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Healthy Chocolate Banana Bread - Moist, Chocolatey, Rich AND Vegan

Healthy Chocolate Banana Bread

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Hi Bold Bakers!

Is there really anything better than homemade banana bread? Actually yes. It’s this homemade and Healthy Chocolate Banana Bread! Imagine that comforting banana bread flavor we all know and love combined with your favorite chocolate cake. Sounds dreamy right? Well that’s pretty much what this is.

My recipe for Healthy Chocolate Banana Bread really does tick all of the boxes. This hearty sweet bread is great for breakfast, an afternoon snack and of course dessert. It’s actually great for you since it’s free from egg, gluten, and refined sugar. Bonus – it’s full of healthy fats, satisfying chocolate flavor and that moist banana bread texture.

This Healthy Banana Bread is so easy to make that I find myself making it a few times a month. It’s really great to keep around and never lasts long. To make this Healthy Chocolate Banana Bread, you simply mash up your bananas, mix with coconut oil, flax egg (my favorite egg substitute) and coconut sugar. Then mix your banana mixture with gluten-free flour, good-quality cocoa powder and by all means chocolate chips. This batter comes together in 10 minutes flat and it’s hard not to just dig in after baking it.

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The finished Healthy Chocolate Banana Bread is gorgeous – super moist and beyond chocolaty with that hint of banana flavor. You are going to love it!

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4.65 from 14 votes
Healthy Chocolate Banana Bread - Moist, Chocolatey, Rich AND Vegan
Healthy Chocolate Banana Bread Recipe
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
 

This Healthy Chocolate Banana Bread is delicious, decadent, and perfect for anyone - especially if you're avoiding gluten, refined sugar, or eggs!

Course: Breakfast, Dessert
Cuisine: American
Servings: 8 -10
Calories: 342 kcal
Author: Gemma Stafford
Ingredients
  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • 1 cup (5oz/150g) all purpose flour*
  • 1/2 cup (2oz/60g) cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 large ripe bananas (about 1 1/2 cups (15oz/540g) mashed banana)
  • 1/3 cup (21/2oz/75ml) coconut oil, liquid
  • 3/4 cup (41/20z/135g) coconut sugar*
  • 1 teaspoon vanilla extract
  • 3/4 cup ( 41/2oz/135g) chocolate chips
Instructions
  1. Heat your oven to 350oF (180oC) and grease a 9-by-5-inch loaf pan with coconut oil and set aside.
  2. In a small bowl, mix together the flax seed meal and water. Let sit for 10 minutes. This is to make a "flax egg" or egg substitute.
  3. In a medium bowl whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  4. In a large bowl, mash the ripe bananas with a fork. Add the melted coconut oil and stir until combined. Next add in the coconut sugar, flax egg, and vanilla extract. Stir until smooth.
  5. Stir the dry ingredients into the wet ingredients, being careful not to over mix.
  6. Stir in 1/2 cup of the chocolate chips.
  7. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips.
  8. Bake for 65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.
  9. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan.
  10. Let the bread cool on the wire cooling rack before cuting into slices and serving.
  11. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
Recipe Notes

You can make this gluten free by using Gluten-Free 1-to-1 Baking Flour

You can sub out coconut sugar for raw or brown sugar

Nutrition Facts
Healthy Chocolate Banana Bread Recipe
Amount Per Serving (1 g)
Calories 342 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 11g69%
Polyunsaturated Fat 1g
Sodium 241mg10%
Carbohydrates 54g18%
Fiber 5g21%
Sugar 32g36%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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55 Comments

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  1. Aquawoman on August 29, 2019 at 12:58 am

    Did anyone else’s chocolate chips burn on top? Mine did, after 60 mins.

    Nevertheless, a yummy cake indeed. Almost like a brownie.

