This Healthier Chocolate Banana Bread is the kind of bread you might expect to try when visiting a spa. In fact, the recipe comes from a spa cookbook!
This chocolate banana bread recipe comes from Cooking with the Seasons at Rancho La Puerta: Recipes from the World Famous Spa. I was invited to this spa once (it’s down in Baja, Mexico), but I wasn’t able to go. It’s one of those places where you go to relax and unwind, do yoga and eat healthy food. It sounds kind of dreamy. But I did get their cookbook and was able to whip up this spa-like banana bread.
- pitted, dried prunes
- mashed ripe bananas
- whole wheat pastry flour
- unsweetened cocoa powder
- baking powder
- ground cinnamon
- baking soda
- dried banana chips
- semi-sweet chocolate chips
There is NO SUGAR in this recipe. The prunes, ripe bananas, banana chips and chocolate chips provide this sweetness for this healthier banana bread.
How to make Healthier Chocolate Banana Bread:
The full, printable recipe is at the end of this post.
Don’t let the addition of prunes in this banana bread scare you. They’re there for sweetness, and you don’t really taste them much.
Bake the bread until a toothpick inserted into the center comes out a little chocolatey but not gooey, 40 to 50 minutes.
Loosen the bread from the pan with a knife and invert onto a rack. Remove the parchment paper. Turn the bread right-side-up and let cool at least 1 hour before slicing.
If you’re looking for a super sweet and decadent chocolate banana bread, this isn’t the recipe for you. This one is lightly sweetened with the alternative sweeteners. It’s a slice you can eat for a snack without feeling like you’ve indulged too much. Classic banana bread is sometimes very much like cake. This one is more like bread.
This healthier chocolate banana bread is a good one to try out on your kids. Don’t tell them what’s in it! Let me know what you think. Enjoy!
The Best Banana Bread Recipes:
- Strawberry- Oatmeal Banana Bread
- Low Fat Banana Bread
- Cinnamon Swirled Banana Bread
- Marbled Chocolate Banana Bread
- Kona Inn Banana Bread
Chocolate Banana Bread
- 10 ounces pitted dried prunes
- ¾ cup mashed ripe bananas (about 2 medium)
- 2 large eggs
- 1 cup whole-wheat pastry flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1½ teaspoons baking soda
- ½ cup dried banana chips, chopped coarsely
- 1 cup semi-sweet chocolate chips
- In a small saucepan, bring the prunes and 2 cups of water to a boil over high heat. Reduce the heat and simmer, uncovered, until the prunes are very soft, about 20 minutes. Drain.
- Meanwhile, preheat the oven to 350°F. Lightly butter a 5x9-inch loaf pan and line the bottom with a piece of parchment paper, cut to fit.
- In a food processor, whirl the prunes and bananas until very smooth. Add the eggs and whirl to combine.
- In a large bowl, sift together the flour, cocoa, baking powder, cinnamon, and baking soda. Stir in the banana mixture until evenly moistened. Stir in the banana chips and chocolate chips. Scrape the thick batter into the pan and spread evenly.
- Bake the bread until a toothpick inserted into the center comes out a little chocolatey but not gooey, 40 to 50 minutes. Loosen the bread from the pan with a knife and invert onto a rack. Remove the parchment paper. Turn the bread right-side-up and let cool at least 1 hour before slicing.
- Shortcut: Sub 10 ounces (1¼ cups) unsweetened prune baby food for the pitted prunes, and omit water and cooking in step 1.