As I continue on my lifelong quest to be “skinny,” I’ve come to realize there are some things that I really cannot live without. Cheese and wine are a given. Although I can limit them (or even eliminate them) when I’m watching my intake of calories, I will never choose to give them up completely. Another can’t-live-without is bread… of all kinds. French bread, soft rolls, crusty baguettes and banana bread. And finally… I’ll never lose that irresistible craving for sweets, so I’ll need to continue to include a few sweets where I can- like in this Skinny Chocolate Caramel Banana Bread.
The great thing about turning banana bread into dessert is that you can get a good deal of sweetness from the bananas themselves. Hang on to your bananas until they’re almost black. The sweetness of those ugly, black bananas will be a heartsong in your banana bread.
For the sweet chocolate-caramel touch in this bread, I used the Skinny Cow chocolates: Milk Chocolate Dreamy Clusters. Have you seen this product in the store? It’s available in the candy aisle, alongside treats that are infinitely more evil. Grab these instead. Only 120 calories for this packet of yummies. It totally hits the spot for a chocolate craving, and because it’s sealed into a packet, eating in moderation is something that’s taken care of for you!
I chopped up the chocolates in 5 packets (there are 6 in the box) to include in this bread. The bread itself is made light by using less sugar and very ripe bananas, a tiny bit of butter + unsweetened applesauce, egg whites and light sour cream. The Milk Chocolate Clusters are the luxury piece of the pie here.
As in true food photographer fashion, a few pieces of chocolate added to the top of the batter is always great for visual appeal too.
I’m thinking this bread might be a fun gift for the Skinny Valentine in your life. You know… that Valentine who started a New Year’s Resolution and is actually sticking with it?
See, I told you about that chocolate on top, didn’t I? When it’s scattered about like that, there’s a good chance you’ll get some in every bite. And that’s a very good thing.
I’ve included nutritional information in the recipe below for those who are wondering about calories or WW Points. I think it’s a pretty good treat for what you get… a nice slice of sweet banana bread with the bonus of added chocolate via the Skinny Cow brand.
And about that quest to be skinny… I’m making some good progress. I’ve been making good choices (like this bread!), changing up my workouts, and turning my Superwoman willpower on extra-high. I’ve learned that moderation is KEY, and elimination of favorite foods is impossible and not fun. I’ve learned that eating cheese and crackers at 5 o’clock every day is probably not a good idea. And I’ve learned that allowing myself a treat once in a while- like these Milk Chocolate Dreamy Clusters is perfectly okay. To me, they taste just as good as any chocolate-caramel candy bar in the checkout aisle! And although I really don’t believe that I’ll ever actually be “skinny,”… FEELING skinny is good enough for me.
A lighter banana bread that's still a sweet indulgence!
Recipe Details
Prep Time: 20 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 20 minutes mins
Course: Bread
Cuisine: American
Keyword: banana bread, caramel, chocolate
Servings: 12 servings (1 slice per serving)
Calories: 229kcal
Instructions
Place rack in the center of the oven. Preheat the oven to 350 degrees F. Spray an 8 inch loaf pan with nonstick spray.
In a medium bowl, whisk together the flour, soda and salt.
In a large bowl, use an electric mixer to combine the sugars, butter and applesauce. Mix in the banana, egg whites, sour cream and vanilla. Blend in the dry ingredients and mix just until combined. Stir in the chopped candy, reserving a few pieces to sprinkle on top.
Scrape the batter into the prepared pan. Sprinkle the reserved chocolate pieces on top.
Bake for 1 hour (checking at 45 minutes on how much the top has browned. Place a piece of foil loosely on top of the loaf if it has already browned nicely on top). At one hour, draw a toothpick or a sharp knife into the center of the loaf to check for doneness. It should come out fairly clean. If not, bake for an additional 5 to 10 minutes until done.
Cool in the pan for 10 to 15 minutes, then turn out on a wire rack to cool completely before cutting and serving.
Nutrition
Serving: 1serving, Calories: 229kcal, Carbohydrates: 42g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 9mg, Sodium: 210mg, Potassium: 189mg, Fiber: 1g, Sugar: 22g, Vitamin A: 112IU, Vitamin C: 3mg, Calcium: 35mg, Iron: 1mg
Disclosure: This post has been sponsored by Skinny Cow, whose products live in my house on a day-to-day basis. I’ve developed this recipe for Skinny Cow and received compensation to do so. All opinions shared about this product are my own.
FAQs
Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.
