Happy first day of fall, everyone! (Couldn't resist saying it). Fall is truly my favorite season. The crisp mornings and evenings are a welcome change from the summer heat, and the explosion of colors on the trees is simply breathtaking. It's a time for cozy sweaters, warm beverages, and of course, delicious baked goods! Speaking of which, my daughter recently requested a special treat for school lunch, and she made it very clear she wasn't looking for anything "diet-y" this time. Knowing her love for banana bread, I decided to take it up a notch and create a truly decadent fall treat. This decadent caramel banana bread isn't just any banana bread – it's infused with rich caramel sauce and studded with chocolate chips for a delightful flavor explosion.
It's the perfect way to celebrate the arrival of fall and enjoy a warm, comforting slice any time of day. Plus, it surprisingly comes in at a budget-friendly 4 Weight Watchers Points per serving! So, ditch the store-bought snacks and whip up a loaf of this goodness. Your taste buds (and your kids!) will thank you for it.
Three reasons why you need to make this recipe!
Why not spruce up a classic?!
Caramel is great for any dessert, and banana bread is no exception. It adds a touch of sweetness and pairs perfectly with the flavor of banana and chocolate.Â
It will feel like a special treat even though it’s still diet-friendly!Â
This recipe is lightened up by using nonfat Greek yogurt rather than butter or oil. You still get a great flavor without sacrificing a ton of calories or points.Â
Caramel Banana Bread is amazing during the fall.Â
If you want a dessert that will warm you up from the inside out on a crisp fall evening, this one will do it! Add a bit of spray butter on a warm slice, and you’ve got a heavenly sweet treat.
Ingredients you need to make Caramel Banana Bread:Â
- 1 egg
- 1 egg white or 2 T liquid egg whites
- 2 tablespoons nonfat Greek yogurt, plain or vanilla
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 3 tablespoon Smuckers sugar free caramel sauce
- 1 large mashed banana
- 1 cup + 2 tablespoons all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 tablespoons mini chocolate chips
How to make Caramel Banana Bread (step by step):Â
- Preheat the oven to 350F, and spray a regular sized loaf pan with nonstick cooking spray.
- In a bowl, beat together the egg, egg white, yogurt, brown sugar, vanilla, mashed banana, and 2 tablespoons of caramel sauce (leave 1 T aside for topping). Mix well.
- Stir in the all purpose flour, baking powder, and soda. Fold in the chocolate chips and then pour it into the loaf pan.
- Place the remaining tablespoon of caramel sauce in a small zip lock bag and cut off a small tip. Drizzle over the top of the batter.
- Bake it in the oven for approx 40-45 minutes. Let it cool then cut into 10 slices. Enjoy!Â
Makes 10 slices. Nutrition info for 1 slice: Calories 118, Fat 2 g, Saturated fat .93 g, Carbs 23 g, Fiber 1.06 g, Sugars 6.71 g, Sodium 86.23 mg, Protein 3 g.
WW Points For Caramel Banana Bread
- Egg 0 points
- Liquid egg whites 0 points
- Nonfat Greek yogurt plain 0 points
- Brown sugar 8 points
- Vanilla extract 0 points
- Suckers sugar free caramel sauce 5 points
- Mashed banana 0 points
- All purpose flour 15 points
- Baking powder 0 points
- Baking soda 0 points
- Mini chocolate chips 10 pointsÂ
4 points per slice based on the WW app recipe creator. Â
If you’re using an older version of WW, check out these points below.Â
Personal Points- 4 depending on your 0PP foods
Freestyle SP- (blue & purple) 4 using WW recipe builder
Smart Points- (green) 4 using SP calculator
Points Plus- 3 using PP calculator
Different ways to change up this recipe:Â
- Make this into muffins if you don’t have the time to wait for a loaf to bake! Muffins would take about 20 minutes to bake, and the portioning is already done for you!Â
Tips and Tricks for Making Caramel Banana Bread:Â
- Caramel banana bread is best stored in the fridge for up to seven days. You could also freeze it in a ziplock freezer bag for up to three months.
