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