Petite Chocolate Chip Banana Bread Loaves

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Whole wheat mini banana bread made with ripe bananas and chocolate chips are sure to leave a smile on anyone's face.

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. The nutritional information for 1 muffin is: Points +: 4 pts • Smart Points: 4 • Calories: 132 • Fat: 3.5 g • Carb: 27.2 g • Fiber: 2.7 g • Protein: 2.8 g • Sugar: 14.6 g • Sodium: 148.6 mg

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!!

Whole wheat mini banana bread made with ripe bananas and chocolate chips are sure to leave a smile on anyone's face.
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4.72 from 14 votes
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Petite Chocolate Chip Banana Bread Loaves

6
6
6
SP
198 Cals 4 Protein 41 Carbs 5 Fats
Total Time: 1 hr
Yield: 12 servings
COURSE: Breakfast, Brunch, Snack
CUISINE: American
Whole wheat mini banana bread made with ripe bananas and chocolate chips are sure to leave a smile on anyone's face.

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1mini loaf, Calories: 198kcal, Carbohydrates: 41g, Protein: 4g, Fat: 5g, Sodium: 222mg, Fiber: 4g, Sugar: 22g
Blue Smart Points: 6
Green Smart Points: 6
Purple Smart Points: 6
Points +: 6
Keywords: Freezer Meals, Kid Friendly

 

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151 comments

  1. Made these today – no butter so used becel margarine, added a bit of cinnamon and made them into 12 muffins baked at 28 minutes which someone else had mentioned and they turned out perfect…moist with a touch of sweetness. I wrapped each one individually and placed in a freezer bag so I can pull one out when I need something special and have the points!

  2. I’ve made this about 10 times, and it comes out perfect every time. We leave out the chocolate chips and make the whole loaf. My 5-year old loves it!

  3. Has anyone tried making these gluten free by using almond flour? I just tried today and just took them out of the oven…will let you know how they turned out! So far they look great!

  4. Delicious!

  5. Delicious. My grandchildren and I love it!

  6. this is THE BEST, most MOIST banana bread EVER!!! So healthy too. My kids eat it for breakfast. 🙂

  7. Gina this was delicious. I subbed in fresh blueberries for the chocolate chips, although I love chocolate chips, I just didn’t have any.
    Keep these good recipes coming !

  8. This is a great recipe!  They are easy and quick to put together and have great taste and texture.  My kids gobble them up.  Again, they’re skinny, so not the bakery muffin you’re used to, but they’re perfect.  

  9. Can I replace flax egg for egg whites to increase fiber

  10. I don’t have whole wheat flour -can I use use all purpose white – would it change points value? Thx 

  11. I’m a little confused by the 11/4 cups flour and 11/2 oz chocolate chips. how am I supposed to measure those? do you have mass (grams) amounts instead?

  12. Sooo delicious!! Gina you have the absolute best recipes. So moist and doesn’t taste light at all!!

  13. What is the calorie count if you used the same amount of ingredients for a 12 muffin tin? How much would each muffin be? 

  14. I love this recipe! I happened to have an extra super ripe banana and added that, then just cooked a little longer. So good!!

  15. Hi, for some reason,  I can’t seem to get this right. Specifically, the step after creaming the butter and sugar. After adding egg whites, applesauce, banana and vanilla – approximately how long should  it take at medium speed for this wet mixture to become thick? I think I end up overblending every time ! Thanks for any help! 

  16. Our family loves these – I make them as muffins or as small loaves. I’ve made it a dozen times. I can now make it without even looking at the recipe. Thank you Gina. I love your recipes and this one is one of our favourites.

    • Thanks Julie!

    • Hi, Julie,
      After adding egg whites, applesauce, banana and vanilla – approximately how long does it take at medium speed for this wet mixture to become thick? I think I end up overmixing it. Would love to have your success with this recipe! Thank you so much for any help! 

  17. I have been using this recipe for years. It’s my favorite!

  18. these were so good!!! I’ve made banana bread before, but my go to recipe has so much sugar and butter so this was the perfect healthy swap to trick my family with. To make it a tad healthier, I subbed in 2 tbs. of coconut oil and a splash of skim milk for the butter. I also added some extra vanilla extract and 1/2 a tsp of instant espresso powder. Instead of making mini-loaves, I made these into mini-muffins (just because that’s the only tray I had) and they cooked for 28 minutes and were beyond perfect!! My family couldn’t even tell the difference between this recipe and my old uber-unhealthy recipe. Thanku skinnytaste!!!!

  19. Amazingly tasty and moist muffins. I did these in 12 regular-sized muffin tins and baked on convection at 325 for 20 minutes. I didn’t have mini chips, so I put 6-7 regular chips on the top.

