Banana bread is a classic, isn’t it? It is everyone’s go-to recipe when they have a few brown bananas sitting on the counter top that no one wants to eat. We go through a lot of bananas but occasionally a few get a little too speckled, especially in warmer weather. How long it takes: 15 minutes to stir up, 1 hour to bake Equipment you’ll need: oven, mixing bowl, 9 x 5 inch loaf pan Servings: makes 1 loaf It doesn’t happen often and if it does, I like to freeze ripe bananas for smoothies. We go through about 4 bunches of bananas a week (seriously!) so I often buy even more to ensure that there will be at least a few to turn into banana bread.
About This Healthy Chocolate Banana Bread
Reduced fat: I’ve been making reduced fat whole wheat banana bread for a long time and it is a family favorite. Reduced fat banana bread uses a minimal amount of oil because I substitute applesauce to replace most of the oil. It’s never dry because it has four mashed bananas and applesauce to provide plenty of tenderness and flavor. Whole wheat flour: In addition, I use whole wheat flour which adds nutrition and fiber to the bread. We love the flavor of whole wheat and I use it for much of my baking. If you prefer, you can substitute all-purpose flour or a combination of both kinds of flour. Cocoa powder: I like switch it up a little by adding cocoa powder for extra antioxidants. Yeah. For that reason. And for the great taste of cocoa. The best part is that cocoa powder doesn’t add hardly any calories. Chocolate chips and cream cheese? I have to really fight the urge to throw in chocolate chips, too, but I like to keep this whole wheat reduced-fat chocolate banana bread something I can feel good about eating for breakfast. Try it with delicious vanilla bean whipped cream cheese. Here I go again!
Variations of banana Bread
Banana bread muffins Whole wheat banana muffins with streusel Banana bread with coconut and chocolate chips Triple chocolate banana muffins
Storage Tips
Cool the healthy chocolate banana bread completely before storing it in an airtight container or resealable bag. Slice it before you store it to make it more accessible. It will keep on the counter for a few days but if your kitchen is very warm, store it in the refrigerator. The bread freezes well for up to 3 months and I often make two loaves so that I have one to pull out of the freezer when the first loaf has been eaten (in other words, in two days or less). Wrap it well so it doesn’t dry out in the freezer.
More Banana Recipes
Wondering what to do with those brown bananas on your counter? Try one of these recipes or take a look at my list of 16 Banana Recipes for Ripe Bananas! You can also learn how to freeze bananas.
Banana Cake with Chocolate Cream Cheese Frosting (THE BEST banana cake, seriously) Baked Banana Donuts with Brown Sugar Glaze Whole Wheat Banana Muffins With Streusel Mango Smoothie with banana Peanut Butter Chocolate Banana Milkshake Chocolate Walnut Breakfast Cookies (sweetened with 1 ripe banana)
