Death By Chocolate Banana Bread

192 cal, 34C/6F/5P/11S.

While I’m seriously in love my marble banana bread, some weeks just call for going full-chocolate. If you know what I mean. I had one of those weeks recently and had to turn my usual 4-ripe-bananas into this chocolatey breakfast wholesomeness for the week.

Moist, rich, decadent on its own but you know me I also left some room in there for whatever toppings I wake up fancying each morning. Always a variation of 1 tbsp nut/seed butter and some fruit/jam or some crunch from more nuts/seeds/granola (or both!). That is my ideal breakfast folks.

Notice where my tester knife went in 🙂 I refuse to photoshop my food LOL.

If you’re looking for a chocolate banana bread that is basically dessert, I’ll give you the option of adding extra 1/4-1/2 cup brown sugar to the batter, but trust me and leave it out if you’re baking this for breakfast like I usually do. It has the perfect level of sweetness for those sweet mornings.


  • 4 very ripe (like black) large bananas mashed (about 2 cups, 480 g)
  • 2 eggs
  • 2 tbsp oil (I use avocado oil, 28 g)
  • 2 tbsp honey or maple syrup (42 g)
  • 1/4 cup greek yogurt (I use 2% – 56 g)
  • 1 3/4 cup white whole wheat or any wheat flour (210 g)
  • 1/2 cup cocoa powder (48 g)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 2 tbsp semisweet chocolate chips (28 g)

Makes 10 generous slices. Preheat the oven to 350F and grease a 9×5 loaf pan (8×4 might work too). Blend bananas, eggs, yogurt, oil, honey in a food processor/blender/hand mixer or mix by hand thoroughly. Whisk together flour, cocoa, salt, baking soda, baking powder. Combine wet and dry, folding gently until all dry crumbs disappear (do not overmix this). Fold in chocolate chips. Pour into the loaf pan. I sprinkled mine with 1 tbsp additional chocolate chips. Bake for about 60 minutes until a thin knife comes out mostly clean with just a few crumbs attached. Cool in the pan for 15 minutes, turn it out onto a rack to cool completely. Slice and enjoy!

Hope you make this loaf and enjoy it as much as I did! Remember to tag @200PlentySweet on instagram! ❤

Author: Elif

Hi I'm Elif! I'm a mama, computer science PhD and Google engineer by day, food blogger by night. I love beautiful desserts that not only taste amazing, but also leave you feeling amazing. I use my math skills and interest in nutrition to carefully optimize my recipes to use simple, good-for-you ingredients and minimal amount of added sugar. I believe that healthy desserts can be simple. Recipes should not send you searching for rare ingredients, untested sweeteners or measuring ridiculous 1/2 tsp of butter. Here we use few ingredients, basic measuring cups, spoons, and simple fruit, veg, little sugar and syrup as sweeteners. Most recipes here use so little added sugar that they're good enough for toddlers. I also believe that you should be able to fit healthy sweets into your daily routine. No matter how much almond flour and coconut oil is in a healthy dessert recipe, there's no way I'm going to ingest a meal's worth of energy and a day's worth of total sugar from dessert alone. And that is the reason all my desserts have less than 200 cal per serving and are low-sugar. So now will you join us?

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