Banana Bread

Banana BreadAlmost everyone I know loves banana bread.  The traditional version usually has walnuts but you can also substitute with chopped almonds or make it nut free.

This low-fat version is great for breakfast or to pack in your lunch for a low-sugar afternoon treat.

I use whole wheat flour to add fiber and a helping of whole grains.

Serves 12

Banana Bread

Calories per serving: 173 calories

Fat per serving: 7g fat (2 g saturated)

Banana Bread


  • Non-stick cooking spray
  • 3/4 cup brown sugar
  • 3 tablespoons unsalted butter, room temperature
  • 2 eggs
  • 1 1/2 cups mashed banana (about 3 large bananas)
  • 1/3 cup low-fat, 1% buttermilk or non-fat plain yogurt
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts
  • 1 1/2 cups "white" whole wheat or whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon


  • Preheat oven to 350° F. Coat a 1-pound loaf pan with cooking spray.
  • In a large bowl, beat sugar and butter until well combined. Add the eggs and beat well until thick and creamy. Beat in bananas, buttermilk or non-fat yogurt, water and vanilla. Beat for 30 seconds. Stir in nuts.
  • In a zipper lock bag or large bowl, combine flour, baking soda, baking powder, cinnamon and mix well. Add flour mixture to the wet ingredients, stirring by hand with a wooden spoon until the flour is just incorporated about 10 turns with a wooden spoon. Do not overmix.
  • Pour into loaf pan and bake 55-60 minutes until toothpick comes out clean when inserted. Rest in pan for 5 minutes then remove to cooling rack. Once cooled, wrap tightly in wax paper and foil. The texture of the bread becomes moister if left in the fridge over night or for 2 days.

Nutritional Stats Per Serving (1 slice): 171 calories, 3 g protein, 26g carbohydrates, 6g fat (2 g saturated), 8mg cholesterol, 2g fiber, 119 mg sodium.

Weight Watchers® Points Plus:4


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  2. Made this last night and it was delicious! I had a bunch of ripe bananas so I doubled the recipe and made a few changes to be even healthier.
    For the brown sugar – I used half the amount, and the other half used Ideal (xylitol natural sweetner). For the butter – again, used half the amount and then used 1/4 cup of chia gel. Used the whole egg (not just whites). And since we love cinnamon – I doubled that. With oat flour this turned out light and delicious! My kids gobbled it up. It baked faster as well. The loaf baked in about 40 min and the rest I used in muffin tins and those were perfect in 19 minutes.
    Thanks for the recipe!

  3. Tried oat flour for the first time today. Was soo pleased with end result. I did leave out one ingredient on purpose from your recipe, it was the 3/4 cup of sugar.Delicious & moist.

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