Banana Bread Weight Watchers (Low Point)

Why this Low Point Banana Bread is Perfect for Weight Watchers

When I first started WW freestyle, I was kind of bummed because anything with extra sugar added to it was really high in points now compared to their previous plan. After being on this plan now and seeing all the different things WW members make, you can still bake if you enjoy doing that. One thing about baking for me is, eating the whole entire loaf as one portion.

That can be pretty bad if the recipe wasn't adapted to make it more WW friendly. It's terrible when I want to make bars, but since being on this program, I've really cut back on my baking and only do it maybe once a month now. Now that it's Fall, I want to make all the baked goods.

To make this banana bread gluten-free use a gluten-free use your favorite gluten-free mix.

Ingredients Need for Weight Watchers Banana Bread

• Banana, mashed  - the ideal bananas to use are ripe bananas with brown spots on the peel. These bananas are sweeter and have a more intense flavor, which enhances the taste of the banana bread.
• Eggs - The best type of eggs you can buy at the store are organic or free-range eggs, while others may prefer eggs from specific breeds of chickens
• Oats - quick-cooking oats or instant - I have not tested this with steel cut
• Kodiak Protein Pancake and Waffle Mix - Kodiak is my favorite brand of pancake mixes because of the protein content that is in the mixes. There are quite a few flavors to choose from like chocolate or blueberry.
• Baking powder - is a leavening agent used in many baked goods, such as cakes, muffins, and biscuits. It is made up of a combination of baking soda, cream of tartar, and sometimes cornstarch.
• Pinch of salt 
• Vanilla extra - It is made by macerating and soaking vanilla beans in a mixture of water and Vodka. Use a good pure vanilla instead of the imitation vanilla extract.
• See the recipe card below for a full list of ingredients and measurements. 

How to make Banana Bread

Step 1: Preheat oven to 350.

Step 2: Mash the banana in a medium-sized bowl. Add the egg, oats, pancake mix, baking powder, salt, and vanilla extract and stir to combine until everything is well incorporated.

Step 3: Pour into a mini loaf pan. Place in the oven at 350 and bake for 35 minutes.

How do I store leftovers?  Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic,  whatever!  Make sure to store any leftovers in an airtight container. 

Pro Tips for Banana Bread

• Use very ripe bananas with plenty of brown spots for the sweetest flavor and best texture.
• Do not overmix the batter. Stir just until the ingredients are combined.
• For extra flavor, add a teaspoon of cinnamon or a pinch of nutmeg.
• Let the bread cool completely before slicing to help it hold its shape.
• If your bananas are not ripe enough, place them in a paper bag for a day or two to speed up the ripening process.
• Measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife.

Storage

Store leftover banana bread in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate the bread for up to 1 week. Bring slices to room temperature before serving for the best texture.

This banana bread also freezes beautifully. Wrap individual slices or the entire loaf tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before enjoying.

Serving Suggestions

Serve a slice with your morning coffee for an easy breakfast.

Warm a slice in the microwave for a few seconds and enjoy it as an afternoon snack.

Top with a spoonful of Greek yogurt for added protein.

Pair with fresh berries for a balanced breakfast or light dessert.

Spread a thin layer of light cream cheese or peanut butter on top for extra flavor.

Pack individual slices for school lunches, work snacks, or road trips.