Why You’ll Love This Recipe
Chocolate banana bread (oil-free) is the perfect balance of indulgence and health—a moist, rich loaf made with ripe bananas, cocoa powder, and natural sweetness. Despite being oil-free, it stays incredibly soft and fudgy, thanks to mashed bananas and yogurt, which add moisture without extra fat. What I love most about this recipe is that it feels like dessert but is wholesome enough for breakfast or a snack. I tried adding a handful of dark chocolate chips, and it turned out decadent without being overly sweet. This loaf is also easy to make in one bowl, making cleanup a breeze. Whether you’re trying to bake healthier treats or simply use up ripe bananas, this chocolate banana bread is a must-try—it’s full of flavor, naturally sweetened, and totally satisfying.
Chocolate Banana Bread (Oil-Free) – Moist, Rich, and Guilt-Free
- Total Time: 1 hour
- Yield: 10 slices
- Diet: Low Fat
Description
This Oil-Free Chocolate Banana Bread is moist, rich, and naturally sweetened with ripe bananas and a touch of cocoa powder. It’s a healthy twist on classic banana bread—soft, chocolaty, and made without any added oils or butter.
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- 1/3 cup plain Greek yogurt (or unsweetened applesauce for dairy-free)
- 1/3 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it with nonstick spray.
- In a large bowl, mash the bananas until smooth.
- Add eggs, Greek yogurt, honey (or maple syrup), and vanilla extract. Whisk until combined.
- In a separate bowl, mix flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
- Fold in chocolate chips, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use overripe bananas for maximum sweetness and flavor.
- For a vegan version, substitute eggs with flax eggs and yogurt with applesauce.
- You can add chopped walnuts or pecans for texture.
- Store leftovers in an airtight container for up to 4 days, or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ripe bananas
Provide natural sweetness and moisture, replacing the need for oil.
Greek yogurt (or unsweetened applesauce)
Adds creaminess and keeps the bread soft without using oil or butter.
Eggs
Bind the ingredients and help the loaf rise.
Whole wheat flour (or all-purpose flour)
Gives the bread structure and a hearty texture.
Unsweetened cocoa powder
Creates deep chocolate flavor without added fat.
Brown sugar (or coconut sugar)
Adds gentle sweetness and enhances the banana flavor.
Baking powder and baking soda
Help the bread rise and stay fluffy.
Salt
Balances the sweetness and deepens flavor.
Vanilla extract
Adds warmth and enhances both the banana and chocolate notes.
Dark chocolate chips (optional)
For extra richness and a gooey texture in every slice.
Directions
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it with nonstick spray.
In a large bowl, mash the ripe bananas until smooth. Whisk in eggs, yogurt, sugar, and vanilla extract until well combined.
Sift in cocoa powder, flour, baking powder, baking soda, and salt. Mix until just combined—do not overmix. If desired, fold in chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Servings and timing
This recipe makes 1 loaf (about 10 slices). Prep time: 15 minutes. Bake time: 50 minutes.
Storage/reheating
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap slices individually and store for up to 2 months. Reheat gently in the microwave or toaster oven before serving.
Variations and Customizations
Nutty banana bread
Fold in chopped walnuts or pecans for added crunch.
Vegan version
Use flax eggs and dairy-free yogurt.
Gluten-free option
Swap flour for a gluten-free all-purpose blend.
Extra chocolatey
Drizzle melted dark chocolate over the cooled loaf.
Banana oatmeal bread
Replace part of the flour with oat flour for a heartier texture.
FAQs
Can I use applesauce instead of yogurt?
Yes, unsweetened applesauce works perfectly as a substitute.
Do I need to use oil or butter?
No, ripe bananas and yogurt keep the loaf moist naturally.
Can I make this vegan?
Yes, use flax eggs and plant-based yogurt.
Why is my banana bread dense?
Overmixing the batter can make it dense—mix until just combined.
Can I use cacao powder instead of cocoa?
Yes, but the flavor will be slightly more intense.
How do I know it’s done baking?
A toothpick inserted into the center should come out mostly clean.
Can I make muffins with this recipe?
Yes, divide the batter into a muffin tin and bake for 18–20 minutes.
What sweetener works best?
Brown sugar, coconut sugar, or honey all work well.
Can I skip the chocolate chips?
Yes, but they add great texture and richness.
How do I store it to keep it moist?
Wrap tightly in plastic wrap or store in an airtight container.
Conclusion
This oil-free chocolate banana bread is rich, moist, and full of chocolatey goodness—without the guilt. Made with wholesome ingredients and naturally sweetened, it’s proof that healthy baking can still taste indulgent. Perfect for breakfast, dessert, or an afternoon treat, this easy one-bowl recipe will become your go-to way to use up ripe bananas.
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