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Banana bread in the loaf pan cooling after coming out of the oven
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5 from 41 votes

Chocolate Chip Banana Bread

This Chocolate Chip Banana Bread is a fail-proof healthy easy quick bread recipe to bake with your family. It's made with no butter and no refined sugar!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 261kcal
Author Yumna Jawad


  • 1 ¾ cup whole wheat white flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup coconut oil melted
  • 2 eggs
  • cup maple syrup
  • ¼ cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas about 2-3 medium bananas
  • ½ cup walnuts
  • ½ cup chocolate chips


  • Pre-heat the oven to 325°F. Grease a 9x5 inch loaf pan and set aside.
  • In a medium bowl, whisk together the dry ingredients: flour, baking soda, cinnamon and salt. Set aside.
  • In a large bowl, beat the coconut oil, eggs, maple syrup, Greek yogurt and vanilla extract until well blended, about 1-2 minutes. Stir in the mashed bananas, the flour mixture, nuts and chocolate chips, if using.
  • Pour batter into a greased loaf pan, sprinkle with more nuts and chocolate chips, if desired. Bake for 50-55 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes before slicing.


Recipe: This chocolate chip banana bread recipe is adopted from Gimme Delicious
Storage: Store in an airtight container at room temperature or in the refrigerator for up to 4-5 days. You can freeze the bread for up to 3 months. Just thaw overnight in the fridge and bring to room temperature before serving.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of coconut oil, you can use olive oil or canola oil.
  • Instead of greek yogurt, you can use sour cream or a neutral oil using a 1:1 substitution. You can also use milk.
  • Instead of maple syrup, you can use another liquid sweetener like agave syrup or honey.
  • Instead of eggs, you can use flax eggs. 
  • To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
Make them into muffins: The recipe works well for muffins instead of a banana bread. Just reduce the time to 20-22 minutes.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. 


Calories: 261kcal | Carbohydrates: 29g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 206mg | Potassium: 144mg | Fiber: 3g | Sugar: 13g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg