Whole Wheat Chocolate Chip Banana Bread

Whole Wheat Chocolate Chip Banana Bread

This whole wheat chocolate chip banana bread recipe is delicious & easy to make. It is a fun way to sneak some whole wheat fiber into your children’s diet. This whole wheat banana bread is filled with sweet ripe bananas and tons of mini chocolate chips. You will like the added fiber and your kids will love the chocolate & bananas. Win win! Whole wheat banana bread makes a wonderful dessert or snack… especially when it is stuffed with mini chocolate chips.

Our recipe should take you roughly 10-15 minutes to prepare and clean up. Please be aware that this is an oven-baked banana bread recipe. It is not made with a bread machine. For more great recipes, please visit Bread Dad’s section on Easy Banana Bread Variations. Bread Dad also has a printable and “pin-able” recipe at the bottom of this page. If you liked this recipe, we hope you will leave a comment below and give the recipe a 5 star rating. Thanks!

Key Ingredients – Whole Wheat Flour, Ripe Bananas & Mini Chocolate Chips

Whole Wheat Banana Bread

After Mixing Wet & Dry Ingredients, Stir In Mini Chocolate Chips

Straight From The Oven

Whole Wheat Chocolate Chip Banana Bread

Whole Wheat Chocolate Chip Banana Bread – Stuffed With Chocolate!

Whole Wheat Chocolate Chip Banana Bread

 

Ingredients – Whole Wheat Chocolate Chip Banana Bread

  • 8 Tablespoons – Unsalted Butter (softened)
  • 2 – Large Eggs
  • 3 – Bananas (ripe & large sized)
  • 2 Cups – Whole Wheat Flour
  • 1 Cup – Light Brown Sugar (packed cup)
  • 1 Teaspoon – Vanilla Extract
  • 1 Teaspoon – Baking Soda
  • 1 Teaspoon – Baking Powder (aluminum free)
  • 1/2 Teaspoon – Salt
  • 1 1/2 Cup – Mini Chocolate Chips – use 1 cup if you want a less chocolaty & more “adult friendly” banana bread

Servings – Roughly 12 slices

  • Equipment required for this recipe – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 bread pan, oven mitts, silicon spatula, cooling rack and an oven.

Instructions – Whole Wheat Chocolate Chip Banana Bread

  • Preheat oven to 325 degrees F.
  • Mash bananas with a fork.
  • Lightly beat eggs.
  • Stir eggs, bananas and butter together.
  • Mix in remaining ingredients (except the mini chocolate chips). Stir until batter is completely mixed.
  • Add the mini chocolate chips to the batter. Stir in chocolate chips until they are fully mixed into the batter.
  • Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
  • Bake in the oven for 65-70 minutes or until golden brown.
  • Take out of oven and let the whole wheat banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
  • After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The recipe comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!

Reference Sources

Tips – Whole Wheat Chocolate Chip Banana Bread

  • The tips below are designed to help banana bread “novices” and/or people with limited baking experience.
  • Use RIPE bananas for improved taste. Ripe bananas are soft and usually yellow with small black spots. Hard yellow/green(ish) bananas are too starchy and have less banana flavor.
  • Make sure to use 3 large bananas (not 3 medium bananas). Otherwise, the whole wheat banana bread might turn out to be a little dry.
  • In case, you like to use cups versus banana “sizes”… 3 medium-sized bananas equal roughly 1 to 1 1/4 cups of mashed bananas (not sliced bananas). 3 large-sized bananas equal roughly 1 1/3 to 1 2/3 cups of mashed bananas (not sliced bananas). Of course, banana sizes can vary greatly… and my version of medium and large-sized bananas may differ from yours!
  • Use FRESH whole wheat flour or the whole wheat banana bread might taste a little strange. Whole wheat flour can spoil quickly when left in your pantry for days at room temperature. Whole wheat flour does not last nearly as long as white all-purpose or bread flour at room temperature. For longer-term storage, whole wheat flour should be stored in the freezer or refrigerator.
  • This recipe uses a “kid friendly” 1 1/2 cups of mini chocolate chips (as this banana bread is stuffed with chocolate). For a more “adult friendly” whole wheat banana bread, you should probably use only 1 cup of mini chocolate chips.
  • If you don’t have mini chocolate chips, you can use regular sized chocolate chips. However, I like to use mini chips because banana bread slices come out better (as the mini chip cause less interference/blockage with a cutting knife) and the smaller chips seem to spread out more & provide a better overall chocolaty taste to the whole wheat banana bread.
  • For this whole wheat banana bread recipe, I used King Arthur Flour’s 100% Whole Grain Whole Wheat Flour. According to the King Arthur Flour package’s nutritional facts, this whole wheat flour has 3 grams of dietary fiber per 1/4 cup (or 12 grams per cup). Therefore, since this whole wheat banana bread recipe uses 2 cups of whole wheat flour, it should contain roughly 24 grams of whole wheat fiber (if you use something similar to King Arthur Flour’s whole wheat flour) .
  • This doesn’t happen often but if the top of the banana bread looks too moist or under cooked, you should try the “toothpick test”. Gently push a toothpick into the top of the bread and see if any batter sticks to the toothpick. If batter is sticking to the toothpick then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 2 or 3 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 2 or 3 minutes, remove the bread pan and test the whole wheat banana bread again with a tooth pick.

