Banana Chocolate Chip Bread



Have some over-ripe bananas? Here’s the perfect recipe to try. I experimented with this recipe alot before posting it and I finally found a really nice combination of ingredients that made this guilt-free enough to share with clients without sacrificing taste.

The oats and the wheat bran  in this recipe bulk the bread up and make it perfect for a slight sweet breakfast (paired with protein, of course!) as well as an after dinner treat.

Keep in mind that as bananas ripen, they emit ethylene gas which can start to give the bread a funky taste after a few days. If you’re not sharing this with friends or family, my solution is to cut my bread into individual slices, wrap them in tin foil and freeze everything them. That way, I can unfreeze an individual slice the day that I want to eat it. I love doing this because it’s always nice to have something sweet on hand when I need a little something!

Banana Chocolate Chip Bread

Serves: 12


  • 3 Egg Whites

  • 3 Small Bananas (or 2 medium), Mashed

  • 1 tsp Vanilla Extract

  • 4 oz Unsweetened Applesauce

  • 1 tbsp Milk of Choice (I used Unsweetened Vanilla Almond Milk)

  • 1 1/4 Cup All Purpose Flour

  • 1 tsp Baking Soda

  • 1 tsp Baking Powder

  • ½ tsp Salt

  • 1 Tsp Cinnamon

  • 8 tbsp (~1/2 cup) Lily’s Stevia Sweetened Dark Chocolate Chips (I buy these online from Netrition)

  • 3/4 Cup Swerve Granulated Sweetener (Notes for substitutions below)

  • 1/2 cup Dry Old Fashioned Oats

  • ¼ cup Wheat bran


  1. Preheat oven to 350 Degrees F

  2. In a large bowl, combine all wet ingredients (Egg Whites, Bananas, Vanilla Extract, Applesauce, Almond Milk)

  3. In a separate bowl, combine all dry ingredients

  4. Add wet ingredients to dry ingredients and stir together (or use an electric mixer).

  5. Spray 2 loaf pans with non-stick spray (I prefer propellant free with no additives)

  6. Pour batter into two loaf pans and bake in preheated oven for ~45-50 minutes or until toothpick inserted into center of the loaf comes out clean.

  7. Allow to cool before slicing!


  1. I used a sugar replacement in this recipe but if you prefer, you can use 2/3 cup of real sugar, Swerve has a 1:1 conversion with regular sugar.

  2. This recipe can also be made with gluten-free flour. Just be sure to look up the conversion of your flour of choice before making substitutions!

Nutrition Facts (per 1 serving): 130 Calories, 3 g Fat, 41 g Carbohydrate, 3 g Fiber, 17 g erythritol (21 g Net Carbs), 4 g Protein