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Healthy Recipes: Banana Chocolate Chip Bread

By Lara Hamilton RDN, CDE

This low-fat alternative to regular banana bread, will make the perfect breakfast or tasty treat. 

Makes: 16 servings
Serving Size: 1 slice
Prep Time: 15 minutes


Non-stick cooking spray
1 ½ cups very ripe bananas, mashed (about 4 bananas)
2 Tbsp canola oil
¼ cup low fat buttermilk
4 egg whites
1 ½ cups all-purpose flour
½ cup old-fashioned oats
¼ cup Splenda Sugar Blend
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1/3 cup mini semi-sweet chocolate (reserve 1 Tbsp)


  1. Preheat oven to 350°F. Lightly spray an 8X4 inch loaf pan with cooking spray

  2. In a medium bowl, combine bananas, oil, buttermilk, and egg whites; mix well. Set aside.

  3. In a large bowl, combine flour, oats, Splenda, baking powder, baking soda, and salt.

  4. Make a well in the center of the dry ingredients. Add banana mixture to dry ingredients all at once and mix well.

  5. Stir in all but 1 Tbsp of the chocolate chips to batter. Pour batter into loaf pan. Sprinkle reserved 1 Tbsp chocolate chips on top of batter.

  6. Bake 50-60 minutes or until toothpick inserted in center comes out clean.
©2012 American Diabetes Association
From Healthy Calendar Diabetes Cooking, 2nd Ed
To order this book, please visit http://shopdiabetes.org

Topics and Subtopics: Diet & Nutrition & Diabetes Care

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