Pomegranate Chocolate Chip Banana Bread


OMG we survived a blizzard last week and it’s snowing again!  Holy Cow this is insane! During Blizzard Nemo, work shut down at noon and the Governor of our state made it ILLEGAL to drive on the roads after 4pm. There were crazy lines for gas and groceries and everyone freaked out.

Being stuck in the house is not exactly fun and so I decided to do some cooking. However, turns out we don’t have a lot of ingredients lying around, since we didn’t want to wait in line at the grocery store. So I decided to indulge my newfound interest in baking.


I love pomegranate. One of the oldest known fruits, the mighty pomegranate has the most powerful antioxidants of all fruits. It is a powerful cancer fighter, lowers blood pressure, and cardiac risk. I love the few months of the year when I can get fresh pomegranates at the grocery store. Usually in the winter, Craig and I usually split one after dinner, carefully picking out the seeds with our fingers. Sometimes they fly everywhere, making a bit of a mess, but the sweet, tart juice is so healthy and delicious.

This easy quick bread uses yummy pomegranate seeds in a healthy and filling bread. The tart crunch of the seeds compliments the chocolate and bananas. This bread utilizes a bunch of healthy swaps. I cut the sugar way back and used olive oil and yogurt to achieve a perfect moist texture. It takes a while to bake, but it filled my home with the most amazing smells. The loaf serves about 8-10, so you will have plenty of leftovers for breakfast and snacks.


5.0 from 1 reviews
Pomegranate Chocolate Chip Banana Bread
Prep time
Cook time
Total time
Recipe type: Bread
Serves: 8-10
  • 1 cup of whole wheat flour
  • 1 cup of unbleached flour
  • ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup mashed ripe banana (approx. 2 large bananas)
  • 2 eggs
  • ¼ cup olive oil (or vegetable oil)
  • ½ cup low fat vanilla (or plain) yogurt
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • 2 tsp vanilla extract
  • 1 cup of pomegranate seeds (approx. 1 medium pomegranate)
  • 1 cup dark or semi-sweet chocolate chips
  • cooking spray
  1. Preheat oven to 375
  2. In a mixing bowl, whisk together flours, baking powder, soda and salt
  3. In a large mixing bowl, mash banana with a whisk
  4. Add eggs, oil, yogurt, sugars and vanilla and whisk until completely combined
  5. Fold dry ingredients into wet with a spatula until combined
  6. Add pomegranate seeds and chocolate chips and fold until combined
  7. Coat a 9 x 5 loaf pan with cooking spray
  8. Pour batter into pan and cover with foil
  9. Bake for 40 minutes
  10. Remove foil and bake for another 10-15 minutes, until toothpick comes out clean



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13 Responses to Pomegranate Chocolate Chip Banana Bread

  1. Melissa@EyesBigger February 18, 2013 at 4:57 am #

    Sigh. I’m so hungry and this looks so good. I love pomegranates. Putting this on my “to bake” list

  2. CCU February 18, 2013 at 7:40 pm #

    What a wonderful combination of flavours my friend 😀
    So moist and fluffy!

    Choc Chip Uru

  3. Angie@Angie's Recipes February 19, 2013 at 4:58 am #

    Pomegranate seeds in banana cake…what a fascinating idea! The cake has turned out perfect.

  4. Nami | Just One Cookbook February 19, 2013 at 7:43 am #

    Hmmm! Pomegranate and chocolate chip! We love banana bread and often eat it for breakfast and snack time with children. I’d never thought of adding pomegranate before though. I love this idea – the color looks pretty, and I’d love to taste this banana bread myself!

  5. yummychunklet February 19, 2013 at 5:30 pm #

    Ooh, pomegranate and chocolate! Great combo!

  6. Ashley Bee (Quarter Life Crisis Cuisine) February 19, 2013 at 6:49 pm #

    Clearly I need more pomegranits in my life.

  7. Sraa February 20, 2013 at 6:31 pm #

    Hey Dara,

    I just found your blog after researching some “healthy food blogs”. I read your bio I am Massachusetts girl as well! I used to have a blog but I been focusing more on gym/health and fitness so I am not writing that much any more. BUT I just wanted to stop by and say hi from another MA blogger. AND THAT SNOW STORM WAS AWFUL. My boyfriend and I wanted to leave Saturday night and we were still snowed in because we live on top of a hill. bummerrrrrrrrrrr!

    Anyway that’s enough rambling. This dish looks awesome!

    Sara :)

  8. Stephanie @ Legally Blinde February 21, 2013 at 3:43 am #

    Wow, this bread is so pretty! It really looks amazing. I’d say you’re definitely excelling in the baking department. I haven’t had a pomegranate in a long time but now I’m craving one. I never thought about trying to bake with one before!

  9. mjskit February 21, 2013 at 4:06 am #

    We are SO DRY down here that I would actually welcome a huge blizzard at this point. It’s been months since we have had any measurable moisture. Send the next storm to the southwest will you? Now this is a banana bread that is packed with goodness!!! I’ve never seen pomegranate in banana bread and why not? What a great idea! I could definitely eat several slices of this!

  10. Jenn and Seth February 21, 2013 at 7:08 pm #

    this is soooooo amazingly good that i’ve already made it twice (i made this into muffins because i’m too impatient for the bread to bake)

  11. Liz February 22, 2013 at 1:15 am #

    You’d never guess this was a healthier bread…so glad I’d have less guilt going back for seconds! I’ve only eaten pomegranate seeds raw and now am intrigued about adding them to baked goods…YUM!

  12. Medeja February 27, 2013 at 11:38 pm #

    What an interesting idea to use pomegranate for banana bread. Really unexpected combination :)


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