This Healthy Banana Chocolate Chip Bread is deliciously moist, sweet, and full of chocolate! It has about half the amount of sugar as regular banana bread, but it has all of the flavors! This recipe is so easy to make that it only makes one bowl to mix everything up! This bread is perfect for a dessert, snack, or chocolate craving fix. It would also be great to make for a holiday gift for friends and family.
Banana Bread is such a classic recipe! I remember my mom making it as a kid whenever we had overloads of ripe bananas. She would make huge batches of her bread, and give them away to family and friends. I think that it’s a comforting bread to me because it has good memories associated with it, and it signifies sharing with others. I think baking some banana bread and giving it to your friends or neighbors is a beautiful gesture.
My husband I both eat bananas after we exercise because we both see a dramatic difference in our recovery time, and muscle-soreness afterward! There are also other great benefits to bananas, as I listed below! Also, this article from Healthline will give even more detail.
- Bananas contain lots of important nutrients, such as potassium, Vitamin B6, Vitamin C, Magnesium, Fiber, as well as several other antioxidants.
- Bananas contain nutrients that moderate Blood Sugar levels, such as pectin.
- A medium-sized banana has about 3 grams of fiber, making bananas a fairly good fiber source, which can aid in digestion.
- Bananas contain high levels of potassium, which can support heart health.
- Eating bananas can help reduce exercise-related muscle cramps and soreness.
Healthy Banana Chocolate Chip Bread Ingredients
- Ripe bananas
- Coconut oil
- Turbinado sugar
- Vanilla extract
- Ground Cinnamon
- Fine sea salt
- Baking soda
- Baking powder
- Unbleached all-purpose flour
- Whole wheat flour
- Semi-sweet chocolate chips
This banana bread is already healthier than usual because it is made with very little sugar and part whole wheat flour. However, if you want to cut out sugar, you could replace it with coconut sugar or xylitol. They both have a low glycemic index but have a similar texture and taste to sugar, which makes them good for baking. I have used coconut sugar and xylitol in my baking many times, and they work like a charm!
The equipment you need for this bread is almost nothing! It makes for the easiest clean up!
If you are a fan of chocolate in baked goods, my Healthy Chocolate Chip Muffins, Cappucino Chocolate Chip Muffins, and Chocolate Almond Babka are delicious ways to add more chocolate to your life! I hope you enjoy this banana bread and any other recipes you may try!
Healthy Banana Chocolate Chip Bread
- Large mixing bowl
- Measuring cups and spoons
- Fork or potato masher
- 8.5×4.5 Loaf pan
- 3 Large Ripe bananas
- 1/4 Cup Coconut oil melted and cooled slightly
- 1/2 Cup Turbinado sugar
- 2 Large Eggs
- 1 Tbsp Vanilla extract
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Fine sea salt
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1 Cup Unbleached all-purpose flour
- 1 Cup Whole wheat flour
- 1/3 Cup Semi-sweet chocolate chips plus 1 tbsp for topping
- Preheat oven to 350 degrees F. Grease an 8.5×4.5 loaf pan.
- Mash the bananas with a fork in a large mixing bowl, until they are a smooth texture. Add the melted coconut oil, turbinado sugar, eggs, vanilla, and cinnamon. Mix everything together until combined.
- Add the sea salt, baking powder, baking soda, and flours to the bowl and whisk to combine until smooth.
- Fold in the semi-sweet chocolate chips.
- Pour the batter into the prepared loaf pan and top with remaining 1 tbsp chocolate chips.
- Bake in the preheated oven for 45-50 minutes. Insert a toothpick into the center of the loaf, and if it comes out clean, it is done.
- Remove from the oven carefully and let the bread cool for 10 minutes in the pan. Remove the loaf and let it cool on a wire rack.
- If the bread doesn’t look done at 45-50 minutes, bake it for an additional 5 minutes or until the center is cooked through.
- Keep the bread wrapped in plastic wrap or aluminum foil on the counter-top for up to 4 days or in the fridge for up to 6 days.
- The bread can be frozen for up to 3 months. Place it in two zip-top bags sealed tightly, and put it in the freezer. Defrost on the counter when you’re ready to use it.