Classic banana bread is amazing on its own… but there’s something about pairing chocolate and bananas together that is just so tempting.
Just like several of the dessert recipes I’ve shared, I try to make healthy modifications where I can. Now this doesn’t mean transforming baked goods into healthy experiments using ingredients you’ve never heard of and will likely never use again or that cost you an arm and a leg to make.
At the end of the day, dessert is dessert. Something to enjoy in moderation with no guilt or shame attached for indulging. Just like I said, dessert is dessert. Not good, not bad. Just another food.
Today’s recipe is inspired by Two Peas and Their Pod. If you haven’t explored their blog, you definitely should. I’ve found so many wonderful recipes there and really enjoy the content they share. Plus, their name is just the cutest!
From the original recipe, I made a few modifications to reduce the fat and sugar (the two main things that make desserts indulgent). I substituted half the fat for yogurt and reduced the amount of brown sugar and chocolate chips.
This chocolate banana bread has an amazing dark chocolate taste with a richness that makes you believe it’s loaded with sticks of butter and a pound of sugar.
If you want a more classic take, check out my other recipe for Super Moist Banana Bread. It’s just as delicious but lightened up a bit too. Have it for dessert or a sweeter breakfast. Either way, you won’t be disappointed. Happy Friday!
Makes 12 servings (1″ slices)
- 3/4 cup all-purpose flour
- 1/4 cup white whole wheat flour (you can also do 1 cup of all purpose flour for the the whole recipe instead of 1/4 cup whole wheat if you don’t have white whole wheat flour)
- 1/2 cup Dutch process cocoa, unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large brown bananas OR 1 1/2 cups mashed
- 1/4 cup yogurt (I used Oikos Triple Zero Greek Vanilla; you can use Greek or regular yogurt)
- 1/4 cup canola or vegetable oil
- 1/2 cup packed light brown sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 2/3 cup semisweet chocolate chips
- Preheat oven to 350 degrees F. Coat a 9-by-5 inch loaf pan with cooking spray and set aside.
- In a medium-sized bowl, combine flour, cocoa powder, baking soda and salt
- In a large bowl, mash bananas.
- Add egg, oil, greek yogurt, light brown sugar and vanilla. Mix to combine.
- Add the dry ingredients to the wet and stir until just combined.
- Add chocolate chips (reserve a handful to sprinkle on top)
- Bake in oven for 50-65 minutes or until a knife comes out clean. Always start with less baking time. Just like salt, you can always add more time, but once something is overcooked, there’s really no going back. In the end, just make sure the loaf is not too gooey still (it can be a little difficult to tell given the dark color of the batter and all the chocolate chips in it!)
- When done, remove from the oven to cool for ~15 minutes in the pan. After 15 minutes, remove the loaf from the pan. If you notice the banana bread isn’t coming out very easily. Take the loaf pan and place it in a 9-by-12 inch pan filled with warm water. The steam will help to release the loaf pan.
- Serve right away with peanut butter or butter. Freeze slices in aluminum foil for up to 3 months.