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Description
  Banana bread is a great dessert for a crowd, and this healthy chocolate banana bread is a great way to still feel your best at sweets time. This dessert is minimally sweetened with honey, and fully brings out the flavor of the bananas and the cocoa for a delicious brownie flavored banana bread. It's very similar to my Peanut Butter and Jelly Muffins and my Oatmeal Banana Mini Muffins, which you should also check out

Time
Prep Time: 10 minutes
Cook Time: 1 hours
Total Time: 1 hours 10 minutes

 Cost
Total Cost: $3.52
Cost per Serving: $0.17
Ingredients
Dry
- 1.5 cup (120 g) Quick oats ($0.40)
- 1/2cup + 2tbsp (50 g) Cocoa powder ($0.06)
- 2.5 tbsp (20 g) Cornstarch ($0.08)
- 1 tsp (4.8 g) Baking soda ($0.00)
- 1/2 tsp (3 g) Salt ($0.00)

Wet
- 3 medium (330 g) Banana, overripe ($0.42)
- 1/2 cup (128 g) Plain nonfat greek yogurt ($0.50)
- 1/4 cup (64 g) Natural peanut butter ($0.34)
- 1/4 cup (60 g) Unsweetened applesauce ($0.14)
- 1 large (50 g) Egg ($0.12)
- 2 tbsp (42 g) Honey, or maple syrup ($0.46)

Mix-ins
- 1/3 cup (60 g) Sugar free chocolate chips ($0.94)

Instructions
1.  Preheat the oven to 350F, and line a bread pan with parchment paper. Spray the inside of the paper as well

2.  Whisk together dry ingredients (oat flour, cocoa powder, cornstarch, baking soda, and salt) in a bowl

3.  In a separate bowl, mash a banana. Add the rest of the wet ingredients (yogurt, nut butter, applesauce, egg, and honey) to the bowl and mix

4.  Any kind of nut butter, like peanut or almond, will work. For a nut free version, use pumpkin seed or sunflower seed butter

5.  Pour the wet ingredients into the dry, and combine with a silicone spatula. Fold in the chocolate chips


6.  Transfer the batter to the lined pan, and optionally top with a few extra chocolate chips


7.  Cover with aluminum foil, and bake at 350F for about 60 minutes. A toothpick should come out slightly dirty, and the internal temperature will be around 190F


8.  Alternatively, you can bake these as either mini muffins (makes 40) or standard size muffins (makes 12). Bake at 350F until the internal temperature is around 200F, and a toothpick comes out clean. About 12 minutes for the mini muffins or about 22 minutes for the standard size

9.  Let cool completely in the fridge for about an hour, then slice

Nutrition Facts
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Servings: 20
Calories: 91
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Total Fat: 3.6g (5 %)
 Saturated Fat: 1.1g (5 %)
 Trans Fat: 0g
 Polyunsaturated Fat: 0.1g
 Monounsaturated Fat: 0.2g
Cholesterol: 11mg (4 %)
Sodium: 128mg (6 %)
Total Carbohydrate: 14.0g (5 %)
 Dietary Fiber: 3.0g (11 %)
 Sugar: 2.1g
Protein: 3.4g (7 %)
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Vitamin B12: 0.1mcg (3 %)
Vitamin D: 0.1mcg (0 %)
Potassium: 78mg (2 %)
Calcium: 19mg (1 %)
Magnesium: 14mg (3 %)
Iron: 1.0mg (5 %)
------------------------------------------
 Glycemic Index: 42.1
Glycemic Load: 6.2
Sources of Inspiration
https://www.youtube.com/watch?v=4AaCp1rMbGo

Alternative Recipe Link (Whisk / Samsung Food)
https://s.samsungfood.com/ssERn