This one-bowl Double Chocolate Banana Bread is a healthier version of the quick bread we all know and love! And with lots of chocolate chips, you’ve got an easy, delicious weekday snack!
Healthier Double Chocolate Banana Bread
My OG chocolate banana bread is back for a re-vamp in 2020! I’ve updated the photos (with lots of drool-worthy chocolate) and added a bit of extra oil to give this quick loaf maximum moisture! That’s right, you’ll never convince me to not use the word “moist” for my baked goods. Sorry not sorry.
This bread is healthier than a traditional banana bread loaf by utilizing low GI sweeteners…and a lot less of them. Seriously, there’s only 1/4 cup of granulated sugar in this loaf. But the agave, mashed banana, and chocolate chips all add enough sweetness to satisfy, so don’t worry.
And if you’re vegan or looking for an eggless recipe, I got you. Whip out that flaxseed meal and make your flax eggs. Alternatively, if you’re a fan of dairy, then you can make this bread with regular milk, too! I promise you, quick bread loaves like this one are so versatile and easy to customize. If you’re looking for a quick, delicious, chocolate-y banana bread that isn’t loaded with sugar, then I have no doubt you’ll love this Healthier Double Chocolate Banana Bread!
Some of the ingredients + substitutions for this Double Chocolate Banana Bread:
Coconut sugar is my favorite low GI baking sugar. It tastes nothing like coconut and is better for you than regular granulated cane sugar. You can use brown or white cane sugar in its place.
Agave is another low GI sweetener. It tastes sweeter than regular sugar, and it adds moisture to this banana bread. You can use honey* or maple syrup in its place.
Vegetable oil adds even more moisture! I like to use olive oil but feel free to use your favorite vegetable oil – avocado oil, melted coconut oil*, etc.
Eggs add moisture and fluff to this bread. For vegan/eggless bread, you can use flax eggs instead – find the instructions in the recipe notes below.
Whole wheat pastry flour is my favorite flour for quick breads and muffins. It lends a fluffier crumb, and truly makes a huge difference in the bread’s final texture. All-purpose flour will work just fine, or you can use 3/4 cup AP flour + 3/4 cup whole wheat flour for a healthier option.
*if using honey or melted coconut oil, make sure your eggs and milk are room temperature so the honey is easy to mix in and the coconut oil doesn’t solidify. You can place your eggs in a glass of warm water for 10 minutes and pop the plant milk in the microwave until warm.
- 1/4 cup coconut sugar
- 1/4 cup agave
- 1/2 cup plant-based milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 2 large eggs (or two flax eggs - see notes)
- 1 heaping cup mashed banana (about 3 medium bananas)
- 1 1/2 cups whole wheat pastry flour
- 1 cup natural cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup dairy-free chocolate chips (plus more to sprinkle on top)
- Preheat your oven to 350°F and spray a 9x5" loaf pan with non-stick spray - I used olive oil spray.
- In a large bowl, whisk together the coconut sugar, agave, milk, oil, vanilla, and eggs. Mix in the mashed banana.
- Sift in the flour, cocoa powder, baking powder, baking soda, and salt and gently incorporate the dry ingredients into the wet. Stir in the chocolate chips.
- Pour batter into your prepared loaf pan, top with extra chocolate chips (or banana slices, nuts, etc), pressing the chips slightly into the batter. Bake at 350°F for 45-55 minutes or until a toothpick inserted into the loaf comes out with no wet batter.
- Allow the baked loaf to rest in the pan on a cooling rack for 10 minutes. Remove the loaf by loosening the sides with a butter knife, tilting the loaf pan, and gently pulling the loaf out of the pan with your fingers or butter knife, being careful not to smudge the chocolate chips.
- Slice and enjoy warm or allow to cool. Store any leftovers in an airtight container at room temperature.
- For eggless/vegan bread, use two flax eggs in place of the eggs: 2 Tbsp flaxseed meal + 6 Tbsp warm water; stir and allow to thicken for 5 minutes
- For muffins, prepare muffin wells with non-stick spray or paper liners and fill to the top with batter. Bake at 350°F 17-22 minutes.