Healthy Banana Bread with Chocolate Chips
Let’s take a moment to appreciate a great form of communication in our time: the sigh. With a single breath, a sigh can express a wider range of emotion than any one word (or emoji) can aspire to achieve, be it a sign of relief, frustration, or as in the case of today’s Healthy Banana Bread with Chocolate Chips, of satisfaction and delight.
Or perhaps you saw the words “Healthy Banana Bread with Chocolate Chips” and let out a sigh that roughly translated to, “Really? Banana bread? Does the world need ANOTHER healthy banana bread recipe?”
Why yes, yes the world does, and your oven and tummy do too. Take a deep breath, LOOK at those chocolate chips, and remind yourself that this unquestionably addictive, marvelously moist banana bread is good for you. Sigh of happiness anyone?
Baking healthy banana bread is my version of a personal reset. Most days, I blitz from task to task with a laser-like focus on my to-do list. Too often, I forget to stop, breathe, and remember why I’m working the first place.
Inhaling the warm, familiar scent of fresh banana bread baking reminds me to be grateful for my safe home, able body, and the people with whom I can share a slice. When I pull a loaf of banana bread from the oven, it is with a sigh of peace.
Eating healthy banana bread with chocolate chips is how I plan to keep myself powered through one of the busiest months I’ve ever had. Two days ago, I was in Nashville. Next week I’m headed to California. The day after I arrive from Cali, I depart again for Louisiana. Two days later, it’s back to Nashville, then on to St. Louis.
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.
Did anyone else just let out a sigh of longing for a hot slice of Healthy Banana Bread with Chocolate Chips?
This healthy banana bread recipe is based off of my favorite Healthy Banana Muffins. As with that banana muffin recipe, this healthy 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!). You could make the banana bread recipe even healthier by omitting the chocolate chips, though I’ve decided that their presence in my banana bread is healthy for my soul. Alternatively, you can replace the chocolate chips with the same amount of fresh or frozen blueberries, chopped dried fruit, and/or toasted nuts.
This healthy banana bread recipe can also be baked as muffins. For more detail, please see the notes in the recipe directions below.
Tools I used to make this recipe:
Healthy Banana Bread with Chocolate Chips
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!
Yield: 1 8x4-inch loaf (about 10 slices)
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
- 1 1/2 cups mashed overripe bananas (about 11 ounces or 3 large)
- 1 large egg
- 1/3 cup plain Greek yogurt (I used non-fat. OK to substitute vanilla, though the bread will be a bit sweeter)
- 2 tablespoons canola oil or melted and 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 semi-sweet chocolate chips or chopped dark chocolate
- Place 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 baking spray and set aside.
- Mash 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, salt, and cinnamon over the top, then stir until combined. Gently stir in the flour until barely combined, then fold in the chocolate chips.
- Scrape the mixture into the prepared pan. Bake for 50-60 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.
*If using coconut oil, be sure all of the ingredients are at room temperature and the coconut oil as cooled, or it will re-solidify 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 between the cups. Bake at 350 degrees for 20 to 22 minutes, until a toothpick inserted in the center comes out clean and the muffins spring back lightly when touched.
Adapted from my Healthy Banana Muffins.// All images and text © /Well Plated.
Serving Size: 1 slice (of 10)
- Amount Per Serving:
- Calories: 244
- Total Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 19mg
- Sodium: 164mg
- Carbohydrates: 39g
- Fiber: 4g
- Sugar: 21g
- Protein: 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!