Macro Friendly Chocolate Chip Banana Bread (With Greek Yogurt!)

Tami Smith

Banana bread has always been a comforting snack, but this recipe takes things to the next level by making a couple of simple ingredient swaps to make it more macro-friendly without sacrificing any flavor or texture!

5 from 1 vote

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Dessert, Snack

Cuisine American

Servings

Calories 214 kcal

Equipment

1 Large mixing bowl
Measuring cup/spoons
1 9x5 inch loaf pan
1 Spatula
1 whisk
1 Oven

Ingredients

3 over riped bananas, mashed
1 ¾ cups cups all purpose flour
1 cup sugar substitute
½ cup applesauce
½ cup Greek yogurt
2 Eggs
1 tsp vanilla extract
1 tsp baking soda
½ cup mini chocolate chips

Instructions

Preheat your oven to 350°F (180°C). Grease a 9x5 inch loaf pan with non-stick cooking spray.
In a large bowl, mash the bananas until no large chunks are present. Mix in the Greek yogurt, applesauce, and sugar. Then mix in the eggs and vanilla.
Add the dry ingredients to the wet ingredients and mix until just combined. Careful to not overmix.
Fold in the chocolate chips until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
Enjoy your delicious and moist chocolate chip banana bread with a cup of coffee or tea!

Notes

Make sure to not overmix the batter. Combine just until there are no flour steaks left.
Nutrition information may vary depending on brands or ingredients used.

Nutrition

Calories: 214kcalCarbohydrates: 38.8gProtein: 6.8gFat: 3.6g

Keyword high protein, macro friendly