(Whole Wheat) Chocolate Chip Banana Bread
What’s slightly caramelized, dense, rich, and sweet—but healthier than regular banana bread? This Whole Wheat Chocolate Chip Banana Bread!
Starting back in the crunchy granola seventies—even before I was out of school, I set out on a mission. I would try converting many of my favorite family recipes to new dietary standards.
I figured If my childhood favorite food could
- handle whole wheat flour,
- use less fat and sugar and
- still taste devastatingly good
then it had to be a win-win!
Of course muffins and sweet breads like this whole wheat chocolate chip banana bread are excellent candidates for whole wheat flour substitution. You don’t need (and in fact don’t want) the gluten development that white flour facilitates. Then because quick breads are already dense and moist, any texture changes are usually fine.
And finally, the bright flavorings in these recipes can typically hold their own despite any wheat-y taste that is added. ‘Cause I’ve never been one to settle for less!
Why You’ll Love This!
Flavorful. Banana bread is magical in the first place. Then chocolate makes everything better!
Easy. Quick breads are popular because they’re so easy. Just mix and bake!
Healthier. With less sugar and fat than the original, plus whole wheat flour, this is definitely more nutritious!
What You’ll Need
Ingredients
- Oil. This helps the bread stay moist.
- Sugar. This sweetens the bread.
- Eggs. This lightens the bread and helps if hold together.
- Bananas. This provides the banana flavor and additional sweetness.
- Milk. This adds moisture.
- Vanilla, Cinnamon. These enhance the banana flavor.
- White whole wheat flour. This forms the main structure of the bread. I have also made it with regular whole wheat flour. And Grandma made it with all-purpose flour. Be sure to fluff, spoon and level rather than scoop when you measure the flour.
- Baking powder, baking soda. This helps the bread rise.
- Chocolate chips. This adds yummy chocolate flavor. But you could use nuts instead or omit entirely.
Special Tools
No special tools are required.
Step by Step Overview
With a whisk or in a mixer, mix together the oil, sugar, eggs, mashed banana, milk and vanilla.
Combine the remaining ingredients except the chocolate chips, then mix them into to the first mixture. If batter seems dry, add 1-2 T extra milk.
Fold in chocolate chips.
Pour into a greased (I use Pam) 9 x 5 inch loaf pan. Bake at 350 about 50-60 minutes, testing for doneness with toothpick.
Let cool about 5 minutes in pan to facilitate the release. (Run a thin knife around the edge of the bread if needed.) Tip pan upside down to release the bread and set onto a wire rack to finish cooling.
Variations
Not decadent enough for you? Go ahead and add nuts too! Or you could go with a banana cake.
And for another tasty quick bread, check out my Cranberry Pecan Bread.
Tips & FAQs
My Whole Wheat Chocolate Chip Banana Bread is a big loaf! So be sure to test for doneness and don’t take it out of the oven too soon!
Not brave enough go all the way with wheat flour? Start out with half wheat and half white to give your tastebuds time to adapt. With the exception of people raised on whole wheat (like my kids) it’s how most of us started.
If you’d like to improve some of your classic recipes, I have a rule of thumb about oil in muffins or quick bread. I find that ¼ cup of oil is usually the perfect amount for a dozen muffins or a single loaf of quick bread. This will provide good moisture and avoid the rapid staling which can happen if you use applesauce as a substitute.
Choctober Chocolate Recipes
- (Whole Wheat) Chocolate Chip Banana Bread from Art of Natural Living
- Chocolate Covered Strawberry Cookies from A Kitchen Hoor’s Adventures
- Chocolate Falooda from Magical Ingredients
- Chocolate Peppermint Brownies from Karen’s Kitchen Stories
- Hungarian Chocolate Torte from That Recipe
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Whole Wheat Chocolate Chip Banana Bread
Ingredients
- 1/4 cup oil mild flavored
- 3/4 cup sugar
- 2 eggs
- 3 bananas mashed or 2 larger ones
- 1/4 cup milk
- 1/2 teaspoon vanilla
- 2 cups white whole wheat flour fluffed, spooned and leveled, not scooped. Can use regular whole wheat or all purpose as well.
