A healthier whole wheat banana bread that’s super moist and delicious. Loaded with banana flavour and of course chocolate chips! You can never leave out the chocolate chips!
This banana bread is just like all the amazing banana breads you’ve had growing up except it’s much healthier and much less fattening. I traded butter, which although delicious is loaded with unsaturated fats, for oil with healthy polyunsaturated fats. This bread has whole wheat flour vs white flour to increase the nutrition and fibre content plus I reduced the amount of sugar as overripe bananas have lots of sugar anyways. I promise that this bread is still delicious and even kid approved!
As I’ve made this a healthy banana bread, you can enjoy this as a treat or as your breakfast guilt free. With the addition of Greek yogurt, this bread even has over 5g of protein per serving! I love taking quick breads or muffins to work as they’re an easy thing for me to snack on between patients and keep me going until lunch time. If you’re interested in other delicious healthy baked breakfast options, check out my healthier double chocolate zucchini muffins or my pumpkin flax muffins. For a gluten free option, try my chocolate almond banana muffins.
The best thing about all my healthy muffins and quick breads is they freeze well. They’re an easy thing to whip up and meal prep for the week or month! When freezing though, just ensure that you allow them to fully cool before storing in an airtight container or reusable bag. If they’re not fully cooled, the additional condensation can make them more dense and ruin the texture.
To eat them after freezing, you can allow them to come to room temperature naturally, which is what I do at work. I pack them in the morning straight out of the freezer and by the time I go to eat them a couple hours later, they’re at room temperature. Or, you can just pop them in the microwave in 20 second bursts until heated through. Just be cautious with the microwave, especially if feeding to babies and toddlers as it can leave hot spots!
- Don’t overmix the batter! Fold the wet and dry ingredients together until just combined. This ensures a tender crumb rather than a tight, dense bread.
- Whenever making any kind of baked good with banana, ensure the bananas are overripe, with brown skin, or they won’t incorporate as well into your recipe. They also won’t bring as much flavour. If you don’t have any bananas at this stage of ripeness, often grocery stores will sell the overripe bananas for this purpose. This to me is a win win as it also helps reduce food waste!
- For best results, use room temperature ingredients! They will mix together much easier creating a smoother, more well incorporated batter.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
My song today is by Barns Courtney but I had a hard time choosing which one. I love so many of his songs! Here’s “99” by Barns Courtney. Happy Baking! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Chocolate Chip Banana Bread
- 2 1/2 cups (300g) whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 (~320g without peel) large ripe bananas, mashed
- 2 large eggs
- 1/3 cup (60g) brown sugar, packed
- 1/3 cup (60g) canola oil
- 2/3 cup (150g) unsweetened oat milk (or any milk)
- 1/3 cup (75g) plain nonfat Greek yogurt
- 1 1/2 tsp vanilla extract
- 1/2 cup (80g) semi sweet chocolate chips (plus additional for topping if you want)
- Preheat your oven to 350℉. Spray or line a 9×5 loaf pan.
- In a small mixing bowl, add the flour, baking powder, baking soda and salt. Mix until combined.
- In a large mixing bowl, add your mashed bananas, or mash them right in the bowl. Whisk in the eggs and sugar until combined.
- Then add in the oil, milk, Greek yogurt and vanilla extract. Whisk until well combined.
- Add the dry ingredients to the wet mixture and with a spatula, fold until almost combined.
- Add in the chocolate chips and fold until just combined. Pour the batter into the prepared loaf pan.
- Top with chocolate chips if you want and bake for 55-65 minutes or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes before moving to a wire rack to fully cool. Store in an airtight container for up to 3 days or in the freezer for up to 3 months and enjoy!