I don’t know about you, but I think that chocolate chips always belong in banana bread. If it doesn’t have chocolate, I don’t want it. I know some prefer walnuts or pecans, but who turns away a slice of chocolate chip banana bread? This Double Chocolate Banana Bread recipe just doubles the chocolatey goodness. Cocoa powder added to the batter gives it the chocolate base that we want in chocolate banana bread. And mini chocolate chips disperse chocolate flavor bits throughout. 

If you’re on weight watchers (or another diet), you can still have this double chocolate banana bread. One yummy slice is only 5 weight watchers points. It’s chocolatey enough to kick the cravings without killing your calorie count. As long as your bananas are ripe enough, you won’t be able to tell that it’s lower in sugar than the standard banana bread slice. 

Three reasons why you need to make this recipe! 

Double Chocolate is always a winner. 

As I said, who says no to double chocolate?! With the natural sweetness from the bananas, you can enjoy this double chocolate banana bread slice without filling up on unneeded sugar. 

There are no fancy ingredients needed for this recipe. 

Double Chocolate Banana Bread is a recipe you can keep in your back pocket and whip it up at a moment’s notice. As long as you have overripe bananas, everything else is normally stocked in the pantry., 

It’s a healthy snack. 

Anytime you can have chocolate as a healthy snack, you should do it. Whether you need a mid-morning pick-me-up or an after-school snack, this double chocolate banana bread is perfect. It’s packed with nutrients and low in sugar. 

Ingredients you need to make Double Chocolate Banana Bread: 

  • 1 egg
  • ⅓ cup brown sugar
  • 3 medium, overripe bananas, mashed 
  • ⅓ cup unsweetened apple sauce
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ cup mini chocolate chips

How to make Double Chocolate Banana Bread (step by step): 

  1. Preheat the oven to 350F. Spray a regular-size loaf pan with some nonstick cooking spray.
  2. In a bowl, whisk the egg and brown sugar together until light and fluffy. Mix in the mashed banana, apple sauce, and vanilla.
  3. Stir in the all-purpose flour, cocoa powder, and baking soda.
  4. Leave a few chocolate chips aside (for topping) and fold in the rest of the mini chocolate chips.
  5. Pour the batter into the loaf pan and sprinkle with the remaining mini chocolate chips. Bake the loaf in the oven for approx 50 minutes.
  6. Let it cool then cut it into 10 equal servings. 

Makes 10 slices. Nutrition info for 1 slice: Calories 145,  Fat 3 g, Saturated fat 1.4 g,  Carbs 27 g,  Fiber 3.25 g, Sugars 10.6 g, Sodium 133 mg, Protein 3 g. 

WW Points 

  • Egg 0 points 
  • Brown sugar 21 points 
  • Mashed bananas 0 points
  • Unsweetened applesauce 0 points
  • Vanilla 0 points 
  • All Purpose flour 13 points
  • Unsweetened cocoa powder 4 points
  • Baking soda 0 points 
  • Mini chocolate chips 13 points 

5 points per slice based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal Points- 4 using WW recipe builder 

SP Freestyle- (blue, green & purple) 4 using WW recipe builder

Points plus- 3 using PP calculator

Different ways to change up this recipe: 

  • It’s already low in sugar compared to regular double chocolate banana bread, but if you wanted to lower the sugar content even more, you can use Lily’s No Sugar Added Chocolate chips in place of the regular mini chocolate chips. Lily’s also has several different chocolate chip flavors, so you can get creative with it. 
  • You could use pumpkin puree instead of applesauce, and add a tbsp of pumpkin pie spice for a bit of fall flavor. 
  • Non-fat Greek yogurt is also a good substitution if you don’t want to use applesauce. 
  • For a gluten-free version, use a gluten-free flour blend and add a tsp of baking powder. It may be a bit more dense, but that’s good in banana bread! 
  • Serve Brown Sugar can be used in place of regular brown sugar to lower the sugar content and the weight watchers points. 
  • Swirl in some Jordyn’s Skinny Salted Caramel Syrup or Jordyn’s Skinny Chocolate Syrup for even more flavor – it doesn’t add any calories. 

