Banana Bread is one of those things you either love or hate. If you love it – and you’re like me – you can’t get enough of it ? I decided to try and make a few healthy swaps and turn the old sugary, buttery banana bread into something new: my Chocolate Swirl Banana Bread.
I know sometimes these healthy substitutions don’t always turn out as good as the original – with sugar and butter galore. If you’re one of those rare unicorns that can bake a delicious banana bread once a year – have one slice and that’s done – then maybe this kind of recipe isn’t for you. BUT – if you enjoy satisfying your sweet tooth on a regular basis – then this is definitely the kind of recipe you need because a serving is UNDER 100 calories (gasp!!!!).
I made a chocolate swirl banana bread for an extra hit of change. So easy! To be honest, it was a last-minute decision on my part. Once you’ve spooned ¾ of the batter into the loaf tin – add no more than a teaspoon of cocoa powder to the remaining batter. Once incorporated, spoon it into the loaf tin. Then take the back of a spoon and swirl it into the batter. Personally, I think it just makes it look awesome haha ?
If you’re feeling brave – feel free to change the recipe to your preference: for example, add a little more xylitol if you crave a little more sweetness.
SUGAR-FREE Chocolate Swirl Banana Bread Recipe
- Serves: 10
- Calories: 92
- Fat: 0.9g
- Carbohydrates: 22.7g
- Sugar: 3.6g
- Sodium: 98.1mg
- Fiber: 0.8g
- Protein: 2.1g
- Cholesterol: 21.1mg
- 2 bananas, mashed
- 1 tbsp apple sauce
- 1 tsp vanilla
- 1 egg
- 2 tbsp milk
- ¾ cup flour
- ½ cup xylitol
- 1 tsp baking powder
- pinch of salt
- 1 tsp cocoa powder
- Preheat the oven to 180 degrees Celsius.
- Line a small loaf tin with baking paper.
- Mix all the wet ingredients together.
- Sift in the dry ingredients - except the cocoa
- Mix - but be careful not to over mix.
- Pour ¾ of the batter into the loaf tin.
- Add cocoa powder to the remaining batter and mix.
- Pour into the center of the rest of the batter.
- Use the back of a spoon to swirl the cocoa batter into the regular batter.
- Bake for 40 minutes.
- Remove from the oven and allow to cool before serving.