  20. Made this today on a whim and can honestly say it will be my go-to banana bread recipe for LIFE! So moist and tasty…just perfect! I can’t believe it has Apple sauce banana and egg whites! Thank you, Gina! Your recipes never disappoint! 

  21. Wow! Did I say Wow? Perfect as usual, used a muffin pan and they came out perfect 25 minutes later. Love the new cookbook! Making your Chicken advocado burgers tomorrow! Congratulations and thanks again.

  22. Yes!! Double wrap in saran wrap. Thaw in dish towels, or towels. This will absorb the moisture. Just thawed and served the Applesauce Nut Bread.** leave in saran wrap as thawing, will take 4-6 hrs. to thaw

  23. Hi Gina, what would the points be without the chocolate chips?
    Thank you so much your recipes are awesome. 
    Kathy

  24. Love these – made them for a faculty breakfast and people went crazy over them.

  25. I swapped out the 1/3 cup brown sugar for 2TBS + 2 TSP Splenda brown sugar blend and it brings the points from 6 to 4!

  26. How do you track these in the weight watchers app?

  27. This was amazing!!

  28. Pingback: Chocolate Chip Banana Bread Muffins – DAM Good Food

  29. This turned out really well. I didn’t have eggs or applesauce so I used four very ripe bananas. My daughter wanted cinnamon chips instead of chocolate. I cooked it in my slow cooker. This is a winner!

  30. Hi! How would I swap for GF flour? Any idea how to convert? Thanks!! 

  31. kind of a weird question but has anyone tried making this as a loaf in a slow cooker? 

    • I did just the other day! Cooked it on high in an 8×4 loaf pan propped up on rolled aluminum foil for three hours. It came out perfectly.

  32. has anyone every tried freezing the loaves?

    • I’m also wondering how to keep these fresh-made muffins and served them shortly after baked. How long do they stay fresh-should I freeze and then warm up?

    • I’ve made these as muffins and freeze them so I can grab & go in the mornings. A quick zap in the microwave and they’re good to go!

  33. I  made these tonight.  I only had Whole Wheat flour so I substituted that. Otherwise made it according to the recipe.   I used a little bundt cupcake pan (12) and they only took about 25 minutes and they were done.  They taste SO good!!! Love that it’s only about 131 calories… now, if only I can eat just one!

  34. I forgot the egg whites! d'oh! I'm hoping they will still come out ok. Fingers crossed…

  35. Hi Gina. Thank you for this fabulous recipe! I made these last night and they were delicious! Just wanted to mention we were out of apple sauce so I simply omitted it and they still turned out wonderful! I will definitely be making these again 🙂

  36. Could you use regular flour instead of white, whole wheat flour?

  37. don't make them into muffins in wrappers. they stick to the wrapper!

  38. Just made these last night and they were truly amazing. My husband anf kids just loved them!!

  39. Can I use all purpose flour instead of whole wheat?

  40. Made this this morning as muffins. Delicious! Great grab-n-go breakfast option with a hard boiled egg!

  41. Made these this morning and they turned out amazing! I made them into 12 muffins. My 2 year old loved them as well. I'm so glad I found this site because there are so many great recipes on here.

  42. I've recently made these and brought them home for family day weeekend, my mom , dad, and boyfriend loved them. I am currently making some more to bring home again for my reading weeek. I love this site !

  43. just made these for my husband for valentines day, I used a mini heart muffin tin, got 12 out of it, and measured out to 1/4th cup muffins 🙂 and they are awesome! I used liquid egg whites and it turned out to be the same amount of calories so YAY. and they had less sugar, and sodium. mine only have 94g of sodium and 12 grams of sugar. but these turned out great!

  44. I just made this this morning and they did NOT turn out well – I used regular muffin pans with paper liners and they didn't seem to cook through, even after a clean toothpick test. Plus they don't peel off the paper. Do they have to be done directly in the pans?

    • I think they need to be directly in contact with the metal. I did the same thing and ended up tossing the batch because we could only get the tops out of the wrapper.

  45. Made these this weekend in my V-day cupcake tins and they were AMAZING!!! Thank you so much for all your recipes and skinny takes on all your meals!!! I can't get enough!!!! My son and stepdaughter are such picky eaters, it's great to cook healthy for them and stay within my WW points at the same time!!!
    Maria

  46. What would be your recommendation for how long to cook these if I were making them in a mini-muffin pan that makes 24?

    Cathy

  47. these were delicious. everyone liked them. made the muffins

  48. These are absolutely amazing! I made half the batter and used two tin foil mini loaf pans. I baked them at 325 for 35 minutes. Perfection. Thank you!

