This Weight Watchers banana bread recipe is only 3 WW points and 1.4 grams of fat per slice! That’s certainly a win. Banana bread is one of my favorite quick breads to make. It has a simple yet delicious flavor that makes it so addicting. I love eating a slice of moist banana bread with some coffee or tea in the morning. And since this recipe freezes well, I can pre-slice it and freeze it to stock it up for busy mornings when I just want something to snack on with a smoothie!
The trouble with some banana bread recipes is that they turn out dry, or they don’t cook through in the middle. Luckily, this recipe doesn’t have those issues at all. The Greek yogurt and apple sauce give this easy banana bread recipe plenty of moisture and it bakes perfectly. This healthy banana bread also has hints of vanilla and cinnamon that bring out the best flavors in the fruit. If you’re looking for a WW version of a classic, traditional banana bread recipe, this is the one. You can always add chocolate chips or nuts and use this simple recipe as the base.
For this WW variation, you can use an electric mixer or mix it by hand to form the batter. It is such a simple process since all you need to do is stir the wet and dry ingredients together! And you can always double it if you want to make more than one loaf. Or even turn it into banana bread muffins and bake them in a muffin tin! Either way, I promise you’ll be amazed at this recipe’s simplicity and deliciousness.
Why You Should Try This Recipe
- Perfectly moist and sweet, this yummy banana bread has the perfect texture and the right amount of sweetness. The zero-calorie sweetener replaces the granulated sugar, helping it stay low-point but without a bland flavor.
- A great way to reduce food waste! If you have extra bananas lying around that are about to go bad, you can use this recipe to transform them into a delicious baked good rather than throwing them out.
- You can enjoy it in many ways. There isn’t just one way to enjoy this bread. You can have it in the morning, but you can also use it as an afternoon snack or even an after-dinner treat!
Recipe Overview
- Serving Size: 1 slice (99g)
- Number of Servings: 9
- Time to Cook: 55-65 minutes
- WW Points Per Recipe: 3 per slice, 26 for the entire loaf (Click here to view the recipe in the WW app. WW login required)
Ingredients in Weight Watchers Banana Bread
- 2 cup All-purpose flour
- ¾ cup Zero-calorie sweetener (use a cup-for-cup sugar replacement like monk fruit)
- 1 tsp Baking soda
- ¾ tsp Cinnamon
- ½ tsp Table salt
- ½ cup Bananas, mashed (2-3 bananas)
- ⅓ cup Nonfat plain Greek yogurt
- ⅓ cup Unsweetened applesauce
- 1 tsp Vanilla extract
- 2 eggs
Instructions for making Weight Watchers Banana Bread
- Preheat oven to 350°F. Combine all of the dry ingredients in a large mixing bowl. Whisk to distribute everything and break up any lumps.
2. Separately, combine all of the wet ingredients and whisk until smooth.
3. With a rubber spatula (or a paddle attachment), fold the wet ingredients into the dry ingredients. Stop mixing once the batter comes together and there are no pockets of flour left.
4. Transfer the banana bread batter to a greased or parchment-lined 9 x 5 loaf pan.
5. Bake the banana bread for 40 minutes, then cover the top with foil and return to the oven for about 15-20 more minutes. Insert a knife into the center to ensure that the batter doesn’t come out wet. Bake for 5 minutes longer, if needed, until the knife comes out clean.
6. After about 10-15 minutes, remove the bread from the pan. You can slice while it is still partially warm; just wait until it is no longer hot because it will fall apart.
Variations and Substitutions
- Sugar Vs. Sweetener: Since this recipe uses a cup-for-cup sugar replacement, you can use granulated sugar instead. Use the same amount. However, this will increase the WW points to eight points per slice.
- Cinnamon: if you don’t have cinnamon, you can add a dash of allspice, nutmeg, or even pumpkin pie spice. You won’t need as much, maybe half a teaspoon!
- Banana Bread with Nuts: one of the most common nuts to include in banana bread is walnuts, but of course, you can use almonds, pecans, or other nuts. They all taste fantastic when paired with the bananas and cinnamon!
- Banana Bread with Chocolate Chips: Use dark chocolate chips, such as Lily’s brand, sweetened with stevia, to make a delicious chocolate chip banana bread recipe!
- Gluten-Free Banana Bread: Use a cup-for-cup all-purpose flour replacement, such as the King Arthur brand gluten-free flour blend.
- Banana Bread with Streusel Topping: If you have extra points to use up, make a yummy streusel with flour, cinnamon, butter, and sugar or sweetener, then sprinkle it over the banana bread before baking.
Tips and Tricks for Making the Best Banana Bread
- If you over-mix, the gluten strands in the flour will tighten and make the banana bread tough after baking. To prevent this, stop mixing the batter once everything is just barely incorporated.
- You can make a parchment sling like I did, so the banana bread is easy to remove after it bakes! This way, you don’t have to worry about it sticking. I just made sure that I lined the entire pan with parchment all the way up the sides.
- Make sure to thoroughly mash the bananas so there aren’t large chunks. This also ensures that the flavor is prominent in every bite.
- How to store banana bread: You can keep it at room temperature or in the refrigerator. Make sure to tightly wrap it with plastic wrap to prevent it from drying out.
Related Recipes
Weight Watchers Banana Bread
Ingredients
- 2 cup All-purpose flour
- ¾ cup Zero-calorie sweetener, use a cup-for-cup sugar replacement like monk fruit powder
- 1 tsp Baking soda
- ¾ tsp Cinnamon
- ½ tsp Table salt
- ½ cup Bananas, mashed, (2-3 bananas)
- ⅓ cup Nonfat plain Greek yogurt
- ⅓ cup Unsweetened applesauce
- 1 tsp Vanilla extract
- 2 eggs
Instructions
- Preheat oven to 350°F. Combine all of the dry ingredients in a large mixing bowl. Whisk to distribute everything and break up any lumps.
- Separately, combine all of the wet ingredients and whisk until smooth.
- With a rubber spatula (or paddle attachment), fold the wet ingredients into the dry ingredients. Stop mixing once the batter comes together and there are no pockets of flour left.
- Transfer the banana bread batter to a greased or parchment-lined 9 x 5 loaf pan.
- Bake the banana bread for 40 minutes, then cover the top with foil and return to the oven for about 15-20 more minutes. Insert a knife into the center to ensure that the batter doesn't come out wet. Bake for 5 minutes longer, if needed, until the knife comes out clean.
- After about 10-15 minutes, remove the bread from the pan so it can cool.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
