Description

A moist, decadent chocolate chip banana bread made skinny with smart ingredient swaps. Low in calories and sugar, high in protein and flavor.

Ingredients

Scale

1 medium overripe banana (110g)
1/2 cup golden monk fruit sweetener (92g) or granular sweetener of choice
1/3 cup milk of choice (80g)
1 Tbsp oil of choice (e.g., canola, melted coconut oil)
1.5 tsp vanilla extract
1/2 cup oat flour *recommended* (60g) (or all-purpose or gf flour)
1/4 cup vanilla protein powder (30g) or more flour
1 Tbsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/4 cup mini chocolate chips (40g)

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Instructions

Preheat oven to 350°F (175°C). Line a 9×4 inch loaf pan with parchment paper and spray with cooking spray.
In a medium bowl, mash the banana with a fork. Add sweetener, milk, oil, and vanilla extract. Whisk to combine.
Add the oat flour, protein powder, baking powder, cinnamon, and salt. Mix until just combined and no dry streaks remain. Do not over-mix.
Fold in half of the mini chocolate chips.
Transfer batter to the prepared pan. Sprinkle remaining chocolate chips on top.
Bake for 30-40 minutes, until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
Let the bread cool in the pan for 30 minutes before removing and slicing.

Notes

For best results, use a kitchen scale to measure ingredients.
Do not over-mix the batter to avoid a dense texture.
Oat flour can be made by blending rolled oats into a fine powder.
Allow bread to cool completely before slicing for clean cuts.
Store in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.

Nutrition

Serving Size: 8 servings
Calories: 114 kcal
Sugar: 3 g
Fat: 6 g
Carbohydrates: 10 g
Fiber: 1.4 g
Protein: 5 g