Healthy Banana Bread with Chocolate Chips

Healthy banana bread is moist and tender, studded with chocolate chips, and is absolutely delicious! This easy banana bread recipe is so fluffy and sweet, no one will suspect it’s made with Greek yogurt and whole wheat!

I’m not sure what it is about back-to-back travel weeks (or in my current case, back to back to BACK travel weeks) that make me crave a slice of healthy banana bread, but it was just about the only thing I could think about the entire flight home from Kansas City last night.

loaf and slices of healthy banana bread with chocolate chips on a wooden cutting board

Maybe it’s the predictable, homey comfort that banana bread embodies.

Maybe it’s that my favorite banana bread recipe happens to be a healthy banana bread with yogurt. Since I’m not always on my best eating behavior when I travel (all the name of vacation, of course), I more deeply appreciate a wholesome breakfast.

Maybe it’s the fact that being out of the house automatically means the bananas on my counter have not been eaten, which means they are brown and spotty, perfect for baking banana bread.

If you have similar over ripe fruit issues and need serious banana recipe inspiration, check out the banana recipes in my recipe index. Need even more? Dorothy’s post with 66 recipes using over ripe bananas should help bunches.

^^Did you see what I did there? Please have a slice of Healthy Banana Bread and forgive my unbridled affection for puns, particularly the terrible ones.

slices of healthy banana bread made with Greek yogurt sitting on a wooden cutting board

I first shared this healthy recipe for banana bread a little more than a year ago, and reading through the old post, I had to laugh. Essentially, I was writing about a situation in my life that was eerily similar to what I’m experiencing now: a long stint of travel in which I couldn’t wait to come home and bake a loaf of super healthy banana bread (with chocolate chips, naturally).

September so far has found me on the road more than it has in my own bed. My travel has been all for fun, joyful reasons (including my beautiful younger sister’s wedding!), but I’m happy to finally have a full week at home to reset, before taking off again.

Why Healthy Banana Bread with Chocolate Chips?

Baking healthy banana bread is my version of a personal reset. It puts me back in my kitchen with a warm, familiar comfort food of which I can never ever grow weary.

This Healthy Banana Bread recipe has become a reader favorite (many of you have commented that it’s the best banana bread you’ve ever baked, and I’m so glad!). It’s easy to make, marvelously moist, and I have yet to serve it to someone and not have them ask for a second slice.

I’m giving the post a little refresh today and adding a step by step video, which you can watch at the bottom of the post.

slices of chocolate chip Banana Bread made with Greek yogurt

I hope that, decades from now, I’m still traveling. I also hope I’m still coming home to a countertop of spotty bananas, just waiting to be transformed into Healthy Banana Bread.

This simple, healthy banana bread recipe is based off of my favorite Healthy Banana Muffins. As with that banana muffin recipe, the banana bread is made with Greek yogurt, sweetened with maple syrup, and is 100% whole wheat (I use white whole wheat flour, and you can’t taste the difference one bit!). For a vegan version, check out these Healthy Banana Chocolate Chip Muffins.

If you’d like a more low-calorie banana bread recipe, you can omit the chocolate chips or swap them for chopped nuts, fresh or frozen blueberries, or chopped dried fruit. You can also bake this exact recipe as healthy banana bread muffins. For more detail, please see the notes in the recipe directions below.

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loaf and slices of healthy banana bread with chocolate chips
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Healthy Banana Bread with Chocolate Chips

Yield: 1 8x4-inch loaf (about 10 slices)
Prep Time:
10 mins
Cook Time:
55 mins
Total Time:
1 hr 5 mins
A moist, delicious healthy banana bread recipe with chocolate chips. So fluffy and sweet, no one will suspect it's made with Greek yogurt and whole wheat!


