All recipes, Baking, Loafs

Cinnamon sugar topped blueberry banana loaf

February 16, 2017

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 that’s a win win ๐Ÿ™‚

5.0 from 3 reviews
Cinnamon sugar topped blueberry banana loaf
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 10
2SP blue, green & purple/2PP per serving
  • 1 egg
  • 2 Tbsp liquid egg whites
  • 2 Tbsp unpacked brown sugar
  • ⅓ cup unsweetened apple sauce
  • 1 tsp vanilla
  • 2 mashed bananas
  • 1¼ cup all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¾ cup frozen wild blueberries (no added sugars)
  • For the topping I used ¾ Tbsp white sugar mixed with 1.5 tsp cinnamon
  1. Preheat oven to 350F and spray a regular loaf pan with cooking spray.
  2. In a bowl whisk together your egg, egg whites and brown sugar.
  3. Stir in your apple sauce, vanilla and mashed banana.
  4. Mix in flour, baking powder & soda and cinnamon.
  5. Very gently fold in your frozen blueberries (I am sure you can sub for fresh)
  6. Pour batter out into loaf pan.
  7. 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.
  8. Bake in oven for approx 35-40 minutes.
  9. Cool completely before removing from pan, cut into 10 equal slices. 2 smart points per slice on all 3 MyWW programs , 2 points plus..
  10. 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
  11. Store in fridge in sealed container, after a few days best to freeze.
  12. *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..


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  • Avatar
    Reply Heather S Zomer February 22, 2017 at 9:07 am

    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 Drizzle February 22, 2017 at 3:11 pm

      Hi Heather, so glad you found me too.. I loved this bread and it is so point friendly!! Good luck on your journey ๐Ÿ™‚

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    Reply Sue McMichael February 26, 2017 at 7:20 pm

    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 Drizzle February 27, 2017 at 2:23 pm

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

  • Avatar
    Reply Sharon February 26, 2017 at 8:36 pm

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

    • Drizzle
      Reply Drizzle February 27, 2017 at 2:24 pm

      Hi Sharon, so glad you all enjoyed it ๐Ÿ™‚

  • Avatar
    Reply Valerie M. March 3, 2017 at 3:37 pm

    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!

    • Drizzle
      Reply Drizzle March 4, 2017 at 1:18 pm

      So glad you enjoyed the loaf Valerie ๐Ÿ™‚

  • Avatar
    Reply Susie March 13, 2017 at 8:30 am

    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 Drizzle March 17, 2017 at 1:05 pm

      Hi Susie, I have not but I am sure they would be close to a reg muffin ๐Ÿ™‚

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    Reply Phyllis March 13, 2017 at 3:43 pm

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

  • Avatar
    Reply Krystal March 15, 2017 at 10:26 am

    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 Drizzle March 17, 2017 at 1:11 pm

      Hi Krystal, so glad you found it and enjoy it, yup no weird stuff in this house lol ๐Ÿ˜‰

  • Avatar
    Reply Samantha King May 24, 2017 at 2:50 pm

    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 Drizzle May 30, 2017 at 2:46 pm

      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

  • Reply Low Fat Chocolate Banana Bread July 23, 2017 at 5:13 pm

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  • Avatar
    Reply Kristin Pappa January 24, 2018 at 3:40 pm

    This is in my oven RIGHT NOW! The Nutella banana muffins are next! Bagels are after that. Iโ€™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 Drizzle January 25, 2018 at 11:42 am

      Hi Kristin, yay I am so glad you are enjoying everything, thank you for your kind words they truly do mean a lot ๐Ÿ™‚

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    Reply Sarah February 8, 2018 at 12:25 am

    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 Drizzle February 9, 2018 at 2:53 pm

      Hi Sarah, that is awesome, so glad the whole family loves it, win win right ๐Ÿ™‚

  • Avatar
    Reply Angela March 9, 2018 at 4:52 pm

    Can you substitute one egg white for the liquid egg white?

    • Drizzle
      Reply Drizzle March 9, 2018 at 6:05 pm

      Yes I think that would work ok ๐Ÿ™‚

  • Avatar
    Reply Roberta May 27, 2018 at 9:36 pm

    I am SO making this tomorrow morning. I donโ€™t have liquid whites. How many egg whites should I use?

    • Drizzle
      Reply Drizzle May 28, 2018 at 11:43 am

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

  • Avatar
    Reply Amanda July 8, 2018 at 5:34 pm

    Currently baking in the oven!

    • Drizzle
      Reply Drizzle July 10, 2018 at 2:32 pm

      Hope you enjoy them ๐Ÿ™‚

  • Avatar
    Reply Claudis February 8, 2019 at 5:42 pm

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

    • Drizzle
      Reply Drizzle February 10, 2019 at 12:34 pm

      So glad you enjoyed it ๐Ÿ™‚

  • Avatar
    Reply Nicole Stangeland May 21, 2019 at 8:48 pm

    What size loaf pan do you use?

    • Drizzle
      Reply Drizzle May 26, 2019 at 1:42 pm

      I always use a standard 9×5 loaf pan

  • Avatar
    Reply Ali September 7, 2019 at 5:16 pm

    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 Drizzle September 10, 2019 at 11:52 am

      So glad you enjoyed it, Kodiak cakes is a great substitute ๐Ÿ™‚

  • Avatar
    Reply Laura February 12, 2020 at 1:55 pm

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

    • Drizzle
      Reply Drizzle February 15, 2020 at 6:10 pm

      Yes that is fine, a lot of my baking recipes were created when eggs still had points so I used egg whites ๐Ÿ™‚

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