Whole Wheat Reduced-Fat Chocolate Banana Bread
This whole wheat reduced-fat 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 often buy even more to ensure that there will be some ready to turn into banana bread.
I’ve been making reduced fat banana bread for a long time and it is a family favorite. Reduced fat banana bread is so super moist without hardly any oil, using applesauce to replace most of the 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).
Update: I wrote a new post about my whole wheat banana bread which is the way I make it now.
Sometimes I like to switch it up a little by adding some cocoa powder for extra anti-oxidants. Yeah. For that reason. And for the great taste of cocoa. The best part is that cocoa powder doesn’t add hardly any calories.
I have to really fight the urge to throw in some chocolate chips as well 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 this delicious vanilla bean whipped cream cheese!
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
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup ground flax seed
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 2 tablespoons vegetable or canola oil
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 3 ripe bananas, mashed
- Preheat oven to 350F°. Spray a 9- by 5-inch loaf pan with nonstick cooking spray.
- In a medium bowl, stir together flour, baking soda, baking powder, salt, flax seed, and cocoa powder until well combined.
- In a separate bowl, whisk together sugar, applesauce, oil, vanilla, and eggs until combined. Stir in mashed banana.
- Gradually stir in dry ingredients until everything is combined. Do not overmix. Pour into prepared loaf pan.
- Bake until toothpick or knife inserted into the middle of the loaf comes out almost clean, or about 1 hour. Let cool in pan for about 10 minutes before removing from pan and cooling on a wire rack. Cool completely before slicing and storing in an airtight container.
- Add a cup of chocolate chips if you want this to be a little more indulgent!
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 196Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 227mgCarbohydrates: 38gFiber: 4gSugar: 17gProtein: 5g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Changes I would make: mmmm….chocolate chips. Maybe next time.