Why You’ll Love This Recipe

This moist and healthy chocolate banana bread is a nutritious twist on a classic favorite. Made with ripe bananas, rich cocoa powder, and protein-packed nut butter, it’s naturally sweetened and loaded with wholesome ingredients. Perfect for breakfast, a snack, or even dessert, this guilt-free treat is as satisfying as it is delicious!

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ripe bananas (mashed)
Whole wheat flour (or all-purpose flour)
Cocoa powder
Baking soda
Salt
Eggs
Honey or maple syrup
Nut butter (almond, peanut, or cashew)
Greek yogurt or unsweetened applesauce
Vanilla extract
Dark chocolate chips (optional)

Directions

Prepare the Batter

Preheat Oven: Set oven to 350°F (175°C) and grease a loaf pan.
Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
Mix Wet Ingredients: In another bowl, mash bananas and mix with eggs, honey or maple syrup, nut butter, yogurt, and vanilla extract.
Combine: Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in chocolate chips if using.

Bake & Cool

Transfer to Pan: Pour the batter into the greased loaf pan and smooth the top.
Bake: Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
Cool & Slice: Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

Servings and Timing

Servings: 8-10 slices
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Variations

Gluten-Free: Use a gluten-free 1:1 flour substitute.
Extra Protein: Add a scoop of chocolate protein powder to the batter.
Nut-Free: Swap nut butter for sunflower seed butter.
Super Moist: Replace half of the flour with oat flour for a softer texture.

Storage/Reheating

Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing: Freeze slices individually for up to 3 months. Thaw overnight before serving.
Reheating: Warm in the microwave for 15-20 seconds for a fresh-out-of-the-oven feel.

FAQs

Can I use almond flour instead of whole wheat flour?

Yes, but the texture will be softer and more delicate.

How do I make this bread extra moist?

Use extra mashed bananas or add an extra tablespoon of Greek yogurt.

Can I make this recipe vegan?

Yes! Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and dairy-free yogurt.

Can I skip the nut butter?

Yes, but the bread will be slightly less rich. Substitute with extra Greek yogurt.

What’s the best way to mash bananas?

Use a fork or blend them for an ultra-smooth consistency.

Can I reduce the sugar?

Yes! Since bananas are naturally sweet, you can reduce the honey or maple syrup.

What’s the best chocolate to use?

Dark chocolate chips or chopped dark chocolate bars work great.

Can I add nuts for extra crunch?

Absolutely! Walnuts, almonds, or pecans are great mix-ins.

Can I use regular butter instead of nut butter?

Yes, melted unsalted butter works as a substitute.

How do I prevent my banana bread from drying out?

Store it in an airtight container and avoid overbaking.

Conclusion

This moist and healthy chocolate banana bread is a perfect balance of indulgence and nutrition. Whether you enjoy it for breakfast, as a post-workout snack, or with a cup of coffee, it’s packed with flavor and wholesome ingredients. Try different variations, store it for later, and enjoy a slice of guilt-free chocolatey goodness anytime!