Healthy Chocolate Banana Bread
A cozy loaf that balances fudgy cocoa notes with whole-grain goodness and ripe banana sweetness.
Ingredients
Dry Ingredients
- 1 3/4 cups whole wheat pastry flour or a 1:1 gluten-free flour blend
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
Wet Ingredients
- 1/2 cup coconut oil, melted or neutral vegetable oil
- 1/2 cup maple syrup or honey
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1/2 cup plain yogurt
Optional Add-Ins
- 1/2 cup dark chocolate chips or chopped dark chocolate (optional)
- 1/2 cup chopped nuts (walnuts or pecans) (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a bowl, whisk together the whole wheat pastry flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate large bowl, whisk the melted oil with maple syrup, eggs, and vanilla until smooth. Stir in the mashed bananas and yogurt.
Combining and Baking
- Add the dry ingredients to the wet and fold gently until just combined. If using chocolate chips and nuts, fold them in now.
- Pour batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the loaf cool in the pan for 10–15 minutes, then transfer to a rack to cool completely before slicing.
Notes
Use very ripe bananas for maximum sweetness and moisture. Avoid overmixing to keep the crumb tender. Store in an airtight container for up to 3 days at room temperature or freeze for longer storage.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 4gSodium: 150mgFiber: 3gSugar: 10g
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