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup chocolate chips or more to taste
Instructions
- With a whisk or in a mixer, mix together the oil, sugar, eggs, mashed banana, milk and vanilla.
- Combine the remaining ingredients except the chocolate chips, then mix them into to the first mixture. If batter seems dry, add 1-2 T extra milk. Fold in chocolate chips.
- Pour into a greased (I use Pam) 9 x 5 inch loaf pan. Bake at 350 about 50-60 minutes, testing for doneness with toothpick.
- Let cool about 5 minutes in pan to facilitate the release. (Run a thin knife around the edge of the bread if needed.) Tip pan upside down to release the bread and set onto a wire rack to finish cooling.
- Enjoy.
This Whole Wheat Chocolate Chip Banana Bread is the ultimate twist on a classic! The wholesome ingredients give it a unique depth of flavor without sacrificing any of that sweet, moist goodness we love in banana bread. I’m all about sneaking in whole grains where I can, and this recipe is ideal for that—with a balance of whole wheat flour, a bit less sugar and oil, and those creamy, ripe bananas for natural sweetness.
Go whole wheat!
I make an eggless version of this bread and is always a super hit at home. Simple and nutritious bread!
That would be great for serving vegans!
Banana bread is my all time fave quick bread recipe. I can’t resist slicing when it’s first out of the oven, slathering it with butter, and devour a piece! With the chocolate in there, I wouldn’t be able to wait for it to cool.
All that melty chocolate!
Was this posted before we met? It seems like we’ve always known one another… I think this sounds incredible, but Mark would never let it in the house! Banana bread is one of the few foods the man will not touch. And, if you add chocolate chips, he steps further away. (Please send a care package!)
I’m laughing because this means we’ve been blogging forever! I was kind of off banana bread myself until I had it in Hawaii (as in, when in Rome) and now it’s back on my list again. Well until I get serious about dieting again!
I’m a big fan of using whole wheat. I love the flavor! It makes justifying having chocolate easier!
My former doctor (since retired) told me I should eat a little dark chocolate every day too!
I don’t have chocolate chips but I do have pecans. I think they would work well.
Yes, love pecans in this too!
what a striking picture! banana bread is my favorite use for that delicious fruit. 🙂
I agree! I am never sad when we have overripe bananas!
Banana bread made healthier- what’s not to like about that! 🙂
Isn’t it nice when happy and healthy go together!
I have very ripe bannanas sitting on my counter. Heading to the kitchen to try your grandmas recipe, thank you!
I hope you enjoy it!
Oh goodness, these look amazing!
Thanks!
This looks healthy but deliciious my friend, you have done wonderful subs 😀
Cheers
Choc Chip Uru
Wait til you see your partial namesake–chocolate chip zucchini bread!
Substituting half whole-wheat flour in recipes is one of the easiest ways to make a recipe healthier! I don’t do it with all my recipes, but anything with oatmeal, or raisins, or fruit of any kind, is a prime candidate. No one has ever noticed the difference, and it just makes me feel a little better about the baking I do.
I do half whole wheat pretty much all the time myself–with a few rare exceptions. You are right, it really works well. After this, I’m wondering how many more things I could use all whole wheat flour in…
A fabulous photo of grandma Helen
And until blogging I hadn’t thought of using oil instead of butter – I’ve tried it a couple of times and have bene delighted with the results. The bread looks perfect, I’m sure grandma would have another slice!
Thanks–I love having a “gallery” of old family photos. I don’t know if Grandma would have had more, but my husband and kids sure did!
I’m looking forward to trying this recipe. I too have been nervous, and only done 1/2 and 1/2 in the past.
The first batch disappeared so fast I actually did it a second time in two days. I hope you enjoy!