Fall is here, which means baking season is here! Although I’ll be honest, I bake banana bread all year long. I will purposely buy extra bananas just so I have enough ripe ones at the end of the week to make banana bread. I love it with a swipe of almond butter for breakfast, and I love that this healthy chocolate chunk banana bread is a great option to give my kids for breakfast too. I wake up at 5am six days a week to work out before my kids are up, and having something easy for breakfast like this on hand helps our mornings go smoothly.
This healthy chocolate chunk banana bread is dairy-free and uses olive oil! I love using olive oil in baked goods because the subtle flavor of it comes through in such a nice way. Plus it pairs really well with the chocolate chunks! Because is it even banana bread if there aren’t chocolate chunks in it? I also use whole wheat flour. It increases the health factor and also adds a delicious nuttiness to the banana bread. But let’s say you want to have this banana bread right now and don’t have any ripe bananas. Travesty! A simple trick is to place the bananas (still in their peels), in a low-heat oven until brown. Allow to cool completely before peeling and making banana bread. I’ve definitely used this tip more than once! Trust me, you need this healthy chocolate chunk banana bread. It’s truly the best.
Healthy Banana Bread Ingredient List:
- Ripe bananas
- Eggs
- Olive oil
- Honey
- Almond milk
- Whole wheat flour
- Baking soda
- Salt
- Cinnamon
- Chocolate bar (or chocolate chunks or chocolate chips!)
Instructions:
- Mash the banana in a large bowl, then add the wet ingredients: eggs, honey, olive oil, almond milk, and vanilla extract.
- Whisk together the flour, cinnamon, baking soda, and salt and add to the wet ingredients. Mix until just combined.
- Fold in the chocolate, transfer to a loaf pan sprayed with nonstick cooking spray, and bake!
One of my favorite banana bread recipes is from Chrissy Teigen’s second cookbook. It’s so delicious and has not only chocolate chunks, but also coconut flakes in it. It’s definitely an indulgent banana bread that’s basically dessert. What I love most about her banana bread is that she uses a chopped up chocolate bar instead of chocolate chips in it. That means that in some bites you get a huge piece of chocolate, and it some bites you get tiny flakes. It’s delicious and I love her cookbook.But when you’re looking for a healthier option, this healthy banana bread is here for you to enjoy this fall, or all year long.
- 3 ripe bananas
- ½ cup olive oil
- ½ cup honey
- 2 eggs
- ¼ cup almond milk
- 1 tsp. vanilla extract
- 2 cups whole wheat flour
- ½ tsp. salt
- ½ tsp. cinnamon
- ½ tsp. baking powder
- 1 tsp. baking soda
- 6 oz. semi-sweet chocolate, chopped
- Preheat oven to 350 degrees Fahrenheit. Spray a loaf pan with nonstick cooking spray and line with parchment paper for easy removal.
- In a large bowl, mash bananas. Add olive oil, honey, eggs, almond milk, and vanilla and mix to combine.
- In a medium bowl, whisk together whole wheat flour, salt, cinnamon, baking powder, and baking soda.
- Add dry ingredients to wet ingredients to wet ingredients and stir until just combined.
- Fold in chocolate chunks and pour batter into prepared loaf pan.
- Bake for 50-55 minutes until a toothpick inserted into the center comes out clean.
- Let cool in pan for 5-10 minutes then transfer to a wire rack to cool completely.
- Enjoy!
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[…] bananas. Whenever I have a few ripe bananas to use up, I’m either making these muffins or my healthy chocolate chunk banana bread. Naturally-sweetened and protein-packed thanks to the use of almond butter and Greek yogurt, […]