I work at an office that always, always has delicious desserts around. The break room is packed full of every goodie you can imagine and every birthday, anniversary or milestone is celebrated with cake, brownies or cookies.
One treat that frequents the office are those over-sized double chocolate muffins from Costco. The last time I had one of those muffins was probably over 15 years ago. They were delicious enough then for me to still remember the flavor! Ultra chocolatey and always so moist. This bread has all those sweet flavors you could dream up in a chocolate bread recipe but with a lot less sugar. A large banana and yogurt or sour cream makes this bread extra moist and flavorful without extra calories. It’s definitely a healthier option but with all the chocolatey benefits!
I served this chocolate bread at a youth activity. I wanted something that was easy to cut and eat for a group. I was interested to see if anyone could spot the banana hidden away in all the chocolate but all they could taste was the rich chocolate flavor. Double up on the chocolate by adding the full cup of chocolate chips. And for a bit of extra texture, don’t mash up the banana all the way. It might seem really strange but the tiny bits caramelize so there are hidden little gem throughout the bread. Enjoy the sight, scent and taste of this healthy chocolate bread!
Healthy Double Chocolate Bread (dairy-free option)
1 cup white wheat flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon coarse sea salt
1/4 teaspoon cinnamon
2/3 cup coconut sugar, plus more for sprinkling
1 large ripe banana, mashed
1/2 cup yogurt or sour cream (can use coconut yogurt or vegan sour cream)
1/2 cup coconut oil or butter, softened
2 large organic eggs
1 1/2 teaspoons pure vanilla extract
1 cup sugar-free chocolate chips or chunks
Preheat oven to 350°F. Line a 9×5 inch loaf pan with parchment paper.
Whisk together the flour, cocoa, baking soda, salt, cinnamon and coconut sugar. Add the mashed banana, sour cream, oil, eggs and vanilla. Mix all together until a smooth, thick mixture. Add the chocolate chips and gently mix to combine. Pour batter in prepared pan and bake for 45-55 minutes.
Allow bread to cool in pan for 10 minutes. Lift the bread out with the parchment liner and allow to cool completely. Keep bread covered, at room temperature for up to 3 days.
This recipe was delicious! I didn’t asdd any chocolate chips but it was still great!
Ali Howard says
I loved this recipe! Thank you. I used wholemeal spelt flour in place of wheat, and raw cacao nibs instead of chocolate chunks, and it was still really good. I’m making it again for my office tomorrow and hope people like it! Thank you for these brilliant recipes, please keep them coming!
Those changes sound delicious! I’m so glad you enjoyed this recipe. Thanks for the nice comment!
I like baking and taking things with me to work to treat others :) This would be a lovely treat!
Thank you, Medeja! If you make it, we hope you will enjoy it!