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Home » Recipes » Breakfast » Breads + Muffins » Dark Chocolate Chunk Banana Bread

Dark Chocolate Chunk Banana Bread

4.93 from 14 votes
By Dani Spies
Jump to Recipe Print Recipe

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Banana Bread

We go through A LOT of bananas in this house.

Anywhere between 3-5 bananas is our daily average.

And I never worry about buying too many bananas because once they turn brown I either pop them in the freezer and use them for smoothies, protein shakes, and banana ice cream OR bake them into some bread.

Although I don’t do a ton of baking these days I really enjoy it when I do.

This particular recipe is very simple so it’s a great one to get the kids involved with.  They can help you mash the bananas, measure ingredients, or stir everything together.

But even if no one wants to help you with the baking I can guarantee they’ll be lining up to help with the eating.

This banana bread is moist, flavorful, and packed with dark chocolate – need I say more?

BUT for those of you are crazy and/or insane and don’t eat chocolate (does such a person really exist?) feel free to swap to the chocolate for some walnuts, it would be delicious.

I don’t push a whole lot of my recipes on you guys but this is one that I would say you absolutely have to try.  It’s just that good.  So add it to your recipe box and give it a try and then come back and let me know what you think!

Now go and bake. Go on.

Banana Bread
Print Recipe
4.93 from 14 votes

Dark Chocolate Chunk Banana Bread

Course: breads + muffins, BREAKFAST, DIET
Cuisine: American, kids, vegetarian
Author: Dani Spies
Servings: 10 servings
Calories: 125kcal

Ingredients

  • 1.5 cups of white whole-wheat flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. kosher salt
  • 1.5 cup mashed bananas 2-3 bananas depending on the size
  • 2 egg whites 1/4 cup
  • 1/4- cup coconut oil
  • 1/4 cup of plain no fat yogurt
  • 1/2 cup turbinado sugar
  • 1 tsp vanilla extract
  • 1/2 cup 3.5 ounces chopped dark chocolate

Instructions

  • Pre heat oven to 350
  • Combine flour, baking soda, cinnamon, and salt in a large bowl and set aside.
  • In a medium bowl, combine bananas, egg whites, coconut oil, yogurt, turbinado sugar, and vanilla. Gently stir the wet ingredients into the dry ingredients until everything is incorporated and then fold in chocolate chips.
  • Lightly spray a loaf pan with cooking spray before pouring the batter into the pan. Pop into the oven for fifty minutes.

Nutrition

Calories: 125kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Sodium: 376mg | Potassium: 141mg | Fiber: 1g | Sugar: 14g | Vitamin A: 25IU | Vitamin C: 3.1mg | Calcium: 13mg | Iron: 0.2mg

Breads + Muffins, Kid Friendly Lunches, Recipes, Vegetarian

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

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Reader Interactions

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    Comments

  1. Jodi says

    February 26, 2013 at 6:37 am

    5 stars
    This sounds delicious! 2 questions: What is (and why do you make it with) turbonado sugar and can you suggest a replacement for coconut oil? Not a fan of coconut at ALL! Thanks! I love your recipes and videos!

    Reply
  2. milt carlson says

    February 26, 2013 at 9:52 am

    5 stars
    What is white whole wheat flour and why instead of regular some wheat? B

    Reply
  3. Cady says

    March 1, 2013 at 2:34 pm

    5 stars
    I want to make these this weekend but am out of yogurt. Could I loosen some cream cheese with milk maybe?? Or substitute kefir?

    Reply
  4. Manuel says

    March 1, 2013 at 4:17 pm

    5 stars
    I made Wholemeal Banana Breadies in muffin shape and they are delicious! Only a subtle sweetness and some dark chocolate chips, but it fills you up (with joy) for a looong time. Earthy indulgence.

    Reply
  5. Louise says

    April 16, 2013 at 6:13 pm

    5 stars
    Can i sub in a natural sweetner such as maple syurp or agave or honey instead?? I dont like refind sugar it makes me sick

    Reply
    • Dani says

      April 17, 2013 at 7:23 am

      5 stars
      You can try but you may have to adjust the measurements a bit since the agave is liquid and the turbinado is dry.

      Reply
  6. Lucia Monteiro says

    February 3, 2014 at 9:52 am

    5 stars
    Hi Dani, even though i’m Reading your blog all the way from Portugal (so, sorry about any misspelling) i absoluly love your récipes and make the all the time. Just ths weekend i made you turkey chili and it was amazing. Just as it does this banana breas, but i just have one question. I’m currently trying no to eat wheat, so i was wondering if i could sub the wheat flour for something like oatflour or even rice flour? what do you think? Thanks

    Reply
  7. Ellen says

    February 21, 2014 at 12:01 pm

    5 stars
    Making it now. Didn’t have white whole wheat flour, so I’m using unbleached all-purpose. I used vanilla yogurt with 1.5g of fat, I substituted coconut sugar for the turbinado, and omitted the chocolate and used 1/2 cup of pecans instead. It’ll be out of the oven in about 20 minutes, I’ll let you know how it turns out!

    Reply
  8. Laura says

    April 14, 2016 at 10:40 am

    5 stars
    We’ve been using this recipe of yours for at least a couple of years now.  It’s a staple here.  Sometimes we use pumpkin instead of the bananas, just to mix it up.  Both are favorites!!  I figured after this long, I should let you know;-)!!  Thanks for a great one!!! 😀

    Reply
    • Dani says

      April 15, 2016 at 1:46 am

      5 stars
      That’s awesome!! You’re welcome! I’m so happy that you enjoy the recipe AND that you reached out to let me know. Thank you 🙂

      Reply

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