A healthier spin on a Double Chocolate Banana Bread made with real ingredients.
My bestie, Anu, is constantly asking me to bake her some healthy chocolate desserts. And me being a non-chocolate lover, I rarely bake desserts made with only chocolate.
So when she finally decided to come over on a Friday afternoon, I surprised her with a lightened up Double Chocolate Banana Bread.
Just from the looks of it, this cake appears moist, very moist. It’s the bananas, Greek yogurt, coconut oil and chocolate chips that contribute to the moistness in this cake.
I also used cacao powder which contains loads of antioxidants, even more than blueberries, so these babies are pretty good nutritionally speaking.
When Anu showed up, I excitedly handed her over a piece of banana bread and waited. Of course, she loved it and said it was very moist and uber chocolatey.
As spring is around the corner and we start to get back in shape, bake this Double Chocolate Banana Bread instead of the full-fat ones. Hope you guys enjoy this as much as Anu and I did.
Double Chocolate Banana Bread (refined sugar free, lightened up, 100% whole wheat)
- Organic Whole Wheat Pastry Flour - 1 cup
- Dagoba Organic Cacao Powder - ½ cup
- Baking Soda - 1 tsp
- Baking Powder - ½ tsp
- Salt - ¼ tsp
- Organic Bananas - 1 ½ cups, mashed or 3 medium
- Organic Maple Syrup - ¼ cup
- Organic Coconut Oil - 2 tbsp
- Organic Eggs - 2
- Fage 2% Greek Yogurt - 1, 7 ounce container
- Pure Vanilla - 1 tsp
- Ghirardelli Semi-Sweet Chocolate Chips - ½ cup, for batter + ½ cup (over the top)
- Preheat the oven to 350 degrees.
- Grease a 10" x 5" loaf pan.
- Combine the dry ingredients in a medium size bowl... flour, cocoa powder, baking powder and salt. Mix. Set aside.
- Mash the bananas, make sure they measure 1 ½ cups, or should be roughly 3 medium bananas.
- Combine the wet ingredients in a large bowl... bananas, maple syrup, coconut oil, eggs, yogurt and vanilla.
- Mix until well combined.
- Now add the dry ingredients to the wet ingredients.
- Mix, but do NOT overmix. Add ½ cup of chocolate chips to the batter.
- Pour the batter into the greased loaf pan and top the batter with another ½ cup of chocolate chips.
- Into the oven for 45-55 minutes. Oven temperatures may vary.
- Out of the oven.</br></br>
** To cut down on fat, you can reduce the amount of chocolate chips used on top of the bread. I suggest using ¼ cup if not ½ cup.
*** To cut down on fat even further, you can reduce coconut oil by 1 tbsp. The ½ cup of chocolate chips used in the batter will compensate for this. If you try any of my suggestions, please let me know how this bread turns out. Would love to know.
DID YOU MAKE THIS RECIPE?
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