You all know I love baking.. muffins, donuts and loaves πŸ™‚ I am always looking for that extra little ingredient I can add that will increase the flavor but not the points.. I don’t often buy pudding cups but I had some in the fridge since the last few weeks I have been on a soft diet due to some dental work gone bad πŸ™ I thought hey, I wonder how that would taste in a loaf, so say hello to this delicious double chocolate banana pudding loaf! It taste just like a rich moist piece of chocolate cake, of coarse with banana flavor added.. So decadent, so delicious and so point friendly, just 3 smart points per serving.

Double chocolate banana pudding loaf

3.80 from 5 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10
3SP blue, green & purple/2PP per serving


  • 1 egg
  • 1/4 cup egg whites (I buy the simply egg whites in carton)
  • 2 Tbsp brown sugar
  • 2 large mashed ripe banana's
  • 2- 99 g no sugar added pre made chocolate pudding snack cups (2SP each)
  • 1 tsp vanilla
  • 1/3 cup milk (I used 1%)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup unsweetened cocoa powder
  • 1 cup flour


  • Preheat oven to 350F, spray a regular size loaf pan with non stick spray.
  • In a bowl whisk your egg and egg whites together, stir in your brown sugar, mashed banana, vanilla, milk and pudding cups and mix well.
  • Mix in your flour, cocoa powder, baking powder and soda.
  • Pour batter into your loaf pan and bake in the oven for 50 minutes.
  • Let cool at least 1 hour then cut into 10 pieces, 3 smart points per serving on all 3 MyWW programs (2 points plus) *Note, this loaf is a moist loaf due to ingredients used.
  • Nutritional info per serving (not incl banana) Calories 85... Fat 1.7g...Sat fat 0.6g...Carbs 14.6g...Fiber 1.2g....Sugar 3.3g...Sodium 44.3mg...Protein 3.4g
  • *Loaf best stored in fridge, freeze after a few days. * I do not incl fruit/veggies in my nutrition info because with WW we don't add points for these items, if your counting calories you can just do the math after adding in the info for the bananas)
Author: Drizzle
Course: Baking




  1. I love your site we have enjoyed so many of your recipes…one question are liquid egg whites the same as egg beaters?

    • Drizzle Reply

      Hi Lisa, so glad your enjoying the recipes, yes liquid egg whites in the carton are the same thing πŸ™‚

  2. 4 stars
    Chocolate gives my spouse migraine headaches. I am going to try this with vanilla or banana pudding. It sounds delish.

    • Drizzle Reply

      Yum, I bet it will still be delicious, hope you enjoy it πŸ™‚

  3. Vita pelletier Reply

    I just made your double chocolate bread as muffins! Oh they were delicious!!! Thank you. I used almond milk and they calculate to 2 sp. ????????????

    • Drizzle Reply

      Awesome, so glad you enjoyed and that’s a great point value πŸ™‚

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  5. 1 star
    I really wasn’t a fan of this, I like my desserts sweet and being as this really has no sugar, it was very bland and just tasted like banana.

    • Drizzle Reply

      Sorry you did’nt enjoy it, yeah there is no sugar to keep it low in points, I understand it is not for everyone

  6. Michael in NYC Reply

    I have this baking in the oven as we speak and the house is starting to smell wonderful. I don’t like overly sweet cakes so this recipe sounded perfect. I used three small but very ripe bananas so it should be just sweet enough. I also threw in a 1/4 cup of chopped toasted walnuts (will affect SP value) but wanted to get in those good nuts. I can wait for it to bake and cool off. Will be having a slice for dessert tonight. Thanks Drizzle!

    • Drizzle Reply

      HI Michael, I hope you enjoyed it, it definitely is not sweet but still delicious πŸ™‚

  7. Susan Rappaport Reply

    Hi! Can you tell me how long it bakes as cupcakes? Thanks, Susan

    • Drizzle Reply

      Hi Susan, I have not made it into muffins so unsure, I would start at around 20-25 minutes and check from there

  8. I’m waiting on some bananas to ripen just for this recipe! Thanks for sharing!

  9. Could u throw in some zucchini and if so how would it affect the sp value

    • Drizzle Reply

      I’m sure you could if you like zucchini, no points in it either

  10. 5 stars
    I made this loaf and it was awesome! Not too sweet and so moist. My husband ate 1/2 the loaf and he doesn’t need to lose weight. I take a slice and top it with 1/2 cup of Halo vanilla ice cream and some strawberries or cherries and makes a very decadent dessert!