Similar recipes you’ll enjoy:Â
Caramel banana bread
Ingredients
- 1 egg
- 1 egg white I use 2T liquid egg whites
- 2 tablespoon 0% greek yogurt plain or vanilla
- 2 tablespoon brown sugar
- 1 teaspoon vanilla
- 3 tablespoon caramel sauce I used smuckers
- 1 lg mashed banana
- 1 cup + 2 tablespoon all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 tablespoon mini chocolate chips
Instructions
- Preheat the oven to 350F, and spray a regular sized loaf pan with nonstick cooking spray.
- In a bowl, beat together the egg, egg white, yogurt, brown sugar, vanilla, mashed banana, and 2 tablespoons of caramel sauce (leave 1 T aside for topping). Mix well.
- Stir in the all purpose flour, baking powder, and soda. Fold in the chocolate chips and then pour it into the loaf pan.
- Place the remaining tablespoon of caramel sauce in a small zip-lock bag and cut off a small tip. Drizzle over the top of the batter.
- Bake it in the oven for approx 40-45 minutes. Let it cool then cut into 10 slices. Enjoy!
Amy
I just found your site and yesterday I made this recipe but subbed pumpkin for the banana (because my bananas were not ripe enough to use and I had pumpkin on hand), SOO GOOD! Thank you so much for these delicious and healthy recipes. I can't wait to try more of them.
Drizzle
Hi Amy, oh I like the sounds of that!! Glad you enjoyed it and hope you continue to enjoy the recipes 🙂
Mel
How much pumpkin did you add? Thanks!
Kim
This was so GOOD!
Drizzle
Awesome, glad you enjoyed! 🙂
Catherine Ahearn
Cannot wait to try these wonderful recipes.
Drizzle
I hope you enjoy them! 🙂
sherry
what can you substitute for the yogurt?
Drizzle
Apple sauce maybe? It might change texture and taste slightly
Amanda
I'm not sure if you will see this since this post is older, but did you use sugar free caramel syrup or lite brown sugar or just regular?
Drizzle
Hi, just regular for both 🙂
Annette
I finally made this recipe on the weekend. So yummy and so satisfying! Thank you for sharing 🙂 I just love your recipes.
Drizzle
Hi Annette, so glad you enjoyed the loaf recipe 🙂
chris
I think if you are serving the loaf to company, you might wait and drizzle the caramel just before serving. It would look really decadent then!
Drizzle
Yes, great suggestion 🙂 Thanks
Dena
So I am late making this recipe, but stumbled across it and whipped it up last night. It is incredible!! Even my son liked it (and he is picky). Will definitely be making this again. It is so hard for me to decide which loaf to make because all your recipes are excellent!!
Drizzle
Hi Dena, I am so glad you both enjoyed the loaf, I love baking up loaves, hopefully you enjoy the others 🙂
Elly
OMG, sooo good. Thank-you:)
Drizzle
Glad you enjoyed it 🙂
Raquel
Love this recipe! I make it every week and it's the perfect 3 point (minus the chocolate chips from the recipe) snack or dessert!
Drizzle
So glad you enjoy it Raquel 🙂
Mollie
I really liked this, and so did my non-weight watchers roommate... but the batter was super thick/sticky for me and I had to add a fair amount of milk to combat. The only thing I can think of is that my banana wasn't *that* ripe. Anyone have thoughts for something that might have gone wonky with mine?
Drizzle
Hi Molli, yeah possibly the banana, or maybe your bananas were very small? either way I am glad you both enjoyed it
Shannon
I am thinking mini muffins. Only because I will eat the full loaf at least I can freeze the muffins.
Drizzle
Sounds like a good plan 🙂 You can freeze the loaf in single servings as well
Jane Cunningham
Is it a 1 pound or a 2 pound loaf tin that you used? ?
Drizzle
I use a standard 9x5 loaf pan
Jen K.
Can I substitute with GF flour?
Drizzle
Hi Jen, I am not familiar with baking with GF flour so all I can say is give it a try
Beth Chien
I made this without the caramel (bc I didn't have any at the time). When I entered it into my WW, I could do 6 pieces at 4pts / each. Which is a nice size. This is a really good recipe!!