Valentine's Day is here before you know it, so if chocolate is something you crave, why not make it healthier with these petite loaves made with love... by you!
Whole wheat mini banana bread made with ripe bananas and chocolate chips are sure to leave a smile on anyone's face.
These make 8 large muffins in comparison to using a normal sized muffin tin which gives you 12-13. If you don't have these Petite Loaf Pans you can use one large 8 x 5-inch loaf instead, cooking time will be closer to 50-60 minutes or use a regular sized muffin tin, baking them for about 25 minutes.
Because they are so large the nutritional info is a little higher, so I have also provided the nutritional info for regular sized muffins. Perhaps these cute silicone heart shaped muffin tins?
If you prefer nuts to chocolate in your banana bread see my banana nut bread recipe, hope you enjoy!!
Petite Chocolate Chip Banana Bread Loaves
Skinnytaste.com
Servings: 8 • Serving Size: 1 mini loaf • Old WW Points: 4 • Points+: 6 pts
Calories: 197.8 • Fat: 5.0 g • Carb: 40.8 g • Fiber: 4.0 g • Protein: 4.2 g • Sugar: 21.9 g
Sodium: 222 mg
As muffins:
Servings: 12 • Serving Size: 1 muffin • Old WW Points: 3 • Points+: 4 pts
Calories: 131.9 • Fat: 3.3 g • Carb: 27.2 g • Fiber: 2.7 g • Protein: 2.8 g • Sugar: 14.6 g
Sodium: 148.6 mg
Ingredients:
- 3 ripe medium bananas
- 1/3 cup unsweetened apple sauce
- 1 1/4 cups white whole wheat flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp butter, softened
- 1/3 cup brown sugar
- 2 large egg whites
- 1/2 tsp vanilla extract
- 1 1/2 oz mini chocolate chips
- Smart Balance baking spray
Directions:
Preheat oven to 325°. Spray a non-stick loaf pan with cooking spray.
Mash bananas in a bowl, set aside. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture, then blend at low speed until combined. Fold in chocolate chips. Do not over mix.
Pour batter into muffin pan; bake on the center rack for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Do you think I could use egg beaters instead of egg whites? I just want to make them right away and have everything on hand except the eggs.
ReplyDeleteIf you use egg beaters you should probably not add salt because I think egg beaters has salt in it.
DeleteYum! Can't wait to try this... it's going straight to my Pinterest!
ReplyDeleteAh, these are so adorable!
ReplyDeleteThese look so good! You gotta make a chocolate chip bread, without the banana, next. They're soooooo good, just like a chocolate chip cookie. There's too many things I have on my "I must make" list.
ReplyDeleteThank you so much Gina for taking the time to provide us with great recipes every week. You're amazing!!
ReplyDeleteI was just wondering, I have mini bundt cake pans...would those have the same WW points as the mini loaves? Thank you!!!!
These look great! What size mini loaf pan do you use? Is it smaller than the one you use for the petite turkey meatloaves?
ReplyDeleteMmm I'm going to try this today. I have bananas that are perfect for bread sitting on my counter.
ReplyDeleteI love automatic portion control. These mini loafs are perfect for that. Have you tried whole wheat pastry flour yet? It's my latest favorite find. It works so well for baked goods. Enjoy your Sunday!
ReplyDeleteDo you think I could use a heart shaped whoopee pie pan for the mini loafs or no?
ReplyDeleteHi Gina! I was wondering how many WW points + the mini loaves would be without the chocolate chips? Thanks!
ReplyDeleteI've been debating whether I should buy petite loaf pans… I want them so much more now after seeing these adorable loaves! They look delicious, and beautiful presentation, too.
ReplyDeleteYour muffins look great, but what I really love is the pan. Just clicked your link and ordered it, thanks!!
ReplyDeletecute little loaves!
ReplyDeleteQué maravilla ! Sn preciosos y parecen deliciosos. lo son sin duda alguna, todo lo,que llevan está rico. Muchas gracias,por la receta. Las fotos espectaculas.
ReplyDeleteI just tried this recipe to make muffins and they taste pretty good! Not too sweet, just perfect. Thanks for the recipe!
ReplyDeleteYum! My man doesn't really like banana... Too bad, I guess I'll have to eat it myself ;)
ReplyDeleteHow many points would this be without the chocolate chips? Just want a good banana bread without the chocolate or nuts and this looks great!
ReplyDeleteDo you think these would freeze well? They look delicious!
ReplyDeleteYummm!!! these look very good and I've got some ripe bananas to use up as well :) will tweak to make gluten and dairy free!
