Banana Bread with Chocolate Chips
There's been a lot of talk about Banana Bread recently in our Facebook Group so you can see what the fuss is about with our slimming friendly version with chocolate chips!
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NutritionPer Serving
- Calories67
- Carbs9g
- Protein3g
- Fat2g
- Saturates1g
- Sugars3g
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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 to know in the blurb!
Banana Bread with Chocolate Chips is incredibly popular in our house. Banana and chocolate are the perfect combination to accompany a cuppa! You will also save SO many calories compared to shop bought versions that are full of butter and sugar.
This recipe is a great way to use up any leftover bananas and eggs, and takes less than an hour in total, so it’s perfect for last minute visitors or when you’re craving a simple, sweet dessert or snack.
Do you need any special ingredients or equipment for this Banana Bread with Chocolate Chips recipe?
You don’t need any special or unusual ingredients for this recipe, but you will need a loaf tin.
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‘Best eaten fresh out the oven, but to be honest it doesn't last long enough to store any in the fridge anyway.’
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A cooling rack is an essential piece of kit when baking, so you can let the cake cool enough to stay together when it’s sliced.
How many calories are in this Banana Bread with Chocolate Chips?
There are 67 calories per slice in this Banana Bread with Chocolate Chips, which means it falls into our Everyday Light category.
You should easily get 10 slices out of this cake, which means it will work out at around 67 calories a slice. 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.
Step 1
Sift the flour and baking powder in one bowl.
Step 2
Add the essence, granulated sweetener and mashed bananas.
Step 3
Add 2 of the eggs and mix well.
Step 4
Separate the other 2 eggs and add the yolks to the mixture mixing again.
Step 5
Whisk the 2 whites until very stiff and gently fold into the mixture.
Step 6
Pour into a lined silicone loaf tin (2lb) sprayed with low calorie cooking spray and sprinkle the chocolate chips evenly over the top.
Step 7
Cook in a preheated oven at @180°C for 40 minutes.
What should I serve with this Banana Bread with Chocolate Chips?
How do you know when this Banana Bread with Chocolate Chips is cooked?
Cook in a preheated oven at 180°C for 40 minutes. If you insert a skewer and it comes out clean, you know the Banana Bread with Chocolate Chips is ready.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Banana Bread with Chocolate Chips in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Banana Bread with Chocolate Chips in the fridge for approximately 3 days or so.
Can I freeze this Banana Bread with Chocolate Chips?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
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Banana Bread with Chocolate Chips
There's been a lot of talk about Banana Bread recently in our Facebook Group so you can see what the fuss is about with our slimming friendly version with chocolate chips!
-
Prep Time
10 MINS
-
Cook Time
40 MINS
- KCals 67
- Carbs 9G
Instructions
- Sift the flour and baking powder in one bowl.
- Add the essence, granulated sweetener and mashed bananas.
- Add 2 of the eggs and mix well.
- Separate the other 2 eggs and add the yolks to the mixture mixing again.
- Whisk the 2 whites until very stiff and gently fold into the mixture.
- Pour into a lined silicone loaf tin (2lb) sprayed with low calorie cooking spray and sprinkle the chocolate chips evenly over the top.
- Cook in a preheated oven at 180°C for 40 minutes.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
Recipe notes
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87 comments
See what others have to say
christineThursday 25th January 2018
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!
JuliaTuesday 23rd January 2018
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
VikkiTuesday 26th September 2017
Tried this a few times and always comes out wet, soggy and a bit flat. Where am I going wrong! Do I need to cook for longer?
Julie steeleTuesday 26th September 2017
Hi can I make this with coconut flour and if so how much please ? TIA
Carole FThursday 14th September 2017
Just made this and it tastes lovely but is very dark…… should I have reduced the temperature as I have a fan oven ?? Thanks
Emma TTuesday 12th September 2017
Hi Maureen,
All the details are on the recipe. You can freeze this ????
Miss Melanie ReidSaturday 9th September 2017
Just made the banana bread, I’ve taken it out of the oven and it’s started to sink, what did I do wrong?
Emma TSunday 10th September 2017
Hi Melanie,
Try turning it upside down as soon as it’s out of the oven ????
VickyWednesday 28th June 2017
How much regular sweetener should be used if we don’t have Sukrin?
KateFriday 30th June 2017
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.
dianeMonday 24th April 2017
Not happy to use the sukrin 1 sweetener… will use raw brown sugar.
JulieTuesday 28th March 2017
Can this be frozen?
KateFriday 31st March 2017
Hi Julie
We’ve not tried freezing it, but it should freeze ok. If you try do let us know how it turns out
KateMonday 27th March 2017
Hi Jennifer
Glad you like it
helenTuesday 7th March 2017
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 ? ????
MaryTuesday 21st February 2017
Made this today. Was delicious
KateWednesday 22nd February 2017
Hi Mary
Glad you liked it. It’s one of our favourites
Dawn ThompsonMonday 20th February 2017
Can I make it without separating the eggs? I’m not sure what difference it makes to whisk the whites separate?
KateMonday 20th February 2017
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
KerryWednesday 15th February 2017
Made today beautiful ❤can’t stop at 1 slice ????
SamTuesday 14th February 2017
Hi Kate, can you freeze it…?
KateThursday 16th February 2017
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.
ZoeSunday 12th February 2017
I’m planning on making this in the next couple of days, what size loaf tin please?
KateSunday 12th February 2017
Hi Zoe
It’s a 2lb loaf tin
Clare-LouiseSaturday 11th February 2017
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. 🙂
KaySaturday 11th February 2017
So glad you like it!! <3
KerrieFriday 10th February 2017
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 ????????
KaySaturday 11th February 2017
Hi Kerrie, delighted that you like them. I should add the sweetness will depend on how ripe your bananas are 😀
KirstieSunday 22nd January 2017
I made this last night and it is divine, my fave SW friendly cake that I’ve made so far ????
KateSunday 22nd January 2017
Hi Kirstie
It’s one of our favourites too 🙂
Sarah smithSunday 15th January 2017
This is absolutely gorgeous I’ve just made it and had a slice hot out of the oven. Wow thank you x
KateMonday 16th January 2017
Hi Sarah
Glad you like it. It’s one of our favourites too! 🙂
MikeTuesday 27th September 2016
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?
BexThursday 22nd September 2016
Tried this last weekend. Tastes amazing but it sank after it was taken out of the oven ????
AmySunday 4th September 2016
Made this but didn’t separate eggs etc… is it gonna work??
Fiona JohnstonSaturday 27th August 2016
This is delicious and very light.
Sharon CaseyWednesday 24th August 2016
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.
KateThursday 1st September 2016
Hi Sharon,
It never lasts too long in our house either!
TheresaWednesday 24th August 2016
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!
ZoeSunday 21st August 2016
Can you freeze these cakes/
KarenFriday 29th July 2016
Thank you so much for the recipe – made this yesterday it’s delicious!!
KarenThursday 21st July 2016
Hi what size loaf tin? 1 or 2lb? Looks delicious can’t wait to make it.
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