Name: Treat Day: Chocolate-Chip Banana Bread
Prep time: 1 h
Total time: 1 h
Ingredients: Nonstick spray, as needed; 3 very ripe medium bananas, peeled; 178 grams plain fat-free Greek yogurt; 1 cup erythritol brown sugar (like Swerve); 1 large egg; 3 large egg whites; 2 teaspoons vanilla extract; 2 cups oat bran, ground fine in a food processor; 100 grams protein powder (vanilla or flavor of your choice); 1 1/2 teaspoon baking soda; 1/2 teaspoon sea salt; 70 grams Lilys Dark Chocolate Chips (made with stevia); 130 grams coarsely chopped toasted nuts, such as almonds, walnuts or pecans (optional, add to calories); Sprinkle of erythritol (white sugar alternative, optional)

Print Recipe

Treat Day: Chocolate-Chip Banana Bread

Cooking Method: Baking Courses: Breakfast, Snack, Vegetarian Recipe Keys: Dairy High Protein Vegetarian Meals

Difficulty: Beginner Total Time 1 hr

Calories: 458

Season: Suitable throughout the year

Description

Erythritol is a dream when it comes to adapting classic sweets to your healthy eating regime. We find it to deliver a little extra sweetness when used for baking, so feel free to cut the quantity. This chocolatey banana bread is quick to brown in the pan, so take care to cover with a little foil. Despite the dark bake, it comes out truly delicious.

Instructions

Heat the oven to 350 degrees F / 176 C. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
In a large bowl, mash the bananas coarsely using a fork. They should be fully broken apart, but it’s okay if some larger lumpy pieces remain. Whisk in the yogurt, erythritol, eggs and vanilla until well combined.
In a medium bowl, whisk the oat bran, protein, baking soda, and salt to combine. Add the dry ingredient mixture to the banana mixture and stir to combine. Scrape the sides and base of the bowl well to make sure the mixture is uniformly combined.
Gently stir in the chocolate chips until combined, then pour the batter into the prepared loaf pan and spread into an even layer. If using, sprinkle the surface generously with erythritol.
Transfer the pan to the oven and bake until the edges of the loaf start to pull away from the edge of the pan, and a tester inserted into the center comes out with just a few moist crumbs attached, 60 to 75 minutes. If the top of the loaf is becoming too dark before it’s baked through, loosely cover with foil.
Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding and cooling completely.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 458kcal

% Daily Value *
Total Fat 12.8g20%
Saturated Fat 407g2036%
Cholesterol 48mg16%
Sodium 545.9mg23%
Potassium 451.6mg13%
Total Carbohydrate 76.5g26%
Dietary Fiber 17.7g71%
Sugars 15.7g
Protein 39g78%

Vitamin A 1.4 IU
Calcium 6.7 mg
Iron 8.7 mg
Vitamin D 1.5 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This bread is purposefully very moist, so be careful not to under cook.

This bread gets dark on top. Best to cover with foil the last 15 minutes.

This bread has a tendency to stick in the pan, so grease the bottom and sides well.

To make chocolate chocolate-chip banana bread, reduce the oat bran to 1 ¾ cups / 225 g, and whisk in ⅓ cup / 30 g cocoa powder with the other dry ingredients.

Treat Day: Chocolate-Chip Banana Bread