ReplyDelete@ sarah@ThehealthyDiva--I LOVE your blog. I'm currently doing the 30 day breakfast challenge. So many great postings to read and lots of great recipes!!
ReplyDeleteI am a newbie to your site but I have already saved nearly 40 recipes and tried 2 so far. Excellent! I just wanted to send my thanks to you for making an effort each day to share with us food-lovers-but-calorie-counters on how to make delicious foods without all the calories. And I also wanted to compliment you on your improvements in photography. The photos from when you first started your blog to current. remarkable change and growth.
ReplyDeleteAll the best,
Sarah Ellis
Mmm banana and chocolate together again!
ReplyDeleteClaudia, yes I believe they are the same size.
ReplyDeleteI linked to the pan if anyone want to see it. Same as my meatloaf tin.
Alexa, why not!
Not sure off hand without the chips, I'll try to check when I get a chance.
Kalyn, I'm an Amazon junkie!!
Sarah, I'm glad you are enjoying my low calorie recipes!
These are adorable!!! I love the heart shape ones! So cute!!!
ReplyDeleteThese look sod good I have try making them.
ReplyDeleteMade these today and they're good!!!!!!!!!
ReplyDeleteDelicious! I made this recipe yesterday times 4. I baked two full loaves and 4 mini loaves. The staff at my school will enjoy my heart healthy and yummy birthday treat! Thanks so much!!!
ReplyDeleteThose are so cute and appealing
ReplyDeleteThese look great! I have marked these as - to be made soon - I'm thinking as part of my tax season go to breakfast. I just have to double check that I have everything and then I'll freeze 2/3 to have as a grab and go meal. Thanks so much for this - you really do make this so much easier for us - I hate figuring out points and such :-)
ReplyDeleteMy 2 1/2 year old son loves banana bread! I'm going to have to try this version soon!
ReplyDeleteHow much in cups or grams do 3 mashed bananas make?
ReplyDeleteThanks for all the recipes. I've enjoyed them and have passed them on to many of my friends.
Hi Gina,
ReplyDeleteDo you find there is a difference in taste between white whole wheat flour and brown whole wheat flower? Thanks for a fantastic recipe as always :)
Your site is absolutely wonderful! I LOVE IT!! Thanks for all your hard work!
ReplyDeleteGina- how batter per mini-loaf? I have one of the pans but haven't used it yet. It looks like you filled it up about half way but I'm not sure. Think this would be a great recipe to break in my pan. Thank you for all the awesome recipes! I am constantly telling people about your blog, its the only one I follow.
ReplyDeleteCould I use plain whole wheat flour? Thanks!
ReplyDeleteIf I'm not a banana fan, what adjustments can be made to the recipe to make them mini chocolate chip cakes/loaves (no banana)?
ReplyDeleteMany thanks for all your wonderful recipes and beautiful photos, Gina!
Yum!! I love banana bread, and I can't wait to try this healthier version!
ReplyDeletehttp://marriedlivingonasinglesbudget.blogspot.com
I am always game for a new bake recipe with bananas! Looks great :)
ReplyDeleteI think I would have really liked these, except I used regular whole wheat flour. It made it have a funky taste. My husband (who can always tell if I'm pulling a "healthy" fast one on him) LOVED them! I liked the amount of sweetness, and will definitely try them again when I have some WHITE whole wheat flour. I think that's where I went wrong!:)
ReplyDeleteI am a huge fan of King Arthur flours or Bob's Red Mill. White whole-wheat flour is made with white wheat, which lacks bran color, it also has a milder flavor and softer texture. Regular whole-wheat flour is made with red wheat, which is darker in color and has a slightly bitter taste and a coarser texture. Both types are made with whole grains, they just have a different color, taste and texture. If you can't find it, then I suggest a blend of all purpose and whole-wheat.
ReplyDeleteIf you don't like bananas try my Ricotta Chocolate Chip Muffins or my Chocolate Chip Zucchini Bread
ReplyDeleteI'll be making this right away... right away, I tell you!
ReplyDeleteThanks for sharing, these are delicious! I made them last night, and two muffins (plus an apple) make a great breakfast with a cup of tea! Next time I may add some cinnamon...
ReplyDeleteI bought a mini loaf pan a few months ago with the intent of making the turkey loaves (I had made them in a muffin tin previously), but hadn't done it. I'm usually hesitant with lower-cal baking, but these are GREAT! I whipped them up last night so I would have a quick & easy breakfast to grab this morning... so delicious and so easy.
ReplyDeleteGina, I love this site. You're great.
