This moist, tender and heart-healthy chocolate chip banana bread is naturally sweetened with ripe bananas and a hint of brown sugar, flecked with dark chocolate chips and spiced with warm cinnamon.
This delicious banana bread is healthy because it uses smart swaps to replace butter and heavy oils. Nonfat Greek yogurt and cinnamon applesauce provide moisture and tenderness, keeping the bread low-fat and low-cholesterol. It's naturally sweetened by ripe bananas, allowing for less added sugar. We also use a gluten-free 1:1 flour blend, making this a satisfying treat for heart-healthy and gluten-free diets.
The key is using very ripe, dark bananas for natural sweetness and moisture. Also, do not overmix the batter—stir just until the flour disappears. Using nonfat Greek yogurt or sour cream also adds moisture without fat.
Overmixing the batter, which can result in a tough, dense, or rubbery loaf.
This version is! By using Greek yogurt and applesauce instead of butter or oil, it's low in saturated fat, cholesterol, and sodium. It's a heart-healthy, diabetic-friendly option.
Yes. For added fiber and a nuttier flavor, you can replace up to 1/2 cup of the gluten-free 1:1 flour with certified gluten-free rolled oats or oat flour.
To make it vegan, replace the eggs with a flax egg (2 tbsp flaxseed meal + 5 tbsp water) and use a dairy-free yogurt (like almond or soy) and dairy-free chocolate chips.
The ripe bananas provide most of the sweetness. You can replace the brown sugar with an additional ¼ cup of mashed banana or use a low-calorie baking sweetener like stevia or monk fruit, following the package directions for replacement ratios.
Yes, it freezes very well. Let the loaf cool completely, then wrap it tightly in plastic wrap and foil, or store it in a freezer-safe bag for up to 3 months. You can freeze the whole loaf or individual slices.
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Recipe yields 14 servings
Preheat oven to 350°F. Lightly coat a 9 x 5-inch loaf pan with nonstick cooking spray. Line the pan with parchment paper.
In a large mixing bowl, sift together gluten-free flour, baking soda, cinnamon and salt using a fine mesh sieve; set aside.
Add the mashed bananas, granulated sugar, brown sugar, applesauce, egg and egg whites; beat until well combined. Add the Greek yogurt and vanilla; mix to combine.
Gradually add the flour mixture to the banana mixture until combined well.
Fold in the chocolate chips using a rubber spatula.
Pour batter into prepared loaf pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan on a wire rack. Remove from pan to cool completely.
If you don’t have a 1:1 blend, try oat flour, almond flour, or buckwheat flour (often best in a blend).
Use 1/4 cup mashed banana + 2 tbsp flaxseed meal (mixed with 5 tbsp water) for the eggs. Use a dairy-free yogurt (almond, soy) and dairy-free chocolate chips.
Use low-fat or fat-free sour cream or plain non-dairy yogurt.
Replace brown sugar with 1/4 cup extra mashed banana or a low-calorie sweetener (stevia, monk fruit).
Add 2 tbsp ground flaxseed, chia seeds, or chopped walnuts.
Roast bananas at 300°F for 20 minutes before mashing.