Weight Watchers Banana Bread – 4 point

Welcome to a culinary journey of indulgence with our sumptuous banana bread recipe. Savor the rich flavors and irresistible aroma of this delectable treat, perfect for breakfast, snack time, or any moment when you crave a delightful bite. Crafted to perfection, this recipe transforms ripe bananas into a moist and flavorful loaf that will tantalize your taste buds with every slice.
Ingredients

Cooking spray (for greasing)
5 large, very ripe bananas
1 cup whole wheat flour
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp sea salt
5 tsp unsalted butter, at room temperature
½ cup packed light brown sugar
1 large egg, at room temperature
¼ cup fat-free skim milk, at room temperature
½ cup chopped walnuts (optional)
Instructions

Preparation: Preheat your oven to 350°F (175°C) and generously coat a large loaf pan with cooking spray.
Banana Preparation: Peel and mash 3 bananas in a bowl. Peel the remaining 2 bananas and cut them into small chunks. Set aside.
Dry Ingredients: In a large bowl, sift together both types of flour, baking powder, baking soda, and sea salt. Set aside.
Wet Ingredients: In another large bowl, use an electric mixer to combine the butter and sugar until light and fluffy. Add the egg and beat until fully incorporated.
Combining Ingredients: Alternating in batches, add the mashed bananas, flour mixture, and milk to the bowl with the butter mixture. Mix well, but avoid overbeating. Fold in the chopped walnuts and banana chunks gently.
Baking: Transfer the batter into the prepared loaf pan. Bake in the preheated oven until a tester inserted into the center of the bread comes out clean, approximately 1 hour.
Cooling and Serving: Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Once cooled, slice into 18 equal portions and serve.
Additional Tips

For a healthier option, you can replace some or all of the all-purpose flour with whole wheat flour.
Experiment with adding a dash of cinnamon or nutmeg to enhance the flavor profile of your banana bread.
To make this recipe vegan-friendly, substitute the egg with a flaxseed or chia seed egg and use a plant-based milk alternative.
Store any leftover banana bread in an airtight container at room temperature for up to three days, or freeze slices individually for longer storage.
Indulge in the exquisite taste of our banana bread, whether enjoyed plain or toasted with a smear of reduced-fat cream cheese. Embrace the joy of baking with this delightful recipe that promises to be a favorite among family and friends.
4

Points®

Total Time

1 hr 15 min

Prep

15 min

Cook

1 hr

Serves

18

Difficulty

Easy

Moist and rich, this banana bread makes a great breakfast or snack that you and your loved ones won’t be able to get enough of. It’s the best way to use up bananas that you think are about to go bad; there’s definitely no need to waste them. The combination of all-purpose flour and whole-wheat flour give the bread the best texture while imparting a delightful nutty flavor. The chopped walnuts are a crunchy treat as well, but feel free to omit them if you don’t particularly want them in your bread. You can enjoy it plain or toasted with some reduced-fat cream cheese sm

Ingredients
Cooking spray

3 spray(s)

Banana

5 large, very ripe

Whole wheat flour

1 cup(s)

All-purpose flour

1 cup(s)

Baking powder

2 tsp

Baking soda

1 tsp

Sea salt

½ tsp

Unsalted butter

5 tsp, at room temperature

Packed light brown sugar

½ cup(s)

Egg

1 large egg(s), at room temperature

Fat free skim milk

¼ cup(s), at room temperature

Chopped walnuts

½ cup(s)

Instructions

Preheat oven to 350°F. Coat a large loaf pan with cooking spray.
Peel and mash 3 bananas. Peel and cut 2 bananas into small chunks. Set both aside.
In a large bowl, sift together both types of flour, baking powder, baking soda and salt; set aside.
In another large bowl, using an electric mixer, combine butter and sugar until light and fluffy. Add egg; beat to incorporate.
Alternating in batches, add mashed bananas, flour mixture and milk to bowl with butter mixture. Combine well but do not over beat; fold in walnuts and banana chunks.
Turn batter into prepared pan; bake until a tester inserted in center of bread comes out clean, about 1 hour. Cool in pan for 15 minutes and then turn out onto a wire rack to cool more. Cut into 18 slices. Yields 1 slice per serving.