Sugar-Free Chocolate Banana Bread
Indulge guilt-free with this Sugar-Free Chocolate Banana Bread, a moist and flavorful treat that's perfect for healthy snacking or breakfast on the go. Sweetened naturally with ripe bananas and unsweetened applesauce, this recipe uses wholesome ingredients like whole wheat flour and Greek yogurt to create a soft, satisfying texture while cutting down on added sugars. A generous addition of unsweetened cocoa powder gives it a rich chocolatey depth, and dark chocolate chips add bursts of decadence in every bite. Optional chopped walnuts enhance texture and provide a nutty crunch, elevating this loaf to new levels of deliciousness. Ready in just 15 minutes of prep time, this refined sugar-free banana bread is perfect for anyone craving a nutritious yet indulgent twist on a classic recipe.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 2 large eggs
- 0.5 cup unsweetened applesauce
- 0.5 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1.5 cups whole wheat flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup dark chocolate chips
- 0.25 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, mash the ripe bananas until smooth. Ensure there are no large chunks left.
Add the eggs, unsweetened applesauce, and Greek yogurt to the mashed bananas. Mix until well combined.
Stir in the vanilla extract and continue to mix until everything is neatly incorporated.
In another bowl, combine the whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk them together to ensure even distribution.
Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix.
Fold in the dark chocolate chips and optional chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2272 mg | 99% | |
| Total Carbohydrate | 386.6 g | 141% | |
| Dietary Fiber | 86.8 g | 310% | |
| Total Sugars | 118.8 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 528 mg | 41% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 5173 mg | 110% | |
*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.
