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About This Recipe
Whenever I have ripe bananas that I need to use ASAP, this Skinny Chocolate Chip Banana Bread is my go-to. Each bite is melt-in-your-mouth good, filled with fruity banana, warm vanilla, sweet cinnamon, and rich chocolate, and smells absolutely delicious!
And at only 100 calories and 10g of carbs per slice, you can have a slice, or two, or three… and still stay on track your health and fitness goals.
I love eating this low calorie banana bread with a side of yogurt for a balanced breakfast. You could also pop a slice in the toaster and spread some cream cheese or nut butter on top for a sweet afternoon snack. Or nut butter a honey! Either way it’s going to be yummy.
This recipe is also super customizable. If you don’t like chocolate chips, you could add your favorite dried fruit, nuts, candy pieces, and so much more. No matter what you add, it’s so good and will go so fast!
Why You’ll Love This Skinny Chocolate Chip Banana Bread
- You only need one banana and a handful of pantry staples to make.
- Melt-in-your-mouth texture, perfectly sweet, and filled with chocolate throughout!
- This banana bread is decadent AND skinny at just 100 calories and 10g of carbs per slice.
- Naturally gluten-free and vegan.
- 10 minutes of prep time.
- It will make your house smell AMAZING!
- Bananas – Preferably ripe bananas! The riper the banana, the sweeter it is, the easier it is to mash, and the more sweetness it adds to the bread!
- Flour – I used oat flour, but you can substitute with all-purpose, whole wheat or gluten-free flour. I have heard from other readers that almond flour does NOT work well for a sub, so I would stick to one of these flours! Coconut flour would also not work for this recipe.
- Protein powder – I used PEScience Vanilla (code Laurenfitfoodie to save!) Not all protein powders bake the same so I can’t guarantee you’ll get the same result. I would recommend a whey+casein blend or a plant-based protein powder. Or you can just omit completely and add an extra 1/4 cup of flour!
- Baking spices and essentials: You’ll need baking powder, salt, cinnamon, and vanilla extract.
- Sweetener – I used monk fruit sweetener but you could use Truvia, coconut sugar, regular sugar – whatever your go-to sweetener is!
- Milk – I used unsweetened almond milk. Any milk will work here.
- Oil – I decided to use olive oil in this recipe, but coconut oil or canola oil would also work.
- Chocolate chips – I love to use the mini ones so the melty goodness spreads further!
- Swap the banana for pumpkin!
- Use a mix of different flours! Sub for all-purpose, whole-wheat or gluten-free if needed!
- Use different mix-ins!
how to make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 350 degrees F. Line a 9×4″ baking loaf pan with parchment paper and spray with cooking spray. Mash the banana in a medium-sized mixing bowl with a fork.
2. Add the sweetener, milk, oil and vanilla extract and whisk to combine.
3. Then add the flour, protein powder, baking powder, cinnamon and salt.
4. Mix together until all the dry ingredients are incorporated. Be careful not to over-mix.
5. Fold in half of the chocolate chips.
6. Transfer batter to the prepared pan.
7. Sprinkle the remaining chocolate chips over top. Bake for 30-40 minutes or until toothpick inserted in center comes out mostly clean (it shouldn’t be completely clean).
8. Allow bread to cool in pan for 30 minutes before slicing, then enjoy!
To maximize the shelf life of the banana bread, place it in a covered airtight container or cover with plastic wrap to prevent it from drying out.
- This bread will last at room temperature for 1-2 days.
- This bread will last in the fridge for 1 week.
- This bread will last in the freezer for 3-4 months.
Use Ripe Bananas!
Be sure to use a RIPE banana! The riper the banana, the sweeter your bread will be!
Can I make this banana bread recipe without protein powder?
Yes! Just add 1/4 cup (30g) additional flour to keep the same wet/dry ratio.
What type of flour works best in this recipe?
I absolutely love the flavor and texture of the oat flour in this recipe! If you don’t have oat flour on hand, you can blend up oats until they’re a flour-like consistency. Or sub for all-purpose, whole wheat or gluten-free flour. I would not recommend almond or coconut flour for this recipe.
Can I make this Skinny Chocolate Chip Banana Bread into muffins?
Yes! Just fill the muffin tin 2/3 of the way full and bake at 350F for 15-20 minutes or until the centers come back up springy.
- 1 medium ripe banana (110g)
- 1/2 cup golden monk fruit sweetener (92g) or brown sugar
- 1/3 cup unsweetened almond milk (80g)
- 1 Tbsp oil of choice canola, coconut, olive oil, etc
- 1.5 tsp vanilla extract
- 1/2 cup oat flour *recommended* (60g) or all-purpose or gf flour
- 1/4 cup vanilla protein powder (30g) or more flour
- 1 Tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup mini chocolate chips (40g)
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- Preheat the oven to 350 degrees F. Line a 9×4" baking loaf pan with parchment paper and spray with cooking spray.
- Mash the banana in a medium-sized mixing bowl with a fork. Add the sweetener, milk, oil and vanilla extract and whisk to combine.
- Then add the flour, protein powder, baking powder, cinnamon and salt and mix together until all the dry ingredients are incorporated. Don't over-mix.
- Fold in half of the chocolate chips.
- Transfer batter to pan and sprinkle the remaining chocolate chips over top. Bake for 30-40 minutes or until toothpick inserted in center comes out mostly clean (it shouldn't be completely clean).
- Allow bread to cool in pan for 30 minutes before slicing, then enjoy!
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.