Decadent Chocolate Banana Loaf

Featured in Fresh Bread Made Simple.

This better-for-you chocolate banana loaf uses Greek yogurt, whole wheat flour, and honey for moisture and natural sweetness, while cocoa and chocolate chips add rich flavor.
Emily Watson
Updated on Thu, 13 Mar 2025 05:20:38 GMT
A rich chocolate loaf cake is displayed with a slice cut and topped with melted chocolate and chocolate chips. Pin it
A rich chocolate loaf cake is displayed with a slice cut and topped with melted chocolate and chocolate chips. | thefamilycooks.com

Got some spotty bananas on your counter? I've got the perfect solution! My Chocolate Banana Bread is like a warm hug in loaf shape. I started playing around with this idea when regular banana bread just wasn't cutting it anymore, and boy was I blown away! It's packed with rich chocolate flavor, stays wonderfully moist, and thanks to my little tricks like adding Greek yogurt and honey, you can definitely justify eating a piece (or maybe two!) with your morning coffee.

Why You'll Love This Unique Blend

This goes way beyond ordinary banana bread! With chocolate coming at you in two different ways, it feels super decadent, but it's actually filled with nutritious stuff. My little ones think they're getting a treat for breakfast, and I'm keeping quiet about the truth! Those gooey chocolate chips scattered throughout really make it special – it's basically like wrapping yourself in a warm chocolate-banana blanket.

Let's Round Up What We Need

  • Flour Combination: I combine all-purpose with white whole wheat for just the right crumb texture.
  • Brown Bananas: Look for the speckled ones! Those dark spots mean they're sweeter.
  • Decent Cocoa: This is the foundation of our flavor – don't skimp here!
  • My Hidden Helper: A small amount of espresso powder really brings out the chocolate flavor.
  • Plain Greek Yogurt: Adds amazing moisture plus a protein kick!
  • Natural Honey: Works so much better than processed sugar in this recipe.
  • Handfuls of Chocolate Chips: Because why not double down on chocolate?
  • Cozy Spices: A bit of cinnamon and vanilla creates that homey feeling.

Let's Work Some Kitchen Wizardry

Wet Ingredient Gang
We'll start by smooshing those bananas. I prefer using a fork because a few small lumps add wonderful texture to the final bread!
Dry Ingredient Crew
Getting those dry ingredients mixed thoroughly helps distribute the cocoa evenly – nobody wants to bite into plain flour pockets!
Mixing It All
This step needs a light touch – just stir until combined to keep your bread soft and fluffy.
Into The Oven
Now comes the waiting game while your house fills up with the most incredible banana-chocolate smell!
Patience Period
I know you want to dive right in, but give it time to rest! Those chocolate chips need to settle a bit.

Tricks I've Learned Along The Way

I've made this bread so many times I could do it blindfolded! Your bananas shouldn't have a speck of green – more brown means more sweetness. Always measure after mashing them, as too much banana can make everything too heavy. And get yourself a cheap oven thermometer – it's shocking how off some ovens can be!

Fancy It Up A Notch

Want to really treat yourself? Try heating a slice and smearing some peanut butter on top – it's my go-to afternoon pick-me-up! Sometimes I'll toss a handful of raspberries or strawberries on there for extra zing and color. And pairing this with your first cup of morning coffee? That's what I call starting your day right!

Storing Your Tasty Creation

If your family doesn't gobble this up immediately (mine rarely leaves any behind!), store it in a sealed container. I always put a paper towel in there to keep the moisture balance just right. This bread is great for freezing too – I often make two loaves and freeze individual slices for quick treats. Just pop them in the microwave for a few seconds and you'll get that just-baked chocolate meltiness all over again!

A sliced chocolate cake topped with chocolate chips and banana slices on a dark plate. Pin it
A sliced chocolate cake topped with chocolate chips and banana slices on a dark plate. | thefamilycooks.com

Frequently Asked Questions

→ Why use room temperature ingredients?
Eggs and yogurt at room temp mix better and give you an even texture. If they're cold, your coconut oil might clump up, making the batter lumpy in spots.
→ Why is the batter thick and shaggy?
That's exactly how it should look for a moist, soft loaf. Don't keep mixing to smooth it out or your bread will turn tough. Just mix until you can't see dry flour anymore.
→ How do I know when it's fully baked?
Stick a knife in and it should come out clean, but watch out for melted chocolate chips that might look like raw batter. You can also use a cooking thermometer looking for 195°F. Check a few spots to make sure.
→ Can I make this dairy-free or vegan?
For dairy-free, swap in plant-based yogurt. Want to go vegan? Try using flax eggs, coconut yogurt, and maple syrup instead of honey. Just know we haven't tested this version yet.
→ Why add espresso powder?
It's not required, but espresso powder makes chocolate taste more chocolatey without adding coffee flavor. It just makes the chocolate notes pop more.

Dark Banana Choco Loaf

A smarter twist on banana loaf that mixes cocoa and chocolate chunks with Greek yogurt and whole wheat flour for a moist, indulgent snack.

Prep Time
15 Minutes
Cook Time
60 Minutes
Total Time
75 Minutes

Category: Breads

Difficulty: Intermediate

Cuisine: American

Yield: 10 Servings (10 slices)

Dietary: Vegetarian

Ingredients

01 Veggie oil or canola oil (1/2 cup).
02 Regular flour (1 cup).
03 White wheat flour (2/3 cup plus 1 tablespoon).
04 Plain cocoa powder (2/3 cup).
05 Baking soda (1 1/2 teaspoons).
06 Baking powder (1 teaspoon).
07 Coffee powder (1 teaspoon, optional).
08 Ground cinnamon (1/2 teaspoon).
09 Kitchen salt (1/2 teaspoon).
10 Squished ripe banana (1 cup/3 medium-large).
11 Large eggs at normal temperature (2).
12 Fat-free plain Greek yogurt (2/3 cup).
13 Honey (1/2 cup).
14 Real vanilla extract (2 teaspoons).
15 Dark chocolate bits (1/2 cup plus extra for sprinkling).

Instructions

Step 01

Heat up oil and let it cool down completely. Get your oven hot at 325°F. Put paper in your 9x5-inch bread pan.

Step 02

Stir together both flours, cocoa, baking soda, baking powder, coffee powder, cinnamon, and salt.

Step 03

Blend smashed banana, eggs, yogurt, honey, vanilla, and oil until smooth.

Step 04

Add wet stuff to dry stuff and stir gently. Don't over-mix. Toss in chocolate bits.

Step 05

Dump into pan, scatter extra bits on top. Bake around 50-60 minutes. It's done when your knife comes out clean or it hits 195°F inside.

Notes

  1. Works with gluten-free flour mix too.
  2. Stays good for 3 days on the counter.
  3. Try making these as cupcakes.

Tools You'll Need

  • Bread pan 9x5-inch.
  • Baking paper.
  • Several bowls.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Milk stuff.
  • Egg products.
  • Wheat proteins.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 326
  • Total Fat: 16 g
  • Total Carbohydrate: 44 g
  • Protein: 7 g