Skinnytaste > Baked Breads and Cakes > Petite Chocolate Chip Banana Bread Loaves

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!!

Petite Chocolate Chip Banana Bread Loaves

4.80 from 20 votes
7
Cals:198
Protein:4
Carbs:41
Fat:5
Whole wheat mini banana bread made with ripe bananas and chocolate chips are sure to leave a smile on anyone's face.
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.
Total: 1 hr
Yield: 12 servings
Serving Size: 1 mini loaf

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.

Last Step:

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Nutrition

Serving: 1 mini loaf, Calories: 198 kcal, Carbohydrates: 41 g, Protein: 4 g, Fat: 5 g, Sodium: 222 mg, Fiber: 4 g, Sugar: 22 g

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157 comments on “Petite Chocolate Chip Banana Bread Loaves”

  1. Avatar photo
    Julie Michailidis

    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.

    1. Avatar photo
      Suzanne Aubin

      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! 

  2. 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!!!!

  3. Avatar photo
    Cynde Peterson-Dutch

    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.

  4. 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! 

  5. 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.

  6. 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

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

  8. 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!

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

  10. 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!

    1. 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.

    1. 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?

    2. 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!

  11. 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!

  12. 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 🙂