  • 1 1/2 cups mashed overripe bananas — about 11 ounces or 3 large
  • 1 large egg
  • 1/3 cup plain Greek yogurt — I used nonfat. OK to substitute vanilla, though the bread will be a bit sweeter.
  • 2 tablespoons canola oil — or melted cooled coconut oil*
  • 1/3 cup light brown sugar
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon 
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups white whole wheat flour
  • 3/4  semisweet chocolate chips — or chopped dark chocolate


  1. Place the rack in the center of your oven and preheat the oven to 350 degrees F. Lightly grease an 8 x 4-inch loaf pan with nonstick spray and set aside.
  2. Mash the bananas in the bottom of a large bowl until mostly smooth. Whisk in the egg, then the yogurt and oil. Whisk in the brown sugar, maple syrup, and vanilla. Sprinkle the baking soda, cinnamon, and salt over the top, then stir until combined. Gently stir in the flour until barely combined, then fold in the chocolate chips.
  3. Scrape the mixture into the prepared pan. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Check at the 35-minute mark and tent with foil if the bread is browning too quickly at the corners. Place the pan on a wire rack and let cool for 15 minutes. Remove from pan and place on rack to finish cooling completely (for neat slicing), or enjoy warm and don't worry if the slices are messy.

Recipe Notes

  • *If using coconut oil, be sure all of the ingredients are at room temperature and the coconut oil has cooled, or it will resolidify when it touches the cold ingredients.
  • To bake this recipe as 12 muffins instead of in a loaf pan, lightly grease a standard muffin tin, then divide the batter evenly among the cups. Bake at 350 degrees F for 20 to 22 minutes, until a toothpick inserted in the center comes out clean and the muffins spring back lightly when touched.
Course: Dessert, Snack
Cuisine: American
Keyword: Easy Homemade Bread, Healthy Banana Bread Recipe, Healthy Banana Bread with Chocolate Chips

Nutrition Information

Amount per serving (1 slice (of 10)) — Calories: 244, Fat: 9g, Saturated Fat: 3g, Cholesterol: 19mg, Sodium: 164mg, Carbohydrates: 39g, Fiber: 4g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Healthy banana bread is moist and tender, studded with chocolate chips, and is absolutely delicious! This easy banana bread recipe is so fluffy and sweet, no one will suspect it's made with Greek yogurt and whole wheat! #healthy #recipe #bananas

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. The world ALWAYS needs more healthy banana bread recipes, and this one just might take the cake! :) I make your Blender Banana Muffins all the time so I cannot wait to make this!! Thank you for sharing Erin! Have a happy Friday :)

  2. Yummy ripe bananas AND brown sugar AND maple syrup AND chocolate chips? Oh I am so totally in! This looks delicious and sweet and perfect and amazing! Making this tomorrow for sure :) Thanks for the recipe!

  3. If there’s maple syrup out there, count me in! This one looks so delicious – I’m definitely making it tonight!

  4. You’re coming to California!?  I live in Los Angeles, so if you have some extra time in your trip for making an extra-blogger-friend-coffee-date happen, I’m totally down! (and if you have some extra banana bread I can help you with that too  LOL)

    also ahahahaahahahh I’m DYING at “PHEW. If you see a girl at the airport with a banana bread-shaped lump in her purse and chocolate smears on her lips, that’s probably me. If she utters a sigh of deep, but contented exhaustion, that is definitely me”.  

    Thanks for sharing your chocolate chip banana bread, it looks delicious!

  5. I need instructions for speed ripening my bananas so I can try this.  :)

    • Heather, it is so hard to wait for ripe bananas when you just want to make banana bread that second! You probably heard this tip before, but I find that placing them in a brown paper bag and closing the top really speeds things along.

  6.  Someday someone will do a  scientific study to determine just what it is about banana bread that makes us feel so homey and contented. There is no other aroma quite like it! I think I can smell your kitchen from here:)

  7. Love this recipe Erin. Thank you and have a great weeknd. They come and go so quickly.

  8. hey girl this looks so yummy! Have fun and be safe on your travels! love ya!  

  9. This could also be the perfect reward for finishing your TAXES! I have ripe bananas that were just waiting for your recipe to appear! Nummy! Erin, thanks for posting!

  10. Great recipe without any added sugar!

  11. I 100% need this right now! Banana bread is the BEST smell when it’s baking. Totally making this on sunday??

  12. Oh my goodness….that  looks absolutely heavenly!  I was looking for a banana bread recipe but this one takes it up a notch for sure.  Thank you!

  13. Just made this tonight, following your recipe ALMOST to the letter. My only switches were that I subbed macadamia oil for coconut oil because it was like 6 inches closer to me, used coconut sugar in place of light brown sugar, and I used 1c AP flour and 1/2c whole wheat flour instead of 1 1/2c white whole wheat. (See how my brain worked there? Haha.) It came out great! I have an older oven, so ideal cooking time was about 75 minutes. I think I’ll blend the banana more next time, I think the solid bits that were left after mashing sunk to the bottom of the bread pan and remained too moist. No matter how long I baked, it looked underbaked! Either way, it was delicious.

