Autumn brings cozy baking, but I bake banana bread year-round. I often buy extra bananas just so a few will ripen for baking. This healthy chocolate chunk banana bread is a favorite for breakfasts—especially paired with a swipe of almond butter—and it’s a convenient option to have on hand for busy mornings. I get up early most days to exercise before my kids wake, so having an easy, wholesome breakfast ready helps our routine run smoothly.
This recipe is dairy-free and made with olive oil. I like olive oil in baked goods because its subtle flavor complements the banana and chocolate without overpowering them. Whole wheat flour adds a nutty depth and increases the nutritional value. If you don’t have ripe bananas, a simple trick is to place unpeeled bananas in a low oven until the skins darken; let them cool fully before peeling and using. I’ve used this tip many times when I needed ripe bananas right away. Trust me—this healthy chocolate chunk banana bread is worth making.
Healthy Banana Bread Ingredient List:
- Ripe bananas
- Eggs
- Olive oil
- Honey
- Almond milk
- Whole wheat flour
- Baking soda
- Salt
- Cinnamon
- Chocolate bar or chunks
Instructions (overview):
- Mash bananas in a large bowl, then add the wet ingredients: eggs, honey, olive oil, almond milk, and vanilla.
- Whisk together the whole wheat flour, cinnamon, baking soda, and salt; add to the wet ingredients and mix until just combined.
- Fold in chopped chocolate, pour the batter into a prepared loaf pan, and bake until a toothpick in the center comes out clean.
I love Chrissy Teigen’s banana bread from her second cookbook for its indulgent mix of chocolate chunks and coconut flakes; using a chopped chocolate bar creates varied pockets of chocolate throughout the loaf. If you prefer a lighter, more wholesome version, this healthy chocolate chunk banana bread delivers satisfying flavor without feeling like dessert—perfect any time of year.
- 3 ripe bananas
- 1/2 cup olive oil
- 1/2 cup honey
- 2 eggs
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 2 cups whole wheat flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1 tsp baking soda
- 6 oz semi-sweet chocolate, chopped
- Preheat the oven to 350°F (175°C). Spray a loaf pan with nonstick spray and line it with parchment for easy removal.
- In a large bowl, mash the bananas. Add the olive oil, honey, eggs, almond milk, and vanilla; stir to combine.
- In a separate bowl, whisk together the whole wheat flour, salt, cinnamon, baking powder, and baking soda.
- Add the dry ingredients to the wet ingredients and stir until just combined—don’t overmix.
- Fold in the chopped chocolate and pour the batter into the prepared loaf pan.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely before slicing.
- Enjoy.
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