better for you triple chocolate banana bread

Better for you triple chocolate banana bread has no butter, oil, or added sugar- except for the chocolate, of course- while still delivering big on flavor. With sweet, moist bananas and three kinds of chocolate, this bread tastes decadently indulgent.

Several years ago, when we were still living in Oregon, I had a favorite better for you banana bread recipe. When we came back from the beach a couple weeks ago with several overripe bananas, I went in search of that recipe, only to discover that the website had been removed.

Removed.

The author of my absolute favorite all-time best ever better for your banana bread deleted her blog without consulting me. The nerve.

Not to be deterred, I decided I was up to the challenge of re-creating the recipe. After all, I’ve made my share of quick breads– a lot of quick breads– and I remembered the basics of the original recipe.

It took two tries to get things just right, but I had no shortage of willing recipe testers. My sources tell me that this one is a keeper.

better for you triple chocolate banana bread

3-4 ripe bananas
2 eggs
1 1/2 teaspoons vanilla extract
1/4 cup plain Greek yogurt
1/3 cup unsweetened applesauce (I used cinnamon because that’s all I had)
1/3 cup honey
1 teaspoon baking soda
2 cups white whole wheat flour
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/4 cup dark chocolate chips
1/4 cup mini semisweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, use a fork to mash the peeled bananas. To the bananas, add the eggs, vanilla, Greek yogurt, applesauce, and honey. Mix well. Next, add the baking soda, flour, salt, and cocoa powder. Stir just until combined, being careful not to over-mix.

For one 9 x 5 or 8 x 4 loaf pan: grease your loaf pan and spoon in half of the bread batter. Sprinkle with dark chocolate chips and cover with the remaining batter. Sprinkle the mini chocolate chips on top and use the back of a spoon to gently press the chips into the batter. Bake for 40-50 minutes.

For mini loaf pans: grease four mini loaf pans and spoon a layer of batter into the bottom of each. Sprinkle a tablespoon of dark chocolate chips into each pan. Cover the chips with more batter, distributing the remaining amount evenly among all the pans. Sprinkle each pan with one tablespoon of mini chocolate chips and use the back of a spoon to gently press the chips into the batter. Bake for 23-28 minutes.

What’s your favorite way to lighten up a bad-for-you classic?

Need more quick bread recipes? This cinnamon roll bread is a favorite, and you can’t go wrong with my blueberry lemon pound cake with lemon glaze.

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