Banana choc-chip loaf
1 hr 10 min
2 medium, lightly beaten
2 medium, ripe, mashed
White self-raising flour
1 cup(s), (150g)
Bicarbonate of soda
WW Chocolate Minis, Belgian Dark
8 individual, pitted, roughly chopped
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a 7cm x 19cm (base measurement). WW loaf tin with oil (see tip).
- 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.
- 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.