Double Chocolate Banana Bread

GF V Mar 24, 2023

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Banana bread is a great dessert for a crowd, and this healthy chocolate banana bread is a great way to still feel your best at sweets time. This dessert is minimally sweetened with sugar free syrup (or honey or maple syrup), and fully brings out the flavor of the bananas and the cocoa for a delicious brownie flavored banana bread. It's very similar to my Peanut Butter and Jelly Muffins and my Oatmeal Banana Mini Muffins, which you should also check out. For some other banana bread recipes, see my Protein Banana Nut Bread and No Nut Protein Banana Bread

DRY
- 1.5 cup (120 g) Rolled oats
- 1/2cup + 2tbsp (50 g) Cocoa powder
- 2.5 tbsp (20 g) Cornstarch
- 1 tsp (6 g) Baking soda
- 1/2 tsp (3 g) Salt

WET
- 3 medium (330 g) Banana, overripe
- 1/2 cup (113 g) Plain nonfat greek yogurt
- 1/4 cup (64 g) Natural peanut butter
- 1/4 cup (60 g) Unsweetened applesauce
- 1 large (50 g) Egg
- 2 tbsp (40 g) Sugar free syrup

MIX-INS
- 1/3 cup (60 g) Chocolate chips

1. Preheat the oven to 350F, and line a bread pan with parchment paper. Spray the inside of the paper as well

2. Whisk together dry ingredients (oats, cocoa powder, cornstarch, baking soda, and salt) in a bowl

3. In a separate bowl, mash your bananas. Add the rest of the wet ingredients (yogurt, nut butter, applesauce, egg, and sweetener) to the bowl and mix

4. I've gone with peanut butter here, but any nut or seed butter will work, such as almond, cashew, pistachio, pumpkin seed, sunflower seed, tahini, or walnut butter

5. Pour the wet ingredients into the dry, and combine with a silicone spatula. Fold in the chocolate chips

6. Transfer the batter to the lined pan, and optionally top with a few extra chocolate chips

7. Cover with aluminum foil, and bake at 350F for about 60 minutes. A toothpick should come out slightly dirty and wet, and the internal temperature will be around 205F

8. Alternatively, you can bake these as either mini muffins (makes 36) or standard size muffins (makes 12). Bake at 350F until the internal temperature is around 205F, and a toothpick comes out almost clean, but not totally. About 12 minutes for the mini muffins or about 22 minutes for the standard size

9. Let cool completely in the fridge for about an hour, then slice

https://www.poormanprotein.com/recipes/double-chocolate-banana-bread

Description

 Banana bread is a great dessert for a crowd, and this healthy chocolate banana bread is a great way to still feel your best at sweets time. This dessert is minimally sweetened with sugar free syrup (or honey or maple syrup), and fully brings out the flavor of the bananas and the cocoa for a delicious brownie flavored banana bread. It's very similar to my Peanut Butter and Jelly Muffins and my Oatmeal Banana Mini Muffins, which you should also check out. For some other banana bread recipes, see my Protein Banana Nut Bread and No Nut Protein Banana Bread

Time

Prep Time:

10 minutes

Cook Time:

1 hour

Total Time:

1 hours 10 minutes

Cost

Total Cost:

Cost per Serving:

$0.18

Ingredients

Serving(s)

Dry

1.5 cup Rolled oats
1/2cup + 2tbsp Cocoa powder
2.5 tbsp Cornstarch
1 tsp Baking soda
1/2 tsp Salt

Wet

3 medium Banana, overripe
1/2 cup Plain nonfat greek yogurt
1/4 cup Natural peanut butter
1/4 cup Unsweetened applesauce
1 large Egg
2 tbsp Sugar free syrup

Mix-ins

1/3 cup Chocolate chips

Instructions

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1. Preheat the oven to 350F, and line a bread pan with parchment paper. Spray the inside of the paper as well


2. Whisk together dry ingredients (oats, cocoa powder, cornstarch, baking soda, and salt) in a bowl


3. In a separate bowl, mash your bananas. Add the rest of the wet ingredients (yogurt, nut butter, applesauce, egg, and sweetener) to the bowl and mix


4. I've gone with peanut butter here, but any nut or seed butter will work, such as almond, cashew, pistachio, pumpkin seed, sunflower seed, tahini, or walnut butter


5. Pour the wet ingredients into the dry, and combine with a silicone spatula. Fold in the chocolate chips



6. Transfer the batter to the lined pan, and optionally top with a few extra chocolate chips



7. Cover with aluminum foil, and bake at 350F for about 60 minutes. A toothpick should come out slightly dirty and wet, and the internal temperature will be around 205F



8. Alternatively, you can bake these as either mini muffins (makes 36) or standard size muffins (makes 12). Bake at 350F until the internal temperature is around 205F, and a toothpick comes out almost clean, but not totally. About 12 minutes for the mini muffins or about 22 minutes for the standard size


9. Let cool completely in the fridge for about an hour, then slice

Nutrition Facts

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Servings: 20

Serving Size: 1 slice
Calories: 90

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Total Fat: 3.6g (5 %)
 Saturated Fat: 1.2g (6 %)
 Polyunsaturated Fat: 0.6g
 Monounsaturated Fat: 1.5g
Cholesterol: 11mg (4 %)
Sodium: 154mg (7 %)
Total Carbohydrate: 14.5g (5 %)
 Fiber: 2.4g (9 %)
 Net Carbs: 11.0g
 Total Sugar: 4.2g
  Added Sugar: 1.6g (3 %)
 Sugar Alcohol: 1.1g
Protein: 3.3g (7 %)

------------------------------------------
Vitamin B12: 0.08mcg (3 %)
Vitamin D: 0.06mcg (0 %)
------------------------------------------
Calcium: 18mg (1 %)
Iron: 0.99mg (6 %)
Magnesium: 44mg (11 %)
Potassium: 170mg (4 %)

------------------------------------------

Glycemic Index

:

42.0

Glycemic Load

:

5.6

Sources of Inspiration

https://www.youtube.com/watch?v=4AaCp1rMbGo

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