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Skinny Chocolate Chip Banana Bread


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Rate this recipe 4.7/5 (23 Votes)


  • 3 very ripe bananas
  • 1/2 cup unsweetened applesauce OR you can use one 6 ounce container of low carb yogurt
  • 1 tbsp reduced fat butter (I used "I Can't Believe It's Not Butter” Spread)
  • 2 egg whites
  • 1 1/2 cups whole wheat white flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup brown sugar
  • 1/2 cup Splenda Granulated Sugar (or you can use another sweetener or sugar)
  • 1 tsp vanilla extract
  • 1/3 cup semi-sweet dark chocolate mini chocolate chips


Adapted from


Step 1

1.Preheat oven to 330 degrees.
2.Spray two loaf pans with non-stick cooking spray and set aside. I used regular sized loaf pans or you could use mini loaf pans.
3.In a small bowl, mash bananas using a fork and set aside.
4.In a large bowl, cream butter, applesauce or (yogurt if using in place of applesauce), vanilla, and brown sugar, and Splenda.
5.Add in egg whites and mashed bananas to wet ingredients and beat with a mixer on medium speed for 2-3 minutes.
6.In a separate bowl, add whole wheat flour, salt, baking powder, and baking soda. Using a wire whisk, gently mix dry ingredients together.
7.Add dry ingredients to wet ingredients and mix together until blended but not over mixed.
8.Fold in chocolate chips to mixture.
9.Transfer mixture evenly into the two loaf pans. Both pans should only be about ½ full with mixture. If using mini loaf pans, the mixture should make 4 mini loafs.
10.Bake for 30-35 minutes until a fork inserted in the middle of chocolate chip banana bread loaf comes out clean. If using mini loaf pans, bake for only 25-30 minutes.

Nutrition Info and Tips:
Per Serving (1/6th of loaf, makes 2):
Calories: 168.8
Fat: 3.6g
Carbohydrates: 37.7g
Fiber: 2.5g
Protein: 3.8g
Sugars: 23g

Tip: I used 2 standard size loaf pans (8.5x4.5) and filled each one 1/2 way full. However, you can also use mini loaf pans, but you will need 4 of them.

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