Whole Wheat Chocolate Chip Banana Bread

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Whole Wheat Chocolate Chip Banana Bread - More at MadeByMeggs(dot)com

I love banana bread. My mom always baked this when I was younger and there is just something about it that calls to me! The comfort of a warm stove, the fun of mixing it up together, the sweet but semi-guilt free snack to enjoy… Once I see my bananas getting a bit to brown… you know, when you forgot they were there & when you open them its gonna be total smush on the inside… Well those bananas are perfect for this bread!
Whole Wheat Chocolate Chip Banana Bread - More at MadeByMeggs(dot)com

It is easy to make this into one large, regular sized loaf pan bread. Or you can divided it into mini loaf pans. Usually this recipe makes 4 mini loaves for me. Perfect to send 2 to my neighbor’s house, snack on one all day & have the last for breakfast in the morning.

Original Recipe Source: Recipe Girl

Whole Wheat Chocolate Chip Banana Bread

Prep: 15 mins   |   Cook: 30-40 mins   |   Total: 55 mins   |   12 servings  |   159 calories
(printable recipe here)


  • 3/4 cup whole wheat flour
  • 1 cup all-purpose flour (make this 2 cups if you don’t have the whole wheat flour listed above)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup butter, room temp (Leave out on counter or micro until just soft, not melted)
  • 2 eggs
  • About 3 bananas, ripe and mashed (From your freezer! See my tip below.)
  • 1/3 cup yogurt (I use plain Greek)
  • 1 teaspoon vanilla


  1. Preheat oven to 350. Spray pans w cooking spray. This will make one 8×4, workload pan size or 3-4 mini loaf size.
  2. In medium bowl, mix dry ingredients together (flour, baking soda, and salt).
  3. In another bowl, or your KitchenAid Stand Mixer, beat sugar and butter at medium speed until well blended (about one minute).
  4. Beat in eggs one at a time.
  5. Add banana, yogurt, and vanilla, beat until blended.
  6. Add flour mixture, beat on low speed until moist. Be careful not to over mix!
  7. Spoon batter evenly into prepared pan(s). Bake 50-60 minutes for one loaf pan, and 30-40 minutes for mini loaf pans.
  8. Bake until a wooden toothpick inserted in the middle, comes out clean.
  9. Cool for at least 15 minutes before removing from the pan.

— I then wrap each loaf tightly in tinfoil. Double wrap if you plan to freeze any.


  • Over ripe, browned bananas are perfect for this sweet bread. Peel them and toss about 3 in a ziptop baggie, squash and mash them to a a smooth mush. Lay the bag flat on the counter and even it out, then move the flat bag to the freezer. After it freezes you can slip that skinny baggie anywhere until you are ready to make bread. Pop it out of the freezer to thaw & voila! make your bread.
  • If you don’t have 3 bananas on hand you can fill in the gap with applesauce.

Whole Wheat Chocolate Chip Banana Bread - More at MadeByMeggs(dot)comI love tossing this together with the kids on a chilly day. Who doesn’t love mashing up squishy bananas?

Love this? Tried it? Share your meal photos on my Facebook page, tag them on Instagram & Twitter with #MadeByMeggs or even comment below! I’d love to see what you enjoy! Don’t forget to check out more of what inspires me on Pinterest. xoxo Meggs

*Affiliate links: By clicking a link and making a purchase at Amazon.com you are helping support my family and for that I am grateful to you!*



  1. Oh I love banana bread….all the time. It seriously is the one thing I can always eat when I don’t feel well and not in the mood to eat. Why use whole wheat flour? I really am clueless sneaking healthy stuff in. I use a mix! Love the blog🌼 Can’t wait to see what’s next! Karen


    • Banana bread doesn’t sit on my counter too long, since we tend to snack on it all day! There are heath benefits to using Whole Wheat flour vs. White. There is more fiber, and nutrients from vitamins (that is lost in the processing of White flour). For me it really comes down to preference! And since I can’t taste the difference with this recipe I opt for the slightly healthier choice! This recipe can be made with White flour (2 cups) so don’t be hesitant to try it! Thanks for reading! xo Meggs


  2. Love this! I have had it and it is amazing! Thanks for sharing!!


      • It’s true, you always loved helping me by smashing bananas for our banana bread. I would throw my iffy bananas straight into the freezer (in my lazy opinion they are already in their own nifty container perfect for freezing). When you were a toddler you thought it was rather funny to squeeze the liquified bananas into the mixing bowl for me.


      • E loves the whole squished banana part the best — too funny how similar things bring back the memories!


  3. I love your blog, your posts are amazing! I just followed you, it would be great if we can support each other 🙂 I am so glad I got to discover you ❤


    • I love finding new bloggers to follow! Just added you on my social medias — can’t wait to read more of your posts! Thanks for checking out my blog!


      • Thank you, you are so sweet! I just followed you back on twitter, fb and insta 🙂


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