Just pulled these out of the oven - delicious....just like everything else I've tried from your site. Its amazing what simple recipe tweaks can do for health and taste. Thanks, Gina, for doing all the research and testing for us!
ReplyDeleteWhat would the point value be without the chocolate chips? (for the Point+ program)
ReplyDeleteI made these today as mini muffins to share in a class. They turned out so good! I ended up doubling the recipe to take some to my teacher daughter, and I was able to get 76 little muffins, came out to a little over 1.25 pts per muffin! Not a bad little snack, I plan on freezer the leftovers for an "on the run" breakfast! Thanks Gina!
ReplyDeleteDELICIOUS and very moist!!!! I made it as a full loaf instead of mini-loaves while visiting my brother in TN. He thought it was wonderful too!!! And my 3 year old and teenager will love it!!
ReplyDeleteWONDERFUL! Love the look and giftability of these gems!
ReplyDeleteAnd as always, simply STUNNING photos
Dave
Thanks for sharing eRecipeCards.com
So I made these a week ago as a first of many recipes of yours I've tried (and loved) this week. My daughter ate them for breakfast, afternoon snacks and dessert. She asked for another batch today--of course I can't disappoint her ;) wink wink. Thanks for all of your recipes! I've lost 5 lbs in one week since using your recipes!! You're the best!!
ReplyDeletei made these last night with whole wheat flour in cupcake tins and they came out awesome! and only 3pp each!
ReplyDeleteI'm going to make these today but I wanted to share a helpful hint that I use for my previous banana bread recipes, some may do this/know this but it has helped me a lot so I thought I would share. Once my banana's get too ripe to eat, I leave them on the counter another couple of days (I like to eat when they are only yellow with no browning so I go through a lot of bananas) When they are ripe enough I peel them and wrap them in saran wrap, but in a ziplock and freeze them. That way I always have banana's ready and I'm not throwing out banana's that are too ripe. I know some people put banana's in the freezer frozen but the first time I did that and had to peel a frozen banana made me think of doing it this way! Thanks Gina for all these recipes, I've made several and it has given my family new hope that mama watching her points does not mean the food is bland!
ReplyDeleteI just made these today as square muffins and they are delicious, well worth the points. I'm giving a few out to my WW friends for Valentine's day....I even found square paper muffin tins so they will look festive. Thanks for all your great recipes.
ReplyDeleteThank you so much for including the sodium information! I have to consider my brother's diet, low sodium, when I cook and you have made cooking so much easier for me...thanks again:)
ReplyDeleteThese are awesome!!!! I am very happy I found your website! Loving your recipes.
ReplyDeleteI made these Saturday night and they are delicious! I bought the mini loaf pans, eight to a pan and had just enough for all eight loaves. I used dark chocolate chips. MMMMMM.............good!
ReplyDeleteI tried these and they weren't very good. I had to throw them out. They just weren't sweet enough to me, and had a weird texture. I usually love your recipes but this one wasn't good.
ReplyDeleteLiving on Guam, we don't always have access to all the ingredients listed. Would it be okay to use regular whole wheat flour as opposed to the white whole wheat flour?
ReplyDeleteDo you think I could use something else instead of apple sauce, like maybe more bananas or pumpkin puree? Also, would cutting out the butter completely, or replacing it with coconut oil make a huge difference? Making these for brunch or Sunday, and I can't wait to see how yummy they are. Thanks, Gina!
ReplyDeleteI made these as muffins, and they were good! Could tell they were low fat - but that was ok with me. They still tasted good. The only problem was that some of the muffins stuck to the wrappers - so with the second batch I cooked I lightly sprayed the wrappers. Kept the muffins from sticking and didn't make them oily!
ReplyDeletethese look good! can i use whole wheat pastry flour instead? Also could i use a regular loaf pan or muffin?
ReplyDeleteHi there! Yes - I JUST made some using whole wheat pastry flour and it tasted amazing! Go for it! I also used muffin pans (for portion control) and they turned out just fine. I was only able to make 10 muffins using this recipe and they were regular size muffins so I figured 5 pts for each.
DeleteI have made these as muffins twice already for co-workers and they've been a hit! Gone before I know it! Love this site!
ReplyDeleteJust made these - OMG soooo soooo insanely YUMMY!!! Thank you so much for your wonderful recipes, Gina !!!
ReplyDeleteI made these this morning, and while they're O.K., they really do taste like diet muffins. I think the use of some cinnamon and nutmeg would have been wise. I used brown whole wheat flour (I like the flavor)and baked them in cupcake tins w/ wrappers. On the flip side they are moist for only having 2tbsp of butter!
ReplyDelete