Guilt-Free Chocolate Banana Bread Delight Without Oil

Guilt-Free Chocolate Banana Bread Delight Without Oil is one of my favorite healthier baking options when I’m craving something sweet and chocolatey but want to keep things light. It’s moist, rich, and packed with natural sweetness from ripe bananas — all without a drop of oil. With wholesome ingredients and a deep cocoa flavor, this is the kind of treat I enjoy any time of day without the guilt.

Why You’ll Love This Recipe

I love how this banana bread still tastes indulgent while using better-for-me ingredients. It’s naturally moist from the bananas and yogurt, and I don’t miss the oil at all. It’s just the right amount of sweet, full of chocolate flavor, and comes together easily in one bowl. Whether I’m enjoying it as a breakfast treat, post-workout snack, or light dessert, it always hits the spot — and it makes my kitchen smell amazing while it bakes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas, mashed

• Unsweetened applesauce (as a substitute for oil)

• Greek yogurt or plain yogurt

• Eggs

• Vanilla extract

• Brown sugar or maple syrup

• Unsweetened cocoa powder

• Whole wheat flour or all-purpose flour

• Baking powder

• Baking soda

• Salt

• Mini dark chocolate chips or chopped dark chocolate (optional)

Directions

1. I preheat the oven to 350°F and lightly grease a loaf pan or line it with parchment paper.

2. In a large bowl, I mash the ripe bananas until smooth.

3. I stir in the applesauce, yogurt, eggs, vanilla, and sweetener until fully combined.

4. I sift in the cocoa powder, flour, baking powder, baking soda, and salt, then fold everything together gently.

5. I add chocolate chips if I’m using them and give it one last stir.

6. I pour the batter into the prepared pan and smooth the top.

7. I bake for 45–55 minutes, or until a toothpick inserted into the center comes out mostly clean.

8. I let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes 1 standard loaf (about 8–10 slices) and takes around 1 hour total — 10 minutes for prep and 45–55 minutes for baking. It’s great for meal prep, quick breakfasts, or healthier snacking.

Variations

• I add chopped walnuts or almonds for crunch and extra protein.

• I swirl in peanut butter or almond butter before baking for a nutty twist.

• I use oat flour or a gluten-free blend for a gluten-free version.

• I mix in shredded zucchini for extra moisture and fiber.

• I skip the chocolate chips for a more subtly sweet, breakfast-style loaf.

storage/reheating

I store the banana bread wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to 1 week or freeze slices individually wrapped. I reheat in the microwave for about 10–15 seconds if I want it warm and melty again.

FAQs

Can I use only applesauce instead of yogurt?

Yes, I sometimes use all applesauce if I don’t have yogurt. The texture will be slightly lighter and less creamy, but still delicious.

Can I make this bread vegan?

Absolutely. I use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and a dairy-free yogurt alternative to keep it plant-based.

What’s the best type of cocoa powder?

I prefer unsweetened natural cocoa powder for a more classic flavor, but Dutch-processed works too if I want a deeper chocolate taste.

Can I reduce the sugar?

Yes, I cut the sugar or maple syrup in half if I want it less sweet, especially if the bananas are super ripe and sweet on their own.

Does this banana bread taste like dessert?

It can! If I use dark chocolate chips and a bit of extra sweetener, it feels like a rich, guilt-free dessert. If I tone it down, it’s perfect for breakfast or snacking.

Conclusion

Guilt-Free Chocolate Banana Bread Delight Without Oil is my go-to when I want something that tastes indulgent but fits into a healthier lifestyle. With no oil, less sugar, and plenty of real banana flavor, it’s a nourishing treat that satisfies my chocolate cravings while keeping things light. Whether I’m making it for myself or sharing it with family, this bread always disappears fast.

Guilt-Free Chocolate Banana Bread Delight Without Oil

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Guilt‑Free Chocolate Banana Bread Delight Without Oil is a moist, rich banana bread made without any added oil, relying on ripe bananas and yogurt (or applesauce) for natural moisture and sweetness. With deep cocoa flavor and optional dark chocolate chips, it’s a healthier treat you can feel good about.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 45–55 minutes
• Total Time: about 1 hour (including cooling)
• Yield: 1 standard loaf (~8–10 slices)
• Category: Breakfast / Snack / Dessert
• Method: Baking (Loaf)
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3 very ripe bananas, mashed (about 1 ½ cups)
• ⅓ cup unsweetened applesauce (oil substitute)
• ½ cup plain or Greek yogurt
• 2 large eggs
• 1 tsp vanilla extract
• ⅓–½ cup brown sugar or maple syrup (adjust to sweetness preference)
• 1 ½ cups whole wheat flour or all‑purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup mini dark chocolate chips or chopped dark chocolate (optional)

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Instructions

1. Preheat oven to 350 °F (175 °C). Lightly grease a 9×5‑inch loaf pan or line with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth. Stir in the applesauce, yogurt, eggs, vanilla extract, and sweetener until well combined.
3. Sift in the cocoa powder, flour, baking powder, baking soda, and salt. Fold gently until just combined.
4. If using, fold in the chocolate chips or chopped chocolate.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for about 45‑55 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
7. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• You can substitute oat flour or a gluten‑free flour blend for a gluten‑free version — many oil‑free chocolate banana bread recipes use oat flour successfully. :contentReference[oaicite:0]{index=0}
• Applesauce and yogurt replace oil to keep the loaf moist without added fat. :contentReference[oaicite:1]{index=1}
• Use very ripe bananas (with plenty of brown spots) for best flavor, natural sweetness, and moisture. :contentReference[oaicite:2]{index=2}
• Don’t overmix the batter — fold until just combined to keep the loaf tender. :contentReference[oaicite:3]{index=3}
• Once completely cooled, wrap the loaf tightly or store in an airtight container; it may be frozen in slices for up to 3 months. Some oil‑free versions suggest this. :contentReference[oaicite:4]{index=4}

Nutrition

• Serving Size: 1 slice
• Calories: 200
• Sugar: 12 g
• Sodium: 140 mg
• Fat: 4 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 35 mg