Healthy Small Batch Chocolate Chip Banana Bread
Yields: 2 mini loaves
This banana bread is perfect for when you just have one small ripe banana sitting on your counter… Or when you don’t want any tempting leftovers lying around! It’s full of naturally sweet fruity flavor, and the chocolate chips make it taste even more irresistible. Leftovers will keep for at least one week if stored in an airtight container, and they freeze well, too!
  • 1 cup (120g) whole wheat flour or gluten-free* flour (measured like this)
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ⅛ tsp salt
  • ½ tsp butter or coconut oil, melted
  • 1 large egg white, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp (30g) plain nonfat Greek yogurt
  • 6 tbsp (98g) mashed banana (about 1 very small)
  • 1 tbsp (15mL) pure maple syrup
  • 3 tbsp (45mL) nonfat milk
  • 2 tbsp (28g) miniature chocolate chips, divided
  1. Preheat the oven to 350°F. Line two mini loaf pans with foil, and lightly coat with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg white, and vanilla. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the mashed banana and maple syrup. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Reserve ½ tablespoon of mini chocolate chips, and gently fold in the rest.
  3. Spread the batter into the prepared pans, and gently press the reserved mini chocolate chips into the top of the batter. Bake at 350°F for 22-25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully lifting out the loaf by the foil and transferring to a wire rack to cool completely.
Notes: For the gluten-free flour, use as follows: ½ cup (60g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends will also work, if measured like this.

White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.

For best results, use the ripest, darkest, most spottiest banana you can find! The ones with more brown color than yellow are ideal. Measure your banana using measuring cups and spoons OR a kitchen scale. Not all “very small” bananas are exactly the same size!

The mashed banana and Greek yogurt combined need to measure ½ cup. If you have slightly more than 6 tablespoons mashed banana, then reduce the Greek yogurt by the same amount, and vice versa.

Honey or agave may be substituted for the maple syrup.

Any milk may be substituted for the nonfat milk.

The mini loaf pans should be about 5¾ X 3” in size. I use these!

This recipe can be doubled and baked in a 9x5” loaf pan instead! Bake at 350°F for 40-50 minutes or until the center feels firm to the touch and a toothpick inserted into the center comes out clean.

To see how this banana bread is made, watch my video here (it’s for a similar banana bread recipe!).

{gluten-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at