I’ve made a lot of banana bread in the past, but I realized that I’d never made one that only had chocolate chunks in it! Not only that, but this one is also made with no egg and no oil! That’s right. This bread is super tasty, easy to make, and good for you too - with well under 300 calories in a huge big thick slice!

This banana bread is as easy to make as one, two, three. Mix the dry stuff. Mix the wet stuff. Combine and bake! It really couldn’t be any easier. Of course, the chocolate chunks are the best part. I used a semi-sweet chocolate chunk, but you could go with dark, or milk, or whatever other chocolate chunk is your favorite.

So with this bread not having eggs or oil, what did I use? Unsweetened almond milk and plain greek yogurt! And let me just tell you that the texture of this banana bread is even better than others. And if you’re able to, I’d suggest waiting until day 2 to enjoy it since the texture and the flavor really has time to settle in.

I store mine in the fridge and remove slices to heat up with a quick spin in the microwave for a breakfast treat that I don’t have to feel guilty about!

Chocolate Chunk Banana Bread

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 40 MinInactive time: 10 MinTotal time: 1 Hour

An oil free, egg free banana bread that's full of chocolate chunk goodness! 8 big thick slices for under 300 calories in a serving.

Ingredients

2 C. White Whole Wheat Flour
1/2 C. Chocolate Chunks
1 Tsp. Baking Soda
3/4 Tsp. Baking Soda
3/4 Tsp. Salt
1/2 Tsp. Ground Cinnamon
1 1/2 C. Mashed Over Ripe Bananas
1/2 C. Plain Fat Free Greek Yogurt
1/2 C. Syrup or Honey
2 Tbsp. Natural Sweetener
1/2 C. Unsweetened Almond Milk
2 Tsp. Vanilla

Instructions

Preheat the oven to 350 degrees F. and lightly coat the inside of a 9x5" loaf pan with non-stick cooking spray; set aside.
In a large bowl, stir together the 2 C. flour, 1/2 C. chocolate chunks, 1 Tsp. baking soda, 3/4 Tsp. baking powder, 3/4 Tsp. salt, and 1/2 Tsp. cinnamon.
In a separate medium bowl, whisk together the 1 1/2 C. banana, 1/2 C. greek yogurt, 1/2 C. syrup or honey, 1/2 C. milk, 2 Tbsp. sweetener, and 2 tsp. vanilla.
Stir the wet ingredients into the dry until just combined. Do not over mix.
Transfer the batter into the prepared loaf pan and place in the oven to bake for 40 minutes.
At 40 minutes, turn off the oven and DO NOT OPEN THE OVEN DOOR. Keep the bread in there for 10 more minutes.
Check with a toothpick.
If not cooked through, and the toothpick isn't clean, turn the oven back on and continue to cook, checking every 5 minutes with a toothpick.
Once done, remove from the oven and allow to cool.
Enjoy warm or cover and store in the fridge overnight for an even better breakfast the next day!

Nutrition Facts

Calories

254.51

Fat (grams)

4.18 g

Sat. Fat (grams)

2.13 g

Carbs (grams)

50.34 g

Fiber (grams)

4.31 g

Net carbs

46.03

Sugar (grams)

19.80 g

Protein (grams)

6.55 g

Sodium (milligrams)

520.03 mg

Cholesterol (grams)

3.12 g

Nutritional Claims: High Fiber • Vegetarian • Pescatarian • Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher