Double Chocolate Banana Bread (refined sugar free, lightened up, 100% whole wheat)
A lightened up and delicious Double Chocolate Banana Bread with good amounts of Protein and Fiber per serving. Cacao Powder are known to have more Antioxidants than blueberries and has high amounts of Iron. Whole wheat flour is a good source of Protein and Fiber. Bananas are a very good source of Vitamin B6 and a good source of Vitamin C and Fiber. 2% Greek Yogurt is low in fat and is an excellent source of Protein and Calcium. Coconut Oil is also beneficial in weight loss by controlling the blood sugar levels. Coconut OIl contains Lauric Acid which helps increase good HDL cholesterol. The saturated fats in coconut oil are not as harmful as saturated fats in vegetable oil. With that said, coconut oil still contains a high amount of saturated fat and should be eaten in moderation.
Servings: 12 slices
Calories: 201kcal
Ingredients
- Organic Whole Wheat Pastry Flour - 1 cup
- Dagoba Organic Cacao Powder - 1/2 cup
- Baking Soda - 1 tsp
- Baking Powder - 1/2 tsp
- Salt - 1/4 tsp
- Organic Bananas - 1 1/2 cups mashed or 3 medium
- Organic Maple Syrup - 1/4 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 - 1/2 cup for batter + 1/2 cup (over the top)
Instructions
- 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 1/2 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 1/2 cup of chocolate chips to the batter.
- Pour the batter into the greased loaf pan and top the batter with another 1/2 cup of chocolate chips.
- Into the oven for 45-55 minutes. Oven temperatures may vary.
- Out of the oven.</br></br>
Notes
* This bread is super moist with a bold flavor of chocolate, however it does dry up very slightly the next day. You can try toasting or microwaving it for better results the next day.
** To cut down on fat, you can reduce the amount of chocolate chips used on top of the bread. I suggest using 1/4 cup if not 1/2 cup.
*** To cut down on fat even further, you can reduce coconut oil by 1 tbsp. The 1/2 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.
** To cut down on fat, you can reduce the amount of chocolate chips used on top of the bread. I suggest using 1/4 cup if not 1/2 cup.
*** To cut down on fat even further, you can reduce coconut oil by 1 tbsp. The 1/2 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.
Nutrition
Serving: 1g | Calories: 201kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8.5g | Saturated Fat: 5g | Fiber: 3.4g | Sugar: 14g
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