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Photo of Chocolate-chip banana bread by WW

Chocolate-chip banana bread

13
Points®
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
10
Difficulty
Easy
Over-ripe bananas come to the rescue in a delicious chocolate-studded version of this classic bread

Ingredients

Caster sugar

1 cup(s), (220g)

Olive oil

2 tbs

Egg(s)

2 medium

Banana(s)

180 g, mashed (3/4 cup)

Vanilla yoghurt, 99% fat-free, no added sugar

200 g

White self-raising flour

1½ cup(s), sifted

Dark chocolate chips

70 g, (1/2 cup)

Instructions

  1. Preheat oven to 180°C or 160°C forced. Lightly spray a 22cm x 12cm (top measurement)loaf tin with oil. Line base and two long sides with baking paper, allowing paper to hang over the edge.
  2. Place sugar, oil and eggs in a medium bowl and whisk until combined. Stir in mashed banana and yoghurt. Fold in flour and chocolate bits. Spoon mixture into prepared tin. Bake for 50-55 minutes or until cooked when tested with a skewer. Stand bread in tin for 5 minutes before turning out onto a wire or rack to cool. Serve bread warm or toasted.

Notes

TIPS: You will need 2 medium bananas for this recipe.Store this bread in an airtight container for up to 3 days. Alternatively, cut into slices, then place in individual plastic bags and label, date and freeze for up to 3 months.

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