Double Chocolate Banana Bread

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This healthy double chocolate banana bread is easy to make, light yet rich, and filled with plenty of chocolate flavor in every bite. It's naturally sweetened with ripe bananas and pure maple syrup, making it the perfect breakfast, snack, or dessert.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast, Snack

Cuisine: American

Servings:

Author: Jamie N, Registered Dietitian

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