Weight Watcher 1 Point Banana Bread--Flex Points
photo by alenafoodphoto
- Ready In:
- 1hr 10mins
- Preheat oven to 350 degrees.
- In a mixer, mash bananas, add Splenda and mix.
- Mix in rest of indgredients.
- Pour ingredients into a bread pan sprayed with non-stick spray.
- Bake for 50 to 60 minutes; cake tester should come out clean when done.
- Remove from pan and cool on a wire rack.
- *If using a dark coated pan, bake at 325 degrees and bake a little longer; cake tester to should come out clean when done.
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.
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.
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. <br/><br/>I recommend this recipe. It's a sweet treat that won't hurt the hard work you put in to your diet.
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!
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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