If you are looking for a healthy treat to make with those old bananas, look no further. If you are a chocolate fan, this skinny chocolate banana bread is a lightened-up, chocolate spin on the classic sweet treat. I love eating this banana bread as-is, or alongside fresh berries and whipped cream or nut butter, or some ice cream for the ultimate indulgent-tasting dessert. It’s sweet and delicious, and lightened up just enough without compromising flavor.
Course breakfast, dessert, snack
Cuisine American
Keyword banana bread
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Servings 12slices
Calories 154kcal
Author Steph
Equipment
loaf pan
Ingredients
3bananasmedium, extremely overripe, mashed, equivalent to 1.5 cups
1/4cuplight buttermelted
1/2tspbaking soda
1/8tspkosher salt
1tspvanilla extract
1egg
1/3cupmaple syrupused: Kirkland organic
1/3cupunsweetened applesauce
1.5cupsall purpose flour
1/4cupunsweetened cocoa powder
1/2cupno sugar added or reduced sugar chocolate chipsused: 36g Hu No Sugar Added Chips
non-stick cooking spray
Instructions
Preheat the oven to 350F.
Mash the bananas with a fork in a mixing bowl.
Melt the butter. Add the melted butter, baking soda, salt, vanilla extract, egg, maple syrup, and applesauce to the bowl.
Stir to combine.
Add the flour and the cocoa powder. Combine thoroughly.
Fold in half of the chocolate chips.
Spray the loaf pan with non-stick cooking spray.
Pour the batter into the loaf pan. Top with the remaining chocolate chips.
Bake at 350F for 45-60 minutes or until set up.
Allow to cool. and slice into 12 slices.
To store: wrap each slice individually in plastic wrap and store in the fridge. To serve, eat plain or toasted with butter.