Banana Chocolate Chip Bread Recipe-Moist, Rich and Delicious!

banana chocolate chip bread recipe

Banana Chocolate Chip Bread- Best Banana Chocolate Bread

Banana Chocolate Chip Bread from Eating Well To Fight Arhtritis cookbook with sweet ripe banana flavor and rich chocolate taste makes the best chocolate bread recipe! Did you know that chocolate can be considered a health food?! Dark chocolate is full of antioxidants and nutrients that are good for the body – helping reduce blood pressure, blood clots, and slowing the aging process!  Banana Bread lovers will really enjoy putting these two favorites together:  chocolate and banana! Cocoa turns the yummy banana bread recipe into a chocolate bread and dark chocolate chips give the bread a rich chocolate taste. The best of both worlds – what can be better!

Try My Banana Chocolate Chip Bread Recipe For A Snack, Breakfast or Gift

This Banana Chocolate Chip Bread from my trim&TERRIFIC Eating Well To Fight Arthritis cookbook is an example of just that – healthy and delicious! I use cocoa to give the banana bread chocolate chip recipe that rich chocolate flavor without the fat. Then, with chocolate chips added, you have the best banana chocolate chip bread ever.  A favorite of all ages, I like to make them in mini loaves and keep them in the freezer to pull out for a quick breakfast, snack or gift. If you like this bread wait until you try my Easy Banana Bread recipe made with Bisquick. Now, it truly doesn’t get any easier with

Banana Chocolate Chip Bread from Holly Clegg’s trim&TERRIFIC Eating Well To Fight Arthritis 

What can be better than a rich chocolate banana chip bread with chocolate chips — need I say more?

Makes 16 slices

1/4 cup canola oil
1/2 cup light brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 cups mashed bananas (3-4 ripe bananas)
1 1/2 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup skim milk
1/2 cup dark or semisweet chocolate chips
1/2 cup chopped pecans

1. Preheat oven 350°F. Coat 9x5x3-inch loaf pan with nonstick cooking spray.
2. In mixing bowl, beat oil, brown sugar, sugar and vanilla until creamy. Add eggs, mixing well. Add bananas.
3. In small bowl, combine flour, cocoa, baking soda and baking powder. Stir in flour mixture and milk; mixing only until combined. Stir in chocolate chips and pecans. Transfer batter into prepared pan.
4. Bake 45-50 minutes, or until a toothpick inserted in the center comes out almost clean.

Nutritional information per serving:
Calories 206, Calories from Fat 37%, Fat 9g, Saturated Fat 2g, Cholesterol 23mg, Sodium 117mg, Carbohydrates 30g, Dietary Fiber 2g, Total Sugars 17g, Protein 3g, Dietary Exchanges: 2 other carbohydrate, 2 fat

Nutrition Nugget: A prime food for arthritis sufferers, bananas offer loads of important nutrients to help build collagen and beat inflammation such as vitamin C, B-6 and folate.

Terrific Tip: Don’t overcook: Chocolate cooks after removed from oven.  I prefer a nonstick loaf pan  Sometimes I use the the mini loaf pans and either freeze for my snacks or breakfasts.

Holly Clegg
Follow Me

Holly Clegg

With over 1 million cookbooks sold, Holly Clegg has become a culinary expert on easy healthy everday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the American Diabetes Association.Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post.She consulted for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country.
For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
Follow Me

Leave a Reply

Your email address will not be published. Required fields are marked *

WordPress Anti-Spam by WP-SpamShield