    • Drizzle Reply

      I am so glad you both enjoyed it πŸ™‚ Your version sounds delicious!!

  11. I don’t like artificial sweeteners, as I’m sure there is the no sugar added ousting cups. Can I use regular pudding cups, and how would that affect the points? Thank you. Love your recipes!

    • Drizzle Reply

      Hi Dee, sure you can.. I’m not sure the points on the regular pudding cups, I think maybe they are double, over all I doubt it would increase one serving..

  12. I absolutely LOVE this! Actually everyone in the family loves it! It is so moist and delicious. Thank you so much for your recipes!

    • Drizzle Reply

      Yay, so glad you all love it, I too love how moist it is, like rich chocolate cake πŸ™‚

  13. I have made the banana chocolate pudding loaf twice now. The first time I baked for the 50 minutes. The second time I left for 60 min. because I was using a glass loaf pan I thought it needed more time. Each time within minutes of me removing it from the oven it fell! It seem that the ingredients are two heavy for it to stay inflated, they both looked great and tasted ok but really disappointed, what am I doing wrong. Ps: I’m a good baker.

    • Drizzle Reply

      Hi Nancy, some loaves and muffins I bake will dip, it is because of the ingredients used (more clean foods) that said it should not dip too much, you can see mine is still a decent loaf, sorry it is really hard for me to say when I am not there πŸ™

  14. I had my first dinner party and this was my dessert. The gals LOVED it. We’re all on Weight Watchers. I served it with a little Cool Whip on the side and berries.
    I made it in a metal loaf pan. When I took it out of the oven, I didn’t touch it. It really needs that rest time because it’s so moist. I had 3 small, VERY ripe bananas in the freezer and they worked perfectly.
    Thanks for this great recipe.

    • Drizzle Reply

      Hi Sophia, so glad you all enjoyed it, yes it is definitely a very moist loaf but gives it that rich chocolate cake taste πŸ™‚

      • I’m thinking of asking my hubby to make this for my birthday next week. Do you think you could put in a cake pan instead? It sound delicious! And with a little cool whip icing it would be perfect for a cake! I love all your recipes, have yet to find one I didn’t enjoy!

        • Drizzle Reply

          Hi Clara, so sorry I’m late getting to this, I’m preparing for a move so things have been busy around here, I hope you had a wonderful birthday and enjoyed the loaf πŸ™‚

  15. Can I use applesauce instead of bananas. My hubby dislikes bananas.

    • Drizzle Reply

      You can try, the taste/texture might be different, I only know how it turns out using bananas

  16. I did not add nuts, it looks like you did….it’s baking in my oven! So hoping we like it!

    • Drizzle Reply

      Hi, nope no nuts in this one, it might just be bits of banana you see

  17. Rhonda Dotson Reply

    This was a hit at my house tonight! Tasty snack for low points! Thanks for the recipe!

    • Drizzle Reply

      You are very welcome, so glad everyone enjoyed it πŸ™‚

  18. Hi Kate! I love this loaf and have made it several times. I love the pudding idea…makes it so most! Would LOVE to see a recipe using the Jello Pudding Sugar Free Le Luce… nudge nudge wink wink….??

    • Drizzle Reply

      Hi Karen, so glad you enjoy the loaf, I’m not sure I have seen that one, is it a pre-made pudding? Are you in the U.S or Canada?

  19. I made this yesterday and it baked up really well, but when out of the oven cooling, it collapsed and went flat! I tried again to do it an same thing happened, I even added 10-15 minutes (as I thought was undercooked yesterday). I will see inside, but disappointed as it does not look as well now as it did when I took it out of the oven.

    • Drizzle Reply

      Hi Diane, sorry to hear that, my loaves will sink a little as the ingredients used will cause a denser loaf but it should not be flat, it is so hard to know what went wrong when I’m not there

  20. This is a very nice loaf, thank you. I like recipes like this that are lower in sugar. And this one is really low. I think next time I might throw in an extra quarter cup of brown sugar. Though with this loaf you can add in some sweetness afterwards by spreading something on a slice like jam or honey. Peanut butter was good too.

    • Drizzle Reply

      Hi Bradley, glad you enjoyed it, always feel free to add in some more sweetness if you don’t mind adding extra points πŸ™‚

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