Whole wheat double chocolate chip banana bread
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Whole wheat double chocolate chip banana bread

This whole wheat double chocolate chip banana bread will satisfy all your chocolate cravings! With no butter or oil, it's a healthier alternative to other classic recipes!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Servings: 12
Author: Eva Bakes


  • 1 and 1/2 cups white whole wheat flour can substitute with all-purpose
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons baking powder
  • 1/2 cup granulated sugar
  • 3 bananas extremely ripe and smashed
  • 1/2 cup unsweetened applesauce
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips of choice


  • Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside.
  • In a large bowl, whisk together the flour, cocoa powder, salt, baking powder and sugar. Set aside.
  • In a medium sized bowl, mix together the bananas, applesauce, eggs and vanilla. Mix well.
  • Pour the banana mixture into the large bowl with the dry ingredients and fold until a few dry streaks remain. Toss in the chocolate chips and fold until everything just comes together. Do not over mix.
  • Transfer the batter into your prepared loaf pan and bake in your preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the bread to cool before serving.


Leftover bread should be stored in an airtight container at room temperature or in the refrigerator. It will keep for a few days (and last longer in the refrigerator).
Source: Adapted from How to Bake Everything by Mark Bittman