Chocolate Banana Bread Ingredients

Chocolate Banana Bread Ingredients

Chocolate Banana Bread
(recipe for 5400 ft altitude – lower altitude substitutions below)

1 cup sugar
1 cup white whole wheat flour (I use  King Arthur White Whole Wheat)
1 cup whole wheat pastry flour
2 large ripe bananas
1/2 cup applesauce
5 Tbsp skim milk
2 Tbsp non-fat yogurt
3 oz dark chocolate
2 tsp less 1/4 tsp baking powder
1 tsp baking soda
1 tsp vanilla
3/4 tsp cinnamon
1/2 tsp salt

Divide the chocolate in half. The first half you will cut into thin filaments (for lack of a better term), which will melt into the bread a bit. Use a paring knife to cut thin strips off of the chocolate starting at one end. Once done, cut those in half crosswise. Using a larger knife, cut the second half of the chocolate into small chunks that will be more like chips in the bread.

Chocolate for Banana Bread

Dark Chocolate Filaments and Chunks

Mash the bananas with a fork, then add the applesauce, milk, yogurt, chocolate, and vanilla, and stir well. In a separate bowl, combine all of the dry ingredients together, and mix well. Then add 1/4 of the dry ingredients at a time to the wet ingredients, stirring just enough to mix the dry ingredients in completely. Pour into a bread pan sprayed with cooking spray (or greased), and bake at 375 degrees for 45-50 minutes. Check by inserting a toothpick or knife – it’s done when it comes out clean(ish). Remove from the pan, and place on a cooking rack.

For lower altitudes: use a full 2 tsp baking powder, 2+1/4 cups sugar, 4 Tbsp milk, and bake at 350 degrees

Lower sugar substitution: 1/2 cup sugar + 1/2 cup erythritol OR 1/2 cup baking Splenda (add 1/4 cup nonfat-dry milk if using the Splenda)

Chocolate Banana Bread

Chocolate Banana Bread

Chocolate Banana Bread - Ready to Eat!

Chocolate Banana Bread - Ready to Eat!


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