chocolate banana bread on white platter
How to Make...

Healthy Chocolate Banana Bread

Healthy Chocolate Banana Bread made with whole grain flour, gluten-free friendly, sweetened with bananas, maple syrup and chocolate chips. Dairy-free recipe and also makes about 15 muffins!

  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 9x5 loaf or 15 muffins 1x
  • Scale:



  • 1 cup gluten-free 1:1 baking flour + 2 TBSP* (see notes)
  • 2/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt


  • 1 1/4 cups well mashed banana, equal to 3 medium extra ripe bananas
  • 1/3 cup maple syrup
  • 1/4 cup oil (i.e. melted and cooled coconut, avocado, etc.)
  • 2 large eggs, room temp
  • 1 TBSP vanilla extract
  • 1/2 cup non-dairy milk of choice
  • 1/2 cup mini chocolate chips (plus more for topping or add in chunks too)


  1. Preheat oven to 350ºF and line 9×5 baking pan with parchment paper; set aside.
  2. In a medium bowl mix together dry ingredients; set aside.
  3. In a large bow whisk mashed banana, maple syrup and oil until combined. Whisk in eggs and vanilla until combined.
  4.  Begin to add about half of the dry ingredients to batter, gently stirring. Then pour in milk and rest of flour and stir until just combined, then fold in chocolate chips. Be careful not to over-mix, especially if using whole wheat flour.
  5. Pour batter in lined pan and add more chocolate chips/chunks for topping; bake for 45-55 minutes. Cover bread with foil at 25 minutes. Check bread at 45 minutes. Inserted toothpick should come out clean (no wet batter, crumb is okay). My bread took 50 minutes, uncovering for the last 5 minutes.
  6. Allow bread to cool in pan on wire rack completely before slicing. Store bread at room temperature or fridge in covered container, about 3-5 days. 

Recipes Notes:

*If using whole wheat pastry flour, whole wheat white or half all-purpose and half whole wheat, use 1 1/4 cups flour. To make muffins: fill muffin pan 3/4 full with batter – I got 15 muffins. Bake at 375ºF for 20-25 minutes, until inserted toothpick comes out clean. To make egg-free / vegan: You can likely sub the eggs for flaxseed meal. Use 2 TBSP flaxseed meal + 1/3 cup water and sit for 4-5 minutes. I did not test this way but this method works for many of my quick bread and muffin recipes. Let me know if you try! 

Nutrition Information:

  • Serving Size: 1/15th
  • Calories: 120
  • Sugar: 7
  • Sodium: 178
  • Fat: 5
  • Saturated Fat: 1
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 18
  • Fiber: 2
  • Protein: 2
  • Cholesterol: 025