This Skinny Chocolate Chip Banana Bread is my go-to recipe when I have ripe bananas. It has the perfect texture and is filled with banana, vanilla, cinnamon, and chocolate flavor in each bite! At just 90 calories per slice, it’s a snack you can enjoy without the guilt!
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 90 calories and 11g 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 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 BANANA BREAD
- You only need a handful of simple ingredients.
- This banana bread is decadent AND skinny at just 90 calories and 12g of carbs per slice.
- Melt-in-your-mouth texture, perfectly sweet, and filled with chocolate throughout!
- Super easy to customize if you need to use different ingredients.
- The add-in possibilities are endless! You can use fruit, nuts, chocolate chips, and so much more.
- It will make your house smell AMAZING!
WHAT YOU NEED
- 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!
- Protein powder – I used PEScience Gourmet Vanilla (code Laurenfitfoodie to save!) Not all protein powders bake the same so I can guarantee you’ll get the same result. I would recommend a whey+casein blend or plant-based protein powder. Or you can just 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 granulated Stevia in the Raw.
- 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!
HOW TO MAKE SKINNY BANANA BREAD
Grease your pan: Spray a 9×4” loaf pan (or size of your choice) with cooking spray. I also like to line the bottom of the pan with parchment paper to make sure the loaf doesn’t stick.
Combine the ingredients: Mash bananas in mixing bowl. Add the vanilla extract, milk, and oil. Stir well to combine. In a separate bowl, add flour, protein powder, cinnamon, baking powder, sweetener, and salt. Combine the dry ingredients well, then add to the wet ingredients and mix until combined. Fold in half of the chocolate chips.
Bake: Add banana bread batter to your pan and evenly spread. Sprinkle with remaining chocolate chips. Bake at 350°F for 15-20 minutes or until a toothpick inserted in the center comes out mostly clean.
Let bread cool in pan for 5-10 minutes, then remove, slice that bad boy, and enjoy!
GLUTEN-FREE, DAIRY-FREE, VEGAN
This banana bread only requires a few ingredients anyway, so it’s super easy to make make gluten-free, dairy-free or vegan.
To make Gluten-Free: just make you use gluten-free flour! I love Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
To make Vegan/Dairy-Free: just use a plant based protein powder! And make sure you’re chocolate chips are dairy-free.
WANT TO MAKE THIS RECIPE?
If you try this skinny chocolate chip banana bread and love it, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
Could you swap the banana for pumpkin purée?
I did a mixture of both and it turned out absolutely fantastic!
Could you use regular whole wheat flour in place of the oat flour?
This is by far the best healthy banana bread recipe I have tried! I used the protein I had which is 1up vanilla ice cream protein and I used canola oil. I used mini semi sweet chocolate chips and threw in a little bit of milk chocolate chips on the top for mine. It turned out delicious!
Hi Lauren, this Banana Bread was a big fail for me. I used Almond flour instead of oat flour and followed the recipe. It was a mushy mess. I also tried leaving it in the oven longer than stated.
Same with me Diana. I used Coconut Flour because that’s what I had on hand and it just came out to be mush. Lesson learned a guess. It definitely smelt delicious
Made this today and it was AMAZING. Used all-purpose and had to bake longer (25ish mins) but wow. I thought I’d have leftovers to eat tomorrow but my husband and son got to it first!
I made this in the morning and by the time my kids came home from school it was gone. HIGHLY recommend!
Can I make it without protein powder?
Yes! Just add 1/4 cup (30g) additional flour to keep the same wet/dry ratio 🙂
I made this this morning and I’m having a hard time not eating it all. It’s delicious! I have to admit though, I went to get my Swerve granulated white sugar and was sadly out. So, I ended up using Swerve brown sugar for the sweetener. I also, ended up having to bake it for a total of 28 minutes and it was just barely done (better than overcooked!), and it didn’t rise much, but I don’t care. It was delicious!
This was delicious. I followed the whole recipe ( I used canola and truvia sugar blend ) and baked it for 28 minutes. Came out perfect.
Thanks for your feedback on the oil and sweetener you used Diana, so happy to hear it turned out well!
Can you use all purpose flour instead of oat?
Yes, all-purpose flours works great as a sub!
You need to leave a warning.. This is stuff is dangerously good. Lol. I have made a lot of similar breads and muffins and this is the best one. Plus the calories are so low. 10/10 recommend
HAHA! You are hilarious!! 😂 so happy you love it Shelby!!!
Really only one banana?
Yes, that’s right.
Do I need to use protein powder ? Do I omit or replace with something else ?
Is that just regular whipped cream cheese?!
YES!! So good on top 😍
Would I be able to substitute the 60g of Oat Flour for 60g of Vital Wheat Gluten Flour?
Hi Samuel, I don’t see why not! If you give it a try I would to hear how it turned out!
So good! I cut the sweetener in half (used a monkfruit blend) and replaced the oil with peanut butter. Cooked it into mini muffins! My four year old said they taste like yummy chocolate chip cookies 🙂
I’d love to double this recipe since it is dangerously good! I’ll need more for sure! What are the rec pie recommendations for two loaves?
Do you know if this can be frozen and thawed?
I loved this recipe! I used 2 bananas instead of one, and whole wheat flower because its what I had. Had to cook it longer, about 35 minutes, but turned out delicious!
Do you absolutely need the protein powder? Is there any way to substitute it?
Hi Tess! You don’t need it, no. Just replace with an additional 1/4 cup of flour so it keeps the same wet/dry ratio! 🙂
When I bring this recipe up on My Fitness Pal (so nice your recipes are entered) it says serving size is 1/12 versus recipe here which says servings size is 1/8. I am going to take another comment’s suggestion next time and make muffins.
Hey Lorie, thanks for your comment! I just went in MFP to check on this and I am seeing it in there as 8 servings. Are you looking at the “LFF Skinny Chocolate Chip Banana Bread” entry? I know I have an old one in there that is labeled as lauren fit foodie instead of LFF. MFP also changes the fraction to a decimal so it’s coming up on my phone as “0.13 of loaf (38g)” – can you verify with me what you are seeing? I want to make sure it’s right for you and everyone!
But nonetheless, muffins are always a good idea! 🙂
Came out a gooey doughey mess even after full time. I measured everything accurately as the recipe called and didn’t sub any ingredients. Plus it had a very strong protein powder taste and not much of the banana