Skinny Chocolate Caramel Banana Bread
If you’re on the hunt for a delightful, guilt-free treat that satisfies your sweet tooth without straying too far from your healthy eating goals, look no further! This Skinny Chocolate Caramel Banana Bread is the answer to your cravings. Packed with the goodness of ripe bananas and the indulgence of chocolate, this banana bread manages to be both moist and flavorful while keeping the calories in check. Plus, it’s super easy to whip up, making it the perfect addition to your breakfast or a quick snack any time of the day.
Why You’ll Love This Recipe
This Skinny Chocolate Caramel Banana Bread is not just another banana bread recipe; it’s a delicious balance of flavors and textures. The rich banana flavor pairs perfectly with the sweet, creamy chocolate caramel chunks, creating a treat that feels decadent yet light. It’s a fantastic way to use up those overripe bananas sitting on your counter, and it comes together in just one bowl—minimal cleanup required! Whether you’re enjoying it at breakfast, as an afternoon snack, or even as a dessert, this banana bread is sure to please everyone.
Ingredient Notes
- 2 cups all-purpose flour: The backbone of our bread. Make sure it’s sifted for a lighter texture.
- 1 teaspoon baking soda: This will help your bread rise beautifully.
- 1 teaspoon salt: Enhances the overall flavor of the bread.
- 1 cup packed brown sugar: Adds moisture and a deep caramel flavor.
- ½ cup granulated white sugar: Balances the sweetness from the brown sugar.
- 2 tablespoons unsalted butter, softened: A little fat adds richness; you can substitute this with more applesauce if desired.
- 2 tablespoons unsweetened applesauce: This keeps the bread moist while reducing the fat content.
- 1 cup mashed ripe banana (about 3 medium): The star ingredient that gives this bread its flavor and moistness.
- 1 cup egg whites (or 2 large eggs): For a lighter texture and a protein boost.
- ½ cup light sour cream: Adds moisture without the calories of full-fat sour cream.
- 1 teaspoon vanilla extract: A must for enhancing the sweetness and flavor.
- 5 packets Skinny Cow Milk Chocolate Dreamy Clusters Candy, chopped: The secret ingredient that makes this banana bread truly special with its chocolate and caramel goodness.
Appliances & Accessories
- Mixing bowl: A large bowl for mixing your ingredients. A stand mixer can make this easier but is not necessary.
- Measuring cups and spoons: Accurate measurements are key to baking success!
- Baking pan: A standard loaf pan (9×5 inches) is perfect for this recipe.
- Spatula: For folding in ingredients and ensuring everything is well mixed.
- Cooling rack: To allow your banana bread to cool evenly after baking.
Mastering Skinny Chocolate Caramel Banana Bread: How-To
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease your loaf pan lightly with cooking spray or butter.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk together until evenly mixed.
Step 3: Cream Butter and Sugars
In another bowl, cream together the softened butter, brown sugar, and granulated white sugar until light and fluffy.
Step 4: Add Wet Ingredients
To the butter mixture, add the unsweetened applesauce, mashed bananas, egg whites, light sour cream, and vanilla extract. Mix until well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 6: Fold in the Chocolate
Gently fold in the chopped Skinny Cow Milk Chocolate Dreamy Clusters Candy until evenly distributed throughout the batter.
Step 7: Pour and Bake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 8: Cool and Serve
Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely before slicing. Enjoy your delicious Skinny Chocolate Caramel Banana Bread with a cup of coffee or tea!
Dairy-Free/Gluten-Free Swaps
- Gluten-Free Flour: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-Free Sour Cream: Use a plant-based yogurt or sour cream alternative.
- Butter Substitute: Replace unsalted butter with coconut oil or a dairy-free margarine.
- Eggs: Use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) for a vegan option.
Things That Go Wrong
- Dense Bread: This could happen if you overmix the batter. Mix gently until just combined.
- Burnt Edges: If your oven runs hot, check your bread at the 45-minute mark to avoid burnt edges.
- Underbaked Center: Ensure your toothpick comes out clean to avoid a gooey center. If it’s not done, bake for an additional 5-10 minutes.
- Too Sweet: If you’re not a fan of a sweeter banana bread, reduce the sugar by ¼ cup without compromising the texture.
Make Ahead Like a Pro
This Skinny Chocolate Caramel Banana Bread is perfect for meal prep! You can make it ahead of time and store it in a few different ways:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: For longer storage, keep in the fridge for up to a week.
- Freezer: Wrap slices in plastic wrap and store in a freezer bag for up to 3 months. Just thaw before serving!
Skinny Chocolate Caramel Banana Bread Q&A
Can I use frozen bananas for this recipe?
Absolutely! Just make sure to thaw and drain any excess liquid from the bananas before mashing them up.
Can I omit the chocolate clusters?
Yes, you can! If you prefer a simpler banana bread, feel free to skip the chocolate and enjoy the pure banana flavor.
How can I tell when the bread is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs. If it comes out wet, give it a few more minutes in the oven.
What’s the best way to slice the banana bread?
Use a serrated knife to cut through the bread gently. This will help you achieve nice, even slices without squishing the bread.
Next Steps
Now that you know how to create this delicious Skinny Chocolate Caramel Banana Bread, it’s time to gather your ingredients and get baking! There’s nothing quite like the smell of fresh banana bread wafting through your kitchen, and with this recipe, you can indulge in a sweet treat without the guilt. Share this recipe with friends and family, or keep it all to yourself—either way, you’re in for a delightful experience!
Enjoy every slice and savor the moment. Happy baking!
Skinny Chocolate Caramel Banana Bread
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C) and grease your loaf pan lightly with cooking spray or butter.
- Step 2: In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk together until evenly mixed.
- Step 3: In another bowl, cream together the softened butter, brown sugar, and granulated white sugar until light and fluffy.
- Step 4: To the butter mixture, add the unsweetened applesauce, mashed bananas, egg whites, light sour cream, and vanilla extract. Mix until well combined.
- Step 5: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Step 6: Gently fold in the chopped Skinny Cow Milk Chocolate Dreamy Clusters Candy until evenly distributed throughout the batter.
- Step 7: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Step 8: Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely before slicing. Enjoy your delicious Skinny Chocolate Caramel Banana Bread with a cup of coffee or tea!
Notes
- Store in an airtight container for up to 3 days at room temperature.
- For longer storage, keep in the fridge for up to a week.
- Wrap slices in plastic wrap and store in a freezer bag for up to 3 months.
