Weight Watcher 1 Point Banana Bread--Flex Points

This was really good. If you are a banana bread fan you can tell it's a little different but I still don't think most would know that its weight watchers. it does not rise much but its still very tasty. its very moist. i decided to add 1/3 cup of PB chips at the last minute. It was surprisingly yummy. I also used half Splenda and half sugar. I went on the WW site and the points with my substitutions made the bread 3 points per serving. With no subs, the site says this is 2 points, not 1.

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I followed the recipe to the letter, just added a few mini chocolate chips and it tastes EXACTLY like the Reduced Fat Banana Chocolate Chip cake from Starbucks... All it needs is some cinnamon on top.

I recommend this recipe. It's a sweet treat that won't hurt the hard work you put in to your diet.

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I've made this a number of times and accidently discovered a way to improve it. We had no applesauce, so I substituted the same amount of fat free plain yogurt. It lightened it up, and everyone was happy here. I'm going to try substituting pumpkin for the bananas next b/c I need a low point pumpkin bread.

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I like flexible recipes. Sometimes I can't even follow a recipe the first time. Toddler didn't eat his bananas last week, Baby is boycotting fruit baby food, both should gain weight, and I hate to waste food. So here's what I made: 3 bananas 1 cup sugar 1/4+ cup baby food pears 1/4- cup canola oil 1 tsp vanilla extract 3/4 cup King Arthur all-purpose flour 1/2 cup King Arthur white wheat flour 1/3 cup cocoa powder 1/3 cup rolled oats 1 tsp cinnamon 1/2 tsp salt 1 1/2 tsp baking soda So I replaced applesauce with baby pears and oil, and added cocoa (kids more likely to eat it) and oats. I mixed everything but the baking soda with a mixer to get it very smooth (possibly too smooth -- the oats add some texture, but more from raisins/no cocoa or chocolate chips would be more enjoyable). I mixed in the baking soda BY HAND because if you overbeat baking soda (or, to a lesser extent, baking powder), you beat the leavening-rising action right out of it. I was scared by the "dense" review! Well, I got 14 very light, very fluffy, very moist, very tall muffins after about 25 minutes! The whole family loves them! Excellent way to use up three bananas without being overpowered by banana flavor! When I make these again, I'll try adding chocolate chips if I make chocolate muffins, or raisins if I stick with banana muffins.

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Very good for a ww recipe. It was pretty dense, but the flavor was good. Any ideas as to how to make it less dense? I took others advice and used 3/4 c. splenda, 1 tsp cinnamon, dash of nutmeg and 1 tsp vanilla. I made this into 12 muffins and baked at 325 for 25 minutes. UPDATE: I added 1/2 c. oatmeal and it really helped the consistency.

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OMG I LOVED this!! I added 1/2 t. cinnamon and 1/8 t. cloves. So good!!!! Thanks for sharing!

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This was good, but I was disappointed in the texture & overall volume of the bread. As with most Splenda recipes I've tried, this bread did not rise well and the texture was rather dense & chewy (not a bad thing - just not what I was expecting). Also, I was surprised there was no egg or other leavening except for the baking soda -- perhaps the addition of an egg (or equivalent in egg substitute) would help with the volume & texture. Sorry I can't give it more than 3 stars - but thanks for posting! -M =)

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Great!!! No one knew it was "diet".

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The is an excellent recipe for low point muffins. We love them. Thank you. GW

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Actually used 1 tsp. baking powder and 1/2 tsp. baking soda, and added a dash of nutmeg and some vanilla extract. It's still in the oven right now, but I think it's only going to need 45-50 minutes. I unfortunately had to use newer bananas instead of the ripe ones I thought I had. Probably should have stuck to the baking soda, otherwise smells and looks very good! Can't wait to try it.

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2nd time making this recipe! I love it! So moist. This time I only had two bananas so I added a 6oz. ff vanilla yogurt. I also added 1/3 c craisins and 1 tsp. cinnamon. I bake in a dark pan at 325 degrees for 60 mins. Delicious!

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WOWW!! this recipe was really good to be low fat and low cal!! I do agree that it was rather dense. I did add some cinnamon, nutmeg, groung cloves, and ginger to make it more Christmassey. I also added some vanilla extrac, raisins, and pine nuts. It was perfect. I thought the 1c of Splenda was too much so I reduced it to 3/4c; and it was still too sweet. It might have been because the bananas i used were overly ripe. Over all, the bread was amazing. It did not however rise and next time i will use all whole wheat flour instead of the combo with the all purpose flour. Thanks for this recipe.

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Maybe I was expecting too much because of all the rave reviews, but this banana bread didn't go over very well here. Even though it was very moist, it didn't have much flavor and it was rather dense. I wish I had used baking powder instead of baking soda and/or added some egg whites to the batter to give it some leavening properties. The addition of some vanilla might have helped with the flavor. We all thought it was too blah, and my daughter who loves banana bread only ate a bite or two. The only change I made was I used 3/4 c. sugar instead of the Splenda.

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My family loves this recipe. I think they let the bananas get overripe on purpose!! I make these into 12 muffins and I also cut back on the Splenda. I usually add 1/4 cup chopped walnuts which makes them 1 and 1/2 pts. each. Can't seem to keep them long.

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Awesome stuff! I make it regularly. Hard to believe it's good for you! I've had people try it and never know :) It's super easy too, my daughter loves to help!

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My sister inlaw has always given me her over ripe bannanas.Not anymore after making this recipe for her.GooooD !!!

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yum! i can't believe i haven't rated this yet!! SO GOOD! i have it in the oven now where i added 2 bananas, pumpkin in place of the third (didn't measure - had some left over in a can), 1 tsp cinnamon and 1/2 tsp of nutmeg. i also put in a little less than a cup of splenda because i do remember the recipe being a bit too strong in that department. the recipe is wonderful as written, but also fun to play around with! thanks!

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This is totally awesome. What an amazing treat! Thankyou for posting such a delicious, low-guilt treat.

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I was looking for a good sweet bread recipe for my Mom who is a diabetic, and decided to give this one a try. I used ground oats instead of whole wheat flour, and I only used 1 mashed banana. Then I added shredded zucchini to make up for the other 2 bananas. I added a dash of nutmeg and ground cloves, and about 1/2 teaspoon of cinnamon. My Mom LOVED the zucchini/banana muffins! The sugar and carb count was reduced even more by using zucchini. Thank you so much for a treat my Mom could enjoy!

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