The Healthiest Chocolate Chip Banana Bread Around

Categories: Desserts,Holidays,Quick & Easy,Recipes,Talia's Must Read,


Makes 1 large yummy loaf or 2 smaller loafs of 10-12 servings 

This oil-free, fruit-sweetened bread is an absolute favorite recipe of mine! I originally posted this recipe right around the time that Rodale Books Inc. and I decided to team up on the creation of LYB two years ago, but it remains as delicious as ever! I mean, really, what has the power to make any day a better one? Why, chocolate chip banana bread of course! In my bibliophilic opinion, sinking your teeth into a fascinating book also has a marvelous ability to make a great day a better one. Now, can you just imagine slowly sinking your teeth into a piece of this bread as you relish reading either Love Your Body or a delicious novel?

Just because I can write anything I want at any moment here on this website, here are three novels that I will love and I think will enhance the quality of this blog post strictly by their delightful presence:

1) I Capture The Castle by Dodie Smith
2) Marjorie Morningstar by Herman Wouk
3) The Fault in Our Stars by John Green

Just like those novels, I believe this bread is something very special because it combines many unexpected, yet creamy, sweet and absolutely wonderful ingredients for the healthiest version of a chocolate chip banana bread that you will find. I used coconut milk to give the bread an extra moist and creamy texture. I also used white beans for an additional helping of creaminess and to replace the oil found in most bread recipes (in my recipe experimentations I’ve learned that beans are an amazing substitute for oil!). I am a huge fan of the banana and chocolate chip combination and I believe that bananas and chocolate chips are a match made in culinary heaven, destined to find each other in this bread and live happily ever after in our satisfied tummies. Make this bread and I’m sure you will agree. On another note, I always use the “healthiest” dark chocolate chips I can find or even unsweetened carob chips. After all, sugar is highly overrated these days given that it’s pretty horrible for our bodies and all that jazz. I’ve provided links to the brands of chocolate chips and carob chips in the recipe below. Now let’s get bakin’!


1 cup white whole-wheat flour (also can use regular whole wheat flour or gluten-free flour)
1 cup oat flour (or just use more whole-wheat flour)
1 cup almond flour
¾ cup unsweetened coconut milk (from carton rather than canned- I use the So Delicious brand, unsweetened)
1 (15 oz) can white beans (I use Eden’s BPA-free white beans, cannellini, great northern or white navy will all work, as long as the color of the beans is light rather than dark!)
10 medjool dates or 6 dates rolled in coconut
3 very ripe large bananas or 4 smaller ones
¼ cup ground flaxseeds
1 tablespoon vanilla extract or 1 teaspoon Ojio ground vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raw chocolate cacao nibsdark chocolate chips or carob chips (you can also make this chocolate chip free and use dried fig pieces, dried apricot pieces, dried blueberries or cherries)


Preheat oven to 350 degrees.  Combine whole-wheat flour, oat flour, almond flour, baking powder and baking soda. After mixing them together set the bowl aside.

Take the pits out of the dates and put the pitted dates in a high power blender with coconut milk, bananas, white beans, ground flaxseeds, vanilla extract.  Mix well. When blended thoroughly, add this sweet liquidy mixture to the dry ingredients in your large bowl.  Mix the wet and dry ingredients together with a large mixing spoon until the flour is mixed in well with the wet ingredients.  Gently fold in the chocolate chips and mix them in too.

Either lightly grease a 9×5 inch loaf pan with cooking oil spray or place parchment paper down in pan before pouring in batter.  Pour the dough into the pan and smooth the top of the dough with your spoon so that the dough bakes nice and evenly.

Place the loaf in the oven and bake for 35-45 minutes or until you can poke a fork in it and the fork comes out clean.  Remove from the oven and cool on a wire rack for fifteen minutes. Remove from the pan and slice.


Make this and you will have no regrets. Well, only if you like bananas. If you aren’t a banana fan, then you might regret making this bread and I’m not sure why you decided to prepare it in the first place. However, if you are a banana and dark chocolate lover like me, then this bread will result in nothing but joy for your taste buds.


  1. Luanda says:

    I made this bread today and everyone loved it! I’m amazed with how you can use the beans as substitute for oil! Even my picky 21 month old daughter liked it 🙂 Half of the bread is already gone!
    I couldn’t find the grain sweetened choc chips so I used vegan dark choc chips instead. I was wondering if I could use any other non dairy milk instead of coconut milk to cut back on the saturated fat?
    This bread turned out so good, I can’t wait to try your other recipes! Thank you!

  2. Talia Fuhrman says:

    Hi Luanada, I’m glad the bread was a success! Yes, any type of non-dairy milk should work without affecting the flavor of the baked bread overly much. I like coconut milk for its creaminess, but hemp milk and almond milk I’m sure would also work well. I’m a huge fan of hemp milk myself 🙂

  3. Margo says:

    This looks fantastic! One question: Do you mean the type of coconut milk that is canned (like for Thai cooking) or the type in the carton (used as regular milk substitute)? They are both called “coconut milk,” but are quite different, so I was confused. 🙂 Thank you, Talia! I am looking forward to reading your book!

  4. Paula says:

    Thank you for the great recipe. I have yet to use beans in a baked recipe. I have no idea why because I eat beans all the time. I can’t wait to make this bread!

  5. Hi Margo, I was referring to the type of coconut milk that can be purchased in a carton. *virtual thumbs up*!

  6. I hope you enjoy it, Paula! I promise that you will not be able to taste the beans 🙂

  7. Molly says:

    Hi Talia! What kind of gluten-free flour would you recomend to substitute for the whole wheat flour?

  8. Sheri says:

    Looks delicious Talia! Can I substitute almond flour with one of the other flours? If so.. Which flour should I use more of… Oat or white wheat ? Thank you!

  9. Natalia M says:

    I’ve seen many ‘healthy’ banana bread recipes and have quite the collection of bookmarks, but this is the first time I see one incorporating beans. And it’s vegan! This is definitely my next banana bread recipe to try. Thanks Talia!

  10. nicole dziedzic says:

    Chocolate chip banana bread is my kids and my personal favorite to make. This recipe sure would go fast in my house, not a crumb left either.

  11. Joy says:

    Oddly enough, I don’t like the taste of bananas. Could I substitute no-sugar added applesauce for the bananas in this recipe?

  12. Talia Fuhrman says:

    Hi Joy, the applesauce should work! I would go with a 3/4 cup applesauce instead of the 3 bananas. Let me know what happens!

  13. Talia Fuhrman says:

    Hi Molly, I would try more oat flour or a mix of brown rice flour and out flour + 2 tbsp tapioca starch. I hope this helps!

Leave a Comment