Healthy Chocolate Banana Bread
A delicious and nutritious twist on the classic banana bread, combining ripe bananas and rich cocoa, perfect for any time of the day.
Ingredients
Wet Ingredients
- 3 pieces ripe bananas (mashed, about 1 ¼ cups) Ensure very ripe for best sweetness.
- 2 pieces eggs Can be substituted with flax eggs for a vegan option.
- 2 teaspoons pure vanilla extract
- ½ cup honey (or maple syrup) Adjust amount for desired sweetness.
- ½ cup unsweetened applesauce Can replace Greek yogurt in a vegan version.
- ¼ cup vanilla Greek yogurt Use a dairy-free yogurt for a vegan option.
- ¼ cup salted butter (melted) Can substitute with coconut oil for a dairy-free version.
Dry Ingredients
- 1 ¼ cups whole wheat pastry flour Can be substituted with gluten-free flour.
- ½ cup unsweetened cocoa powder Increase to ¾ cup for a more chocolatey flavor.
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
Mix-ins (optional)
- 1 cup mix-ins (chocolate chips, nuts, dried fruit, coconut, etc.) Customize to your preference.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5 loaf pan and set aside.
- In a medium bowl, combine whole wheat pastry flour, cocoa powder, baking soda, ground cinnamon, and fine sea salt. Set this mixture aside.
- In a large bowl, combine mashed bananas, eggs, vanilla extract, honey (or maple syrup), unsweetened applesauce, Greek yogurt, and melted butter. Stir until mixed well.
- Add the dry ingredients to the wet mixture and stir until combined, ensuring there are no lumps.
- Fold in optional mix-ins like chocolate chips or nuts gently.
- Pour the batter into the prepared loaf pan.
Baking
- Bake on the lower rack of the oven for 50-65 minutes, or until the top is set and a toothpick in the center comes out with moist crumbs.
- Let the bread cool in the pan for at least 30 minutes.
- Transfer the bread to a wire rack to cool completely before serving.
Notes
Can serve plain or with toppings like nut butter or powdered sugar. Store wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze tightly wrapped for up to 3 months.