So Moist! The Only Chocolate Chip Banana Bread Recipe You’ll Ever Want

You have finally found the moistest and tastiest healthy chocolate chip banana bread recipe ever.

If you know me in real life, you may already have this moist and delicious healthy banana bread recipe. That’s because it’s a staple in my house and my usual go-to recipe when I take something sweet and healthy-ish to work, school, a friend’s house or just about anywhere.

It’s tender, soft and leaves delicious, chocolatey crumbs on your fingers. (Forks are optional).

So the more I share my favorite quick bread with others, the more I’m asked for the recipe. I’ve given this recipe to so many people over the years, you may have it even if we haven’t met in real life. You may have gotten it from someone who’s gotten it from someone who’s gotten it from me.

How I made this banana bread Moist and Healthy-ish

I approached “healthifying” this recipe in the same manner I approach most recipes. I ask: where can I cut calories, saturated fat and added sugars, and where can I add health-boosting nutrients or foods. Here’s what I did and recommend.

• I used canola oil with its healthy fat profile instead of butter, which is high in saturated fats. If you don’t have canola oil, soybean oil is another great option. Using oil, instead of solid fat also helps maintain that moist and tender texture you love without under-cooking your banana bread.
• Folding in Greek yogurt at the end boosts moisture and tenderness too.
• Mix your banana bread by hand. You’ll get out of the kitchen faster, plus you won’t risk over-mixing your batter, which leads to a denser loaf.
• Use as little sugar as possible. I used 1/2 cup of sugar and find that it’s the perfect sweet spot between too sweet and boring. If your sweet tooth isn’t as pronounced as mine, you might be able to use slightly less.
• Instead of baking with all-purpose flour, I used white whole-wheat flour, which is a softer form of whole-wheat flour. Though it doesn’t contain the phytonutrients of regular whole-wheat flour, the rest of the nutrition is on par and quite good.

How you can personalize your banana bread even more

If you need a dairy-free banana bread recipe – easy peasy. Do what my daughter does for her husband, who has a milk allergy. She swaps vanilla-flavored almond milk yogurt for the Greek yogurt and uses dairy-free chocolate chips. This healthy chocolate chip banana bread is a staple in her house too.

If you don’t want to use all whole-wheat flour, use a mixture of all-purpose flour and whole-wheat flour.

Don’t like chocolate? That sounds crazy to me, but we can still be friends. Bake your banana bread plain or add blueberries.

Like nuts? Toss them in.

Cutting adding sugar even more? Try allulose or another low-calorie or no-calorie sweetener.

The Moistest Healthy Chocolate Chip Banana Bread Recipe

4.12 from 25 votes

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Course: Breakfast or Snack, Dessert with Benefits

Cuisine: Comfort Food

Keyword: breakfast

Servings: 16 slices

Calories: 148kcal

Author: Jill Weisenberger

Ingredients

• 2 ripe bananas, mashed
• 1 egg, beaten
• 1/3 cup canola oil
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 cup white whole-wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 cup nonfat, plain Greek yogurt
• 1/2 cup mini chocolate chips

Instructions

• Preheat oven to 375 degrees. Spray a 9 x 5-inch loaf pan with nonstick cooking spray. 
• In a large bowl, mix together the bananas, egg, oil, sugar, and vanilla.
• In a small bowl, mix the flour, baking soda, and baking powder.
• Pour the dry ingredients into the banana mixture.  Mix well.  Gently fold in the yogurt and the chocolate chips.  Pour into the prepared pan. Bake for 30 - 40 minutes or until done.

Nutrition

Calories: 148kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 1.5g | Trans Fat: 0g | Cholesterol: 14mg | Sodium: 115mg | Fiber: 2g

So what do you think: fork or no fork?