Weight Watchers Banana Bread Recipe – Healthy, Low Point & Moist

This Weight Watchers banana bread is moist, healthy, and just 2 WW points per serving.

The WW oatmeal banana bread recipe is made with ripe bananas, old-fashioned oats, brown sugar, all-purpose flour, and a few other simple pantry ingredients. It’s a low-point bread that’s perfect for breakfast, snacks, or using up overripe bananas.

It’s a simple, low-point banana bread with oatmeal that tastes indulgent without blowing your daily WW points.

Keep reading for the easy instructions to make this Weight Watchers banana bread with oatmeal.

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Ingredients for this moist WW oatmeal bread

To make this low-point banana bread recipe, you’ll need the following ingredients:

• 1 ¼ cup of all-purpose flour
• ½ cup of unpacked brown sugar
• ½ teaspoon of sea salt
• ½ teaspoon of baking soda
• ¼ teaspoon of baking powder
• 4 large ripe bananas
• 1 tablespoon of canola oil
• 1 egg
• 2 egg whites
• ⅔ teaspoon of ground cinnamon
• ½ teaspoon of ground nutmeg
• 1 ⅔ cup of rolled oats

You’ll also need a 9 x 5- inch loaf pan and some parchment paper.

How to make this Weight Watchers banana bread recipe with oatmeal

Prepare your oven and pan

Preheat oven to 350°F (180°C). Line a 9 x 5-inch loaf pan with parchment paper and set it aside.

Combine the dry ingredients

In a large bowl, stir together the all-purpose flour, brown sugar, baking soda, baking powder, and sea salt. Whisk well to combine the ingredients to even out the lumps in the brown sugar.

Mash the bananas

In a smaller bowl, mash the bananas with a potato masher or a fork and set them aside.

Mixing wet and dry ingredients

Combine the canola oil, eggs, and egg whites with the bowl of dry ingredients and mix thoroughly.

Mix in the bananas, cinnamon, and nutmeg, and beat with a hand mixer for about 1 minute. This gives the WW banana bread recipe a fresh taste and delightful aroma when it’s cooking.

Fold in the rolled oats with a large spoon. Don’t use the mixer for this part! Folding in the oats gives the banana bread a great texture.

Bake the WW banana bread

Pour the batter into the prepared pan and bake until the top of the loaf is firm to the touch, and a toothpick comes out clean – about 45 to 55 minutes.

Baking time will depend on the size of your bananas.

Remove the pan from the oven and allow the WW banana bread to cool in the pan for 5 minutes. Remove the bread and cool on a wire rack for 10 minutes longer.

Serving the low point bread

To serve, make one long cut, lengthwise, through the center of the loaf. Then, turn the loaf 90 degrees and make 8 slices across the loaf for a total of 16 servings.

Tasting this banana oatmeal bread

The finished Weight Watchers banana bread is moist, tender, and naturally sweet from the ripe bananas. It has a slightly golden crust and soft, fluffy interior studded with old-fashioned oats that add texture and heartiness.

Each slice is balanced—not too dense and not too crumbly. It has a warm, comforting flavor that is ideal for breakfast, snacks, or a guilt-free dessert.

Even though it has just 2 WW points per serving, it tastes indulgent enough to satisfy any sweet tooth.

Nutritional information for the easy WW banana loaf

At only 100 calories, a piece of this Weight Watchers oatmeal banana bread can fit into anyone’s day. It is very low in total fat and has less than a gram of saturated fat.

The bread is low in sodium and has 2 grams of protein.

What I love most is that it has only 2 Weight Watchers points per serving. I have it most mornings for a quick breakfast along with some fresh fruit.

Questions about this WW banana bread 

How do you store this oatmeal banana bread?

Store the bread in the fridge in an airtight container. It will stay fresh for about a week.

Can you freeze banana bread?

Yes, this Weight Watchers banana bread freezes well for up to 2–3 months when stored in an airtight container.

Can this Weight Watchers banana bread recipe be used for muffins?

Yes. Spoon the batter into a muffin tin and bake for 10-14 minutes at 350°F (180°C).  Use a normal-sized muffin pan for best results. (Mini muffins will dry out too much.) The recipe makes 24 muffins.

Can banana bread go bad?

Because of the ripe bananas, the bread can spoil quickly outside of the fridge! Storing banana bread in the fridge in an airtight container keeps it fresher. 

More low-point Weight Watchers recipes

Looking for more low-calorie sweet recipes that you’ll love? Try these:

• Healthy Cinnamon Apple Muffins – Low-calorie and WW-friendly
• Chocolate Cherry Macaroons – Low-calorie cookies
• Skinny Dark Chocolate Cupcakes – Healthy chocolate frosting

Share this Weight Watcher banana bread recipe on X

If you enjoyed making this low-point banana bread, why not share this recipe with a friend?

Pin this Weight Watchers banana bread recipe for later.

Would you like a reminder of this low-calorie banana bread? Pin this image to one of your clean eating boards on Pinterest so that you can easily find it later.

Admin note: This Weight Watchers banana bread recipe first appeared on the blog in January 2019. This post has been updated with all new photos and a slideshow video about making this healthy oatmeal banana bread.

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Yield: 16 servings of WW low point banana bread

Weight Watchers Banana Bread - Old Fashioned Banana Oatmeal Bread

Print

Moist, healthy, and just 2 WW points per slice! This Weight Watchers banana bread with oatmeal is an easy way to enjoy a sweet treat without the guilt. Perfect for breakfast or a snack.

Prep Time 10 minutes

Cook Time 50 minutes

Additional Time 5 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 ¼ cup of all-purpose flour
• ½ cup of unpacked brown sugar
• ½ teaspoon of sea salt
• ½ teaspoon of baking soda
• ¼ teaspoon of baking powder
• 4 large ripe bananas
• 1 tablespoon of canola oil
• 1 egg
• 2 egg whites
• ⅔ teaspoon of ground cinnamon
• ½ teaspoon of ground nutmeg
• 1 ⅔ cup of rolled oats

Instructions

1. Preheat oven to 350°F (180°C). Line a 9 x 5-inch loaf pan with parchment paper.
2. In a large bowl, stir together the all-purpose flour, brown sugar, baking soda, baking powder, and sea salt. Whisk well to combine the ingredients.
3. In a smaller bowl, mash the bananas with a potato masher or a fork.
4. Add the canola oil, eggs, and egg whites to the dry ingredients and mix thoroughly.
5. Mix in the bananas, cinnamon, and nutmeg, and beat for about 1 minute with a hand mixer.
6. Fold in the rolled oats with a large spoon.
7. Pour the batter into the prepared pan and bake until the top of the loaf is firm to the touch, and a toothpick comes out clean - about 45 to 55 minutes.
8. Remove the pan from the oven and allow the WW banana bread to cool in the pan for 5 minutes. Remove the bread and cool on a wire rack for another 10 minutes.
9. To serve, cut through the center of the loaf lengthwise. Then make 8 slices crosswise for a total of 16 servings.

Notes

You can make this recipe into muffins. Spoon the batter into muffin cups and bake for 10 - 14 minutes, until they are browned and a toothpick inserted in the center comes out clean.

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Nutrition Information:

Yield:

16

Serving Size:

1 slice
Amount Per Serving: Calories: 100Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 141mgCarbohydrates: 21gFiber: 1gSugar: 11gProtein: 2g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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