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
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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
ChristineSunday 7th March 2021
I have a good fan oven and followed instructions absolutely to the letter but after 4O mins, even though knife came out clean, it sunk into a soggy pancake.
HollyFriday 12th March 2021
Hi Christine, When you whisk the 2 egg whites they needs to be really stiff so that they are full of air. When adding them to the mixture you need to be really gentle when folding them in as the air you have incorporated will be lost and result in a flat and dense cake once cooked. Hope that helps!
MandyFriday 5th March 2021
Can you make this in a bread maker?
SharonFriday 5th March 2021
Hi Mandy, we haven’t tried making this in a bread maker so we can’t be sure, but it could work. Let us know how you get on!
Louise MWednesday 13th January 2021
Hi just wondering if I could use honey instead of the sweetener and also if walnuts could be used instead of chocolate chip or with them??
HollyThursday 14th January 2021
Hi Louise, we haven’t tried making this with honey but it should work okay and adding walnuts would be great! Let us know how you get on!
Marlene A MedeirosSunday 16th August 2020
What is 56 grams of flour equal to in cups?
LisaMonday 17th August 2020
Hi Marlene
If you scroll down the page to the recipe card at the end, there is a button that will automatically change the ingredients from metric to us/imperial measures. Hope this helps.
RebeccaSunday 26th July 2020
Hi I’m just making this banana loaf at the moment and was wondering is the oven 180 fan assisted? I have a fan assisted oven.
SharonMonday 27th July 2020
Hi Rebecca, all the oven temperatures in our recipes are fan oven temperatures, so yes, the Banana Bread with Chocolate Chips is cooked at 180ºC fan.You will find information about oven temperatures on the recipe card, just below the ingredients list. Thanks for getting in touch and hope you enjoy the recipe.
Alisa HoldingWednesday 3rd June 2020
Hi I love this recipe but it always sinks. What am I doing wrong?
SharonFriday 5th June 2020
Hi Alisa, the egg whites in this recipe need to be whisked until very stiff and folded into the mixture carefully. Only do this until just combined, if you do it for longer , you will increase the chances of the air you have incorporated getting knocked out. There is only a small proportion of flour in this recipe so the stiff egg whites are a major ingredient. Incorporating the air in the egg whites will make the Banana Bread rise. The other important thing is not to open the oven door during cooking, or if you feel you need to, only do this very near the end of the cooking time, after the mixture has risen properly. We use medium eggs in our recipes unless specified otherwise, if you used large eggs that may have affected the Banana Bread. Also, ensure the oven is fully up to temperature before putting it in the oven. Do hope this helps and hope you have a better result if you try it again.
BeckyWednesday 13th May 2020
Hi, I made this today I placed a skewer into it and it came out clean. However, it was very moist and dense should I just leave it in longer? Thanks
LisaTuesday 19th May 2020
Hi Becky. Thanks for your question. The ratio of flour to banana in this recipe does result in a moist and dense cake, so I think you cooked it fine. Hope this helps.
RachaelSaturday 2nd May 2020
Could you substitute protein powder for the sugar?
LisaWednesday 6th May 2020
Hi Rachael. I’ve never heard of anyone trying this. I wouldn’t recommend it. It may make the cake heavy and dense. Hope this helps
cara Somers-BayleySunday 19th April 2020
oh my goodness tried this for the first time tonight and it was delicious. so light and moist. it did deflate a little out of the oven but didn’t affect the taste or texture. delicious 🙂
Sharon FitzpatrickWednesday 6th May 2020
Hi Cara, so pleased to hear you were delighted with your Banana Bread with Chocolate Chips!
NicolaThursday 5th March 2020
Made two and both have been soggy and burnt on the top ?
Followed the instructions to a T. Any ideas?
SharonFriday 29th May 2020
Hi Nicola, thanks for your question and sorry to hear you’ve had a problem with this recipe. It sounds like your oven is maybe running a bit hot as it’s burning on top before the inside is cooked. Ovens do vary a bit so you could try lowering the oven temperature to around 170ºC and see if that makes a difference.Hope this helps and thanks for getting in touch.
AlisonMonday 24th February 2020
Made this is was delish, I added 3 bananas because that’s what I had left over, no choc chips or essence, it also sank but made no difference to the taste, would highly recommend
Steve CowderoyMonday 11th May 2020
Hi Alison, so glad you enjoyed this, thanks for letting us know.
JoanneTuesday 14th January 2020
Hi, I’m new to Pinch of Nom and these recipes look amazing!
Can I use Stevia as the sweetener? Your recipe says Sukrin but I already have Stevia in the cupboard!
Thanks!!
LisaTuesday 26th May 2020
Hi Joanne. Yes, you can use any sweetener that is like for like the same weight and sweetness as sugar. Hope this helps
Kirsty TaitMonday 13th January 2020
I’m new to this and I gotta learn how to cook proper meals . Any hints or tips ?
LisaTuesday 26th May 2020
Hi Kirsty. Welcome! I find prep is the key. Get all your ingredients weighed and prepped have all the equipment you need to hand, and then just follow the instructions! Hope you enjoy the recipes
[email protected]Sunday 15th September 2019
Wondering if this would work substituting with gluten free flour?
Emma TThursday 19th September 2019
Hi Lesley,
You could certainly give it a try! ????
MeinirThursday 6th February 2020
Yes,definately, I use gluten free flour every time! It’s a big hit in our house!
Holly LevellThursday 21st May 2020
Hi Meinir, so glad you enjoyed this Banana Bread with Chocolate Chips!
Wendy RichmondSunday 25th August 2019
Recipe says 2lb tin.
KellyThursday 21st March 2019
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?
CateWednesday 10th April 2019
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! 🙂
JoslinSunday 3rd February 2019
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!
TallyFriday 11th January 2019
How much flour do I need to use as my phone has flipped and the number is unclear?
jillTuesday 16th October 2018
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
Helen ClarkeTuesday 26th June 2018
Can you help me help me please give me something to do healthy and weight down
carolineWednesday 30th May 2018
can i ask could you make this into muffins? just have a small child and a muffin proably work better for him
KellyWednesday 11th April 2018
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?
sophieTuesday 10th April 2018
Hi, what size eggs are used in this recipe?
BeckiTuesday 20th March 2018
Can you use sukrin 2 ( brown sweetener ) in this ? Would it be the same amount?
JuneMonday 5th February 2018
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,
HeatherSunday 28th January 2018
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
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