Tips and Tricks for Making Double Chocolate Banana Bread: 

  • This double chocolate banana bread loaf will freeze well. To freeze, wrap the loaf or individual slices in saran wrap and place them in a ziplock freezer bag. 
  • It’s best when stored in the fridge, but it can also sit out on the counter for a day or two.  
  • To reheat, spray a slice with spray butter and pop it in a toaster oven or air fryer for 2-3 minutes. 
  • Make sure your bananas are overripe – that helps the double chocolate banana bread be very sweet. 
  • You can use self-rising flour if you’re in a pinch. The bread might not be as dense since self-rising flour has baking powder added. But the overall recipe will still work. 
  • Make these into muffins by using a muffin tin instead of a loaf pan. You will need to reduce the cooking time to 18-20 minutes if so. But they’re fantastic as a breakfast muffin with a hot cup of coffee! 

Similar recipes you’ll enjoy: 

3.79 from 33 votes

Double Chocolate Banana Bread

By: Drizzle
Servings: 10
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
4PP, 4 SP blue, green & purple

Ingredients 

  • 1 egg
  • 1/3 cup brown sugar
  • 3 medium ripe banana's, mashed (about 1.5 cups)
  • 1/3 cup unsweetened apple sauce
  • 1 tsp vanilla
  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 cup mini chocolate chips

Instructions 

  • Preheat the oven to 350F. Spray a regular-size loaf pan with some nonstick cooking spray.
  • In a bowl, whisk the egg and brown sugar together until light and fluffy. Mix in the mashed banana, apple sauce, and vanilla.
  • Stir in the all-purpose flour, cocoa powder, and baking soda.
  • Leave a few chocolate chips aside (for topping) and fold in the rest of the mini chocolate chips.
  • Pour the batter into the loaf pan and sprinkle with the remaining mini chocolate chips. Bake the loaf in the oven for approx 50 minutes.
  • Let it cool then cut it into 10 equal servings.

Notes

5 points per slice based on the WW app recipe creator.  
Personal Points- 4 using WW recipe builder 
SP Freestyle- (blue, green & purple) 4 using WW recipe builder
Points plus- 3 using PP calculator
 

Nutrition

Serving: 1sliceCalories: 145kcalCarbohydrates: 27gProtein: 3gFat: 3gSaturated Fat: 1.4gSodium: 133mgFiber: 3.25gSugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baking
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

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About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

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101 Comments

  1. I’m not sure where I went wrong, but my bread completely deflated when I took it out of the oven 🙁 the only change I made was adding in an extra banana. Would that have made a difference? It smells delicious so hopefully when it cools down it tastes good and just looks bad lol! Thanks!!

    1. Hi Melody, I am so sorry to hear that, yes it might have made a difference, maybe you had too much “wet” ingredients

  2. I made 2 loaves. Came out super dark. I used 1 cup of the cocoa as instructed in the recipe. It tastes kind of bitter. Did I use too much? I have a cake that I make that only calls for 6 tablespoons. And it is super dark also but not bitter.

    1. Hi Wendy, I have only ever made one loaf at a time using the desired 1/2 cup of cocoa and I’ve never had any issues, I have other double chocolate type baking recipes that call for just as much and again no issues, sorry wish I could help more..

  3. So, I’ve been making this recipe forever and love it! I divide into muffins for portion control. Today I went into my recipe builder to change the servings and the pts for each went up? I’m on the green plan and it was saying 1/10 of recipe is 6! I’m thinking this is a WW glitch but do you have any clue what’s happened? Thank you in advance!

    1. Hi Michelle I use the Hershey’s semi-sweet mini chips for this recipe 🙂 but any ones you want to use will be fine

    1. Hi Marcie, products can vary, I can only base it on what I use in my App, did you count it as unpacked brown sugar? Also even something liek the chocolate chip brand can throw it off by a few points and in result give you a higher point value per serving

  4. I started WW a month ago. I love baking for my family and haven’t baked anything since starting WW. I’m so glad I found your site! This recipe is a family favorite! Thank you!

    1. Hi Krista, yay, I’m glad you found me too 🙂 Happy to hear you all enjoy the banana bread, I hope you continue to enjoy the recipes

  5. 5 stars
    Tastes great! Healthy and great way to use aging bananas. Cocoa is a nice update to traditional banana bread.