This post may contain affiliate links. Please read our disclosure policy.
This healthy Double Chocolate Banana Bread is rich and chocolatey without feeling overly heavy. It’s made with whole wheat flour, Greek yogurt, and naturally sweetened with maple syrup. Its a simple way to turn ripe bananas into something special. Enjoy it for breakfast, a snack, or even dessert.
If you’re craving chocolate but also have ripe bananas on the counter, this recipe checks both boxes. Quick breads are one of my favorite things to make because they come together easily with everyday ingredients and still feels special.
This version keeps things simple and wholesome without sacrificing flavor. If you’re in the mood for more chocolate, try my Cottage Cheese Chocolate Mousse (only 4 ingredients) or Chocolate Baked Oats (high protein).
Why You’ll Love This Double Chocolate Banana Bread
It’s everything you want in a chocolate banana bread, made with thoughtful everyday ingredients you can feel good about.
Here’s what makes this version a little lighter while still tasting amazing:
- Made with real ingredients. You likely already have all of the ingredients in your kitchen.
- Whole wheat flour. Adds more fiber and nutrients than white all-purpose flour, while keeping the texture soft.
- Naturally sweetened. Mashed bananas and pure maple syrup provide sweetness without refined sugar.
- Rich chocolate flavor. It feels like a treat without being overly sweet or heavy.
- Perfect any time of day. Enjoy it for breakfast, snack, or dessert.
Happy Baking!
Ingredient Notes
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- White whole wheat flour: Adds the fiber and nutrients of whole grains while keeping the texture light. Regular whole wheat flour works but the loaf will be denser. You can substitute with all-purpose flour, but it won’t have the same whole grain benefits.
- Cocoa powder: I love Dutch process cocoa powder for the best texture and flavor but regular works too.
- Baking soda and baking powder: They help the bread rise and create a soft tender loaf.
- Ripe bananas: The riper the better! Overripe bananas add a natural sweetness and moisture to the bread.
- Greek yogurt: Helps keep the bread soft and tender. For dairy-free, you can use thick, plain dairy-free yogurt. You can also sub with sour cream.
- Maple syrup: Naturally sweetens the loaf and adds a subtle depth of flavor.
- Avocado oil: Or any neutral oil, like canola oil. You can also substitute with melted coconut oil but the bread may have a subtle coconut flavor.
- Eggs: They provide structure and help the bread rise.
- Vanilla: Use pure vanilla extract for the best flavor.
- Chocolate chips: Use high quality chocolate chips for bites of melty chocolate throughout the loaf. I use semi-sweet, but use dark chocolate chips if you prefer less sweet.
Variations
- Make muffins. Divide the batter into muffin tins and bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean.
- Add crunch. For additional texture, you can add chopped walnuts or pecans.
- Make it dairy-free. Use dairy-free yogurt and dairy-free chocolate chips.
- Serve with nut butter. Add a drizzle of almond butter or peanut butter over the bread slices when serving.
How to Make Double Chocolate Banana Bread
This recipe comes together quickly in a few simple steps.
- Preheat the oven to 350°F. Line a loaf pan with parchment paper or spray. In a large bowl, whisk together all of the wet ingredients until combined.
- In a medium bowl, add the flour, cocoa powder, baking soda, baking powder, and salt. Whisk together until combined.
- Pour the dry ingredients into the bowl with the wet ingredients and mix with a wooden spoon until combined. Fold in the chocolate chips.
- Pour batter into the prepared pan. Generously sprinkle additional chocolate chips on top. Bake for 50 to 55 minutes until a toothpick comes out clean.
Jamie’s tip
Expert Tips
- Spoon and level the flour. The best way to measure flour when baking is to use to spoon and level method. Spoon the flour into your measuring cup and level it off. Packing it down into the cup will make the loaf dry.
- Use very ripe bananas. The dark and softer the bananas, the sweeter and more flavorful your bread will be.
- Don’t overmix the batter. When you combine the wet and dry ingredients, stir just until combined. Overmixing will make the bread dense.
- Use a metal pan. For the best results and perfect texture, use a metal pan rather than a glass pan. A metal pan ensures even baking, crispier edges, and even better flavor than glass pans.
- Don’t forget the chocolate chips on top. Sprinkle the extra chocolate chips on top for extra chocolate flavor. It also gives the bread a bakery-style look.
- Let the banana bread cool before slicing. Allow the bread to cool completely on a cooling rack so that it sets properly and slices cleanly.
How to Store
Allow the bread to cool completely, then store the banana bread covered at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to 5 days. Let it come to room temperature or warm slightly before serving.
To freeze, wrap individual slices of bread in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm gently before serving.
Other Healthy Quick Bread Recipes
If you’ve made and loved this Double Chocolate Banana Bread recipe or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Double Chocolate Banana Bread
Ingredients
Dry ingredients
- 1 1/2 cups white whole wheat flour
- 1/2 cup Dutch process cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup chocolate chips, plus more for topping
Wet ingredients
- 1 cup ripe bananas, mashed (about 3 small/medium bananas with plenty of brown spots)
- 1/2 cup plain Greek yogurt
- 2/3 cup maple syrup
- 1/4 cup avocado oil
- 2 eggs
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F. Line a loaf pan with parchment paper or spray lightly with oil (I prefer parchment paper).
- In a large bowl, add all wet ingredients and whisk together until fully combined.
- In a medium bowl, add all dry ingredients except for the chocolate chips. Whisk together until fully combined.
- Pour the dry ingredients into the large bowl with the wet ingredients and mix with a wooden spoon until combined. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and generously top with extra chocolate chips.
- Bake for 50 to 55 minutes until a toothpick comes out clean.
Notes
- Use very ripe bananas for the best flavor.
- Don’t overmix the flour.
- Spoon and level your flour.
- Start checking for doneness a few minutes early and remove when a toothpick inserted into the center comes out with a few moist crumbs.
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
