If you have ripe bananas in your house, or one’s that are going fast, don’t let them go to waste. This Cinnamon Blueberry Bread is the exact recipe to use up those browning bananas. It’s slightly sweet without making you feel like you’re just ingesting a ton of sugar, and it makes amazing slices of warm bread that are only two Weight Watchers points each. That’s it!
By using mashed bananas, you’ve eliminated the need for high fat products like butter or oil in this recipe, which is one way to keep the calories and points low. The bananas add sweetness and a moist texture without overpowering the cinnamon blueberry flavor. The blueberries are definitely the highlight of this bread. Make sure to use frozen wild blueberries if you can, instead of fresh. They’re smaller and pack more of a flavor punch. Cinnamon finishes off the flavor profile of this snacking bread and just enhances the natural flavor of the blueberries.
Three reasons why you need to make this recipe!
It’s a great afternoon pick-me-up!
With a hot cup of coffee or tea, you can healthily reenergize your body with a slice of this cinnamon blueberry bread. One slice is only six grams of sugar, and with the fiber that each slice has, it won’t leave you with an energy crash.
Cinnamon Blueberry Bread is a great alternative to traditional banana bread.
Yes, browning bananas are supposed to be for banana bread, but with the delicious flavor that cinnamon blueberry bread has, it’s a needed swap! Don’t get stuck in a banana bread rut.
It keeps well for up to three months.
Like most breads, this loaf freezes really well. You can stock your freezer with slices of this cinnamon blueberry bread and have it ready to go for any unexpected guests.
Ingredients you need to make Cinnamon Blueberry Bread:
- 1 egg
- 2 tablespoons liquid egg whites
- 2 tablespoons unpacked brown sugar
- ⅓ 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)
TOPPING
- ¾ tablespoon white sugar
- 1.5 teaspoon cinnamon
How to make Cinnamon Blueberry Bread (step by step):
- Preheat the oven to 350F and spray a regular loaf pan with nonstick cooking spray.
- In a bowl, whisk together the egg, egg whites, and brown sugar.
- Stir in the apple sauce, vanilla, and mashed banana.
- Mix in the all purpose flour, baking powder, baking soda, and cinnamon.
- Very gently fold in the frozen blueberries.
- Pour the batter out into the loaf pan.
- In a small bowl, mix the white sugar and cinnamon then sprinkle it over the batter, making sure to cover it all.
- Bake the loaf in the oven for approx 35-40 minutes.
- Let it cool completely before removing it from the pan. Cut it into 10 equal slices. Enjoy!
Makes 10 slices. Nutrition info for 1 slice: Calories 104, Fat 1 g, Saturated fat .17 g, Carbs 21 g, Fiber 1.66 g, Sugars 6.65 g, Sodium 93 mg, Protein 3 g.
WW Points
- Egg 0 points
- Liquid egg whites 0 points
- Unpacked brown sugar 5 points
- Unsweetened apple sauce 0 points
- Vanilla extract 0 points
- Mashed bananas 0 points
- All purpose flour 16 points
- Baking powder 0 points
- Baking soda 0 points
- Cinnamon 0 points
- Frozen wild blueberries with no added sugars 0 points
TOPPING
- White sugar 3 points
- Cinnamon 0 points
2 points per slice based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
2SP blue, green & purple/2PP per serving
Different ways to change up this recipe:
- I am sure you can sub in fresh blueberries if that is all you have. I just like the texture and flavor of frozen wild blueberries. If you find
- Toast a piece of this cinnamon blueberry bread and add some spray butter, and a drizzle of sugar-free caramel syrup for a fun low calorie dessert.
- Add Lily’s No Sugar Added white chocolate baking chips! White chocolate will add sweetness without adding a ton of sugar, and it pairs amazingly with blueberries and cinnamon.
Tips and Tricks for Making Cinnamon Blueberry Bread:
- If you find your blueberries are falling to the bottom of the loaf, the next time you make the loaf, fold in the blueberries with the all purpose flour mix before adding it to the batter. The flour coats the blueberries and allows them to hold their place in the loaf while baking.
- Freeze this loaf, whole or sliced, for up to three months as long as you store it well in a ziploc freezer bag.
- You can store cinnamon blueberry bread on the counter for a few days, but it will keep longer (up to seven days) if you store it in the fridge.
Similar recipes you’ll enjoy:
Cinnamon Blueberry Bread
Ingredients
- 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
- Topping: 3/4 Tbsp white sugar mixed with 1.5 tsp cinnamon
Instructions
- Preheat the oven to 350F and spray a regular loaf pan with nonstick cooking spray.
- In a bowl, whisk together the egg, egg whites, and brown sugar.
- Stir in the apple sauce, vanilla, and mashed banana.
- Mix in the all purpose flour, baking powder, baking soda, and cinnamon.
- Very gently fold in the frozen blueberries.
- Pour the batter out into the loaf pan.
- In a small bowl, mix the white sugar and cinnamon then sprinkle it over the batter, making sure to cover it all.
- Bake the loaf in the oven for approx 35-40 minutes.
- Let it cool completely before removing it from the pan. Cut it into 10 equal slices. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you substitute one egg white for the liquid egg white?
Yes I think that would work ok 🙂
I am SO making this tomorrow morning. I don’t have liquid whites. How many egg whites should I use?
I usually say 2 egg whites (1/4 cup) will be equivalent to one egg .. I hope you enjoy it
Currently baking in the oven!
Hope you enjoy them 🙂
I think next time I make it I will add some salt! Otherwise delicious!
So glad you enjoyed it 🙂
What size loaf pan do you use?
I always use a standard 9×5 loaf pan
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!!
So glad you enjoyed it, Kodiak cakes is a great substitute 🙂
Can I replace the liquid egg whites with 1 whole egg (with the yolk)?
Yes that is fine, a lot of my baking recipes were created when eggs still had points so I used egg whites 🙂
i have made this several times. it is my favorite loaf.Going to try your other loaf recipes soon!!
Hi Amber, I am so glad you enjoy it and hope you enjoy others as much 🙂
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.
Hi Karen, thanks for the kind words 🙂 so glad you enjoy the loaf and yes they would be great as muffins too 🙂
Finally got to make the muffins. Baked for 15 minutes and they came out perfect!
Awesome, thanks for sharing Karen, glad you enjoyed them 🙂
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!
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 🙂