    Oh, and for the record, I used 3 good sized frozen bananas, thawed. Thanks for a great recipe!

    • Lindsay, I am so happy that you enjoyed this banana bread so much! Macadamia oil sounds DELICIOUS, and I love baking with coconut sugar too. Thanks for trying the recipe and leaving these helpful notes. I truly appreciate it.

  14. Can I double or triple the recipe for two or three loafs?

    • Hi Scarlet, I don’t have experience doubling the recipe, so I can’t say for sure, but it likely will work. I hope you enjoy the recipe!

  15. This was THE best banana bread I’ve ever made! I used whole wheat pastry flour. Definitely a redo in our household but I will try to substitute the light brown sugar with coconut sugar the next time. Thank you for this amazing recipe!

    • YAY! I’m so glad you enjoyed the recipe, Nat! Thank YOU for taking the time to leave this nice review! I really appreciate it.

  16. can i use oatmeal flour

    • Hi Shaaron, I’ve never tried the recipe with oat flour, and I’m afraid I don’t have much experience baking with it. If you’ve had success swapping it in another similar quick bread or muffin recipes in the past and were happy with the results, it could be worth a shot. You’re in the realm of experimentation though! I hope you enjoy!

  17. Hands down the best banana bread I have ever tasted !!!! I am not a huge fan of banana bread nor is my husband but we both loved this recipe soooo much I had to bake another 2 days later ! Thank you for this yummy goodness :)

  18. Thank you, this is a fantastic recipe. The banana bread was moist and delicious. It didn’t last past a day at our house.

    • I’m so glad the banana bread is a winner for you, Marlene! Thank you so much for taking the time to leave this lovely review.

  19. Great recipe, you might like to try my CHOCOLATE BANANA BREAD ! Delicious as well as nutritious !

  20. By far, the best banana bread I have ever made in my kitchen. The only change I made was using sour cream instead of yogurt because I had none on hand. Thanks for sharing your recipe.?

  21. This looks delicious! Putting it on my list for next week. What is the nutrition info if I make muffins instead of the bread??

    • Hi Cait, the recipe is currently calculated for 10 servings. To figure out the nutrition info for 12 servings, you could multiply the current numbers by 10 and then divide by 12. Or you could import the recipe into MyFitnessPal or another calorie counter and calculate it for 12 servings. I hope you enjoy the recipe!

  22. that is an awesome recipe. Very easy to make and healthy. Once it is cooked, the bread doesn’t last long so it is a good sign.

    • I’m glad to hear the recipe was easy and disappeared quickly, Stef! I really appreciate your taking the time to leave this great review!

  23. Best banana bread recipe ever! Have made this twice sticking strictly to the recipe and boyyy is it delicious! And fairly healthy. I add extra chocolate chips on top. Highly recommended. 

  24. Leslie Courchesne Reply

    My 11-year-old son says this is the best banana bread he’s ever eaten. Whole family loves it. Thanks so much!!

  25. You need something after the 3/4 for the choc chips–is that a cup or ??

    Am making this right now :)

  26. this banana bread my favourite and my family also going crazy after eating this. such a wonderful. thanks

    • I’m so excited to hear the recipe was a hit for your whole family, Suhana! Thanks for taking the time to leave this awesome review!

  27. Excellent moist texture on the inside with golden crust on outside.  Delicious!  My spouse ate 3 pieces right out of the oven!

  28. The best banana bread I have ever tasted! Thank you!  I made a few subs: a packet of apple sauce instead of the coconut oil, a half cup total of maple syrup omitting the brown sugar, and I broke the flour up into 1 cup whole wheat and 1/2 cup almond flour for a bit of extra protein.  Amazing, beautiful and moist and just as delicious a few days later. very excited i found this recipe it will become a family staple for sure! xo

    • WHOOO HOOO Kimberly! I am so happy to hear this. Thank you so much for trying the recipe, leaving this glowing review, and taking time to share your tweaks too. It means a lot to me and is helpful for others also.

  29. This looks delicious! , i will try this weekend :)


  30. Can you substitute almond meal of flour? 

  31. this banana bread my favourite and my family also going crazy after eating this. such a wonderful. thanks

  32. Yummy this banana bared so delicious, My mother also make this recipe. I like this

  33. Lexi @Lexi'scleankitchen Reply

    This looks so good! Can’t wait to give it a try!!

