Description
This Healthy Chocolate Chip Banana Bread is a wholesome twist on a classic favorite, using whole wheat flour and natural sweeteners for a nutritious yet indulgent treat. Packed with ripe bananas and just the right amount of chocolate chips, it’s perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Wet Ingredients
- 1.5 cups mashed bananas (about 4 ripe medium-sized ones)
- 1/3 cup melted butter (OR oil)
- 1/2 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups whole wheat flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- Pinch ground nutmeg
- 1/4 teaspoon salt
Add-Ins
- 1/2 – 1 cup chocolate chips
Instructions
- Prep: Heat the oven to 360°F (182°C). Line a 4×8 or 5×9 inch loaf pan with parchment paper and grease it lightly to prevent sticking.
- Make batter: In a large measuring jug or bowl, whisk together all the wet ingredients—mashed bananas, melted butter or oil, honey, eggs, and vanilla extract—until smooth. In a separate large mixing bowl, thoroughly combine the whole wheat flour, cornstarch, baking soda, ground cinnamon, nutmeg, and salt. Pour the wet mixture into the dry ingredients and fold gently using a spatula or wooden spoon until just combined, taking care not to overmix. Then fold in the chocolate chips evenly.
- Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. After baking, let the bread cool in the pan on a cooling rack for 10 minutes. Then carefully remove the bread from the pan by lifting the parchment paper and peel it off. Allow the bread to cool completely on the cooling rack before slicing.
Notes
- For a vegan version, substitute eggs with flax eggs and use oil instead of butter.
- You can adjust the amount of chocolate chips based on preference.
- Allow the bread to cool fully to enhance slicing and texture.
- Store in an airtight container for up to 3 days at room temperature or freeze for longer storage.
- Using ripe bananas is key for natural sweetness and moisture.
