Low Fat Chocolate Banana Bread
Indulge in guilt-free decadence with this Low Fat Chocolate Banana Bread, a perfectly moist and flavorful treat that’s packed with wholesome ingredients. Made with ripe bananas, whole wheat flour, and unsweetened applesauce, this recipe offers natural sweetness and a tender crumb without the need for excess oil or butter. A dash of rich cocoa powder and a sprinkle of mini chocolate chips create the perfect balance of chocolatey goodness, while fluffy egg whites keep the loaf light and airy. Ready in just over an hour, this healthier twist on classic banana bread is ideal for breakfasts, snacks, or even dessert. Whether you’re looking for a nutritious treat or a way to satisfy your chocolate cravings, this low-fat version checks all the boxes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large ripe bananas
- 50 grams brown sugar
- 125 ml unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 large egg whites
- 190 grams whole wheat flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 50 grams mini chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and prepare a 9x5-inch loaf pan by spraying it with non-stick cooking spray or lining it with parchment paper.
In a large mixing bowl, mash the ripe bananas using a fork until smooth.
Add the brown sugar, unsweetened applesauce, vanilla extract, and egg whites to the mashed bananas and whisk together until combined and smooth.
In a separate bowl, whisk together the whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients using a spatula or large spoon until just combined. Be careful not to overmix the batter.
Gently fold in the mini chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the chocolate banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve once fully cooled, storing any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2213 mg | 96% | |
| Total Carbohydrate | 349.8 g | 127% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 139.7 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2964 mg | 63% | |
*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.
