Photo Credit: Drizzle Me Skinny.
If you’re a fan of banana bread and chocolate, this Chocolate Chip Banana Bread recipe is a must-try. For the first time, I used Lily’s no sugar added chocolate chips, and let me tell you—they’re a game changer! Made with stevia instead of sugar, these chocolate chips bring all the sweetness without any of the guilt. You’ll still enjoy the same rich, chocolatey flavor you love, but with a healthier twist. Whether you’re a banana bread enthusiast or just looking for a lighter alternative, this recipe is sure to satisfy your cravings.
Get The Recipe Here: Chocolate Chip Banana Bread
Ingredients
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To make Chocolate Chip Banana Bread, you’ll need 2 eggs, ¼ cup brown sugar, 3 medium mashed bananas, and ⅓ cup unsweetened applesauce. Add 1 tsp vanilla, 1 ¾ cups all-purpose flour, and 1 tsp baking powder. Finally, stir in 60 g of Lily’s no-sugar-added dark chocolate chips (about ⅓ cup).
Prepare the Oven and Pan
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Preheat the oven to 350°F and spray a regular-sized loaf pan with cooking spray.
Whip Eggs and Sugar
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In a bowl, whisk together the eggs and brown sugar until light and fluffy. For the best texture, use a hand mixer.
Combine Wet and Dry Ingredients
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Mix in the mashed banana, applesauce, and vanilla until well combined. Toss the chocolate chips with the flour and baking powder, then gently fold them into the wet ingredients, being careful not to overmix!
Bake the Banana Bread
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Bake for about 45 minutes, or until fully cooked. If the top is browning too quickly, turn off the oven and let the loaf sit for 5-10 minutes to finish cooking.
Cool and Serve
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Let the bread cool before slicing it into 10 pieces. Enjoy!
Variations and Substitutions
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Different ways to change up this recipe offer lots of opportunities for customization. For a lower-point option, you can swap regular brown sugar with Swerve brown sugar, reducing each slice to just 3 points instead of 5. If you’re looking to add a fun twist, experiment with different flavors of Lily’s no sugar added chocolate; butterscotch or white chocolate would pair wonderfully with the banana bread. For a nutty variation, add toasted pecans or walnuts—just be sure to adjust the points accordingly. If you prefer muffins, this batter works great for chocolate chip banana muffins, making a delicious breakfast option alongside boiled eggs. For a healthier alternative to traditional sugar that won’t spike blood sugar levels, consider using coconut sugar in place of brown sugar.
Tips and Tricks
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Let your banana bread cool completely before slicing—it might be tempting to cut into it warm, but waiting ensures cleaner slices and better texture. If you prefer it warm, just microwave a slice for 20 seconds. Serve with spray butter for that delicious buttery flavor without the extra calories. Chocolate chip banana bread freezes wonderfully; wrap it tightly with saran wrap and place it in a gallon-sized freezer bag to keep it fresh for up to 3 months. At room temperature, it stays good for 5 days if properly covered, but freezing the leftovers is a great option if you don’t plan to eat it all. To avoid a tough loaf, don’t overmix the batter—fold the dry ingredients gently into the wet ingredients until just combined.
Get The Recipe Here: Chocolate Chip Banana Bread
