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Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan or a 12-cup muffin tin with nonstick spray.
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Mash the Ripe Bananas in a large mixing bowl until smooth.
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Whisk in the Egg, vanilla extract, brown sugar substitute, and white sugar substitute until well combined.
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In a separate bowl, combine the Self-Rising Flour, Baking Powder, and Baking Soda. Mix well.
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Fold the Dry Ingredients into the banana mixture, stirring gently to avoid over-mixing.
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Add the Melted Light Butter (or applesauce) and stir just until incorporated.
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Pour the Batter into the prepared loaf pan and spread evenly.
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Bake for 30-45 Minutes (or 18-20 minutes for muffins), until a toothpick inserted in the center comes out clean.
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Cool in the Pan for about 10 minutes, then transfer to a wire rack to cool completely.
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Slice and Enjoy your Weight Watchers Low Point Banana Bread, with just 2 points per slice!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 93kcal
- % Daily Value *
- Total Fat 1g2%
- Cholesterol 16mg6%
- Sodium 264mg11%
- Total Carbohydrate 17g6%
- Dietary Fiber 1g4%
- Sugars 4g
- Protein 2g4%
- Points per serving 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
I’ve been making this banana bread for years, and it’s become a household favorite! As a mom of two and someone who follows the WW lifestyle, I’m always looking for ways to enjoy treats without overloading on calories. This banana bread hits the spot every time—it’s sweet, tender, and perfect with a cup of tea in the afternoon. I hope you enjoy it as much as my family does!
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