 

  • Consider “greasing” your bread pan with butter (even if it is non-stick) because the chocolate chips may stick to the bread pan after melting during the baking process. Melted chocolate chips can sometimes make it difficult to get the banana bread out of the bread pan without breaking (unless the bread pan has been greased with butter). When greasing the pan, please give extra attention to the bottom of the bread pan (which is hard to reach with a silicon spatula).
  • You can also try using baking parchment paper to line your bread pan if you have a problem with the chocolate chips sticking to the bottom of the bread pan. Baking parchment paper will also help you to avoid disturbing (smudging) any warm/soft chocolate chips on top of the bread when you lift the whole wheat banana bread from the bread pan.
  • If you use baking parchment paper, you can sprinkle some mini chocolate chips on top of the banana bread batter for an even more chocolaty appearance. The baking parchment paper enables you to remove the whole wheat banana bread from the bread pan without touching the top of the finished banana bread (thus less potential “smudging” of any warm chocolate chips on top of the finished banana bread).
  • If you have a problem with a banana bread recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
  • In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to the rising problems and/or leave small bitter clumps in your whole wheat banana bread.
  • For more easy banana bread recipes (i.e. blueberry, cranberry, chocolate chip, vegan, oatmeal, etc.), please visit Bread Dad’s main Banana Bread Recipes section. Or try some of our Banana Bread Muffins Recipes.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The recipe comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!

Related Recipes

Whole Wheat Chocolate Chip Banana Bread
Print Recipe Pin Recipe
5 from 8 votes

Whole Wheat Chocolate Chip Banana Bread

This whole wheat chocolate chip banana bread recipe is delicious & easy to make. It is a fun way to sneak some whole wheat fiber into your children's diet. If you enjoyed this recipe, we hope you will leave a comment & 5 star rating in the comment section below. Thanks!
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Keyword: chocolate chip whole wheat banana bread, whole wheat banana bread, whole wheat banana bread recipe, whole wheat chocolate chip banana bread
Servings: 12 Slices
Calories: 355kcal
Author: Bread Dad

Ingredients

  • 8 Tablespoons Unsalted Butter (softened)
  • 2 Eggs (large)
  • 3 Bananas (ripe & large sized)
  • 2 Cups Whole Wheat Flour
  • 1 Cup Light Brown Sugar (packed cup)
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder (aluminum free)
  • 1/2 Teaspoon Salt
  • 1 1/2 Cups Mini Chocolate Chips (use 1 cup if you want a less chocolaty "adult friendly" banana bread)

Instructions

  • Preheat oven to 325 degrees F.
  • Mash bananas with a fork.
  • Stir eggs, bananas and butter together.
  • Mix in remaining ingredients (except the mini chocolate chips). Stir until batter is completely mixed.
  • Add the mini chocolate chips to the batter. Stir in chocolate chips until they are fully mixed into the batter.
  • Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
  • Bake in the oven for 65-70 minutes or until golden brown.
  • Take out of oven and let the whole wheat banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
  • After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.

Notes

This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act.
 
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The nutritional information is provided using recipe widgets such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. The information is only provided as a courtesy to our visitors. See our legal disclaimer for additional nutrition disclosures.

Nutrition

Serving: 1Slice | Calories: 355kcal | Carbohydrates: 55g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 256mg | Potassium: 216mg | Fiber: 4g | Sugar: 36g | Vitamin A: 344IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 1mg

 

If you liked this recipe, please leave a comment & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions.

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