This Weight Watchers Banana Bread is a healthier twist on the classic, perfect for satisfying your sweet tooth without the guilt. Made with ripe bananas and whole wheat flour, it’s a moist and flavorful treat that’s low in calories and high in fiber. The natural sweetness from the bananas means you can use less sugar, and the addition of Greek yoghurt helps keep the bread tender and moist while adding a boost of protein. Whether you’re enjoying it for breakfast, a snack, or dessert, this banana bread is sure to become a favourite in your household.
About Weight Watcher Banana Bread
Banana bread has a long history as a comforting, homemade baked good that often evokes fond memories of family gatherings and cosy kitchen moments. This version retains all the nostalgia and flavour of the original while aligning with Weight Watchers’ principles of healthy eating. It’s an excellent way to use up overripe bananas and make something delicious and nutritious for the whole family.
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Yummy Weight Watcher Banana Bread Recipe: Perfect for Diet Plans
12
servings10
minutes50
minutes1
hourIngredients:
3 ripe bananas, mashed
1/4 cup plain Greek yogurt
1/4 cup honey or maple syrup
1/4 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla extract
1 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup chopped walnuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, combine the mashed bananas, Greek yoghurt, honey or maple syrup, applesauce, eggs, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- If using, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the centre comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Slice and enjoy!
Ideas for Serving:
- For Breakfast: Enjoy a slice of banana bread with a dollop of Greek yoghurt and a drizzle of honey for a protein-packed start to your day.
- As a Snack: Pair a slice with a piece of fruit and a handful of nuts for a balanced and satisfying snack.
- For Dessert: Warm a slice and serve it with a scoop of low-fat vanilla ice cream or a spoonful of whipped cream for a healthier dessert option.
Nutritional Information (per slice):
- Calories: 130
- Protein: 4g
- Carbohydrates: 25g
- Fiber: 3g
- Sugars: 10g
- Fat: 2g
- Saturated Fat: 0.5g
- Cholesterol: 35mg
- Sodium: 180mg
History:
Banana bread became popular in the United States during the Great Depression of the 1930s. It was a practical way to use overripe bananas, which would otherwise go to waste. The rise in home baking, along with the increasing availability of baking soda and baking powder, helped cement banana bread as a beloved staple. Over the years, countless variations have emerged, each putting a unique twist on this classic recipe.
FAQs:
Q: Can I use frozen bananas for this recipe?
A: Yes, frozen bananas work well. Just thaw them and drain any excess liquid before mashing.
Q: How should I store banana bread?
A: Store banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.
Q: Can I make this recipe gluten-free?
A: Yes, you can substitute whole wheat and all-purpose flour with a gluten-free flour blend. Make sure to use a blend that contains xanthan gum or add it separately to help with the texture.
Q: Can I add other mix-ins to this banana bread?
A: Absolutely! You can customize your banana bread by adding chocolate chips, dried fruit, or seeds.
