Healthy Chocolate Chip Banana Bread

Best Gluten-Free Flour Alternatives
If you don’t have a 1:1 blend, try one of these options:

• Oat flour (gluten-free certified): Soft and mild, but best when combined with almond or tapioca flour.
  
  
• Almond flour: Adds moisture and a nutty flavor; reduce oil or fat slightly.
  
  
• Buckwheat flour: Great for structure and earthy flavor; best when used in a blend.
  
  
• Sorghum flour + tapioca starch: Mimics the chew of wheat flour when used together.
  
  

Make It Vegan
To turn this into a vegan banana bread:

• Replace the egg and egg whites with ¼ cup mashed banana and 2 tablespoons flaxseed meal mixed with 5 tablespoons water (let it rest for at least 10 minutes to gel).
  
  
• Use a dairy-free yogurt like unsweetened almond, soy or coconut yogurt.
  
  
• Be sure to use dairy-free chocolate chips.

Don’t have Greek yogurt?
Use low-fat or fat free sour cream or plain non-dairy yogurt (like almond or soy). Both options keep the bread moist and help with binding.

Want to reduce sugar?
Replace brown sugar with more mashed banana (¼ cup extra) or use a low-calorie sweetener like stevia baking blend or monk fruit, following package ratios.

Can’t find mini dark chocolate chips?
Use chopped dark chocolate or regular semi-sweet chips, but keep the quantity small so it doesn’t overpower the banana flavor .

Want more warm spices to pair with the cinnamon?
Try pumpkin pie spice, nutmeg, or even a pinch of clove for a warm, cozy twist.

Want more fiber or texture?
Add 2 tablespoons of ground flaxseed, chia seeds or chopped walnuts to the batter. If adding nuts, reduce chocolate chips slightly to balance.

Want a richer banana flavor?
Roast your bananas in the oven at 300°F for 20 minutes with the peel on. Let cool, peel, and mash. Roasting the bananas deepens the sweetness and flavor.

• Low in saturated fat and cholesterol
  
  
• Just 124 mg of sodium per slice
  
  
• Made with no added oil and only 7g added sugar
  
  
• Gluten free and diabetic-friendly
  
  
• Dietitian-reviewed and approved for heart health

• Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week
  
  
• Freeze slices individually in plastic wrap for grab-and-go snacks
  
  
• Warm in the toaster oven for 5 minutes to revive the texture
  
  
• Delicious with nut butter, yogurt, fruit preserves, or fresh fruit

Prep Time: 15 minutes
Cook Time: 1 hour
Cool Time: 15 minutes
Total Time: 1 hour 30 minutes

Calories: 135 per slice

Dietary Tags: Gluten-Free, Low Sodium, Vegetarian, Low Fat, Heart-Healthy, Diabetic-Friendly

What is the secret to the best banana bread?
The key to making the best banana bread is using very ripe bananas; the darker, the better. They add natural sweetness and moisture without extra sugar. Also, do not overmix the batter and use fat free sour cream or nonfat yogurt for extra moisture. We also suggest letting the bread cool completely before slicing, as the texture improves significantly as it comes to room temperature.

What is the number one mistake made when making banana bread?
Overmixing the batter. Stir just until the flour disappears to avoid a tough or rubbery loaf.

Is chocolate chip banana bread healthy?
This one is! It’s low in saturated fat, cholesterol, and sodium, with added fiber and protein from bananas and Greek yogurt.

How to make chocolate chip banana bread?
Mash ripe bananas, mix with wet ingredients, fold in the dry, and stir in chocolate chips. Bake at 350°F until a toothpick comes out clean, about 1 hour. Cool completely before slicing.

Can you put chocolate chips in banana bread?
Absolutely! Mini dark chocolate chips are the way to go. They melt perfectly into little pockets and add a sweet bite without overpowering the banana flavor.

Can I freeze banana bread?
Yes! Banana bread freezes really well. Let the loaf cool completely, then wrap tightly in plastic wrap and foil or store in a freezer-safe bag, and keep it in the freezer for up to 3 months. You can freeze it whole or by the slice. Thaw in the fridge overnight or microwave a slice for 30 to 45 seconds for a quick snack.

Is baking soda gluten free?
Yes. Pure baking soda is naturally gluten free. Always check the label for cross-contamination if you're highly sensitive.

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