg
