As you know, I’m always on the hunt for ways to add deliciousness to my recipes without blowing my Weight Watchers points budget. While I don’t typically reach for pre-made snacks like pudding cups, I had some leftover in the fridge after a few weeks on a soft food diet thanks to some dental adventures (not the fun kind!). That’s when the light bulb went on – “I wonder how that would taste in a loaf?” Enter this incredible double chocolate banana pudding loaf!
This beauty combines the rich, moist texture of a decadent chocolate cake with the delightful addition of banana flavor, all in a convenient and perfectly portionable loaf form. Plus, the best part? Each slice clocks in at a diet-friendly 3 Weight Watchers points! So, if you’re looking for a satisfying treat that’s easy to make, point-conscious, and bursting with flavor, you’ve come to the right place! Let’s bake!
Three reasons why you need to make this recipe!
It’s double the chocolate…
That’s really all that needs to be said. The addition of the no sugar chocolate pudding cups, not only adds a good dose of chocolate flavor, but it keeps the loaf moist as well.
It’s like banana bread, but more decadent.
I know – it’s hard to get more decadent than banana bread, but the double chocolate just pairs so well with the banana in this loaf. It’s going to be your new go to dessert loaf for sure.
Double chocolate banana pudding loaf is the perfect night time snack.
If you’re craving a little something sweet after dinner, you can indulge in a slice of this dessert loaf. One slice is only 106 calories!
Ingredients you need to make Double Chocolate Banana Pudding Loaf :
- 1 egg
- ¼ cup liquid egg whites
- 2 tablespoons brown sugar
- 2 large mashed ripe bananas
- 2 (99 g) no sugar added pre made chocolate pudding snack cups
- 1 teaspoon vanilla extract
- ⅓ cup low fat milk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup unsweetened cocoa powder
- 1 cup all purpose flour
How to make Double Chocolate Banana Pudding Loaf (step by step):
- Preheat the oven to 350F, and spray a regular size loaf pan with nonstick cooking spray.
- In a bowl, whisk the egg and egg whites together, and stir in the brown sugar, mashed banana, vanilla, milk, and pudding cups. Mix well.
- Mix in the all purpose flour, cocoa powder, baking powder, and baking soda.
- Pour the batter into the loaf pan and bake it in the oven for 50 minutes.
- Let the loaf cool for at least 1 hour, then cut it into 10 slices.
Makes 10 slices. Nutrition info for 1 slice: Calories 106, Fat 2 g, Saturated fat 1.68 g, Carbs 20 g, Fiber 1.75 g, Sugars 5.9 g, Sodium 107 mg, Protein 4 g.
WW Points For Double Chocolate Banana Pudding Loaf
- Egg 0 points
- Liquid egg whites 0 points
- Brown sugar 8 points
- Large mashed ripe bananas 0 points
- No sugar added pre-made chocolate pudding snack cups 5 points
- Vanilla extract 0 points
- Low fat milk 1 point
- Baking powder 0 points
- Baking soda 0 points
- Unsweetened cocoa powder 2 points
- All purpose flour 13 points
3 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Freestyle SP- (blue & purple) 3 using WW recipe builder
Smart Points- (green) 3 using SP calculator
Points Plus- 2 using PP calculator
Different ways to change up this recipe:
- You could use different pudding flavors if you need to. Vanilla would work just fine – it just wouldn’t be double chocolate.
- Add some of Lily’s no sugar added chocolate baking chips for even more chocolate! It’ll only add a point or two.
Tips and Tricks for Making Double Chocolate Banana Pudding Loaf:
- Keep any leftovers in the fridge for up to seven days. To reheat, microwave it for 10 seconds. Add spray butter – it’s delightful when it’s warm with a bit of butter!
- This loaf freezes well for up to three months.
Similar recipes you’ll enjoy:
Double chocolate banana pudding loaf
Ingredients
- 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
Instructions
- Preheat the oven to 350F, and spray a regular size loaf pan with non stick cooking spray.
- In a bowl, whisk the egg and egg whites together, and stir in the brown sugar, mashed banana, vanilla, milk, and pudding cups. Mix well.
- Mix in the all purpose flour, cocoa powder, baking powder, and baking soda.
- Pour the batter into the loaf pan and bake it in the oven for 50 minutes.
- Let the loaf cool at least 1 hour, then cut it into 10 slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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..
I absolutely LOVE this! Actually everyone in the family loves it! It is so moist and delicious. Thank you so much for your recipes!
Yay, so glad you all love it, I too love how moist it is, like rich chocolate cake 🙂
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.
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 🙁
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.
Hi Sophia, so glad you all enjoyed it, yes it is definitely a very moist loaf but gives it that rich chocolate cake taste 🙂
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!
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 🙂
Can I use applesauce instead of bananas. My hubby dislikes bananas.
You can try, the taste/texture might be different, I only know how it turns out using bananas
I did not add nuts, it looks like you did….it’s baking in my oven! So hoping we like it!
Hi, nope no nuts in this one, it might just be bits of banana you see
This was a hit at my house tonight! Tasty snack for low points! Thanks for the recipe!
You are very welcome, so glad everyone enjoyed it 🙂
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….??
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?
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.
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
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.
Hi Bradley, glad you enjoyed it, always feel free to add in some more sweetness if you don’t mind adding extra points 🙂