Healthy Honey Chocolate Banana Bread Recipe

If you’re anything like me and believe that bananas, chocolate, and a dash of breakfast vibes can truly make the world a brighter place, then this perfectly moist and decadent banana bread is about to become your new obsession.

I love creating recipes that combine indulgence with nutrition, and this Healthy Honey Chocolate Banana Bread does just that. Packed with the natural sweetness of ripe bananas and honey, it’s a perfect treat that uses whole wheat flour and Greek yogurt for added protein.

I like how the unsweetened cocoa powder and mini chocolate chips create a chocolatey richness without excessive calories.

Healthy Honey Chocolate Banana Bread Recipe Ingredients

• Ripe Bananas: Naturally sweet, rich in fiber and potassium, add moisture.
• Honey: Natural sweetener, antioxidant-rich, adds depth of flavor.
• Plain Greek Yogurt: Protein-packed, tangy, adds creaminess and tenderness.
• Whole Wheat Flour: High in fiber, provides a hearty texture, nutritious alternative to white flour.
• Unsweetened Cocoa Powder: Rich in antioxidants, brings chocolatey depth, low in fat.
• Coconut Oil: Healthy fats, keeps bread moist, enhances flavor.

Healthy Honey Chocolate Banana Bread Recipe Ingredient Quantities

• 2 to 3 ripe bananas, mashed (about 1 cup)
• 1/4 cup honey
• 1/4 cup plain Greek yogurt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1 3/4 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup mini chocolate chips
• 1/4 cup unsweetened almond milk (or milk of choice)
• 1/4 cup coconut oil, melted and cooled

How to Make this Healthy Honey Chocolate Banana Bread Recipe

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a large mixing bowl, mash the ripe bananas until smooth.

3. Add honey, Greek yogurt, and eggs to the mashed bananas, and whisk until fully combined.

4. Stir in the vanilla extract and melted coconut oil, mixing well.

5. Sift in the cocoa powder, and mix to incorporate it evenly.

6. In a separate bowl, whisk together the whole wheat flour, baking soda, and salt.

7. Gradually add the dry ingredients to the wet mixture, stirring gently.

8. Pour in the almond milk and mix until the batter is smooth and no dry streaks remain.

9. Fold in the mini chocolate chips, saving a few to sprinkle on top if desired.

10. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Healthy Honey Chocolate Banana Bread Recipe Equipment Needed

1. Oven
2. 9×5-inch loaf pan
3. Parchment paper (optional)
4. Large mixing bowl
5. Fork or potato masher
6. Whisk
7. Medium mixing bowl
8. Sifter
9. Spatula or wooden spoon
10. Measuring cups
11. Measuring spoons
12. Wire rack

FAQ

• Can I substitute the honey with another sweetener? Yes, you can use maple syrup or agave nectar in place of honey.
• What can I use if I don’t have Greek yogurt? Regular yogurt, sour cream, or buttermilk can be used as alternatives.
• Is there a way to make this recipe vegan? You can substitute the eggs with flax eggs, the Greek yogurt with a vegan yogurt, and the honey with maple syrup.
• Can I use regular flour instead of whole wheat flour? Yes, all-purpose flour can be used, but it will affect the nutritional content slightly.
• How do I know when the banana bread is done? Insert a toothpick into the center of the loaf; if it comes out clean or with just a few crumbs, the bread is ready.
• How should I store the banana bread? Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Can I freeze the banana bread? Yes, wrap it in plastic wrap and place it in a freezer bag. It will keep for up to 3 months.

Healthy Honey Chocolate Banana Bread Recipe Substitutions and Variations

• Honey: Substitute with maple syrup or agave nectar.
• Plain Greek yogurt: Use regular yogurt or an equal amount of mashed avocado.
• Whole wheat flour: Swap with all-purpose flour or a gluten-free flour blend.
• Mini chocolate chips: Replace with chopped dark chocolate or cacao nibs.
• Coconut oil: Use melted butter or olive oil.

Pro Tips

1. Use Overripe Bananas The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas that have plenty of brown spots for the best results.

2. Temper Your Eggs To prevent the eggs from curdling when mixed with the melted coconut oil, make sure the oil is cooled to room temperature before adding it to the mixture.

3. Ensure Accurate Measurements Spoon and level your whole wheat flour rather than scooping directly from the bag to avoid packing too much flour, which can lead to a dense loaf.

4. Test for Doneness Start checking the loaf at the 50-minute mark to prevent overbaking, which can dry out the bread. The bread is done when a toothpick inserted into the center comes out with only a few moist crumbs.

5. Allow Cooling for Best Texture After removing the loaf from the oven, let it cool in the pan for 10 minutes before transferring it to a wire rack. This helps the bread set and makes it easier to slice.