This double chocolate whole wheat banana bread was born from a desire to use up ripe bananas and a few pantry staples. The loaf is a healthier take on a classic treat: it uses whole wheat (wholemeal) flour and vegetable oil instead of butter, but still feels indulgent thanks to cocoa and plenty of chocolate chips. The texture is tender right out of the oven, though it can become a bit crumblier the next day—still, the flavor holds up and it makes a satisfying breakfast or snack. Kids especially love the “double chocolate” factor, while parents can feel better about serving a banana-based loaf that swaps refined ingredients for slightly more wholesome alternatives. Serve warm with a smear of butter, or enjoy slices plain with coffee or milk. Below you’ll find the full ingredient list and clear, easy steps to make this loaf at home.
Double Chocolate Whole Wheat Banana Bread
The perfect breakfast bread that balances wholesome whole-wheat flour with rich cocoa and chocolate chips. A great way to use ripe bananas and enjoy a chocolatey start to the day.
Breakfast
International
Ingredients
-
115
gms
– 4 oz. chocolate chips -
245
gms
– 2 cups wholemeal (whole wheat) flour -
150
gms
– ¾ cup sugar -
40
gms
– 1/3 cup cocoa powder -
1
tsp
baking powder -
¼
tsp
baking soda -
¼
tsp
salt -
2
eggs -
115
ml
– 3.9 oz. vegetable oil -
3
ripe large bananas
mashed + extra for decoration if desired -
1
tsp
vanilla extract
Instructions
-
Preheat the oven to 180°C (355°F). Prepare a 23 x 12.5 cm (9 x 5 inch) loaf pan by lightly flouring it or lining it with baking paper.
-
In a large bowl, whisk together the wholemeal flour, sugar, cocoa powder, baking powder, baking soda and salt. Stir in the chocolate chips so they are evenly distributed through the dry mix.
-
In a separate bowl, mash the ripe bananas until mostly smooth. Add the eggs, vegetable oil and vanilla extract and mix until well combined.
-
Pour the wet mixture into the dry ingredients and fold gently until just combined. Avoid over-mixing—stirring only until the flour is incorporated will keep the loaf tender and prevent a rubbery texture.
-
Transfer the batter to the prepared loaf pan and smooth the top. Optionally, place a few thin slices of banana on top for a decorative finish.
-
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Oven temperatures vary, so check at 50–55 minutes if yours runs hot.
-
Allow the loaf to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing. Cooling helps the crumb set and makes cleaner slices.
Notes & Tips
Storage: Store the cooled bread wrapped at room temperature for 2 days, or refrigerate for up to 5 days. For longer storage, slice and freeze portions wrapped in plastic and foil for up to 2 months.
Variations: For a nuttier flavor, fold in a handful of chopped nuts. If you prefer a less sweet loaf, reduce the sugar slightly. You can also swap some of the wholemeal flour for white flour if you want a lighter crumb.
Serving: Serve slightly warm with a pat of butter, a smear of nut butter or simply on its own. This loaf makes a convenient grab-and-go breakfast or an easy treat for school lunchboxes.