Healthy Chocolate Banana Bread

Chef's Notes

Ingredient Substitutions

Bananas. Make sure the bananas are overripe for the best flavor and maximum sweetness. If you use frozen bananas, let them thaw to room temperature before using in this recipe – and don’t drain off any liquid that forms in the thawing process.
Honey. Maple syrup is a great substitute for honey, and imparts a delicious maple flavor. 
Unsweetened applesauce. Cinnamon applesauce is also a great choice. I prefer unsweetened but you can use any variety you’d like.
Vanilla greek yogurt. You can use plain Greek yogurt or sour cream if you’d prefer, just note you may want to add a little bit more honey.
Salted butter. Unsalted butter, coconut oil, canola oil and ghee all work well as substitutes for salted butter. 
Whole wheat pastry flour. White whole wheat flour, whole wheat flour or regular all-purpose flour all can be used in place of whole wheat pastry flour. 
Unsweetened cocoa powder. Use a dark powder for a deeper chocolate taste.

Mix-in suggestions

Chocolate Chips (milk, dark, light, etc.)
Walnuts
Pecans
Cinnamon chips
White chocolate chips
Blueberries
Dried fruit (cranberries, rasins, etc.)
Swirl of peanut butter or Nutella 
Unsweetened coconut

Serve
Once the bread is cooled enough (you can serve it serve slightly warm or at room temperature), cut into slices and enjoy!
I suggest serving it with a slather of this cinnamon honey butter, homemade peanut butter or this homemade vanilla almond butter. 
Store
Store this healthy chocolate banana bread recipe in an airtight container or plastic bag to ensure it does not dry out. If you plan on eating the entire loaf in a day or two, you can store it at room temperature. If it will take longer, I recommend storing it in the refrigerator. 
Freeze
This healthy chocolate banana bread freezes very well. I recommend freezing it in slices in an airtight container so you can pull out one slice at a time to enjoy.