Banana-Applesauce Chocolate Chunk Bread

4.2 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 56
  • Amount Per Serving
  • Calories: 110.7
  • Total Fat: 4.5 g
  • Cholesterol: 21.6 mg
  • Sodium: 66.1 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.7 g

View full nutritional breakdown of Banana-Applesauce Chocolate Chunk Bread calories by ingredient


A lighter alternative way to curb a sweet tooth... and get rid of excess ripe bananas! A lighter alternative way to curb a sweet tooth... and get rid of excess ripe bananas!
Number of Servings: 56


    - 3/4 c (1-1/2 sticks) unsalted butter, room temperature
    - 3-1/4 cake flour
    - 1/2 tsp baking soda
    - 4 tsp baking powder
    - 1/4 tsp kosher salt
    - 1-1/3 c granulated sugar
    - 4 lg eggs
    - 1-1/2 c mashed ripe bananas
    - 1-1/2 c unsweetened applesauce
    - 1-1/2 c semi-sweet chocolate chips


Preheat oven to 350 F. Spray 7 mini loaf pans with non-stick cooking spray.

In a large bowl, sift together the cake flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the 3/4 cup unsalted butter and sugar until light yellow and creamy. Add the eggs one at a time, beating well after each addition. Add the bananas and applesauce, making sure it's incorporated well. Add the flour mixture slowly, beating well and making sure the flour disappears into the batter. Using a rubber spatula, fold in the chocolate chips.

Place the greased mini pans onto a baking sheet. Divide the batter evenly among the 7 mini pans. Bake for 20 minutes, then rotate the baking sheet 180 degrees and allow the loaves to bake an additional 30 minutes or until a toothpick inserted into the loaves comes out clean.

Remove from the oven when done and let cool for at least 15 min before removing from pans. Serve warm or at room temperature.

Makes 7 mini loaves / each loaf makes 8 servings (total of 56 servings)

Note: If you don't want to make mini loaves, you can bake 2 regular sized loaves (9x5x3-inch pans) and follow the same baking directions -- double the calorie count and half the servings

Number of Servings: 56

Recipe submitted by SparkPeople user CSSTARK.

Member Ratings For This Recipe

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    I make banana breads all the time and this is going on my list of favorites. Very moist. I just wish the portions were bigger for the amount of fat grams... I guess that is why it tastes so good! - 5/15/09

    Reply from CSSTARK (5/30/09)
    I'm glad you like it... Wish I could make the fat grams less, but you are right, that's what makes it so tasty!

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    I made this with splenda and egg beaters and it is great. Also I used 50/50 whole wheat/all purpose flour to increase fiber, and b/c I don't have cake flour. It was pretty good. - 4/25/09

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    I am going to try this recipe with slpenda. I'll keep you posted if it is successful. - 4/9/09

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    This sounds great. Can't wait to try it - 4/4/09