This banana bread is soft, full of flavor, and made with everyday ingredients. It’s a lighter version of the classic, but still tastes just as good. You can enjoy it as a quick breakfast, a snack, or something sweet after a meal.
Why We Love This Weight Watchers Banana Bread Recipe
You’ll love this recipe because it feels indulgent while staying light. With just 4 WW points per slice (if cut into 16 pieces), it fits into your plan easily without sacrificing flavor or texture. It’s a simple mix-and-bake recipe, so there’s no complicated prep work involved. You can have it ready with minimal effort, and that’s always a plus when you’re short on time or energy.
Another reason it stands out is its flexibility. You can enjoy it for breakfast, as a post-workout snack, or even serve it as a healthy dessert. The blend of whole wheat flour and mashed banana creates a soft, dense crumb while keeping it hearty and satisfying. A small handful of chopped walnuts adds texture and a touch of richness.
Plus, this banana bread freezes beautifully. That means you can make a loaf, slice it up, and always have a smart choice on hand when hunger strikes.
Ingredients for Weight Watchers Banana Bread
To make this banana bread, you only need basic pantry staples and a few ripe bananas. The recipe is built around using whole ingredients that help reduce points without giving up the traditional banana bread feel.
- 6 small bananas or 5 large
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup brown sugar
- 2 tablespoons butter, room temperature
- 1 egg
- 1/4 cup skim milk
- 1/2 cup chopped walnuts
- Cooking spray (for greasing loaf pan)
How to Make Weight Watchers Banana Bread Directions
Start by preheating your oven to 350°F. Lightly grease a loaf pan with nonstick cooking spray to make sure your banana bread slides out easily once it’s baked.
Next, grab your bananas. You’ll need 6 small ones or 5 large ones. Peel and mash 4 of the small bananas (or 3 large) in a bowl until smooth. Take the remaining bananas and chop them into small pieces to fold in later. This combo of mashed and chopped banana adds both moisture and texture.
In a second bowl, sift together your dry ingredients: the whole wheat flour, all-purpose flour, baking soda, baking powder, and sea salt. If you’re using a mesh strainer and some of the flour doesn’t pass through, just add the remaining bits in after you’ve sifted most of it.
In a large mixing bowl, beat the brown sugar and softened butter together. Then add the egg and mix again until well combined. You don’t need to worry if the mixture doesn’t turn fluffy—it may look dense, but it works just fine.
Now it’s time to combine everything. You’ll be adding the dry ingredients, mashed banana, and skim milk in batches. Start with about one-third of the flour mixture, then add half of the mashed banana, followed by half the milk. Repeat this process: add another third of the flour, the rest of the mashed banana, and the remaining milk. End with the last portion of the flour mixture. Stir just until everything comes together. Avoid overmixing so your bread stays light and tender.
Once the batter is smooth and fully combined, gently fold in the chopped bananas and chopped walnuts. These little bits will give your bread a nice texture and a bit of crunch in every bite.
Pour the finished batter into the prepared loaf pan. Use a spatula to smooth out the top. Bake in the center of the oven for 50 to 60 minutes. You’ll know it’s done when the top turns golden brown and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 15 minutes, then remove it and place it on a wire rack to cool completely. This helps keep the texture from getting soggy at the bottom and makes slicing easier later.
How to Serve Weight Watchers Banana Bread
Serving your banana bread can be as simple or creative as you like. A slice straight from the loaf is delicious on its own. It’s soft, slightly dense, and full of banana flavor. You can serve it warm or at room temperature, depending on your mood.
For breakfast, try pairing a slice with a light spread of nut butter or a drizzle of low-calorie syrup. If you’re having it as a snack, a cup of black coffee or herbal tea balances the sweetness nicely.
You can even toast a slice and top it with a few slices of fresh banana or a small spoonful of Greek yogurt. This adds protein and gives you a little something extra while still keeping it healthy.
