Recipe by healthycook26
I grew up eating a very yummy, but very fattening version of banana bread. Since starting Weight Watchers, I wanted to recreate the same type of bread without all the fat as well as incorporating whole grains. I actually prefer to make these as muffins so I have the perfect portion size every time. Each muffin or serving is 2 WW points.
Top Review by JanuaryBride
Yum! I used wheat germ instead of bran and then added in a handful of low calorie fiber cereal that I crunched up a bit. Also added about a 1/4 cup of Splenda and doubled the baking power per the recommendation of others. Made into muffins and they were done in 30 minutes. Topped them with a light schmear of tofutti better than cream cheese as it added a nice creamy element for minimal calories.
- 4 medium bananas, very ripe
- 1 tablespoon canola oil
- 3 tablespoons unsweetened applesauce
- 1 egg, beaten
- 3⁄4 cup whole wheat flour
- 1⁄2 cup all-purpose white flour
- 1⁄4 cup wheat bran
- 1⁄4 cup rolled oats
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
Directions See How It's Made
- Preheat oven to 350 and prepare muffin tins with liners or grease 2 loaf pans.
- In a large bowl, mash the bananas with the baking powder. Set aside.
- In another bowl, combine the flours, wheat bran, baking soda, salt, cinnamon and nutmeg. Set aside.
- Stir the egg, applesauce and canola oil into the banana mixture.
- Add dry ingredients to wet in three batches. Folding to combine.
- Stir in oats.
- For muffins- measure out 1/4 c of batter for each muffin- bake for 25-30 minutes.
- For loaves, split between loaf pans- bake for 40-50 mins or until an inserted toothpick comes out clean.
- Allow to cool for 10 mins on a wire rack before serving.