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 1/2 cup Rolled oats
- 1/2 cup + 2 tbsp Cocoa powder
- 2 1/2 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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- Preheat the oven to 350F, and line a bread pan with parchment paper. Spray the inside of the paper as well
- Whisk together dry ingredients (oats, cocoa powder, cornstarch, baking soda, and salt) in a bowl
- 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
- Pour the wet ingredients into the dry, and combine with a silicone spatula. Fold in the chocolate chips
- Transfer the batter to the lined pan, and optionally top with a few extra chocolate chips
- 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
- Let cool completely in the fridge for about an hour, then slice
Notes
- 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
- 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
Nutrition Facts
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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 %)
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Vitamin B12: 0.08mcg (3 %)
Vitamin D: 0.06mcg (0 %)
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Calcium: 18mg (1 %)
Iron: 0.99mg (6 %)
Magnesium: 44mg (11 %)
Potassium: 170mg (4 %)
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