    • Gemma Stafford on August 29, 2019 at 3:23 am

      Hi there,
      that could happen, and sometimes it just depends on the oven. I am happy that you liked the cake, but disappointed that the chips burned, that is not nice at all. Next time mix them through the bake, lightly, coat them in flour first so that they stay where they are put, or, alternatively scatter some on top halfway through the bake.
      Thank you for being in touch,
      Gemma 🙂

  2. Risky on August 4, 2019 at 11:56 pm

    I find it difficult not to over mix as it is a rather dry batter. I added more water to allow it to come together. Still yummy though thanks. Just wondering what I am doing wrong for my mix to be so dry. The one currently in the oven and the previous one I made I added blueberries…gave it like a forrest cake taste. I don’t usually mess with your recipes. I might add some plain yogurt next time for more moisture as others have added instead of coconut oil. I am only new to being a bold baker and I owe that to you, so I am grateful to you. Can you please advise what is the spread you have used on the chocolate banna bread in the picture above…looks devine and I can not find it on your site.
    Thanks.

    • Gemma Stafford on August 5, 2019 at 3:55 am

      Hi there,
      are you saying that you are substituting the fat in the recipe? if so then that will explain why it is dry. This cake will need a little fat, vegetable oil, margarine or butter if you use it.
      We did not have a glaze on this bread, though you could use ganache or a water icing, this type of loaf usually will not need it.
      Let me know, I hope this helps,
      Gemma 🙂

  3. Sonal Poddar on June 25, 2019 at 6:28 am

    Hello Gemma, I have already made this once and it came out super yummy. This time i want to make it with almond flour can u tell me how much almond flour i need to use? Also do u sieve your dry ingredients always? Thanks

    • Gemma Stafford on June 25, 2019 at 8:49 am

      Hi there,
      I think you need to take a look at this recipe: (https://www.biggerbolderbaking.com/gluten-free-banana-bread-low-carb/) this will give you the idea.
      If you intend to just replace some of the wheat flour with almond flour then you can do that, directly, weight for weight.
      The thing to remember is that there is no direct comparison between wheat flour and any other flour, each one behaves differently in a bake. The big difference is in how they absorb liquids. A good combination is almond flour and coconut flour, in a ration of 3:1. Three times as much almond flour, one coconut flour. The coconut flour is highly absorbent.
      I generally sieve flours, and this is particularly important for nut flours.
      I hope this is of help,
      Gemma 🙂

  4. Sreevani on June 19, 2019 at 5:26 pm

    Hi Gemma,

    I’m new to baking. Today i did this and the outcome is amazing lickilicious banana bread. I’m actually not a favourite of cakes. But i baked for my family. I ate more than 1/4th of the bread. Thank you for the amazing recipe.

    • Gemma Stafford on June 20, 2019 at 1:51 am

      Hi there,
      that is so good to hear! well done you. Now you are a bold baker, you can go on to try lots of the other recipes, for your family, and for you, of course!
      Thank you for being in touch,
      Gemma 🙂

  5. nija shah on April 8, 2019 at 6:16 am

    Hi gemma, read some of the comments above. People have added yogurt but cannot understand what it will substitute ?
    Oil or flaxseed ?
    Looking forward to try the recipe
    Thanks.

    • Gemma Stafford on April 8, 2019 at 11:59 am

      Hi, in this case it can be used as an egg substitute

  6. NORASYIKIN on April 5, 2019 at 9:47 pm

    Hi Gemma

    What if i dont have cocunut sugar, can i substitute or use caster sugar or granulated sugar and what will the amount be?

    Thank You
    Nora

    • Gemma Stafford on April 6, 2019 at 3:50 pm

      Yes Nora, absolutely you can use the same amount of caster sugar 🙂

      Best,
      Gemma.

  7. C on March 19, 2019 at 6:58 pm

    Hi Gemma, how many eggs do I need if I won’t use flaxseed?

    • Gemma Stafford on March 21, 2019 at 6:07 am

      great question! You can use 2 eggs 🙂

      Gemma.

  8. Binu on January 10, 2019 at 9:38 pm

    Hello, this is a great bread!
    I used 1/2 cup sprouted ragi/ finger millet flour, 1/2 cup whole wheat flour, replaced sugar with palm sugar and used 3/4 cup yoghurt. Skipped the chocolate chips. The batter was yummy. I could have the bread for breakfast too!

