This healthier chocolate banana bread recipe is incredibly moist, naturally sweetened with ripe bananas, and packed with rich chocolate flavor. Using extra virgin olive oil and Greek yogurt instead of butter, this lighter take on classic banana bread delivers indulgence without compromise, perfect for everyday baking.
Perfect for breakfast, snacks, or dessert, this recipe strikes the ideal balance between indulgent and nourishing. The olive oil keeps the loaf tender, the Greek yogurt adds moisture and a subtle protein boost, and the cocoa powder delivers that deep, chocolatey richness we all crave.
Whether you’re baking for your family, meal-prepping for the week, or looking for a healthier treat to enjoy with your afternoon coffee, this chocolate banana bread fits effortlessly into everyday life! Simple ingredients, one bowl, and consistently delicious results.
Preheat the oven to 175°C.
Mash the bananas well with a fork and whisk properly until the mixture is smooth and not lumpy.
Ad the eggs, olive oil, yoghurt, vanilla & sugar and salt & whisk well.
Sieve the flour, baking soda, baking powder & cocoa powder into the wet mixture.
Mix with a spatula to combine properly without over mixing. Mix it well so the whole mixture is uniform.
Fold in 3/4 of the chocolate chips leaving some to decorate over the top.
Scrunch up a baking paper square and line a standard size bread tin.
Pour the batter over the lined tin.
Bake in the oven for 50-60min.
Check if cooked by piercing the loaf with a totthpick. If it comes out clean, it’s ready.
Let cool down completely before slicing.
Enjoy warm as is, with some nut butter or chocolate spread.
Store in the fridge for up to 5 days.
