Whole Wheat Reduced-Fat Chocolate Banana Bread
This chocolate banana bread is (almost) guilt-free and is a perfect way to start your morning. Tastes great with coffee!
Banana bread is a classic, isn’t it? It is everyone’s go-to recipe when they have a pile of brown bananas siting on the counter top that no one wants to eat. We go through bananas like a bunch of monkeys, but occasionally a few are left over that have gone a little too far. It doesn’t happen often because I like them green and Ben likes them on the brown side, and we typically freeze some brown ones for smoothies. But we go through about 4 bunches of bananas a week so I’ll often buy even more to ensure that there will be some ready to turn into banana bread.
I’ve been making this healthier version of banana bread for a long time (hence the less-than-pretty photos), but it is a family favorite. It is so super moist without hardly any oil. It freezes great 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).
I switched it up a little by adding some cocoa powder for some extra anti-oxidants. Yeah. For that reason. And for the great taste of cocoa. The best part is that it doesn’t add hardly any calories. I had to really fight the urge to throw in some chocolate chips as well to drive home the chocolate flavor but I wanted to keep this as something I could feel good about eating at breakfast.
Verdict: The whole family loves this bread!
Changes I would make: mmmm….chocolate chips. Maybe next time.
More Ideas for Brown Bananas:
Banana Cake with Chocolate Cream Cheese Frosting (THE BEST banana cake, seriously)
Banana Mango Smoothie
Peanut Butter Chocolate Banana Milkshake
Salted Peanut and Caramel Banana Bread from Fake Ginger
Banana Doughnuts with Brown Sugar Glaze from Buns in my Oven
Whole Wheat Banana Streusel Muffins from Chocolate & Carrots
Chocolate Walnut Breakfast Cookies
Zucchini Banana Bread from Brown Eyed Baker