Whole Wheat Chocolate Chip Banana Bread
Indulge in the wholesome perfection of Whole Wheat Chocolate Chip Banana Bread, a healthy yet decadent twist on a classic comfort food. This recipe combines naturally sweet ripe bananas, nutrient-rich whole wheat flour, and a touch of honey for a guilt-free treat bursting with flavor. The addition of creamy Greek yogurt ensures a moist and tender crumb, while semi-sweet chocolate chips and optional crunchy walnuts add bursts of decadence in every bite. Easy to prepare in just 15 minutes, this one-bowl banana bread is baked to golden perfection in less than an hour—making it a go-to for busy mornings, snack breaks, or dessert cravings. Perfectly spiced with cinnamon and a hint of vanilla, this wholesome loaf delivers a delightful balance of health and indulgence.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 3 large ripe bananas
- 2 large eggs
- 0.5 cup plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 0.25 cup honey
- 0.25 cup coconut oil, melted and slightly cooled
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon sea salt
- 0.75 cup semi-sweet chocolate chips
- 0.5 cup optional: chopped walnuts
Instructions
Preheat the oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the eggs, Greek yogurt, vanilla extract, honey, and melted coconut oil to the mashed bananas. Stir until well combined.
In a separate mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and sea salt.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips and walnuts, if using, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 18.7 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 293 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