What happens if you put too much flour in banana bread? ›
If you use too much flour, you'll end up with really dry banana bread, and If you don't use enough flour, your banana bread will be way too wet. The secret lies in how you measure the flour. The scoop out of the bag method could be packing way too much flour.
Why did my banana bread turn out so dark? ›
Not using enough flour, though, results in a more caramelized-looking loaf. The difference between using too much and using too little flour is drastic. The outside turned a dark-brown color and looked almost caramelized. Inside, it was the color of molasses.
Why is my banana bread always dry? ›
Unsaturated fat (liquid at room temp) is what makes baked good like this "moist". Saturated fat (solid at room temp) makes drier baked good. Obviously over-baking can dry out moisture as well. For batters like this, you want to stop baking around the 195-205F internal temp range.
What happens if you add an extra egg to banana bread? ›
Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.
At what point should you not use bananas for banana bread? ›
If the bananas have any visible signs of mold, throw them out. If they smell off, that's another good indicator that they are no longer okay to use. Rotten bananas will often have a fermented or alcohol-like smell.
Is baking soda or baking powder better for banana bread? ›
As a general rule, you can use either baking soda OR baking powder in banana bread – both ingredients will make your banana bread rise. While baking soda will react with acidic ingredients in the batter to raise your bread, baking powder can leaven banana bread without the addition of acidic ingredients.
What happens if you put too much baking soda in banana bread? ›
Bitter Taste: Excessive baking soda can leave a bitter taste in the bread. Baking soda is alkaline, and an excessive amount of it can result in an unpleasant flavor. Unpleasant Texture: Too much baking soda can lead to a coarse and crumbly texture in the bread.
Why doesn't my banana bread taste like banana? ›
If your banana bread doesn't taste like bananas, it could be that you didn't use bananas that were ripe enough. The flavour of a ripe banana is quite different than a green banana. Choose the ripest bananas possible. Some bakers recommend using bananas that are on the verge of over-ripe with completely black peels.
What are the black squiggly things in banana bread? ›
Short Answer: The alkaline environment of a batter with baking soda results in discoloration of the pulp fibers. Short Answer: The alkaline environment of a batter with baking soda results in discoloration of the pulp fibers.
You may be baking at too high a temperature. Home ovens are often not accurate. Try lowering the temperature by 25°F, and bake for a slightly longer time. If you are using a dark colored pan like many non-stick pans it will cause the outside to brown more quickly while the inside stays raw.
Why did my banana bread turn purple? ›
Bananas turn purple due to a simple chemical reaction. The potassium in the fruit reacts with the sugars once any heat is applied, initially turning the banana a pink color. However, the riper the fruit, the more sugar it contains, and the stronger the reaction will be.
Why is my banana bread gummy? ›
Banana bread is made with a very wet batter. It's important to use a tester to make sure it's fully baked. Cutting it before it is completely cooled can lead to the gummy texture. Cooling the bread to room temperature allow us the starch that gels during baking to set again.
Why does my banana bread taste like flour? ›
Generally that floury taste can be attributed to several things. Too much flour, bad recipe, improper mixing or underbaking, but the most common culprit is too much flour. Too much flour is most usually caused by scooping with the measuring cup and is probably the most common kitchen mistake made today.
Why does my banana bread fall after I take it out of the oven? ›
The banana bread will not rise much during baking and may sink slightly in the centre on cooling, but should not collapse competely. If it did collapse then it is likely that the banana bread had not quite baked fully (and in light of the ingredient change may have needed a slightly longer baking time).
What to do if banana bread is too mushy? ›
Using a lot of bananas adds excess moisture, and there are two ways to get rid of it. You could either add more flour or increase the baking time.
What is the downside of too many bananas? ›
Eating too many bananas or other high-potassium foods can cause excess potassium in the body, also called hyperkalemia. This can cause serious health problems, including heart issues. While most people wouldn't be able to stomach the number of bananas necessary to cause this to happen, it's something to be mindful of.
How do you know if bananas are too bad for banana bread? ›
Mold on bananas is fuzzy white, gray, or greenish—it looks a lot like mold on bread. If a banana smells rotten or fermented or is leaking fluid, it's time to say goodbye. If the fruit inside, not just the peel, is black, that's a sign that your banana is too far gone to safely eat.
Why did my banana bread deflate after baking? ›
The banana bread will not rise much during baking and may sink slightly in the centre on cooling, but should not collapse competely. If it did collapse then it is likely that the banana bread had not quite baked fully (and in light of the ingredient change may have needed a slightly longer baking time).
