For a recipe with “banana” as the main ingredient, there is usually nothing healthy about typical banana bread recipes. They are loaded with sugar and butter, and more of a dessert than anything else. This lower added sugar chocolate chip banana bread has less sugar than a traditional banana bread, making it perfect to make whenever you want.
In all honesty, I still love banana bread made with butter and some of my banana bread recipes do, indeed use butter, but switching it up shows how versatile quick breads can be. The result is still a dense and moist bread.
The dark chocolate chips add just a pop of sweetness without being too sweet and they are a welcome addition to regular banana bread.
I add whole wheat flour in my mix. I actually prefer the mix of all-purpose with whole wheat, rather than making it entirely with all-purpose flour. You may like the additional fiber you’ll get from that too. Each slice has just over 3 grams!
Banana bread doesn’t last long in my house, so doubling the recipe is always a good idea. If you’re going to have the oven on for an hour, you might as well make it worth it, especially when it’s this hot outside.
Quick breads are very forgiving, so if you would rather have nuts instead of dark chocolate, switch it up, or add both. You will have a good result no matter what. Adding walnuts would give you some omega-3 fatty acids and some texture.
I hope you’re a banana bread fan like me and always look at an overripe banana and instantly decide that banana bread is in your future. Try this recipe for lower added sugar chocolate chip banana bread if you want a new spin on a classic recipe.Print
Lower added sugar chocolate chip banana bread
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
3 medium to large ripe bananas, about 1 cup mashed
1/4 cup canola oil
1/3 cup brown sugar
2 teaspoons vanilla extract
1 large egg
1 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon table salt
1/3 cup dark chocolate chips
non-stick cooking spray
Preheat oven to 350°F and spray a 9×5 loaf pan with nonstick cooking spray.
In a medium mixing bowl, mash bananas well. Stir in canola oil, brown sugar, vanilla, egg and stir well.
On top of the wet ingredients, add the dry ingredients in the order listed, all-purpose flour, whole wheat flour, baking powder, and salt. Gently stir the dry ingredients together and then mix with the wet ingredients just until combined and there are no more streaks of flour in the dough.
Stir in the chocolate chips.
Pour batter into prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Let the bread rest for 20 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes