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Chocolate Banana Bread

September 11, 2009

This banana bread is moist, sweet and decadent, perfect for a quick breakfast paired with a skim latte or eat it as an after meal dessert with a scoop of light vanilla ice-cream. You can’t go wrong anyway you eat it. I love making a loaf on Sunday to have throughout the week. B likes to eat it for breakfast toasted with sliced bananas and a drizzle of light maple syrup on top. Looks extremely decadent, but this bread is 100% guilt-free. Wrap it up to-go for an afternoon power snack. It will keep your hunger at bay and keep energy levels up, while providing nutrients in every bite. Adding nuts would be great in this recipe for an extra boost of healthy fats to keep you satisfied. Warning: this banana bread is dangerous, I try very hard to keep myself from picking at it, but it is just that good!

Chocolate Banana Bread

Makes 11 servings

  • 1 1/4 cups whole-wheat flour
  • 1/4 cup all-purpose flour
  • 3/4 cup sugar
  • 3 bananas
  • 1/2 cup egg substitute
  • 1/2 cup no-sugar-added applesauce
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extra
  • 2 tablespoons maple syrup
  • 1/4 cup mini chocolate chips
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees
  2. In a mixing bowl, combine both types of flour, sugar, baking powder, cinnamon, and salt. Mix well
  3. In another bowl, combine mashed bananas, egg substitute, applesauce, vanilla extract and maple syrup. Mix well and add wet mixture to the bowl containing the dry ingredients and stir until blended. Stir in chocolate chips last
  4. Spoon batter into a loaf pan sprayed with nonstick spray. Bake for 50 minutes.
  5. Allow loaf to cool and cut into 11 slices.


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