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Skinny Chocolate Chip Banana Bread Recipe

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3.8 from 29 reviews

This Skinny Chocolate Chip Banana Bread is a healthier twist on the classic treat, using golden monk fruit sweetener and oat flour to keep it light yet flavorful. Perfectly moist and packed with banana goodness, it’s sweetened naturally and studded with mini chocolate chips for an indulgent touch without the guilt. Ideal for a nutritious breakfast or snack, this bread bakes up soft with a tender crumb and just the right amount of sweetness.

Ingredients

Wet Ingredients

  • 1 medium overripe banana (110g)
  • 1/2 cup golden monk fruit sweetener (92g) or granular sweetener of choice
  • 1/3 cup milk of choice (80g)
  • 1 Tbsp oil of choice (canola, melted coconut oil, olive oil, etc.)
  • 1.5 tsp vanilla extract

Dry Ingredients

  • 1/2 cup oat flour (60g) recommended (or all-purpose or gluten-free flour)
  • 1/4 cup vanilla protein powder (30g) or more flour as substitution
  • 1 Tbsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup mini chocolate chips (40g)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9x4 inch loaf pan with parchment paper and spray with cooking spray to prevent sticking.
  2. Mash Banana and Mix Wet Ingredients: Using a fork, mash the overripe banana in a medium mixing bowl until smooth. Add the golden monk fruit sweetener, milk, oil, and vanilla extract, then whisk well until fully combined.
  3. Add Dry Ingredients: To the wet mixture, add oat flour, vanilla protein powder, baking powder, cinnamon, and salt. Gently mix until all dry ingredients are incorporated, being careful not to overmix to maintain a tender texture.
  4. Fold in Chocolate Chips: Gently fold half of the mini chocolate chips into the batter to evenly distribute them without breaking the chips.
  5. Transfer to Pan and Top: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining chocolate chips evenly over the top for an attractive and delicious finish.
  6. Bake: Bake in the preheated oven for 30 to 40 minutes. To check doneness, insert a toothpick into the center of the bread; it should come out mostly clean with a few moist crumbs but no wet batter.
  7. Cool and Serve: Allow the bread to cool in the pan for about 30 minutes to set properly. Once cooled, slice and enjoy your healthy, delicious banana bread.

Notes

  • If you prefer gluten-free, use certified gluten-free oat flour or your favorite gluten-free flour blend.
  • You can substitute the vanilla protein powder with additional flour if desired, but protein powder adds moisture and nutrition.
  • Adjust sweetness by substituting the monk fruit sweetener with other granulated sweeteners like erythritol or stevia blends, maintaining equivalent sweetness.
  • For oil, light olive oil or melted coconut oil works best to keep the bread moist without overpowering flavors.
  • The banana should be very ripe for optimal sweetness and moisture.
  • Check the bread at 30 minutes to avoid over-baking; starting to test earlier is better if your oven runs hot.
  • Store leftover banana bread wrapped tightly or in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://recipethrive.com/skinny-chocolate-chip-banana-bread-recipe/