Weight Watchers Banana Bread – 4 point



Total Time

1 hr 15 min


15 min


1 hr





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


Cooking spray

3 spray(s)


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)


1 large egg(s), at room temperature

Fat free skim milk

¼ cup(s), at room temperature

Chopped walnuts

½ cup(s)


  1. Preheat oven to 350°F. Coat a large loaf pan with cooking spray.
  2. Peel and mash 3 bananas. Peel and cut 2 bananas into small chunks. Set both aside.
  3. In a large bowl, sift together both types of flour, baking powder, baking soda and salt; set aside.
  4. In another large bowl, using an electric mixer, combine butter and sugar until light and fluffy. Add egg; beat to incorporate.
  5. 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.
  6. 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.

By Lasha

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