Chocolate Chip Banana Bread Low Fat
Light, moist, and irresistibly delicious, this Low-Fat Chocolate Chip Banana Bread is the perfect combination of indulgence and nutrition. Crafted with ripe bananas, creamy Greek yogurt, and unsweetened applesauce, this recipe delivers fluffy slices with significantly reduced fat content—making it a guilt-free treat for breakfast, dessert, or snacking. A hint of vanilla and a sprinkle of mini chocolate chips add just the right touch of sweetness, while simple pantry staples like all-purpose flour and light brown sugar keep it pleasantly easy to prepare. Ready in just over an hour, this healthier banana bread is a crowd-pleaser that’s perfect for sharing or enjoying throughout the week. Plus, it stays moist for days—ideal for meal prep or an anytime pick-me-up! Keywords: low-fat banana bread recipe, healthy chocolate chip banana bread, easy banana bread with yogurt.
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Recipe Information
Ingredients
- 3 large ripe bananas (mashed)
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 75 grams light brown sugar
- 60 milliliters unsweetened applesauce
- 120 grams low-fat plain Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 70 grams mini chocolate chips
Instructions
Preheat your oven to 180°C (350°F) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium-sized mixing bowl, mash the ripe bananas until smooth.
Add the light brown sugar, unsweetened applesauce, Greek yogurt, egg, and vanilla extract to the mashed bananas. Whisk until well combined.
In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula until just combined. Do not overmix; it’s okay if there are a few lumps.
Fold in the mini chocolate chips, reserving a small handful for topping if desired.
Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips on top for extra presentation.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and enjoy! Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2293 mg | 100% | |
| Total Carbohydrate | 377.7 g | 137% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 167.5 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 306 mg | 24% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2016 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
