This Weight Watchers banana bread is moist, packed with banana flavor, and made with a combination of mashed and chopped bananas for the perfect texture. It uses half whole wheat flour, less butter than traditional banana bread, and comes out to just 4 Weight Watchers points per slice.
It’s based on the Weight Watchers recipe with only a couple of small adjustments for convenience, while keeping the same great flavor and texture.
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Why You’ll Love This Banana Bread
- Only 4 Weight Watchers points per slice.
- Moist texture from mashed and chopped bananas.
- Made with pantry staples.
- Great for breakfast, an afternoon snack, or freezing for later.
Ingredients
See recipe card for exact amounts.
Ingredient Notes
Overripe bananas and a few simple pantry ingredients are all you need to make this Weight Watchers banana bread recipe.
- Bananas: Overripe bananas are the most important ingredient for moist, flavorful banana bread. I use a combination of mashed and chopped bananas for the best texture.
- Flour: I use half all-purpose flour and half whole wheat flour for a little extra fiber while keeping the loaf tender. I have not tested this recipe with self-rising flour.
- Brown Sugar: Brown sugar adds moisture and rich flavor. I have not tested this recipe with granulated sugar or a sugar substitute.
- Egg: One large egg.
- Skim Milk: If you don’t have skim milk, use half whole milk and half water.
- Walnuts: Walnuts add crunch and healthy fats. If you prefer, you can leave them out.
- Butter: I use unsalted butter, but salted butter works just as well.
How to Make WW Banana Bread
- Start by preheating the oven to 350°. Spray a loaf pan with nonstick cooking spray.
- Then mash bananas (4 small or 3 large) in a medium bowl. Peel and chop the other 2 bananas into small pieces.
- Sift the whole wheat flour, all purpose flour, baking powder, baking soda, and salt together in a separate bowl.
- In a large bowl beat the brown sugar and butter together, add the egg and beat until combined.
- Add the dry ingredients, the mashed banana and the milk to the butter mixture in batches, alternating between them and mixing in between each addition. Mix it until just combined. Fold in the walnuts and chopped bananas.
- Pour batter into prepared loaf pan and bake for 50-60 minutes, or until the top of the loaf begins to brown and a toothpick, or tester, inserted into the center of the loaf comes out clean.
- Cool for 15 minutes in the pan and then turn the loaf out onto a wire rack and allow to cool.
Recipe note: This recipe closely follows the original Weight Watchers version. I use 2 tablespoons of butter instead of 5 teaspoons (just 1 teaspoon more) because it’s easier to measure. I also used six small bananas instead of five large bananas.
Tips for Making Banana Bread
- Don’t overmix the batter. Mix just until the ingredients are combined to keep the bread light and tender.
- Use very ripe bananas for the best flavor and moisture.
- If the top browns too quickly, loosely tent it with foil.
- Spoon and level the flour instead of scooping it directly from the bag.
What Makes This Recipe Different?
This recipe uses less butter and sugar than many traditional banana bread recipes. It also includes a combination of whole wheat and all-purpose flour while still producing a moist, tender loaf.
Storage
Store the banana bread in an airtight container at room temperature for about 3 days, in the refrigerator for about a week, or in the freezer for a couple of months. You can also wrap individual slices in plastic wrap or aluminum foil for a quick grab-and-go snack.
More Quick Bread and Muffin Recipes
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Weight Watchers Banana Bread
Ingredients
- 6 small bananas or 5 large
- 1 cup flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup brown sugar
- 2 tablespoons butter room temperature
- 1 egg
- ¼ cup skim milk
- ½ cup chopped walnuts
- Cooking spray
Instructions
- Preheat oven to 350°. Spray a loaf pan with nonstick cooking spray.Cooking spray
- Mash bananas (4 small or 3 large) in a medium bowl. Peel and chop the other 2 bananas into small pieces.6 small bananas
- Sift the whole wheat flour, all purpose flour, baking powder, baking soda, and salt together in a separate bowl.1 cup flour, 1 cup whole wheat flour, 2 teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon sea salt
- In a large bowl beat the brown sugar and butter together, add the egg and beat until combined.½ cup brown sugar, 2 tablespoons butter, 1 egg
- Add the dry ingredients, the mashed banana and the milk to the butter mixture in batches, alternating between them and mixing in between each addition. Mix it until just combined.¼ cup skim milk
- Fold in the walnuts and chopped bananas.½ cup chopped walnuts
- Pour batter into prepared loaf pan and bake for 50-60 minutes, or until the top of the loaf begins to brown and a toothpick, or tester, inserted into the center of the loaf comes out clean.
- Cool for 15 minutes in the pan and then turn the loaf out onto a wire rack and allow to cool.
Love this banana bread recipe especially when looking to cut down on calories.The bread comes out surprisingly moist and firm. I especially liked the little
bits of banana through out the bread. I did add a teaspoon of vanilla and a teaspoon of ground nutmeg and toasted the walnuts before adding to the batter to further boost the flavors. I will be making this again.
Those are great additions, thanks for commenting!
Just baking this now, Mindy can you tell me how many points per slice… I know it depends on how many slices I cut it in but say 12 slices. Or points for the total recipe might be easier. Thx. Lois
Lois, according to WW website this is 16 slices and each piece is 4 points. For some reason I put that it should be 18 slices so I will go in and edit the nutritional info to be for 16 slices.I hope this helps!