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Photo of Banana, choc chip and chia bread by WW

Banana, choc chip and chia bread

Total Time
1 hr 40 min
30 min
1 hr 10 min
Not only a great way to use up overripe bananas, this bread goes perfectly with an afternoon cup of tea.


Reduced fat oil spread

60 g

Brown sugar

½ cup(s), (110g)

Vanilla bean extract

1 tsp


2 medium, lightly beaten


1 cup(s), (230g) mashed

Pumpkin, cooked without added fat

¾ cup(s), pureed

White self-raising flour

2 cup(s), (300g)

Bicarbonate of soda

½ tsp

Chia seeds

45 g, (1/4 cup)

Dark chocolate chips

cup(s), (65g)


2 medium, extra

Lemon juice

1 tbs


  1. Preheat oven to 180°C. Lightly spray a 21.5cm x 11cm (base measurement) loaf tin with oil. Line the base and sides with baking paper, allowing the long sides to overhang. Using electric beaters, beat the spread, brown sugar and vanilla in a medium bowl until light and fluffy. Add the eggs, one at a time, beating after each addition. Mixture will look curdled at this stage. Stir in the combined mashed banana and pumpkin.
  2. Sift the flour and bicarbonate of soda together into a medium bowl. Stir in the chia seeds and choc bits. Stir the banana mixture into the flour mixture.
  3. Spread the mixture into the prepared tin. Slice the whole bananas into rounds and arrange, lengthways, in 3 rows along the top. Brush the banana rounds lightly with the lemon juice. Bake for 45 minutes. Carefully cover top loosely with foil and bake for a further 20-25 minutes or until a skewer inserted in centre of the loaf comes out clean. Stand the loaf in tin for 5 minutes before lifting out onto a wire rack to cool completely. Cut into slices to serve.