Banana choc-chip loaf

Banana choc-chip loaf

4 points in blue



2 medium, lightly beaten


2 medium, ripe, mashed


1 tbs

white self-raising flour

1 cup(s), (150g)

bicarbonate of soda

½ tsp

ground cinnamon

1 tsp

WW Chocolate Minis, Belgian Dark

15 each

fresh dates

8 individual, pitted, roughly chopped


  1. Preheat oven to 180°C. Lightly spray a 7cm x 19cm (base measurement). WW loaf tin with oil (see tip).
  2. Combine egg, banana and honey in a large bowl. Sift in flour, bicarbonate of soda and cinnamon. Add WW Belgian Dark Chocolate Minis and dates and stir to combine.
  3. Spoon batter into prepared tin. Bake for 35-40 minutes or until a skewer inserted into centre comes out clean. Set loaf aside in tin for 15 minutes before turning out onto a wire rack to cool.


TIP: You can also use a 9cm x 20cm (base measurement) loaf tin. Store loaf in an airtight container for up to 3 days, or freeze for up to 1 month. VARIATION: Add 1 tsp vanilla extract with banana in Step 2 or swap honey for 1 tbs maple syrup.

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