Photo of Banana, choc chip & chia seed loaf by WW

Banana, choc chip & chia seed loaf

Points® value
Total Time
1 hr 55 min
30 min
1 hr 25 min
Chocolate and banana are a great combo, with on-trend chia seeds adding a lovely healthy crunch


Calorie controlled cooking spray

4 spray(s)

Butternut Squash

175 g, peeled and cubed

Low Fat Spread

60 g

Light Brown Sugar

110 g

Vanilla Extract

1 teaspoon(s), level

Egg, whole, raw

2 medium, raw, lightly beaten


4 medium, 2 mashed, 2 whole

White Self Raising Flour

300 g

Bicarbonate of Soda

½ teaspoon(s), level

Chia Seeds, dry

45 g

Dark Chocolate

65 g


1 tablespoon(s), lemon juice


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Lightly mist a 900g loaf tin with cooking spray. Line the base and sides with baking paper, allowing the long sides to overhang.
  2. Cook the butternut squash in a pan of boiling water for 12-15 minutes until tender. Drain, mash into a purée and set aside to cool.
  3. Using an electric whisk, beat the spread, sugar and vanilla in a bowl until fluffy. Add the egg, a bit at a time, beating as you go. The mixture will look curdled at this stage but don't worry. Stir in the mashed banana and squash.
  4. Sift the flour and bicarbonate of soda into a separate large bowl. Stir in the chia seeds and chocolate chips, then the banana mixture.
  5. Spoon into the tin. Slice the whole bananas into rounds and arrange, lengthways, in 3 rows along the top, then brush with the lemon juice.
  6. Bake for 45 minutes. Cover the top loosely with kitchen foil and bake for a further 20-25 minutes or until a skewer inserted in the centre of the loaf comes out clean.
  7. Cool in the tin for 5 minutes then lift out onto a cooling rack to cool completely. Slice and serve.