Banana Bread with Chocolate Chips

There’s been a lot of talk about Banana Bread recently over on our Facebook Group so we thought it was about time we posted this recipe for slimming friendly Banana Bread with Chocolate Chips.

This is incredibly popular in our house. Banana and chocolate are the perfect combination to accompany a cuppa!

Banana Bread with Chocolate Chips | slimming & weight watchers friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Looking for some more sweet treats? Why not try these?

How many calories are in this Banana Bread with Chocolate Chips?

You should easily get 10 slices out of this cake, which means it will work out at around 67 calories a slices. Which isn’t bad at all.

Of course you could cut it into fewer slices, but remember to adjust the calories!

This Banana Bread with Chocolate Chips is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Banana Bread with Chocolate Chips | slimming & weight watchers friendly

How Weight Watchers friendly is this Banana Bread with Chocolate Chips recipe?

If you portion this into 10 slices it works out at around 1 Point per slice, but please do double check this yourself.

Banana Bread with Chocolate Chips | slimming & weight watchers friendly

Do you need any special ingredients or equipment for this Banana Bread with Chocolate Chips recipe?

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You don’t need any special or unusual ingredients for this recipe, but you will need a 2lb loaf tin

You can get one like this from Amazon

Some of you love this Banana Bread with Chocolate Chips recipe!

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One of our Instagram followers @bridetobe2018sw made this dish and loved it!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

Want to share your ideas with others?

We’ve had a lot of new members on our Facebook group, so if you haven’t joined yet head over there and take a look. You wouldn’t want to miss out on the fun would you?

Low Syn Banana Bread with Chocolate Chips

And you might even find some inspiration from our awesome members. If you’ve joined already why not invite any friends that may find it helpful?

 

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Banana Bread with Chocolate Chips

Votes: 31
Rating: 3.81
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

portion 10 minutes 40 minutes

Calories

WW

Carbs

67kcal 1

Smart Points (Flex/Freestyle)

Coming Soon

Per portion Per portion Per portion
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FIND OUT WHY

INGREDIENTS
Please don't take a screenshot. These recipes are updated often!
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INSTRUCTIONS
  1. Sift the four and baking powder in one bowl
  2. Add the essence, sukrin 1 and mashed bananas
  3. Add 2 of the eggs and mix well
  4. Separate the other 2 eggs and add the yolks to the mixture mixing again
  5. Whisk the 2 whites until very stiff and gently fold into the mixture
  6. Pour into a silicone loaf tin (2lb) sprayed with low calorie cooking spray and sprinkle the chocolate chips evenly over the top
  7. Cook in a preheated oven at @180°C for 40 minutes

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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57 Comments
  1. Easy to make. I made mine with another sweetener as I only have Sukrin Gold and the Icing Sugar.
    I also omitted the chocolate drops – very light consistency- tasty.
    Nice with a brew!

  2. Made this last week hoping I’d get a few days from it. No such luck family had it gone within an hour.

    Easy to make and tasty.

  3. Mine sinks and is gooey inside but it’s been cooked for longer then recommended and starts to catch on top any ideas what we are doing wrong?

  4. Hey just made this to take with me to the cinema to watch the new fifty shades, what I learnt was that it is a lovely fluffy consistancy but needs a lot more sweetener. I added a lot of mixed spice and actually what resulted was what I think would be a great base for a carrot cake! So I am going to try grating carrot into it when I made it next. Im also going to try with more bannana. Thank you for the recipe, I think I will be playing with it to make lots of yummy treats 🍰😘

  5. Love this cake, easy to make and I don’t like bananas but for someone like me who doesn’t like bananas actually likes it. In my house it will be gone by tomorrow lol as my partner loves bananas and cakes like these. I would definitely be making it again. 🙂

    1. Hi Sam
      We’ve not tried freezing it (it never last long enough!) but it’s quite a moist cake so it may not hold up to freezing very well.

    1. Hi Dawn
      No you can’t make this without separating the eggs. As there isn’t an awful lot of flour in this recipe the whisked egg whites are what gives the cake body and allows it to rise

  6. Hi – just made this and it’s yummy – added more sweetener and divided mixture into to tins – added toffee muller light yoghurt and caramel essence to one – a bit gooey but tastes amazing . How many slices am I supposed to get out of it though ? 😳

    1. Hi Vicky
      Different sweeteners vary in texture and sweetness, so it may depend on which brand you are using. Sukrin is exactly the same as sugar in texture, weight and sweetness so it’s quite easy to use. Most sweetener brands have conversion info on their websites so it may be worth checking whichever one you are using.

  7. LOVE this recipe, perfect for when u are craving cake! I added a little cinnamon to mine, and whisked eggs yolks a bit too (seems to keep it from sinking a bit more) also turned oven down to 150 for last 15 mins to stop it going so dark xxx

  8. Going to try this with couple of teaspoons maybe 3 in the middle of nutella so when you slice it should ooze out the middle!

  9. Really pleasant and easy to make. I omitted the choc chips as a had a lactose intolerant friend round for a cuppa. I used stevia but the bread didn’t turn out very sweet. Could I have added another tablespoon? Next time will add some cinnamon I think x

  10. Hi I have made this, it’s delicious 😋 can you tell me best way to store it to preserve? And how long would it stay fresh? I put it in tin foil but it ended up sticky, still ate it though, but didn’t keep long,

  11. Made this to the instruction, was a bit dark on the top and sunk slightly. When I cut it, it was soggy still inside 🙁. Any ideas why?

  12. can i ask could you make this into muffins? just have a small child and a muffin proably work better for him

  13. hi i made the banana bread with choc chips BUT i had a very soggy bottom..i followed the recipe exactly. I dont know if anyone can tell me what i did wrong ?? thanx jill

  14. I’ve made this twice now and love the flavour. Unfortunately my bread isn’t rising much at all. Is there anything I can do to fix this? I’m following the recipe to a t! Thanks!

  15. Hi guys,

    Just made this, it looks truly amazing, until I took it out of the oven and it deflated like a balloon, now it’s as flat as a pancake!
    Any advice please?

    1. Hi Kelly!

      We use medium eggs in our recipes. If your eggs were larger, this might have made a difference.
      It’s also really important not to over-mix the ingredients as this can knock the air out. Check that the tin is the correct size too. Make sure the oven is preheated and up to temperature before you pop the banana bread mix in to cook. Try to avoid opening the oven until at least 2/3 of the way through cooking time.

      Hope that helps! 🙂

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