Double Chocolate Banana Bread

Once upon a time, I didn’t eat breakfast very often. I was either too rushed, not hungry, woke up too late or just (let’s be honest) too lazy. However, as a Weight Watchers doer and meeting attender I quickly learned breakfast is essential! Fact – people who eat breakfast loose more weight and are just generally healthier. 
As you should know by now, breakfast has become one of my favorites! I mean I can’t ever get enough of these make ahead crustless breakfast quiches, I’ve posted them twice with different variations and made them WAY more than twice. There were the make ahead breakfast burritos and banana pancake muffins. And now… CHOCOLATE! 
Is there anything better for breakfast than chocolate? I mean it’s bread. Bread is a breakfast food. It has bananas. That’s fruit. Fruit is a breakfast food. So Double Chocolate Banana Bread can most definitely be eaten for breakfast right?! Glad you agree. 

Double Chocolate Banana Bread

(Adapted from a Pinterest recipe.)
Recipe yields 2 loaves of bread, 12 slices each loaf, 24 servings, 6 Weight Watchers points per whole slice, 3 per half slices (which is a great snack size). Calculated using the Recipe Builder on Weight Watcher Etools. 


  • 2 cup sugar
  • 1 cup egg beaters
  • 2/3 cup unsweetened apple sauce
  • 2 1/2 cup mashed, ripe bananas (about 6)
  • 2 teaspoons vanilla
  • 1 1/2 cup white flour
  • 1 1/2 cup whole wheat flour
  • 1 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cup chocolate chips 
  • Optional garnish – powdered sugar for dusting (not counted)


Preheat oven to 350. Spray the bottom of an 8×4 inch loaf pan with cooking spray. I only had one, so I did it in two batches. If you have two, even better! 
Beat sugar, egg beaters, and applesauce on medium speed until combined. Beat in mashed bananas and vanilla on low. 
Combine flours, cocoa, baking soda and salt in a seperate bowl. Beat into banana mixture one cup sized scoop at a time on low speed until combined. Stir in chocolate chips. 
Pour half of the batter into loaf pan(s). Bake 60-65 minutes or until center of bread doesn’t jiggle. Cool 10 minutes. Turn out of pan unto a wire cooling rack and cool completely. Sprinkle top with powdered sugar to pretty it up a little.

This recipe can easily be halved if you only want one loaf. But I’m telling you, it’s so good you’re going to want to share! Which means, one loaf for you and one for sharing. Trust me, you’re not going to want to share your loaf.

How do you like your breakfast? Sweet or savory? 

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