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–+ servings
Benjamin

Skinny Chocolate Chip Banana Bread

A healthier version of classic chocolate chip banana bread, made with Greek yogurt and applesauce for a lighter texture and indulgent flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 9 slices
Course: Bread, Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 3 very ripe bananas, mashed the more spots, the better
  • 1/2 cup nonfat plain Greek yogurt I prefer the creaminess of Fage
  • 1/2 cup unsweetened applesauce this replaces the oil or butter
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups whole wheat flour or oat flour for a heartier texture
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup dark chocolate chips or sugar free chocolate chips for a keto friendly banana bread twist

Equipment

  • Slow Cooker
  • Mixing bowl
  • loaf pan,
  • - Spatula

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and lightly grease a 9x5 inch loaf pan. I find that a light mist of coconut oil works beautifully here.
  2. In a large mixing bowl, mash your bananas until they are liquid and smooth. Stir in the Greek yogurt, applesauce, vanilla, and eggs. The mixture should look pale and creamy.
  3. Whisk in your dry ingredients. Whisk the whole wheat flour, baking soda, baking powder, salt, and cinnamon directly into the wet ingredients until just combined. Be careful not to overmix, or your quick banana bread will become tough.
  4. Fold in those beautiful dark chocolate chips. There is something so satisfying about seeing the contrast of the dark chocolate against the golden batter.
  5. Pour the batter into your prepared pan. Smooth the top with a spatula. If you are feeling extra, sprinkle a few more chips on top for that professional bakery look.
  6. Bake for 45 to 55 minutes. You will know it is done when the house smells like a warm hug and a toothpick inserted into the center comes out clean. If you love a more indulgent texture, you might also enjoy this moist chocolate chip banana bread.
  7. Let the bread cool in the pan for at least 10 minutes before transferring to a wire rack. Patience is the hardest part of this recipe.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 6gFat: 8g

Notes

This bread keeps wonderfully. Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes like a dream. I often slice the loaf and freeze individual portions wrapped in parchment paper. When the kids need a quick snack, we just pop a slice in the toaster oven for a few minutes until the chocolate chips are melty again. It’s perfect for those busy Bend mornings when we’re headed out for a hike.
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