This bread is moist and chocolaty. It is sure to satisfy even the strongest sweet tooth and the use of whole wheat flour makes me feel (a little) less guilty about eating it for breakfast or as an afternoon treat with a cold glass of milk. The use of both cocoa and chocolate chips makes this bread decadent.
The ingredients are easy to whip together and it bakes in about an hour. The finished bread will stay fresh for a few days or can be frozen up to 3 months. I like to make a double batch so I can add one to my freezer stash.
Here is your printable!
A healthier version of your favorite double chocolate banana bread - made with white whole wheat flour.
- 1 1/2 cups white whole wheat flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 large bananas, mashed
- 1 cup chocolate chips
- Pre heat oven to 350.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and baking powder. Set aside. In a large bowl (I used my stand mixer), cream together butter and sugars. Add the eggs and vanilla, beating after each addition. Mix the bananas into the wet mixture. Add in the flour mixture 1/3 at a time. Do not over mix - just combine until everything is moist. Fold in the chocolate chips. Pour into a greased loaf pan. Bake 60-70 minutes, until the top is cracked and a toothpick comes out clean.
- To Freeze:
- Cool completely. Slice and place in a gallon sized freezer bag. Remove as much air as possible and freeze for up to 3 months.
Amount Per Serving Calories 225