  49. I made these as muffins today during Hurricane Sandy to get rid of some very ripe bananas. So yummy! I baked mine at 325 for 30 minutes as well. I got 10 regular muffins out of the batter. Here's my pic: http://t.co/7Nccgat2

    Thanks Gina!

  50. Love these. Made them Saturday. Didn't have any mini chocolate chips so I used 1/3 cup of semi-sweet chips instead. I hope you don't mind that I shared it (with a link to this page) on My Fitness Pal.

    FYI to those wanting to know about the temp/time for muffins. I baked mine at 325 for 30 minutes in a convection oven and they were fine. Next time I might check them at 25 minutes, but I think they will need a little more time than that.

  51. Do you need to change the oven temperature for muffins? 325 seems pretty low

  52. I made these the other day and for me, they tasted a little bland. I think it just needed a little spicing. Would recommend cinnamon, nutmeg or maybe some allspice? I'd like to see what anyone would recommend.

    They were good, just not great for me and I know they could be.

    Thnaks

  53. I made these yesterday and they're delicious! I made them in a regular muffin pan, but for some reason they came out very small. I followed the recipe and directions exactly, any idea why this happened? They didn't seem to puff up/rise much. But they were still so yummy! Just trying to figure out what happened so I can avoid that from happening the next time I make them 🙂

  54. OMG!! These are do delicious!!! I love your site. I have not been disappointed by anything. Thank you for making eating healthy so enjoyable.

  55. Thanks forCan't wait to try these, but wondering about using oat flour?

  56. Hi Gina!

    Thank you so much for the recipe! it's so easy to make my family loves it too! especially my 3 year old toddler he said to me, "mommy it's very yummy i like it" and then he get another one. I will also share this to my friends tommorow. The result of what i baked is soft and chewy in the inside and there's a bit of crisp on the outside, it's PERFECT!

  57. Made this tonight! so delicious! It was my first time baking a banana bread and I was absolutely satisfied with the taste!

  58. Made these the other day. My boyfriend and his friend loved them! I didn't have mini chocolate chips so I used full size. I'm going to try the banana nut bread and banana pumpkin bread next.

  59. Just made these tonight, amazing! I used a cup of the flour and 1 scoop protein powder, and then 1/4 c. brown sugar and 2 tsp. truvia. But I may have added a few more mini chocolate chips! But either way these are delicious. Staple item in my kitchen now!!!

  60. I made this bread toady in an 8" loaf pan. My husband and I both love it. It doesn't taste skinny at all. Really amazing!

  61. Gina, I made an entire Mother's Day "skinny taste brunch" for two wonderful Moms in our family. I used a 4-loaf pan, since I couldn't find an 8-loaf pan. This recipe was absolutely delicious! We served 2 of the 4 loafs with dessert(no bake skinny taste cheese-cake). I wrapped up the two extra loafs, placed ribbon around them, and gave them as their Mother's Day favors.

  62. Gina, this is definitely a favorite in our household! I can't BELIEVE I've been making banana bread with so much sugar and fat for so long and it's so unnecessary with a recipe like this! I made muffins, baked for 20 min. Perfection! So moist, soooo soft and great tasting. Thank you!

  63. I had my regular banana bread recipe out and thought to look on your site to use up some desperate looking bananas. So glad I checked. I didn't notice the WHITE whole wheat flour until after I was finished (and wondering why my batter looked so much darker than the photos), but despite that, these are still tasty. I admit, i sprinkled a little white sugar on the top when they were warm to sweeten them up just a tad. Thanks again for supplying me with healthier versions of things I love.

  64. these are wonderful – I am amazed at how the few small changes brought out a muffin with all the same flavor and just as moist as the muffins I was making before with full fat in them. Thanks so much, I am new to the site, but I can tell already I will be visiting a lot!

  65. THese are AWESOME!!! I made them in my perfect brownie maker (they cut them into perfect squares! They were a huge hit with my 8 year old as well as husband and my parents!! Perfect breakfast, snack, or dessert!! Thanks for the recipe!!

  66. These muffins were so moist and delicious! Your muffins are always so tasty and don't taste low fat but are. Yay! I love that you use all natural ingredients in all of your recipes to keep everything very healthy. I love your website and keep up the great work 🙂

  67. I took this recipe and made it in the waffle iron!!! OMG It was delicious!!! My kids would grab one on the go for either a snack or in the mornings for breakfast on the go!!!

  68. I just made these last night, because my husband said he was craving banana bread. They are so delicious and easy! The fact that they are healthy is just an added bonus! Thank you so much for sharing your recipes with us! I have found a website in yours that I will be visiting for years to come!

  69. My 5buddies year old and I made these this morning to use up some brown bananas. Yum! We made muffins (12) as I cannot locate my mini loaf pans. We did use whole wheat pastry flour as that is what I had available. Instead of chocolate chips, we used mini cinnamon chips…a perfect complement. Very moist and deliscious.