    • Gemma Stafford on January 11, 2019 at 9:59 am

      WOW, that all sounds awesome, great job on this one, next time submit a photo on Biggerbolderbaking.com!

  9. Susan Herzhauser on November 27, 2018 at 6:09 am

    Love this recipe! I was thinking of trying to make this into muffins. If I did how long would I bake them? And would you change anything?

    • Gemma Stafford on November 27, 2018 at 4:49 pm

      Great idea! I might just check on them 10 minutes earlier. Enjoy and send us a photo!

  10. Marianne08 on August 17, 2018 at 10:16 am

    Hi Gemma, this is the first time I’ve used a flax egg and it’s a thing of beauty. It’s wonderful to be able to bake using healthier ingredients, and still yield a decadent treat.

    • Gemma Stafford on August 17, 2018 at 5:17 pm

      I’m delighted to hear you enjoyed this recipe 🙂

  11. Jeffy Philip on August 2, 2018 at 2:13 am

    Hi Gemma,

    Thank you for this recipe, looks great!

    I was wondering if I could use the same recipe but substitute just the one ingredient, the all purpose flour for oatflour? Do you think I would need to change anything else to get it right?

    Thanks in advance 🙂

    Regards,
    Jeffy

    • Gemma Stafford on August 2, 2018 at 1:13 pm

      Hi there,
      I am not sure how this would work for you.
      Oat flour is a lovely thing, but it is different to all purpose flour. I am not sure that it will be perfect for this recipe.
      Many gluten free all purpose flours use oat flour combined with other flours to balance the recipe. very few single flours substitute well for wheat flour. I am not sure about this, I think you will need to try a sample recipe.
      Gemma 🙂

  12. Mita Majumdar on July 12, 2018 at 6:45 am

    Gemma, I was worried about the bread not rising as much and pulling away from the sides of the pan. But it actually turned out really really good. It’s soft, moist and dense. This recipe is certainly a keeper. I bring a slice to work to snack on in the middle of the day 🙂

    • Gemma Stafford on July 13, 2018 at 3:20 am

      Hi Mita,
      I am really happy to hear this, this is a delicious thing, and a great snack, satisfying too!
      Thank you for being in touch,
      Gemma 🙂

  13. Mita Majumdar on July 10, 2018 at 11:24 am

    I made this yesterday. I didn’t try it yet as I baked it just before going to bed and didn’t get a chance to cut a slice before heading to work. Looks exactly like the one you posted but I feel like it didn’t rise much like the regular banana bread. Is that what it is supposed to be like? It looks like it shrunk a bit. I used an egg instead of flaxegg. Looks very pretty but quite dense.

    • Gemma Stafford on July 12, 2018 at 5:10 am

      Hi Mita,
      The true test will be the taste!
      I cannot say why it did not rise so much for you, but it may have over baked a little if it was shrinking. However, I think it will taste really nice, I hope you think so too, let us know,
      Gemma 🙂

  14. Hope on June 20, 2018 at 12:03 am

    Hi Chef Gemma!
    I really want to give this a try, but I don’t have any coconut sugar or raw sugar or brown sugar at the moment…….can I use honey instead?

    • Gemma Stafford on June 20, 2018 at 1:14 am

      Hi Hope,
      Yes, I do think this will work well for you in this bake. I think about 3 tablespoons of honey would be good in this recipe, try it, it cannot fail!
      Gemma 🙂

  15. Rabiya J. on May 24, 2018 at 1:16 am

    Yes I used whole wheat flour, chopped walnuts and choc and yogurt to make it more healthy.

    • Gemma Stafford on May 26, 2018 at 2:57 pm

      That sounds lovely, thank you for letting us know,
      Gemma 🙂

  16. Rabiya J. on May 24, 2018 at 1:14 am

    Hey Gemma, great recipe! I used 2 eggs in this one . Got the beat ever result of soft healthy loaf. Thanx
    Regards,
    Rabiya

    • Gemma Stafford on May 24, 2018 at 1:15 am

      Hi there,
      Thank you, and thank you for letting us know, it is good to have you with us,
      Gemma 🙂

  17. Yang on May 23, 2018 at 5:03 am

    HI Gemma,
    I want to try this banana bread for my kids. Q is how many egg will is use instead of flaxseed?
    Thanks!☺️

  18. Ghina on May 3, 2018 at 11:25 am

    Hello! Can I make this into muffins? But of course the baking time will vary.

