Healthy Chocolate Banana Bread
Yields: 1 loaf, 12 slices
This breakfast quick bread is a chocolate lover’s dream! It’s supremely moist and tender. Every bite is full of rich chocolate flavor (similar to 72% dark chocolate!), with the banana sweetness shining through at the end. With lots of mini chocolate chips sprinkled throughout and the chocolate drizzle on top, it’s always a huge hit at my house. It’s the best chocolate banana bread I’ve ever had! Leftovers will keep for at least five days (if not longer!) if stored in the refrigerator in an airtight container or tightly sealed in plastic wrap (← that’s my favorite kind!).
  1. Preheat the oven to 350°F. Line a 9x5” loaf pan with foil, and lightly coat with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and liquid stevia. Stir in the erythritol. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the mashed banana. Stir in the vinegar. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in 3 ½ tablespoons of miniature chocolate chips.
  3. Spread the batter into the prepared pan. Gently press the remaining miniature chocolate chips into the top. Cover the top with foil, crimping the edges around the pan’s rim to seal, and try to push up the foil in the center to ensure it doesn’t touch the batter while baking. Bake covered at 350°F for 35 minutes. Acting very quickly, remove the pan from the oven, and carefully remove the foil. Immediately put the pan back in the oven, and continue baking the banana bread for an additional 30-35 minutes (for a total of 65-70 minutes) or until the top feels firm to the touch and looks golden or a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 10 minutes before carefully lifting out and transferring to a wire rack to cool completely. Once completely cool, top with the chocolate drizzle, if using.
Notes: For the gluten-free flour, use as follows: ¾ cup (90g) millet flour, ½ cup (60g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 ½ teaspoons xanthan gum. Many store-bought gluten-free flour blends (like this one!) will also work, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

Regular unsweetened cocoa powder (this kind!) works best. Dutched or special dark cocoa powder have a different acidity level, and those taste more muted and dull in this recipe.

Remember to measure the flour and cocoa powder with this method or a kitchen scale. (← That’s the one I own and love!) Too much of either will make your banana bread dry, and too much cocoa powder will make your banana bread taste bitter, instead of rich and chocolaty.

For a stronger banana flavor, use 1 ¾ cups (210g) of flour and ½ cup (40g) of unsweetened cocoa powder. For a stronger chocolate flavor, use 1 ¼ cups (150g) of flour and 1 cup (80g) of unsweetened cocoa powder.

I do not recommend substituting for the liquid stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too! I buy it online here.) However, if you really prefer to omit the liquid stevia from the banana bread, substitute 6 tablespoons (72g) of coconut sugar, brown sugar, or granulated sugar and reduce the milk to 3 tablespoons (45mL). Alternatively, substitute 6 tablespoons (90mL) of pure maple syrup, honey, or agave and omit the milk. The baking time may vary with any of these substitutions.

Coconut sugar, brown sugar, or granulated sugar may be substituted for the erythritol.

For best results, use the ripest, darkest, most spottiest bananas you can find! The ones that are purely brown or with more brown color than yellow are ideal. They have a stronger and sweeter banana flavor than pure yellow bananas. Measure the bananas by cups or grams. Not all “medium” bananas are the same size!

The mashed banana and Greek yogurt combined need to measure 1 ¼ cups. If you have slightly more than 1 cup mashed banana, then reduce the Greek yogurt by the same amount, and vice versa.

The vinegar reacts with the baking soda to help the banana bread rise and create a more tender texture. Don’t skip it! (And I promise you can’t taste it!)

Any milk may be substituted for the nonfat milk.

You must cover the batter with foil during the first stage of baking. This allows the center to cook through without the top turning overly brown or burnt. Work very quickly when removing the foil! If you leave the pan out of the oven for too long, the loaf will start to collapse, and it won’t recover to fully rise properly.

Optional Chocolate Drizzle: Stir together 2 tablespoons (10g) unsweetened cocoa powder, 2 teaspoons pure maple syrup (or honey or agave), and 2 ¾ teaspoons of milk (any kind!) in a small bowl. Transfer to a zip-topped bag, cut off a tiny piece of one corner, and drizzle over the fully cooled banana bread.

{gluten-free, clean eating, low fat, low sugar}
Recipe by Amy's Healthy Baking at