Delicious & Healthy Chocolate Chip Banana Bread Recipe UK
Rated 5.0 stars by 1 users
Category
Healthier Recipes
Servings
10
Prep Time
10 minutes
Cook Time
45 minutes
Calories
170
Discover the joy of baking with this healthy chocolate chip banana bread, packed with ripe bananas and generous pieces of Whitakers dark chocolate. 🍌🍫
This recipe keeps things simple and nutritious, using natural sweeteners like honey or maple syrup, plus a mix of plain and oat flour for a soft, moist texture.
Ideal for busy mornings, afternoon snacks, or even a light dessert, it cuts down on sugar without losing flavour. 🌟
With just 10 minutes of prep and basic ingredients from the cupboard, anyone can whip up this loaf at home.
The dark chocolate melts into rich pockets, balancing the sweet banana base perfectly.
Bake it fresh and enjoy the aroma filling the kitchen! 🏡 Try adding nuts or chia seeds for extra crunch.
Ready to get started? This bread stores well, so make a batch to last the week. 😊
Ingredients
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3 ripe bananas, mashed
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2 large eggs
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¼ cup (60ml) melted coconut oil or light olive oil
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¼ cup (60ml) honey or maple syrup
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1 tsp vanilla extract
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1¼ cups (150g) plain flour
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½ cup (50g) oat flour (or blend rolled oats)
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1 tsp baking powder
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½ tsp baking soda
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Pinch of salt
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¾ cup (100g) Whitakers dark chocolate.
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1 tbsp chia seeds
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2 tbsp chopped nuts
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Extra chocolate pieces for the top
Optional add-ins:
Directions
Preheat the oven:
Heat oven to 170°C (340°F).
Line a loaf tin with parchment paper.
Mix the wet ingredients:
In a large bowl, combine mashed bananas, eggs, melted oil, honey/maple syrup, and vanilla.
Whisk until smooth.
Combine the dry ingredients:
In a separate bowl, mix the plain flour, oat flour, baking powder, baking soda, and salt.
Bring everything together:
Add dry ingredients to the wet mixture and gently fold until just combined.
Do not overmix.
Add the chocolate:
Fold in the chopped Whitakers chocolate, keeping a handful aside for topping.
Bake:
Pour the batter into the lined loaf tin.
Scatter remaining chocolate pieces over the top.
Bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs.
Cool:
Allow to cool in the tin for 10 minutes, then transfer to a cooling rack.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 10 delicious slices of Healthy Chocolate Chip Banana Bread.
Calories per serving: 170 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade Healthy Banana Bread .
For extra moisture, add 2 tbsp Greek yoghurt or apple sauce.
For a deeper chocolate flavour, add 1 tsp cocoa powder.
To make it vegan: use flax eggs, maple syrup, coconut oil, and plant yoghurt if adding.
Riper bananas = sweeter bread.
Avoid overbaking to keep it soft and tender.
How to Store Your Homemade Healthy Banana Bread
Keep this homemade healthy banana bread fresh with these easy storage tips. 🍌
Once cooled, wrap the loaf tightly in cling film or place it in an airtight container to stop it drying out.
At room temperature, in a cool, dry spot away from sunlight, it stays good for up to 3 days. 🕒
For longer freshness, pop it in the fridge – this keeps it tasty for up to 5 days, though the texture might firm up a bit from the cold.
Just bring slices back to room temperature before eating. ❄️
To store for weeks ahead, slice the bread and freeze the pieces individually.
Wrap each one in cling film, then put them in a freezer bag – they last up to 2 months this way.
Thaw at room temperature, or warm gently in the microwave for a quick treat. 🌡️
No need to waste any – this method makes grabbing a slice simple! 😊
Nutritional Information for This Recipe
| Nutritional Information | Per Slice (1/10 of loaf) |
|---|---|
| Calories | 256 kcal |
| Total Fat | 11g |
| Saturated Fat | 8g |
| Cholesterol | 38mg |
| Sodium | 150mg |
| Total Carbohydrates | 35g |
| Dietary Fibre | 3g |
| Sugars | 14g |
| Protein | 5g |
A Brief History of Banana Bread
Banana bread has roots in the United States, where bananas first arrived in the 1870s.
It took time for them to show up in baked goods, but by the early 1900s, home cooks started using overripe bananas to avoid waste.
The modern version took off in the 1930s during the Great Depression, when people needed cheap, easy recipes.
Baking powder and baking soda became common then, helping the bread rise without yeast.
The first printed recipe appeared in a 1933 Pillsbury cookbook, marking its rise in popularity.
During World War II in the 1940s, rationing led to changes like using less sugar or adding nuts for extra nutrition.
Over the decades, recipes have varied with trends, from basic loaves to versions with chocolate or healthier swaps like oat flour.
Today, it remains a favourite for its simple ingredients and comforting taste, often baked at home across the world.