    • Gemma Stafford on May 4, 2018 at 5:03 am

      Hi there,
      Yes, and other bold bakers have done this too. It is a dense bake, so make them a bit smaller than usual, it is rich!
      Gemma 😉

  19. Cherry Reyes on April 8, 2018 at 8:10 pm

    Hi, Gemma!

    I just wanted to give my own review of this Healthy Chocolate Banana Bread recipe.

    I had long been looking for a good banana bread recipe as the ones I’ve had were either very crumbly and dry or tasted very much like artificial banana. I was looking for a DIABETIC-FRIENDLY recipe as a friend asked me to bake a chocolate cake with nuts but it had to be diabetic-friendly.

    I have to admit that I was very skeptical about this as I am not vegan. My previous attempts to just use Stevia for baked goods were disastrous. Where I live, the prices of ingredients used in vegan recipes vis-a-vis the quantity makes it very prohibitive. So, I was very wary of going this route again. But I said I would give this a go.

    So, first, I had to get flax seed, which, here is commonly sold whole and not as ground flax seed. So, after grinding them by hand with a makeshift mortar and pestle, even when in the video you showed what happens when it blooms, I still wasn’t sold on the idea. Next, I have to go back and look at your video for nut flours and ground up almonds for it. I thought that almond, being a nut, would make the bread heavy and dense as it’s not as light as flour. Again… another thing that I was sure would make this recipe flop. (sorry. 😉 )

    So, following the video and the recipe, I was surprised that had I already had ground almonds and flax seed in my pantry beforehand, this would just be an easy DUMP-AND-STIR RECIPE.

    It was my first time to use almond flour, coconut oil, coco sugar, and flax egg in baking. It turns out my worries were all for naught for :

    1. The coco sugar didn’t turn the batter bitter.
    2. The batter rose well.
    3. The almond flour didn’t make it dense.
    4. The coconut oil was basically invincible. I could have subbed it out with canola oil or vegetable oil and no one would be none the wiser.
    5. I now have a new arsenal in my baking skills : using flax egg if I ever do run out of eggs.

    For this recipe, the only type of coco powder I had on hand was Dutch processed. I liked how it gave the banana bread a sort of midnight, chocolate color and you could really see the shine on it. The only thing I would probably do differently here is IF I ONLY HAVE DUTCH-PROCESSED COCOA ON HAND, I would lessen the amount by 1-2 TBSPs or use only half the amount of cocoa powder because the flavor of the cocoa masks the flavor of the banana a bit. Otherwise, if I were to use a different kind of cocoa powder, I would stick to the recipe.

    As I write this, it has been 24 hours since I pulled the bread out of the oven. It still has that wonderful shine, it still is wonderfully moist, and it is decadent when warmed in the microwave, paired with cold milk (had that last night), coffee (had this for breakfast this morning), and tea (will have that later on today) 🙂

    Oh, and another thing, my mom said she could smell the banana bread all the way from the gate of our house. When she saw it, she thought I had burned it because she hadn’t thought of making a regular banana bread into a chocolate banana bread. 🙂 All is well… she’s had a taste an I think I showed her something new.

    Sorry for the novel-length post. But thank you for another keeper of a recipe. This is now stamped TRIED AND TESTED!

    • Gemma Stafford on April 9, 2018 at 4:24 am

      Haha! Cherry, you are a tonic!
      I am delighted with your novel length review of this recipe, you have a way with words. I am delighted too with your explanation of the subs you used, this is a great help for other bold bakers.
      I will have to try this one myself, I am attracted to the shine, and the idea that you were having it for breakfast, lunch and supper. Well done and thank you,
      Gemma 🙂

  20. Cherry Reyes on April 8, 2018 at 5:30 pm

    These are so good! My mom was surprised I put chocolate in a banana bread. At first she thought I had burned the banana bread. Hahahah.

