First up on my banana bread bake-a-thon, was a double chocolate banana bread. I like chocolate, so when I happened upon this double chocolate recipe, I couldn’t help but try it. I used dark chocolate, British dark chocolate actually (Green and Blacks).
I did reduce the syns where possible (though I could probably have cut down on the chocolate chips a little) and it was my hairdresser Angel’s favourite of the three banana baked goodies that she tasted, though it was the last to go in my husband’s office (he brought most of my baked goodies in the office to share with his floor).
This bread is around 142 syns for the entire loaf, and it was quite a big slab of banana bread. I think I sliced it in to (at least) 10 slices and sliced those in half also for a total of 20 slices at 7 syns a piece.
To reduce the syns a little, when I repeat this recipe, I’ll replace the 1/3 cup vegetable oil, with 1/3 cup apple sauce instead. One cup of unsweetened apple sauce is only 4 syns, so this recipe would bring the syns down a bit.
- 1 cup Splenda sweetner
- 2 eggs
- ⅓ cup vegetable oil (32 syns)
- 4 mashed bananas (20 syns)
- 1 tsp vanilla extract
- 1½ cups flour (34.5 syns)
- ½ cup cocoa (I used green and blacks) (16 syns)
- 1 tsp baking soda (0.5 syns)
- ½ tsp salt
- 1 cup semi sweet chocolate chips (38.5 syns)
- Heat oven to 350. Spray bottom of 8×4 inch loaf pan with cooking spray.
- Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda and salt in a medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.
- Spoon batter into pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.
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