Healthy Chocolate Chip Banana Bread
Prep time
Cook time
Total time
Serves: 10
  • 3 very ripe banans
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 3 tablespoons coconut oil, melted and slightly cooled
  • ⅓ cup plain greek yogurt
  • ¼ cup brown sugar
  • ¼ cup pure honey
  • 1 teaspoon vanilla
  • ¾ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup white whole wheat flour
  • ½ cup cocoa powder
  • 1 cup dark chocolate chips (optional)
  1. Position the oven rack in the center and preheat the oven to 350°F. Lightly grease a standard loaf pan with nonstick spray and set aside.
  2. In a large bowl, mash the bananas with a fork until almost smooth, but a few lumps are okay. Add the egg and egg yolk, whisk until combined then whisk in the coconut oil and greek yogurt.
  3. Once combined, whisk in the brown sugar, honey and vanilla. Add the baking soda, baking powder, and salt and using a wooden spoon or rubber spatula, stir until combined. Slowly stir in the flour and cocoa powder, being careful not to over mix. Add the dark chocolate chips if using them and fold until just combined.
  4. Pour the batter into the prepared bread pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Check the bread around the 40 minutes to ensure it isn't over browning. If the bread is browning too much around the edged cover with foil and place back in the oven to finish baking.
  5. Remove from the oven and allow to cool on a wire rack for about 20 minutes then remove from pan and allow to cool completely before cutting.
  6. Bread is stored well in an air tight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Recipe by What Molly Made at