If you haven't found THE banana bread recipe yet, like the one you memorize because you make it all the time, congratulations.
You made it. Your search is over!
I've got THE BEST healthy chocolate chip banana bread recipe. Period.
Like, this is the recipe that I'm known for.
But don't take my word for it!
Here's what our readers have to say about this delicious banana bread:
Collins says, "I have tried so many banana bread recipes and this is the one I keep coming back to over & over!"
Jared said, "This is hands down the best banana bread I’ve ever had. Simple ingredients. No guilt indulgence. Seriously. Try this recipe out!"
And Tailer said, "YUMMIEST EVER! We may have downed the whole loaf before lunch. Seriously the the most moist banana bread I’ve ever made. You wouldn’t even know it’s healthy! Forget any other banana bread recipe you have, this ones the best!!"
Sooooo if you're convinced, jump to the recipe card and get baking!
If not, keep reading to find out why this is the best banana bread you'll ever eat.
Made in one bowl: minimal dishes and easy cleanup. You're welcome!
Wholesome ingredients: each ingredient is packed with nutrients without sacrificing flavor
Perfect texture: fluffy and moist with a tender crumb. The only way to banana bread.
Puddles of chocolate: it's almost like it should be chocolate with banana bread mixed in. It's a good problem to have!
Kid friendly: this banana bread is safe for babies, toddlers, and the whole family, really. My one year old devours it and it's my husband's favorite recipe!
No. Banana bread is a quick bread, which means it doesn't require yeast to rise.
Instead, it uses baking powder or baking soda.
This means the bread is ready to bake right away!
Now, it's important to know that "healthy" is relative to each person.
Some people have certain intolerances or dietary needs that change what is healthy for them.
Also, not every banana bread recipe is created equal. Recipes that use large amounts of flour, sugar, and butter taste great but aren't the best for you.
THIS healthy banana bread recipe, however, has many nutritional benefits that not only do good things for your body, but taste amazing too.
For the sugar: there are a few options here. In a pinch, you could also use equal parts brown sugar or white sugar, but this will significantly increase the calories and the added sugar to the recipe.
To keep this recipe refined sugar free, you could use:
For the egg: I have successfully use equal parts liquid egg whites, but I have not tested vegan egg substitutes like flax eggs, chia eggs, or nut butters.
I cannot guarantee this recipe will work without the egg. Please leave a comment if you try it!
For the chocolate chips: any chocolate chips will work, like milk or semi-sweet chocolate chips. You could also use equal amounts of chopped chocolate.
For the flour: you can use entirely white whole wheat flour or whole wheat pastry flour in place of the all purpose flour and wheat flour.
I don't recommend using only white flour because that takes away protein, fiber, and the whole grains. You'll also need more flour in general, which isn't ideal.
For gluten free banana bread: you could try gluten free all purpose flour in place of regular flour and oat flour instead of wheat flour, but I haven't tested this combination.
Using a grain free flour like almond flour or coconut flour will not work, so don't try it.
If you need a grain free recipe, try this 5 ingredient banana bread!
For dairy free banana bread: use equal amounts of dairy free yogurt, melted dairy free butter, or a neutral oil like coconut oil, avocado oil, or olive oil in place of the greek yogurt.
I don't recommend using vegetable oil or canola oil because they are inflammatory oils.
You could also use your favorite nut butter like cashew butter or almond butter, but you might have to add a little bit more milk. I haven't tried this swap, so let me know if you do!
For vegan banana bread: you'll love this recipe!
Preheat the oven to 350°F. Spray your loaf pan with cooking spray, then line with parchment paper and set aside.
Mash the bananas in your large mixing bowl, then whisk in the remaining wet ingredients with the mashed bananas until well combined.
Place the sieve over the mixing bowl and add all the dry ingredients to the sieve. Sift over the wet ingredients, then use a spatula to gently fold the banana bread batter together until a few streaks of flour remain.
Add the chocolate chips and fold until just combined. No more!
Add the banana bread batter to the prepared loaf pan and smooth into an even layer.
