Chocolate Banana Bread

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Chocolate Banana Bread

If you're looking for a typical banana bread recipe, this isn't it. This is a healthy, spa-version of chocolate-flavored banana bread... really different, I thought. I liken it to an energy treat you might try before a big hike. My family thought it was great!

Yield: 16 servings (16 slices)

Prep Time: 25 minutes

Cook Time: 60 to 70 minutes


10 ounces pitted dried prunes
3/4 cup mashed ripe bananas (about 2 medium)
2 large eggs
1 cup whole-wheat pastry flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1/2 cup banana chips, chopped coarsely
1 cup semi-sweet chocolate chips


1. In a small saucepan, bring prunes and 2 cups of water to a boil over high heat. Reduce heat and simmer, uncovered, until prunes are very soft, about 20 minutes. Drain.

2. Meanwhile, preheat oven to 350°F. Lightly butter a 5x9-inch loaf pan and line bottom with a piece of parchment paper, cut to fit.

3. In a food processor, whirl prunes and bananas until very smooth. Add eggs and whirl to combine.

4. In a large bowl, sift together flour, cocoa, baking powder, cinnamon, and baking soda. Stir in banana mixture until evenly moistened. Stir in banana chips and chocolate chips. Scrape the thick batter into pan and spread level.

5. Bake bread until a toothpick inserted in the center comes out a little chocolatey but not gooey, 40 to 50 minutes. Loosen bread from pan with a knife and invert onto a rack. Remove parchment. Turn bread right-side-up and let cool at least 1 hour before slicing.


*Shortcut: Sub 10 oz. (1 1/4 cups) unsweetened prune baby food for the pitted prunes, and omit water and cooking in step 1.


Nutrition Facts- Amount Per Serving (1/16th of the loaf):
Calories 162, Calories From Fat (28%) 45, Total Fat 5.5g, Sat Fat 3.35g, Cholesterol 26.44mg, Sodium 190.53mg, Potassium 267.71mg, Carbohydrates 30g, Dietary Fiber 4.5g, Sugar 9.43g, Net Carbs 25.5g, Protein 3.5g

WW POINTS per serving:
Points Plus Program: 5 Old Points Program: 4.5

Source: (Adapted from Cooking with the Seasons at Rancho La Puerta)

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Lori Lange of Recipe Girl

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  • Helen wrote:

    Very Tasty!!!

  • Sharon wrote:

    Great! I just made this in three mini loaf pans (cut baking time to about 30 min). I used very ripe bananas that had been frozen, so with the bananas, prunes, and choco chips there was just the right amount of sweetness. I plan to give the other two loaves to friends for the holidays. It’s delicious — and healthy. Fruit, chocolate, nuts, whole wheat, no added fat or sugar. Moist and full flavored. This is a keeper. Thanks.

  • Erin wrote:

    I made this last night and it’s amazing! I used a gluten free flower blend and just replaced that for the flour and it was perfect. I love that it’s not super sweet but it’s still sweetened by the bananas and the prunes and it has a rich dark chocolate taste. mmmm hard to eat just one slice!

  • Mariah wrote:

    This bread turned out beautifully! The prune taste is a bit stronger than that of the banana, but I have never had a banana bread bake so well. The bread is not over the top sweet which is what I prefer, and the chocolate chips add a nice, ooey-gooeyness for those wanting a little ompf. Much better than a pre-made energy bar, for sure. Thanks for sharing!

  • wrote:

    This looks less healthy than it sounds. I made a chocolate cake with applesauce, never thought to use bananas in a chocolate cake. It seems so right and obviously genius! I’m saving this one for sure.

  • Stacey wrote:

    My first recipe girl recipe that I didn’t like. It’s healthy with no sugar, butter, oil, but not good!

  • pumpkinpie wrote:

    Pumpkin puree turned out to be an excellent substitute for the banans. Delicious!

  • pumpkinpie wrote:

    Your stunning photo and recipe intrigued me, but since I am allergic to bananas, I substituted applesauce and walnuts instead of banana and banana chips (also added 1/4 cup of sugar, just in case). It was fantastic! I might try pumpkin puree next time…

  • Robin wrote:

    I made this and thought it was amazing! Definitely didn’t miss the sugar and you can’t taste the prunes at all! Thanks for such a great recipe! 🙂

  • Pat wrote:

    I also tried this over the weekend and realized that after pulling it out of the oven I had forgotten to put sugar in it! I checked the recipe to see how much sugar I missed and then didn’t see it in there??? THe bread was okay, I salvaged it by smearing some peanut butter and honey on a slice. I will try again but add 1/2 c of brown sugar to the food processor. I also did not care for the banana chips or the cinnamon in it. Worth trying again though!

  • Marta wrote:

    I’m printing this out and I’ll make it this weekend. I’ll let you know how it turns out 😉

  • alisa wrote:

    made according to recipe, didn’t tell everyone prunes were in it, THEY LOVED IT.
    My 18 yr old health nut loved it with added walnuts and flax seed mixed in.

  • Melissa wrote:

    I made this with the baby food prunes and minus the banana chips. And it worked fine for me. While I didn’t really like the banana chocolate flavor together I still really like this bread!! I’m thinking about substituting a coffee yogurt for the banana and and instant coffee for the cinnamon and turn it into a chocolate mocha bread. What do you think?? Would that work??

    • RecipeGirl wrote:

      Melissa- I’m all about experimenting! Please try this and let me know how it works out. Good luck!

  • d wrote:

    Recipegirl – did you use the prunes or the prune babyfood? I think I’ll try this.

    • RecipeGirl wrote:

      D- I used regular prunes boiled w/water as the directions indicated. I believe the prune baby food would work just the same though.

  • RecipeGirl wrote:

    Jennywenny- Oh no! No, there’s definitely not any added sugar in the recipe. I’ve checked & double checked and the recipe is almost identical to the one published in their cookbook. It worked wonderfully for me, so I’m not sure what happened w/ yours. Maybe it will taste better the next day? In any case, good luck… maybe it’s not for everyone.

  • jennywenny wrote:

    Hey there,
    I tried this recipe yesterday and my instincts told me it seemed a bit off, even for a recipe that isnt terribly sweet it seemed a bit wrong, then I added all that baking soda and crossed my fingers. It was pretty gross!

    I wonder if there was supposed to be some added sugar/molasses/honey/agave syrup which would have also reacted with the baking soda? I used hersheys cocoa, maybe that has alkaline added….

    I think I’ll brush a molasses solution on the slices to give it some acid and bake, then hope that it tastes a little better!

  • Melissa wrote:

    I CAN’T WAIT to try this recipe out this weekend!! It looks awesome!! 🙂

    Question: How do you put your website address on your picture??

  • Claudia Lima wrote:

    Wonderful! Just loved it!
    Well done Lori!