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.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
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.