    Gemma this is a keeper! It’s been a day old bit it still is moist and soft! ????????

    I am wondering if this can be made using apples, or + cream cheese in the middle. ????????

    Thanks again! Love ya!

    • Gemma Stafford on April 9, 2018 at 4:25 am

      Hi Cherry,
      I think applesauce would be great in this bread, but not sure about adding cream cheese to the bake. As a topping yes, delicious.
      Thank you for your input,
      Gemma 🙂

  21. seyi on March 24, 2018 at 12:10 pm

    Hi Gemma,i want to ask if it is compulsory to use chocolate chips….can i just use cocoa powder all the way?

    • Gemma Stafford on March 25, 2018 at 4:58 am

      Hi there,
      The chocolate chip adds a little burst of flavor, but it is not essential to this recipe. Chopped chocolate would be good too, or none! You do not need to increase the cocoa,
      Gemma 🙂

  22. Natalia P on March 20, 2018 at 6:44 am

    I love this recipe! I made it with 1/2 cup coconut sugar instead of 3/4 cup and was yummy 🙂

  23. zaza7 on February 26, 2018 at 12:38 am

    Hi Gemma,

    Thank you for the amazing recipes, I have tried the brownies, muffins and the crazy dough; all worked out very well! and now I want to try this healthy recipe but I have a question, is it possible to use an egg instead of 1 tablespoon of flaxseed meal; since an egg is equal to 4 tablespoons! or do I add more half banana to the recipe??

    <3 <3 <3

    • Gemma Stafford on February 26, 2018 at 2:59 am

      Hi there,
      Take a look at the BEST EVER Banana Bread recipe, this will tell you a lot.
      Sure, use the egg. It will be perfect. Let us know how you get on with this,
      Gemma 🙂

      • zaza7 on March 5, 2018 at 11:47 pm

        Thank you Gemma.

        I tried almost the same recipe but with 1.2 cup of yogurt instead of oil. It was great, but what I don’t like is the taste of banana; and I have noticed recently that you can’t taste the banana if you mix it with peanut butter so next time, I will add it to it and exclude the yogurt or oil since peanut butter has oil in it, and maybe half quantity of the sugar. what do you think??

        Love your videos, keep it up!
        All love from Lebanon <3

        • Gemma Stafford on March 6, 2018 at 10:37 am

          Haha! I am wondering why you would make a banana bread if you do not like bananas!
          I do see what you are looking for though, and I am going to work on a recipe using pineapple too, that would be a good one for you!
          Good to have you with us, you made me smile!
          Gemma 🙂

          • zaza7 on March 7, 2018 at 10:28 am

            hahaha! sounds great!

            I am trying to keep it healthy :D, instead of butter!!

  24. Leslie Shapiro on February 24, 2018 at 9:34 pm

    The healthy banana bread looks delish! Is flaxseed meal the same as ground flaxseed?

  25. Mansi on February 24, 2018 at 8:55 pm

    Hi Gemma! Just tried out your best ever banana bread yesterday and it turned out to be soo good! I used apple cider vinegar with baking soda instead of eggs as mentioned by you in the comments. For this recipe, can we use whole wheat flour? And is there any other subsitute for eggs other than flaxseed meal?

    • Gemma Stafford on February 25, 2018 at 4:28 am

      Hi Mansi,
      I am so happy that this worked well for you.
      Banana is often used as an egg substitute, and applesauce too. As this bread is rich in banana the addition of the baking soda and vinegar is a great idea, I am not sure if you could do better! (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/).
      Other Bold Bakers have told us that wholewheat flour works well in this recipe. I would be thinking 1/2 and 1/2. Try also a finely milled spelt whole meal. This really is a bit of an experiment, but if you use wholemeal do stichk to the bicarbonate/vinegar egg sub.
      I hope this helps,
      Gemma 🙂

      • Rebekah on September 28, 2019 at 2:01 pm

        This recipe is devine!!

        • Gemma Stafford on September 28, 2019 at 2:33 pm

          Thank you for your kind words.

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