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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4.79 from 19 votes
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Petite Chocolate Chip Banana Bread Loaves

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
WW Points Plus: 6
Keywords: Freezer Meals, Kid Friendly

 

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156 comments

  1. Yummy! Made 8 large muffins spraying the muffin tin with avocado spray oil; they were moist & Devine…. Skinnytaste is the best…. I followed the recipe to the “T”

  2. Delicious! Used my mini muffin tin and baked for 17 minutes at 325. Came out perfect. Thank you, Gina!

  3. Made them yesterday and so excited to try them! My only question is for the nutritional info which one is the correct one for the mini muffin tins ? The carbs seem so high for the muffin tin I used. The tin was a 2.9 × 2 × 1 in)
    . Please help !

  4. Since being on ww I have struggled finding things that still taste like the “original”. These are sooo good and perfectly sweet! Love them! 

  5. 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!

  6. 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!

  7. 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!

  8. Delicious!

  9. Delicious. My grandchildren and I love it!

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

  11. 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 !

  12. 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.  

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

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

  15. 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?

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

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

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

  19. 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!