  34. OMG! Couldn’t look more delicious!

  35. So since it’s healthy, it’s ok to go back for seconds…right?!

  36. Awesome bread, I shared it on FB :)

  37. This has what I would consider to be the appropriate number of chocolate chips. Lol. Fully loaded AND crave-worthy!

  38. I haven’t met a banana bread I don’t like. so sign me up for this one next. Love the healthy spin!

  39. hey girl- this looks so yummy!

  40. Wow — this is delicious!  I made a few substitutions because I was short on ingredients, and my kids really wanted banana-chocolate chip bread. Right. Now.
    I used a combination of white and whole wheat pastry flour, and  I was out of maple syrup (wince–we’re in Canada). It didn’t matter — it came out great. Lighter than my usual recipe and not overly sweet, just right. Top ratings from my family. Definitely adding this to the permanent collection.

    • HOORAY Ariel, I’m so glad this recipe is a winner for your family! Thanks so much for taking the time to share your tweaks and review!

  41. Fabulous recipe!! Matt and I love chocolate (!), but next time we plan to scale back a bit so that the banana will shine through. But this is fool-proof and so perfect, Erin. I love all of your variations of banana bread and your creative recipes!

  42. PeggyC from Pittsburgh Reply

    I stumbled upon your site in search of an updated, healthy version of banana bread. I have to admit, I feared your recipe would be too sweet. (My tastes run more Asian/European.) Made your recipe and didn’t fully pack my dark brown sugar, used 1/2 cup of semi-sweet chips and threw in 1/2 cup of toasted walnuts. Came out great-but I was grateful for each chip! Sorry I doubted you, Erin. Happy to have found a blogger with similar sweetness palate.
    Looking forward to making your pumpkin granola recipe next!

    • Peggy, I’m so glad to hear you enjoyed the bread and that it was the perfect sweetness level! I truly appreciate your taking the time to leave this thoughtful review, and I hope you enjoy the pumpkin granola!

  43. Do you have a substitute for the brown sugar? Thanks!

    • Hi Laura, a few readers have used coconut sugar instead, and another used 1/2 cup maple syrup—they all enjoyed the results! I hope that helps!

  44. Any thoughts on using gluten free flour instead of the white whole wheat flour? Thanks!

    • Hi Ali, I haven’t tried using a GF flour myself, so I can’t say for certain, but I think it should work to use a 1:1 gluten-free flour blend instead of the wheat flour. If you do decide to experiment, I’d love to know how it comes out!

  45. My fiancé and I love this banana bread! We have been buying extra bananas just to make this at the end of the week. I follow the recipe exactly and it is SO good. Big plus is that it’s quick and easy since I really don’t like to cook or bake that much. 

    • YAY Grace, I’m so glad to hear this recipe is a hit for you two! Thanks so much for taking the time to leave this wonderful review. :)

  46. Two thumbs up for this recipe! So moist and tasty. I made it without chocolate chips and it was still plenty sweet. Thanks for another great recipe Erin! 

  47. I must say this was the best banana bread, delicious, yummiest. Thanks a ton for sharing this delicious recipe. Big hug for making my day

    • HOORAY, Kavita! I’m so happy to hear the recipe is a winner for you. Thank YOU for sharing this awesome review!

  48. I make this over and over again with my 3 year old. I feel good giving her this wholesome bread. Thanks Erin! It’s so so moist and yummy!

    • Elizabeth, I am so so happy to hear that you and your little one love this bread. Thank you so much for leaving this lovely review too!

  49. I had 6 overripe bananas that I didn’t want to throw away so I Googled a banana bread recipe with whole wheat flour and found your page. I doubled the recipe and made a loaf and muffins. They both turned out AMAZING. My boyfriend ate some and said, “I want to rewind and eat it all over again.” I will definitely make this again. Thank you :)

  50. this a great article. Thanks a lot!

  51. Hello Erin. I was craving a baked good with chocolate chips, but also felt like eating banana bread. I went to your website and found this recipe. It was the perfect mix. I just made this banana bread with crumbled walnuts. Yum. Yum. It was easy to make, moist, and delicious. I am taking this to work to eat as a snack instead of buying sweets from the store. Thank you for another recipe keeper!

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