Whole Wheat Banana Bread with Dark Chocolate Chips

This whole wheat banana bread contains more fiber and protein than other versions considering the addition of whole wheat flour and walnuts. It’s moist and subtly sweet, but oh so swoon-worthy with the addition of dark chocolate chips.



Walnut oil

1 3/4 cup whole wheat flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon sea salt

4 ripe or overripe bananas

1/2 cup dark brown sugar

1/4 cup walnut oil

1/4 cup plain whole milk yogurt

1 teaspoon vanilla extract

2 eggs

1/2 cup walnuts, chopped

1/2 cup bittersweet chocolate chips


Preheat oven to 350 F degrees. Oil a 9-inch loaf pan with a drizzle of oil and set aside. In a large mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside. In a separate large mixing bowl, mash the bananas with the back of a fork or an electric handheld mixer. Add the sugar, oil, yogurt, vanilla extract, and eggs and blend until smooth.

Using a spatula, mix the flour and banana mixture together until just combined. Fold in the chocolate and walnuts. Pour the batter into the loaf pan and use your spatula to even out the top. Place in the oven and bake for 60-70 minutes or until a knife inserted into the center comes out clean. Fyi, after 30 minutes or so, you may need to loosely cover the top with tented foil to keep it from browning too much. When cooked through, remove from the oven and allow let cool to room temperature before removing the loaf from the pan and slicing and serving.


Avocado oil or a mild tasting olive oil work well in this recipe, too. You can substitute the yogurt for plant-based yogurt, if necessary, without sacrificing flavor. Just make sure your yogurt contains some healthy fats to keep the banana bread moist.


Get exclusive access to the recipe from my cookbook The Nutritionist's Kitchen!

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