Top with extra chocolate chips, if that's your jam.
Bake for 40-45 minutes or until an inserted toothpick comes out clean.
Let the bread cool for 15-20 minutes in the pan before transferring to a wire rack (or your mouth!) to finish cooling.
Be sure to run a butter knife along the perimeter of the loaf to unstick the sides before pulling on the parchment paper to release.
Banana bread will stay fresh for 2-3 days if stored in an airtight container or bread bag on the kitchen counter at room temperature.
You could also store it in the fridge in an airtight container for up to one week.
Let the bread cool completely to room temperature, then slice the entire loaf into 12 slices.
Wrap the individual slices in plastic wrap, then add all the slices of bread to a large ziploc bag or airtight container. Freeze for up to 3 months.
To thaw, let sit overnight in the fridge or leave on the counter for a few hours.
For the best results, microwave for 10-15 seconds to warm before serving.
The best bananas for banana bread are bananas with lots of brown spots. This is an indication that the starches in the fruit have converted to natural sugar and the bananas will be sweeter and easier to mash.
Technically yes, but I don't recommend it. When you thaw frozen bananas, they leave lots of extra liquid and it's hard to separate the bananas from that liquid. This will result in a bread that is too mushy and might require extra baking time, which will make the top over baked and the inside dry.
Not in this recipe. Baking powder isn't as powerful as baking soda and is usually used if there isn't any acid in the recipe. In this banana bread recipe, the greek yogurt is an acidic ingredient, so baking soda is necessary. If you use baking powder, your bread won't rise and will have a metallic aftertaste.
No, and I don't recommend it either. It's very easy to over mix banana bread already, and using an electric mixer will make it even easier to over mix. Besides, it's extra dishes, so just do it by hand!
Most food bloggers use an 8x6 bread pan. This is the one I recommend. You should avoid glass pans if at all possible, and dark pans if you can. The best material for baking is a light aluminum.
The top should be firm and browned (but not burnt) and an inserted toothpick should come out clean or with a few crumbs on it. If the top is done but the inside is gooey, cover your banana bread in foil and continue baking.
You either packed your flour (thereby adding way too much flour), over baked the bread, or over mixed it. Check out the expert tips section above for more information.
In this healthy banana bread recipe, each slice has 130 calories, with 3.5 grams sugar and 4 grams protein.
Bananas are refined sugar free, meaning the only sugar present is natural sugar. Carbohydrates are just a fancy term for sugar, and 1 large banana has 27 grams of carbs with 13 grams of sugar.
YES! In fact, you don't need any sugar at all if you use this healthy chocolate chip banana bread recipe. Thanks to Stevia, greek yogurt, and sugar free chocolate chips, this recipe is completely sugar free.
This healthy banana bread recipe is a good option for people with diabetes because it is made with whole grains, no added sugar, and heart healthy fats. This combination of nutrients will help stabilize blood sugar instead of spike it.
Yes! Just portion out the batter into 12 greased muffin tins and bake 20-25 minutes. Let cool in the pan for 5-10 minutes before transferring to a cooling rack.
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Next time you have a craving for puddles of chocolate and sweet bread, look no further than this healthy chocolate chip banana bread. It's the best way to satisfy your sweet tooth without any of the sugar or processed ingredients in traditional banana bread.
Be sure to leave a star rating and review if you tried the recipe so other readers know how you liked it. Happy baking!
Made with NO sugar, NO butter, and NO oil, this chocolate chip banana bread is so moist with tons of dark chocolate chips. All you need is wheat flour, bananas, greek yogurt, Stevia, and a few pantry staples for the best healthy banana bread recipe!
*Any chocolate chips will work.
See blog post for all substitute recommendations.
Nutrition facts are a calculated estimate of 1/12 of banana bread, including chocolate chips.
Serving: 1 slice / Calories: 130 / Fat: 3.8g / Saturated Fat: 0.2g / Carbohydrates: 23g / Fiber: 2.5g / Sugar: 3.5g / Protein: 4.1g
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