Banana Chocolate Recipes

Not too sweet but not too healthy, these delightful muffins are equally delicious for breakfast or dessert.

This isn't your grandma's banana bread! The traditional quick bread gets a makeover with studs of chocolate chips and swirls of creamy peanut butter.

If there's anything better than the traditional chocolate-peanut butter combo, it's chocolate, peanut butter and banana! These egg-free and dairy-free cookies are dense, flavorful and easy to throw together in a pinch.

This naughty-and-nice smoothie recipe tastes like it's high in calories, but it's only 160 for the whole glass! Sweet, silky and completely satisfying.

This fruity chocolaty smoothie gives me a great morning boost. I usually make double this recipe and keep it in my fridge so that I can quickly grab it and drink it in the morning.

Vegan version of a thick chocolatey milkshake.

Moist and not too sweet, these banana-chocolate chip muffins are tasty for breakfast, dessert, or a snack.

Not calorie cheap, but much more wholesome than a typical recipe.

This low-fat version of banana bread gets dressed up with peanut butter and chocolate chips. Low-fat buttermilk is the secret ingredient!

This is inspired by Starbucks' low fat chocolate chip banana bread and is great with coffee! Although many of the ingredients are lower fat, the bread comes out very moist!

Blend ingredients after a hard workout and enjoy. Even add a drop of cool whip for dessert earlier in the day ! (cool whip not included in calculation)

This will look like a cupcake, but it's healthy enough to be part of breakfast!

This is so delicious and tastes just like a chocolate banana milk shake!!!!!

A high protein mookie - a muffin & cookie combo! Sort of like a cookie, sort of like a muffin...very tasty! High protein, low fat.

Milk free! (I recently added 1/4 cup of margarine to the recipe... they taste better with margarine. But, margarine can be omitted!)

These taste like little mini banana breads.

This Banana Chocolate Cupcake recipe makes 24 regular-sized cupcakes which is perfect for a large gathering or birthday party. The batter is a snap to make because you just stir the wet ingredients together in one bowl and the dry ingredients together in another bowl. Mix the two and you are done. The batter is quite thin so use an ice cream scoop or small ladle to fill the muffin cups. Now while the recipe calls for cocoa powder, it doesn't specify which kind, which means you can use either regular unsweetened or Dutch-processed. As always, keep in mind that the type and brand of cocoa powder you use will determine the flavor of the cupcakes, so use the best you can afford. The other ingredient in this batter to take note of, is that the fat is in liquid form (canola or corn oil). The reason I bring this up is because oil makes for a moist and tender cupcake that stores very well, with the added advantage that they can be refrigerated and still stay soft.

Read more: http://www.joyofbaking.com/cupcakes/Banana
ChocolateCupcakes.html#ixzz0nSeQxQuU

This is a tweaked recipe shared by a Spark friend. It is also my first Spark Recipe, so go easy on me. The nutritional info doesn't match exactly to what I have, but it's pretty close. These muffins are fantastic and I recommend you have plans to freeze or share them so you don't eat them all. Don't be afraid of the whole wheat flour. Due to the bananas these come out moist and delicious, not dry and compact.

This recipe makes about 24 mini muffins or 12 large ones. (It usually seems to make a little more, maybe 28 small ones or 13 large, etc.)

A no-guilt way to satisfy a sweet tooth under 100 calories, this nutritious snack is light and chocolaty!

I made a protein drink with great taste and great texture using Almond Milk, Whey Protein, Cocoa Powder, Banana and flaxseed. Great for my pre-workout cardio.

Gluten-free & sugar-free

Low in fat & calories with just a touch of decadence...

Adding a frozen Banana turn this breakfast replacement into a delicious treat that tastes like a yummy milkshake!

High in Protein & Fiber. Getting in your veggies and good fats too. Great for after a workout or breakfast.

A fresh take on an old family favourite, modified from The Joy of Vegan Baking

Preheat Oven to 350 degrees