The best recipe for leftover bananas is making a banana bread, but have you ever made a honey chocolate banana bread? Here's your chance. Moist, fluffy, and packed with the most amazing flavors you'll ever taste. A true trifecta of flavors, this recipe comes together in just one bowl.
The limit truly does not exist for the time of day or month, or even year, to make banana bread. This recipe is great for baking all year round.
What are the ingredients for this bread?
The ingredients for this banana bread omit dairy entirely, and while we do use just a half cup of sugar to pair with the honey and banana, you can opt for more honey if you want to omit all the added sugar entirely! Consider this your go to healthy banana bread breakfast.
- Ripe Bananas: The best part about banana bread is of course the bananas. Make sure they're ripe!
- Eggs: Eggs help bind the bread together
- Honey: I use ⅓ cup honey in this recipe, and you can find my favorite honey from Local Hive Honey here.
- Sugar: I use a little sugar to help make the bread a touch sweeter. In the overall results, it's not too sweet, so don't be discouraged! Feel free to use a full cup of honey if you want, and omit this sugar.
- Vanilla extract
- Avocado Oil: I like to use oil in my bakes versus butter, and avocado oil delivers each and every time!
- All Purpose Flour - the best type of flour to use in baking.
- Baking powder - a little baking powder helps with the texture and rise of the bread itself.
- Chocolate: 1 cup of chopped baking chocolate.
- Cinnamon: Adding cinnamon to baked goods always adds a beautiful aroma and flavor.
See the recipe card below for specific information about quantities.
How do I make this recipe?
Preheat the oven to 350º and line a loaf pan with parchment paper. In a large bowl, mash the two bananas using a fork and crack in the two eggs. Pour in the oil, vanilla, honey, and sugar. Whisk the wet ingredients together until the ingredients are well blended. In the same bowl, pour in the flour, baking powder, and cinnamon, then gently whisk or fold in with a spatula until most of the flour is incorporated.
Finally, add in the chocolate and fold in with a spatula. Pour the batter into the loaf pan and spread evenly across the pan. Place the pan into the oven and bake for 55 minutes. Check the doneness of the loaf by inserting a toothpick into the center, it should come out clean when fully baked.
Let cool for 15 minutes then transfer to a wire rack to cool completely before slicing.
HINT: Remember to let the batter sit on the counter for at least 15-20 minutes, this allows the baking soda and baking powder to work and gives the loaf/bread a nicer rise and an airy texture.
Recipe Swaps and Substitutions
This recipe is written out all purpose, whole milk, and a touch of sugar, but you can easily make these swaps and substitutions:
- Flour - this won’t really change the bake time, but it will alter the taste and texture. I swear by Bob’s Red Mill Gluten-Free All Purpose Flour, which you can find on Thrive Market or in a variety of other stores.
- Sugar: I like using Wholesome Sweet’s brand of organic cane sugar, but remember, this recipe is made on using honey, so be sure to keep the honey in, and adjust accordingly if you only want to use honey and not the ½ cup cane sugar. To replace ½ cup of sugar, you will need ⅓ cup honey.
Recipe Variations and Serving Suggestions
This breakfast bread is fabulous as is, but if you want to vary how you serve or make this, feel free to consider the following ideas:
- Make Muffins- instead of making an entire loaf, you can divide the batter into a muffin tin and make them meal-prep friendly or freezer friendly as muffins.
- Make 'em mini - if you have a miniature loaf tin you can easily make these bite size for a fun little snack for your kids.
- French Toast - slice up a thick piece of bread, dip into an egg and milk mixture, and fry it up as french toast. It honestly tastes like heaven.
How can I store this recipe? Can I freeze it?
This will stay on the countertop in a tightly sealed container for up to 4-5 days. I also suggest adding a loaf to the freezer for a day where you just don't feel like being in the kitchen. Be sure to label the freezer batch for the date in which it was baked, and it will be good for up to one month in the freezer.
Do not overmix the batter. Overmixing will cause an awfully chewy, gummy texture and that is absolutely not what we want. Be gentle when whisking and folding the batter together and when adding in the chocolate.
Hungry for More?
Looking for other recipes like this? Try these:
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Healthy Honey Chocolate Banana Bread
- 1 kitchen scale optional
- 1 large mixing bowl
- 1 whisk
- 1 spatula
- measuring spoons and cups
- 1 loaf pan/tin
- 2 small bananas mashed
- 2 large eggs room temperature
- 100 grams cane sugar ½ cup
- 80 ml avocado oil ½ cup
- 125 ml honey ⅓ cup
- 1 tablespoon vanilla extract
- 256 grams all purpose flour 2 cups
- 1 ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup chopped chocolate
- Preheat the oven to 350º and line a loaf pan with parchment paper.
- In a large bowl, mash the two bananas using a fork and crack in the two eggs.
- Pour in the oil, vanilla, honey, and sugar. Whisk the wet ingredients together until the ingredients are well blended.
- In the same bowl, add the flour, baking powder, cinnamon, salt, and gently whisk together until most of the flour is combined.
- Add in the chocolate and fold in with a spatula. Pour the batter into the pan and spread evenly across the pan. Bake for 55 minutes. Check the doneness of the loaf by inserting a toothpick into the center, it should come out clean when fully baked.
- Let cool for 15 minutes then transfer to a wire rack to cool completely before slicing.