Healthier Chocolate Banana Bread

This Healthier Chocolate Banana Bread is made with whole wheat flour, agave, coconut oil and plenty of bananas. It’s peppered with dark chocolate chips to create a healthier, but still delicious bread!

Hiya everyone, hope you are doing good. I had a bunch of extra brown bananas the other day and I wanted to make something different than “normal” banana bread, so I created this Healthier Chocolate Banana Bread!

My Healthier Chocolate Banana Bread is made with whole wheat flour, agave, coconut oil, bananas, cocoa powder, oat milk, dark chocolate chips and a few other standard ingredients you’d find in anything. There’s no added sugar (apart from what is in the chocolate chips) and no butter. You can use non dairy milk or dairy milk too.

This is a real bung it in the bowl and mix recipe, no mixers required, it’s a one bowl recipe that results in soft, wholesome Banana Bread with an added hit of chocolate.

I have been loving experimenting more in the kitchen during lockdown. A lot of it has come from the fact we haven’t been able to get certain ingredients, so we just have to make do.

It’s certainly made for some interesting dinners! Luckily my husband is very easy going and I’ve never made anything disgusting. It might not look great, but it tastes good!

Let’s talk about this amazing Healthier Chocolate Banana Bread…

I have found flour almost impossible to find around here, so for this Healthier Chocolate Banana Bread, I used whole wheat flour. It adds a depth of flavour and a real heartiness to the bread.

I find whole wheat flour a little drier than plain flour and, as well as that, I added cocoa powder to this recipe. There was a real risk that this banana bread could have ended up dry.

However, I added in coconut oil, agave and oat milk to make sure there was plenty of moisture. I have also added yoghurt to my healthier banana breads, but this time I wanted to use milk.

You’ll get the best results if you use very ripe bananas as they will be extra sweet. That and they are much easier to mash haha!

You can use agave, honey or maple syrup as your sweetener. I’m allergic to honey and I didn’t have maple syrup, so I used agave. I used maple syrup in my Healthier Banana Bread and I do love the flavour that maple syrup gives.

This Banana Bread is incredible. I could not wait to dig in straight out of the oven. It isn’t overly sweet or bitter, the flavours are perfectly balanced. The cocoa powder adds a richness and then you get bursts of melty dark chocolate chips. A warm slice of this bread with butter on is pure heaven!

As with anything with banana, it tastes better on the second day when those flavours have had a chance to mellow. It keeps well and is a great way to start your day. What a happy experiment this became, let me know how you like this Healthier Chocolate Banana Bread!