  70. Ever since joining WW I've been on the hunt to find healthy recipes that taste good and my husband would eat. These are so delicious and even he loves them. I made them as muffins and made them just a tiny bit smaller so they'd only be 3 WW P+. I will most definitely be making these again. Thank you for your amazing, healthy recipes!

  71. I just made these and boy does my house smell fabulous. I ate one hot out of the oven and may have to do that with all of them.

  72. I 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!

  73. Just made these – OMG soooo soooo insanely YUMMY!!! Thank you so much for your wonderful recipes, Gina !!!

  74. I have made these as muffins twice already for co-workers and they've been a hit! Gone before I know it! Love this site!

  75. these look good! can i use whole wheat pastry flour instead? Also could i use a regular loaf pan or muffin?

    • Hi 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.

  76. I 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!

  77. Do 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!

  78. Living 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?

  79. I 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.

  80. I 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!

  81. These are awesome!!!! I am very happy I found your website! Loving your recipes.

  82. Thank 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:)

  83. I 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.

  84. I'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!

  85. i made these last night with whole wheat flour in cupcake tins and they came out awesome! and only 3pp each!

  86. 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!!

  87. WONDERFUL! Love the look and giftability of these gems!

    And as always, simply STUNNING photos

    Dave
    Thanks for sharing eRecipeCards.com

  88. DELICIOUS 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!!

  89. I 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!

  90. What would the point value be without the chocolate chips? (for the Point+ program)

  91. 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!

  92. I 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.

    Gina, I love this site. You're great.

  93. Thanks 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…

  94. I'll be making this right away… right away, I tell you!

  95. If you don't like bananas try my Ricotta Chocolate Chip Muffins or my Chocolate Chip Zucchini Bread

  96. I 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.

  97. I 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!:)

  98. I am always game for a new bake recipe with bananas! Looks great 🙂

  99. Yum!! I love banana bread, and I can't wait to try this healthier version!

    http://marriedlivingonasinglesbudget.blogspot.com

  100. If I'm not a banana fan, what adjustments can be made to the recipe to make them mini chocolate chip cakes/loaves (no banana)?

    Many thanks for all your wonderful recipes and beautiful photos, Gina!

  101. Could I use plain whole wheat flour? Thanks!

  102. Gina- 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.

  103. Your site is absolutely wonderful! I LOVE IT!! Thanks for all your hard work!

  104. Hi Gina,
    Do 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 🙂

  105. How much in cups or grams do 3 mashed bananas make?

    Thanks for all the recipes. I've enjoyed them and have passed them on to many of my friends.

  106. My 2 1/2 year old son loves banana bread! I'm going to have to try this version soon!

  107. These 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 🙂

  108. Those are so cute and appealing

  109. Delicious! 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!!!

  110. Made these today and they're good!!!!!!!!!

  111. These look sod good I have try making them.

  112. These are adorable!!! I love the heart shape ones! So cute!!!

  113. Claudia, yes I believe they are the same size.

    I 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!

  114. Mmm banana and chocolate together again!

  115. I 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.

    All the best,

    Sarah Ellis

  116. @ 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!!

  117. Yummm!!! these look very good and I've got some ripe bananas to use up as well 🙂 will tweak to make gluten and dairy free!

  118. Do you think these would freeze well? They look delicious!

  119. How many points would this be without the chocolate chips? Just want a good banana bread without the chocolate or nuts and this looks great!

  120. Yum! My man doesn't really like banana… Too bad, I guess I'll have to eat it myself 😉

  121. I just tried this recipe to make muffins and they taste pretty good! Not too sweet, just perfect. Thanks for the recipe!

  122. Qué 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.

  123. cute little loaves!

  124. Your muffins look great, but what I really love is the pan. Just clicked your link and ordered it, thanks!!

  125. I'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.

  126. Hi Gina! I was wondering how many WW points + the mini loaves would be without the chocolate chips? Thanks!

  127. Do you think I could use a heart shaped whoopee pie pan for the mini loafs or no?

  128. I 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!

  129. Mmm I'm going to try this today. I have bananas that are perfect for bread sitting on my counter.

  130. These look great! What size mini loaf pan do you use? Is it smaller than the one you use for the petite turkey meatloaves?

  131. Thank you so much Gina for taking the time to provide us with great recipes every week. You're amazing!!

    I was just wondering, I have mini bundt cake pans…would those have the same WW points as the mini loaves? Thank you!!!!

  132. These 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.

  133. Ah, these are so adorable!

  134. Yum! Can't wait to try this… it's going straight to my Pinterest!

  135. 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.