I had ripe banana’s, and in my house they are never wasted.. There is always another loaf to create, and this cinnamon sugar topped blueberry banana loaf is so good.. I came up with it in all of 2 minutes as I had little time to whip something up and get it in the oven, sometimes that’s when I create the best recipes.. and guess what.. this tasty loaf is only 2 smart points per slice..now that’s a win win πŸ™‚

Cinnamon sugar topped blueberry banana loaf

2SP blue, green & purple/2PP per serving
5 from 3 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Baking
Servings 10


  • 1 egg
  • 2 Tbsp liquid egg whites
  • 2 Tbsp unpacked brown sugar
  • 1/3 cup unsweetened apple sauce
  • 1 tsp vanilla
  • 2 mashed bananas
  • 1 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 3/4 cup frozen wild blueberries no added sugars
  • For the topping I used 3/4 Tbsp white sugar mixed with 1.5 tsp cinnamon


  • Preheat oven to 350F and spray a regular loaf pan with cooking spray.
  • In a bowl whisk together your egg, egg whites and brown sugar.
  • Stir in your apple sauce, vanilla and mashed banana.
  • Mix in flour, baking powder & soda and cinnamon.
  • Very gently fold in your frozen blueberries (I am sure you can sub for fresh)
  • Pour batter out into loaf pan.
  • In a small bowl mix your white sugar and cinnamon then with a spoon sprinkle over your loaf batter making sure to cover it all.
  • Bake in oven for approx 35-40 minutes.
  • Cool completely before removing from pan, cut into 10 equal slices. 2 smart points per slice on all 3 MyWW programs , 2 points plus..
  • Nutritional info per slice (not incl banana & blueberries) Calories 72... Fat 0.7g..Sat fat 0.2g...Carbs 14.3g...Fiber 0.9g...Sugar 2.7g...Protein 2.5g
  • Store in fridge in sealed container, after a few days best to freeze.
  • *Please note I do not incl fruit in nutritional info because for WW fruit has no points so in order to not confuse people with the numbers I leave it out, if your counting calories just add in the fruit to the equation..



  1. Heather S Zomer Reply

    I am so happy I came across your blog! I made this cake tonight and I LOVE IT! It’s going to save me on the harder days! I didn’t have applesauce in the house and used an extra banana and it still came out great. Can’t wait to try with applesauce next time!

    • Drizzle Reply

      Hi Heather, so glad you found me too.. I loved this bread and it is so point friendly!! Good luck on your journey πŸ™‚

  2. Sue McMichael Reply

    It’s my 3 week into WW s and I’m excited to do it with hints and recipes, I think I can do this, you can still eat well, thanks

    • Drizzle Reply

      Hi Sue, you sure can do this!! I hope you can find some recipes on here that you like, good luck on your journey!

  3. Love this! I have been missing loafs and this one hit the spot. The kids loved it too!

  4. Valerie M. Reply

    I LOVE THIS!!!! It’s so yummy and it really hits the spot! I miss breads and muffins, and your recipes have been an awesome substitute. thank you!

  5. Have you tried this in muffin form? I am wondering if the size (keeping 10 servings) would come out to a regular sized muffin, kind of like your greek yogurt pumpkin mufffins are!

    • Drizzle Reply

      Hi Susie, I have not but I am sure they would be close to a reg muffin πŸ™‚

  6. Hi, was wondering if we substitute either protein powder or Kodiac cakes for flour in your recipes to add more protein.

  7. I found this recipe through Connect! And I am sa glad I did! I am so thankful you cook & bake with regular ingredients, no fancy diet/health/protein powders and such! We love this & it will be a staple in my home now! Thanks!

    • Drizzle Reply

      Hi Krystal, so glad you found it and enjoy it, yup no weird stuff in this house lol πŸ˜‰

  8. Samantha King Reply

    This looks amazing. I was wondering if fresh blueberries would work just as well? Also have you subbed white whole wheat flour in your recipes? Wondering if it effects taste/texture much?

    • Drizzle Reply

      Hi Samantha, you can use fresh blueberries I just like using the frozen wild blueberries as they are nice and small, no I have never used whole wheat flour sorry.. I would think there would not be a huge difference

  9. Pingback: Low Fat Chocolate Banana Bread

  10. Kristin Pappa Reply

    This is in my oven RIGHT NOW! The Nutella banana muffins are next! Bagels are after that. I’m so thankful for your blog! You keep it real and everything is SO EASY to make! We made the open chicken pot pie last week: MASSIVE SUCCESS!

    • Drizzle Reply

      Hi Kristin, yay I am so glad you are enjoying everything, thank you for your kind words they truly do mean a lot πŸ™‚

  11. This is amazing!! So easy to make, and it tastes delicious. My family is obsessed with it; Today is my 5th time making it! Thank you!

    • Drizzle Reply

      Hi Sarah, that is awesome, so glad the whole family loves it, win win right πŸ™‚

  12. I am SO making this tomorrow morning. I don’t have liquid whites. How many egg whites should I use?

    • Drizzle Reply

      I usually say 2 egg whites (1/4 cup) will be equivalent to one egg .. I hope you enjoy it

  13. I think next time I make it I will add some salt! Otherwise delicious!

  14. This was great. I had some Kodiak mix on hand and used it in place of the flour. I will definitely make again, maybe with chocolate chips!!

    • Drizzle Reply

      So glad you enjoyed it, Kodiak cakes is a great substitute πŸ™‚

  15. Can I replace the liquid egg whites with 1 whole egg (with the yolk)?

    • Drizzle Reply

      Yes that is fine, a lot of my baking recipes were created when eggs still had points so I used egg whites πŸ™‚

  16. i have made this several times. it is my favorite loaf.Going to try your other loaf recipes soon!!

    • Drizzle Reply

      Hi Amber, I am so glad you enjoy it and hope you enjoy others as much πŸ™‚

  17. Your double chocolate banana bread is always in my freezer when I need a chocolate fix. I think I am going to make these into muffins. Thanks for continuing to put together point friendly muffins with a minimum of artificial ingredients . I don’t mind subbing out when needed but it is great to see food that is point friendly made without them.

    • Drizzle Reply

      Hi Karen, thanks for the kind words πŸ™‚ so glad you enjoy the loaf and yes they would be great as muffins too πŸ™‚

      • Finally got to make the muffins. Baked for 15 minutes and they came out perfect!

        • Drizzle Reply

          Awesome, thanks for sharing Karen, glad you enjoyed them πŸ™‚

  18. Hi. I have two of these in the oven now. They’re the same size – used my WW food scale to weigh! – but after 50 minutes they’re still not done. Going to need about another 6-8 minutes by my calculation. Is it because I’m cooking two at the same time? Smells delicious!

    • Drizzle Reply

      Hi Sharmaine, it could be.. I never really bake 2 at a time..also ovens can vary in temps too.. Hopefully, they came out well and you enjoyed them πŸ™‚

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