Whole Wheat Chocolate Chip Banana Bread

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Our Whole Wheat Chocolate Chip Banana Bread is an extra moist banana bread recipe made with lots of chocolate chips. The sweetness of overripe bananas is combined with the pure, sweet flavor of almond extract that bakes into the perfect dessert or after-school snack.

Over-ripe bananas are the key to making a delicious loaf of banana bread, which is why you will always find over-ripe bananas in our freezer. Any time bananas are going bad on the counter, simply toss them straight into the freezer. That way you’ll always have bananas ready to make Healthy Banana Muffins or Spinach Muffins with Banana and Blueberries.

butter being spread on banana bread

Ingredients

  • 2 cups gluten-free flour
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup canola oil
  • 3 medium overripe bananas
  • 1 teaspoon almond extract
  • 1 teaspoon baking soda
  • 1/2 teaspoons salt
  • 3/4 cup chocolate chips, plus extra

PRO TIP: The banana peels will turn black in the freezer, but the banana itself is not affected. Let frozen bananas thaw slightly before peeling and mashing.

How To Make

Ready to bake? We sure are! Grab your overripe bananas and remaining ingredients to get started then follow the simple step-by-step instructions below.

Preheat the oven and prepare your pan

Start by preheating the oven to 400°F. Then, spray a bread pan with non-stick cooking spray and set aside.

Blend the wet ingredients

In a medium-sized bowl, combine the wet ingredients including sugar, eggs, oil, and almond extract. Stir in the mashed banana. 

Mix It Up: 1 teaspoon of vanilla extract or 3 teaspoons of bourbon, rum or brandy can be used in place of the almond extract.

Combine dry ingredients

In a large bowl, combine the dry ingredients including flour, salt, and baking soda.

Blend the wet and dry ingredients

Pour the dry ingredients into the wet ingredients stirring just until the ingredients start to blend.

Blend in the chocolate chips

Add the chocolate chips to the batter and stir. Prevent over-stirring by stirring until just blended. Pour the banana bread batter into a pan. Top with additional chocolate chips.

Bake for 8 minutes then lower the heat

Bake for 8 minutes at 400°F, then turn the heat down to 350°F.  Continue baking for 30-40 minutes or until a knife inserted into the center comes out clean.

The purpose of the initial high temperature is to let the bread rise. The temperature is then lowered to let the inside of the bread bake without burning the top. The end result? A crunchy outside and moist inside!

Whole Wheat Chocolate Chip Banana Bread shown in a baking pan

FAQ

What mix-ins can be added?

There are so many delicious mix-ins to stir into the batter when the chocolate chips are added. A few of our top recommendations are walnuts, pecans, dried cherries and shredded coconut.

How to make whole wheat chocolate chip banana muffins?

Turn the loaf into muffins by pouring the batter into a muffin tin. Then, bake at 400°F for 8 minutes, turning down to 350°F and baking for an additional 7 minutes or until a toothpick inserted into the center of the muffins comes out clean. 

How to store banana bread?

Let the bread cool then wrap in plastic wrap or foil and place in a large ziplock bag. Store in the fridge for up to 5 days or in the freezer for up to 3 months. If freezing, wrap individual slices of bread for easy grab-n-go snacks.

Whole Wheat Chocolate Chip Banana Bread shown sliced on a cutting board

More Banana Recipes

butter being spread on banana bread

Whole Wheat Chocolate Chip Banana Bread Recipe

No ratings yet
Course Snack
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Our Whole Wheat Chocolate Chip Banana Bread is an extra moist banana bread recipe made with lots of chocolate chips. The sweetness of overripe bananas is combined with the pure, sweet flavor of almond extract that bakes into the perfect dessert or after-school snack. 

Ingredients
  

  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup canola oil
  • 3 medium overripe bananas
  • 1 teaspoon almond extract
  • 2 cups whole wheat flour gluten free flour can be swapped if needed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup chocolate chips, plus extra dairy free if needed

Instructions

  • Preheat the oven and prepare your pan. Preheat oven to 400°F. Spray a bread pan with non-stick cooking spray. Set aside.
  • Blend the wet ingredients. In a medium-sized bowl, combine the wet ingredients including sugar, eggs, oil, and almond extract. Stir in the mashed banana. 
  • Combine dry ingredients. In a large bowl, combine the dry ingredients including flour, salt, and baking soda.
  • Blend the wet and dry ingredients. Pour the dry ingredients into the wet ingredients stirring just until the ingredients start to blend.
  • Blend in the chocolate chips. Add the chocolate chips and stir until just blended.  Do not over-stir. Pour the batter into the pan. Top with additional chocolate chips if desired.
  • Bake for 8 minutes then lower heat. Bake for 8 minutes at 400°F, then turn the heat down to 350°F.  Continue baking for 30-40 minutes or until a knife inserted into the center comes out clean.

Notes

Mix-ins

  • walnuts, pecans, dried cherries and shredded coconut

Storage

  • store in the fridge for up to 5 days or in the freezer for up to 3 months 

Muffins 

Turn the loaf into muffins by pouring the batter into a muffin tin. Then, bake at 400°F for 8 minutes, turning down to 350°F and baking for an additional 7 minutes or until a toothpick inserted into the center of the muffins comes out clean. 

Nutrition

Calories: 372kcal | Carbohydrates: 54g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 37mg | Sodium: 241mg | Potassium: 267mg | Fiber: 3g | Sugar: 32g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg
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