If you’re entertaining or bringing something to a brunch gathering, cut the loaf into even squares or mini slices. Arrange them on a platter, and your guests won’t even guess that it’s a Weight Watchers-friendly recipe.
Expert Tips: Weight Watchers Banana Bread
- Use very ripe bananas – The riper they are, the more natural sweetness they bring. This helps you reduce the need for added sugar.
- Don’t overmix – Overmixing can make the bread dense and chewy. Mix just until combined.
- Check doneness early – Depending on your oven, the loaf might be ready before the full 60 minutes. Start checking with a toothpick around the 50-minute mark.
- Cool completely before slicing – This prevents the bread from falling apart or feeling gummy.
- Add-ins can change the point value – If you add chocolate chips or different nuts, be mindful of how it affects your WW points.
- Freezes well – Slice it and wrap individual portions so you can thaw one at a time as needed.
How to Store Weight Watchers Banana Bread
To keep your banana bread fresh, let it cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh on the counter for up to 2 days.
For longer storage, refrigerate the loaf. It’ll last about 5 days when properly sealed. The texture might change slightly, but a quick toast or warm-up in the microwave brings it back to life.
You can also freeze it. Slice the bread first, then wrap individual slices in plastic wrap and place them in a zip-top bag. This makes it easy to grab just one portion at a time. It will last in the freezer for up to 3 months.
Variation of Weight Watchers Banana Bread
Want to change things up? Here are some easy variations:
- No Nuts: Leave out the walnuts for a nut-free version. You can add extra banana chunks for texture instead.
- Add Spices: A pinch of cinnamon, nutmeg, or allspice can add warmth and depth to the flavor.
- Mini Loaves or Muffins: Turn the batter into mini loaves or banana muffins. This helps with portion control and makes storage even easier.
- Chocolate Banana Bread: Add a tablespoon of unsweetened cocoa powder and a few mini dark chocolate chips (adjust points as needed).
- Dairy-Free: Use plant-based milk and a dairy-free butter substitute for a version that works for those avoiding dairy.
Feel free to experiment, but always check how any new ingredients impact the overall WW points if that’s important to you.
Frequently Asked Questions about Weight Watchers Banana Bread
Is Weight Watchers Banana Bread really healthy?
Yes, it’s made with whole wheat flour, ripe bananas, and low-fat ingredients. It offers a healthier twist on classic banana bread without sacrificing taste.
How many Weight Watchers points is a slice?
If you slice the loaf into 16 pieces, each one is about 4 WW points. Always double-check with the WW app for exact point values based on your personal plan.
Can I make this banana bread vegan?
Yes, you can replace the egg with a flax egg and use a plant-based milk and butter substitute. Just remember to recalculate points if you’re tracking.
Can I freeze this banana bread?
Definitely. Slice it first for easy thawing. It freezes well for up to 3 months.
Can I add protein powder to this recipe?
You can, but be sure to adjust the liquid in the recipe and recalculate the WW points if needed. Adding protein powder may change the texture slightly.
Do I have to use both flours?
The mix of whole wheat and all-purpose flour gives the best texture, but you can use all of one or the other. Just expect some changes in flavor or density.
Weight Watchers Banana Bread
Ingredients
- 6 small bananas (or 5 large)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup brown sugar
- 2 tablespoons butter (room temperature)
- 1/4 cup skim milk
- 1/2 cup chopped walnuts
- Cooking spray (for greasing loaf pan)
Instructions
- Preheat your oven to 350°F and grease a loaf pan with cooking spray.
- Mash 4 small bananas (or 3 large) until smooth; chop the remaining bananas into small pieces.
- Sift together the whole wheat flour, all-purpose flour, baking soda, baking powder, and sea salt in a bowl.
- In a large mixing bowl, beat brown sugar and butter together, then add the egg and mix until combined.
- Add the dry ingredients, mashed banana, and skim milk in batches, stirring gently to combine without overmixing.
- Fold in the chopped bananas and walnuts.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, until golden brown and a toothpick comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!