A moist rich dense low fat double chocolate banana bread, infused with cocoa and speckled with miniature chocolate chips perfect for a decadent breakfast or try it for dessert topped with a scoop of vanilla ice cream.
Preheat your oven to 350F degrees and grease a 9x5-inch loaf pan.
In a large mixing bowl, mix the mashed bananas, eggs, sugar, vanilla and espresso powder (if using) together until they are well combined.
In a separate bowl, whisk together the flour, cocoa powder, salt, baking soda and allspice until well combined.
Stir the flour mixture into the banana mixture, just until blended, and then stir in the chocolate chips.
Put the batter into the prepared baking pan and spread it out evenly.
Bake for 60 to 70 minutes, or until the bread is fairly firm springs back when pressed with your finger. (Mine took 70 minutes.)
Remove from the oven and let cool for about 10 minutes in the pan. Then remove the loaf from the pan and let it cool completely on a wire rack.
Cut into 12 even slices.
Recipe Notes
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Nutrition Facts
Low-Fat Double Chocolate Banana Bread Recipe
Amount Per Serving (1 slice)
Calories 193Calories from Fat 42
% Daily Value*
Fat 4.7g7%
Carbohydrates 37g12%
Fiber 2.7g11%
Protein 3.8g8%
* Percent Daily Values are based on a 2000 calorie diet.