All recipes, Baking, Loafs

Banana strawberry jam loaf

November 28, 2015

I recently spent the night at a nice hotel with my husband, in the morning they served us a delicious continental type breakfast right to our room πŸ™‚ On the tray was a incredibly yummy fresh baked strawberry loaf with a crumble on top and it was to die for… It was just a tiny loaf and my guess is each little piece was way more points than I wanted to spare, but I enjoyed a little anyway.. I then said I must try and recreate this in a WW friendly way πŸ™‚ I had to get creative though because we have a shortage on strawberries right now in Ontario and stores want $7.99/lb for them!!!! So I thought jam would be a great alternative, I also added the banana as I knew that would help keep the loaf low in points.. It is simply scrumptious.. one of my favorite loaves I have made to date, and the sugar crumble on top is OMG yum!! Makes 10 nice sized pieces at 4 freestyle smart points each.


5.0 from 1 reviews
Banana strawberry jam loaf
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 10
4 SP freestyle, 4SP/3PP each slice
  • 1.5 cups flour
  • ¼ cup sugar
  • 1 tsp baking soda
  • 1 egg
  • 2 egg whites (I buy the "just egg whites" cartons, ¼ cup is 2)
  • 2 mashed ripe bananas
  • ¼ cup plain or vanilla greek yogurt 0%
  • 1 tsp vanilla
  • ¼ cup strawberry jam (I use a less sugar kind)
  • Crumble topping
  • 2 Tbsp sugar
  • 2.5 Tbsp flour
  • ¾ Tbsp melted reduced fat margarine
  1. Preheat oven to 350F, spray a regular sized loaf pan.
  2. In a large bowl mix your flour, sugar and baking soda together
  3. In a small bowl using an electric mixer beat your banana and eggs, add in yogurt and vanilla and mix.
  4. Pour wet ingredients into your dry and mix well, batter will be thick.
  5. Place about ⅔ of your batter into the loaf pan.
  6. Put your jam in a small zip lock bag and cut of a small hole, drizzle the jam over the batter in your pan. Top with remaining batter and spread out, its okay if some of the jam is showing.
  7. In a small bowl mix your sugar and flour, add your melted margarine and mix til a crumble is formed. Sprinkle on top of loaf
  8. Bake in the oven for about 40-43 minutes, let cool and cut into 10 slices, 4 freestyle smart points each. Please note when figuring out points I do not add bananas in, I never count fruit weather it be alone or in a recipe for points plus and for smart points we don't have to add the fruit, however the nutritional info includes the bananas and this may affect the points if you enter the numbers into the calculator.
  9. Nutritional info (adapted from my fitness pal and includes fruit) Per serving.. Calories 143.. Fat 1.2g... Saturated fat 0.3g... Carbohydrates 30.2... Fiber 2.2g... Sugars 10.2g... Protein 4.2g







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  • Avatar
    Reply Brittani December 29, 2016 at 6:48 am

    Omgsh this was so delicious! I made this for me and my family…but I’ve already ate half of it by myself! This is going to be a staple at my house for sure! Thanks for sharing!

    • Drizzle
      Reply Drizzle December 29, 2016 at 2:40 pm

      Hi Brittani, so glad you enjoyed it πŸ™‚

  • Avatar
    Reply Nicole January 22, 2017 at 1:15 pm

    This looks so yummy! Any idea if it would freeze well?

    • Drizzle
      Reply Drizzle January 22, 2017 at 2:56 pm

      Yes, it should freeze well πŸ™‚

  • Avatar
    Reply Amy May 24, 2017 at 4:19 pm

    Is there a sub for the banana, I’m allergic?

    • Drizzle
      Reply Drizzle May 30, 2017 at 2:46 pm

      You can try apple sauce but I can’t guarantee it will bake up the same

  • Avatar
    Reply Marina October 28, 2017 at 2:44 pm

    Just made this, total success. It’s my second time baking sweets and this was very easy. I used brown sugar and pineapple presereves, so my loaf looks dark brown. I also used light sour cream instead of yoghurt, because it is what I had on hand.
    Fool proof. Husband approved. Thank you much.

    • Drizzle
      Reply Drizzle November 1, 2017 at 1:06 pm

      So glad you both enjoyed it and glad you were able to make the substitutions work πŸ™‚

  • Avatar
    Reply Heather September 2, 2018 at 2:17 pm

    I love your recipes. I love that you don’t use artificial sweeteners a lot. That way I can feed things to my kids and not feel guilty about it! Thank you!

    • Drizzle
      Reply Drizzle September 3, 2018 at 1:43 pm

      Hi Heather, glad your enjoying the recipes, yeah my stomach can’t handle artificial sweeteners so I try to avoid them πŸ™‚

  • Avatar
    Reply Jocelyn Gagnon October 12, 2018 at 11:23 am

    My daughter in law brought me a few pieces for me to try. It was so good I ate both servings. Could be dangerous to have in my house Too good. Thanks for the great website. I’ve been on WW for 8 weeks and live all these awesome recipes

    • Drizzle
      Reply Drizzle October 16, 2018 at 1:58 pm

      Thanks Jocelyn, so glad you are enjoying the recipes and happy you enjoyed the loaf, you could freeze it in individual servings πŸ™‚

  • Avatar
    Reply Patti Chisholm January 21, 2019 at 7:16 am

    Do you sell cookbooks?

    • Drizzle
      Reply Drizzle January 22, 2019 at 12:08 pm

      No I don’t sorry but it is something I would love to have in the future πŸ™‚

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  • Avatar
    Reply Pam September 13, 2019 at 6:18 am

    Hi looks so good. Was wondering how to make the crumble. I’m not someone who bakes so any help is appreciated.

    • Drizzle
      Reply Drizzle September 14, 2019 at 1:49 pm

      Hi Pam, the crumble is in the directions πŸ™‚

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