Stevia Sweetened Chocolate Chip Cream Cheese Banana Bread

A few readers were wondering whether my Sugar Free Chocolate Chip Banana Mini Muffins could be made into a loaf as a banana bread. And the answer is …..of course it can!  It is a HUGE loaf as you can see here. This needs more baking time as opposed to the mini muffins,  but who cares! This is more of a dessert if you ask me. If I were making this for breakfast I would take out the chocolate chips for my kiddies, just prefer to not have them eat chocolate in the morning! The mini muffins are a perfect afternoon snack and so is this bread, yum! This can also easily become gluten free by substituting the white whole wheat flour for your favorite gluten free flour. Let me know if you do,  I”d love to hear from you!

 

Nutrition Info with chocolate chips

Servings: 10* Calories: 219* Fat: 10g* Fiber: 4g* Carbs: 31g* Protein: 6g* Points+: 6*

 

 

 

 

If you’d rather have a healthier version of this why not try my sugar-free Blueberry Banana Bread which is just as good or even a Gluten Free Banana Bread!

Nutrition Info is without chocolate chips.

Stevia Sweetened Chocolate Chip Cream Cheese Banana Bread
 
Author: 
Nutrition Information
  • Serving size: 1
  • Calories: 114
  • Fat: 4g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 4g

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 3 very ripe bananas, mashed
  • 2 eggs
  • 4 oz cream cheese, light, softened
  • 2 c. white whole wheat flour
  • 1 tbsp. flaxseed meal
  • ½ c. applesauce, unsweetened
  • ½ c. milk of choice ( I used 1%)
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 6 packets stevia, powdered or ½ c. honey
  • ½ tsp. salt
  • optional: 1 c. chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. In a stand mixer, add eggs, vanilla, milk, applesauce and stevia or honey and blend well.
  3. Add bananas and cream cheese and mix until combined.
  4. In another bowl combine flax, flour, salt, baking powder and baking soda and mix well.
  5. Mix one cup flour mixture to mixer. Add the other cup of flour mixture and mix until its all incorporated. Add the chocolate chips now if using any.
  6. Spray a loaf pan with nonstick cooking spray and pour mixture into pan.
  7. Bake for 75 minutes until a toothpick in center comes out easily with just a few crumbs.
Notes
Weight Watchers PointPlus: 3*
Sugar-Free chocolate chips can be found at Whole Foods sweetened with stevia by the brand Lily’s.

 

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Comments

  1. This bread looks absolutely delicious! I have some browning bananas, stevia, and almost everything else on hand. I will have to whip some up :)

  2. YES!!!! :-) Thank you! I have two bunches of bananas on top of the fridge just waiting to get nice and ripe. I made sure I bought two huge bunches so we don’t eat them all and I can make this sometime in the next few days!

  3. Charlotte Moore says:

    I noticed in the directions it said to add the water. I could not see water listed in the ingredients. How much stevia would it take when you use the measuring kind? Sounds delicious.

    I got my choffy through the mail. We tried it plain, but did not care for it. We are going to try it with a flavored milk or cream and stevia. Thanks for the opportunity to win.

    • Thanks for catching that Charlotte. I was going to add water and then decided when making it that it wasn’t needed. Thanks all fixed now!
      The Choffy is good as a smoothie! I wouldn’t have drank it plain either, I did add cream and stevia like I would for my coffee and it was great!

  4. I have yet to bake with stevia…I have been put off by the flavor in the past but have been wanting to brave the waters again! Thanks for sharing with us @ Allergy Free Wednesdays!

  5. This recipe looks delicious. I have a suggestion & a question.

    Agave Nectar can be used in place of the honey & it won’t spike blood sugar levels. So it would be more diabetic friendly.

    What is grain sweetened chocolate chips (I’ve never heard of it) & where can they be purchased?

  6. I’m new to the sugar free world but isn’t anything malted equal to maltose which is just a form of sugar?

    • Are you speaking about the chocolate chips I’m assuming? Well they may be but they are a better alternative than regular chocolate chips and I’m happy with that. When I followed the Prism weight loss program and detoxed barley malt was allowed. Also there are many things like honey, that are still forms of sugar but are less processed and refined than white table sugar. For me I don’t have cravings when I use less refined sugars.

      • ai yi yi! It’s all so complicated isn’t it? Thanks for the response. I guess it all depends on how far you want to take it. I really like your blog…it has given me a lot of ideas.

  7. Katie G. says:

    Could regular whole wheat flour be substituted for the white whole wheat? Is the white just for taste / texture? I ask because I personally prefer the taste of whole wheat with banana; the banana is overwhelming to me in white banana bread or muffins.

    Thank you for sharing your recipe!

  8. I made this recipe, and it is delicious, but I couldn’t get the center of the bread to form. The center ended up kind of doughy, but that could be because I cut the recipe in 1/2 using only 1 and a half bananas. But taste is really good!

  9. Well this was my first sugar free recipe to make and I loved it! I didn’t have any white whole wheat so I just used regular whole wheat and it turned out great. I can tell it has less sugar than my normal banana bread, but I didn’t miss it.

  10. Is there anything I can sub for the flax? I don’t have any on hand. Thank you! This recipe looks amazing!

    • I just use it for the added health benefits. I think it would be fine to omit or try using wheat germ if you have any.

  11. I am really anxious to try this recipe, but can you substitute almond flour for the whole wheat flour? And if so would you use the same amount?

    • I can not use almond flour as my boys are allergic to nuts so I do not know how well it would work using it or if it would have the same results.

      • ok thanks, I’ve been experiementing with different flours. So I’ll try and see how it goes.

    • Looks so yummy! I never thought about mainkg syrup! I picked wild blackberries last fall and meant to make jam but they’re still in the freezer I think I’ll wait for this summer’s blackberries and then make one big batch of jam next fall.Blackberry cobbler sounds good too

  12. Anything I can substitute for the cream cheese? Would plain Greek yogurt or sour cream do?

  13. Made these yesterday as regular muffins (10 large) and substituted a mashed ripe/peeled pear for apple sauce since I didn’t have any on hand and added 1 tbsp brewers yeast! These are fantastic! I used raw milk, too, and whole wheat pastry flower, and less than 1/4 cup chocolate chips…and after calculating with my own WW calculator, I come to 4 points per muffin! Damn good way to satisfy an afternoon “sweets with my coffee” craving!! Thanks!!

  14. Heather Savage says:

    I finally got around to buying some powdered stevia, and this was the first recipe I made. It turned out great! I could not tell it did not have any sugar added, and I, too, have had a problem with the taste of stevia in the past. I have found that if stevia is combined with something else that is sweet, I do not mind the taste. The natural sweetness of the bananas, applesauce, and chocolate chips “covered” the flavored of the stevia just fine for me. I made a dozen, perfectly shaped, standard-size muffins, filling the cups just about even with the top. I used raw goat milk (since I have goats) and substituted homemade chevre for the cream cheese. One muffin is very filling. Fantastic recipe!

  15. Thank you for the great recipes using Stevia. The Lord had healed me of my diabetes and now I am learning to live and eat in that healing by limiting the sugar intake and learning to use Stevia in more things and I have to say after throwing away so many bad attempts I’ll leave the experimentation to the cook (you :) ) and follow their recipes

  16. I am not very fond of the taste of Stevia. I found Nectresse which is made from monk fruit. Are you familiar with it? The taste is more appealing to me (not a diabetic).

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