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 🙂
Cinnamon sugar topped blueberry banana loaf
2SP blue, green & purple/2PP per serving
Ingredients
- 1 egg
- 2 tablespoon liquid egg whites
- 2 tablespoon unpacked brown sugar
- â…“ cup unsweetened apple sauce
- 1 teaspoon vanilla
- 2 mashed bananas
- 1 ¼ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ cup frozen wild blueberries no added sugars
- For the topping I used ¾ tablespoon white sugar mixed with 1.5 teaspoon cinnamon
Instructions
- 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..
Tried this recipe?Let us know how it was!
Heather S Zomer
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
Hi Heather, so glad you found me too.. I loved this bread and it is so point friendly!! Good luck on your journey 🙂
Sue McMichael
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
Hi Sue, you sure can do this!! I hope you can find some recipes on here that you like, good luck on your journey!
Sharon
Love this! I have been missing loafs and this one hit the spot. The kids loved it too!
Drizzle
Hi Sharon, so glad you all enjoyed it 🙂
Valerie M.
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
So glad you enjoyed the loaf Valerie 🙂
Susie
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
Hi Susie, I have not but I am sure they would be close to a reg muffin 🙂
Phyllis
Hi, was wondering if we substitute either protein powder or Kodiac cakes for flour in your recipes to add more protein.
Krystal
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
Hi Krystal, so glad you found it and enjoy it, yup no weird stuff in this house lol 😉
Samantha King
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
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
Kristin Pappa
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
Hi Kristin, yay I am so glad you are enjoying everything, thank you for your kind words they truly do mean a lot 🙂
Sarah
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
Hi Sarah, that is awesome, so glad the whole family loves it, win win right 🙂
Angela
Can you substitute one egg white for the liquid egg white?
Drizzle
Yes I think that would work ok 🙂
Roberta
I am SO making this tomorrow morning. I don’t have liquid whites. How many egg whites should I use?
Drizzle
I usually say 2 egg whites (1/4 cup) will be equivalent to one egg .. I hope you enjoy it
Amanda
Currently baking in the oven!
Drizzle
Hope you enjoy them 🙂
Claudis
I think next time I make it I will add some salt! Otherwise delicious!
Drizzle
So glad you enjoyed it 🙂
Nicole Stangeland
What size loaf pan do you use?
Drizzle
I always use a standard 9x5 loaf pan
Ali
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
So glad you enjoyed it, Kodiak cakes is a great substitute 🙂
Laura
Can I replace the liquid egg whites with 1 whole egg (with the yolk)?
Drizzle
Yes that is fine, a lot of my baking recipes were created when eggs still had points so I used egg whites 🙂
Amber D
i have made this several times. it is my favorite loaf.Going to try your other loaf recipes soon!!
Drizzle
Hi Amber, I am so glad you enjoy it and hope you enjoy others as much 🙂
Karen
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
Hi Karen, thanks for the kind words 🙂 so glad you enjoy the loaf and yes they would be great as muffins too 🙂
Karen
Finally got to make the muffins. Baked for 15 minutes and they came out perfect!
Drizzle
Awesome, thanks for sharing Karen, glad you enjoyed them 🙂
Sharmaine
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
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 🙂