This Weight Watchers banana bread is moist and made with less oil and sugar than normal banana bread recipes. It is low in calories and only 3 WW Freestyle points per serving!
We love bananas in our house even though we eat them often, it also means that sometimes ripe bananas end up in the fruit bowl.
Using ripe bananas in this easy and moist banana bread recipe is the end result.
One of the best things about the new WW Freestyle plan is that bananas (among many other foods) are point free.
This means that I can use them in all sorts of recipes or as a quick snack without blowing out my points for the day.
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How to make Weight Watchers banana bread
This recipe is really easy. As soon as I notice bananas starting to get really ripe, I make sure I have all the other ingredients on hand.
You’ll need these supplies for this easy banana bread:
- All purpose flour
- Brown sugar
- Sea salt
- Baking Soda
- Baking powder
- Canola oil
- egg whites
- Ripe bananas
- Old Fashioned oats
Making the easy banana loaf recipe
Start by combining the flour and brown sugar with baking powder, baking soda and sea salt. Give it a good whisk to combine and get out the sugary lumps.
Mash the bananas with a fork so they will be easy to combine.
Add the canola oil, eggs and egg whites and mashed bananas to the bowl. I use a small stand mixer to combine them easily.
Stir in the cinnamon and nutmeg. This gives the banana bread a fresh taste and delightful aroma when it’s cooking.
Once everything is well combined, fold in the rolled oats with a wooden spoon or silicone spoon so that the banana bread has a lovely thick texture when cooked. (don’t use the mixer for this part!)
I use a loaf pan lined with parchment paper for the batter. Since I plan to make 16 servings, it makes it easier to slice later, right down the middle and then into 8 slices.
Into the oven for 45-55 minutes. You will know it’s done when a toothpick inserted into the center of the loaf comes out clean.
Mine usually takes 50 minutes but it depends on the size of your bananas.
Tasting this banana bread
This banana bread is moist and rich with a lovely texture. Bananas and brown sugar give it the sweetness but it really just has a hint of sweetness.
To me, it is the perfect amount so that I feel indulgent but know that the calories are still low.
It is wonderfully moist and has a lovely aroma when cooking from the cinnamon and nutmeg.
Nutritional information for the easy banana loaf
At only 124 calories, a piece of this banana loaf 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 3.2 grams of protein.
What I love most is that it has only 3 Weight Watchers freestyle points a serving. I have it most mornings for a quick breakfast with some fresh fruit and a bowl of shelled English peas (call me crazy but I love them!)
Banana bread Questions
I get questions all the time about my Weight Watchers recipes. Here are a few commonly asked questions that deal with storage and shelf life.
How did I keep the delicious banana bread light in calories?
I try to slim down almost any recipe I post on the blog. To lighten up this bread I made the following substitutes:
- I used only 1 tablespoon of oil for the entire loaf. This saves a huge amount of calories.
- Brown sugar is kept to 1/2 cup to still give just the right amount of sweetness. The ripe bananas add the rest of the sweetness.
- Instead of all eggs, I used just one egg and two egg whites. This also keeps the recipe low fat and the saturated fat extremely low.
Can you freeze this Weight Watchers banana bread?
The good news is an emphatic yes! This moist banana bread freezes beautifully. When I make a loaf of this simple banana bread recipe, it gives me 16 servings.
I keep half of them in the fridge and then freeze the other half in a sealed Rubbermaid container.
When I am down to the last piece on hand, I just take out the frozen pieces and leave the container on the counter for a few hours to thaw out.
They are ready to go the next time I have a yen for a piece of banana bread. The banana bread will keep well for 2-3 months in the freezer.
Can this Weight Watchers banana bread recipe be used for muffins?
Yes, the recipe can be made for muffins just as it can for the loaf pan. Use a normal sized muffin pan for best results. (Mini muffins will likely dry out too much.)
The main difference is that the cooking time for muffins is much lower than it is for the loaf pan which requires at least 45 minutes in the oven.
For the muffins, cook for about 14 minutes and remove to a wire rack to cool. (test after 10 minutes) If you make 24 muffins, they will be only 2 WW Freestyle points each!
Can banana bread go bad?
We are on a roll with the yes answers today! Remember that we started with very ripe bananas to make this tasty banana bread loaf?
Imagine what happens when you add heat to them and then leave them out for a long time on the counter!
Signs of spoilage is a bad odor, mold forming and discoloration in general. If you see these happening, it’s time to discard the remains.
Banana bread outside of refrigeration will only last for a couple of days before spoiling begins.
BUT… as long as you practice safe storage, you won’t have a problem. I store my loaf 1/2 in the freezer and 1/2 in a sealed container on the fridge.
It keeps well in the fridge for almost a week and several months in the freezer.
Pin this Weight Watchers banana bread recipe for later.
Would you like a reminder of this low calorie banana bread? Just pin this image to one of your clean eating boards on Pinterest so that you can easily find it later.
- 1 1/4 cup of all purpose flour
- 1/2 cup of unpacked brown sugar
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of baking powder
- 1 tablespoon of canola oil
- 1 egg
- 2 egg whites
- 4 large ripe bananas
- 2/3 teaspoon ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1 2/3 cup rolled oats
- Preheat oven to 350°F, and line a loaf pan with parchment paper.
- In a large bowl, stir together flour, baking soda, baking powder and sea salt. Whisk well.
- In a smaller bowl, mash bananas with a potato masher or fork.
- Add oil and eggs to the dry ingredients and mix thoroughly.
- Mix in the bananas, cinnamon and nutmeg and beat about 1 minute with a hand mixer.
- Fold in the rolled oats with a large spoon.
- Pour batter into the prepared pan and bake until top of loaf is firm to touch, and a toothpick comes out clean, 45 to 55 minutes.
- Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes.
- Cut down the center in half and then make 8 slices for a total of 16 servings.
If you make the recipe into muffins, cut the baking time to just 10 minutes and then test doneness. They will probably need 14 minutes.
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Serving Size:1 slice
Amount Per Serving: Calories: 124 Total Fat: 2.0g Saturated Fat: 0.2g Unsaturated Fat: 1.4g Cholesterol: 11.6mg Sodium: 133.2mg Carbohydrates: 26.5g Fiber: 2.1g Sugar: 8.8g Protein: 3.2g
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