Weight Watcher 1 Point Banana Bread--Flex Points Recipe - Food.com (2024)

78

photo by alenafoodphoto

1. Print recipe

   mrizzo001

2. How do flex points compare to smart points?

   Helen H.

3. Is it one and half cups baking soda or 1/2

   See Also

   Crockpot Black Beans Recipe - Peas and Crayons Vegetarian RecipesRecipe to Feed a Crowd: Slow Cooker Barbacoa BeefBeer-battered Brussels Sprouts Recipe | yupitsvegan.comHealthy Easy To Make Low Calorie Recipes | LaaLoosh

   ski26

4. Can I make this in a bread machine?

   Shea L.

5. can you use splenda packet for this? How many? That's all I have

   Susan H.

see 9 more questions

Reviews

1. 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.

   dianelwilson

2. 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.

   Kathy Pie

3. 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.

   See Also

   Vegetable Soup Recipe

   DrizzyDrea

4. FYI - I put this in my weight watchers recipe builder exactly as shown. This is 2 point banana bread and not 1 point. I haven't made it yet, but will as it is still low in points, but wanted to share this with those following the ww plan for accurate point count

   Jules D.

5. FYI - I just entered this into my recipe builder in my WW app adding yogurt in place of the applesauce, a 1/2 cup of chopped walnuts, and a teaspoon of vanilla, and 1 egg white and it changed the point value to 2.

   Beckie L.

see 70 more reviews

Tweaks

1. 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!

   ColCadsMom

2. I don’t care for Splenda so in added an extra banana and increased the applesauce to a full cup. I baked it in two small loaf pans for 45 minutes. Not very sweet, but sweet enough and the texture makes up for it

   annestinson

3. Didn't have a loaf pan, so I used a dark nonstick 8x8. I reduced temp to 325 and baked for 35 minutes instead of the 50 they recommend with the other pan. It was perfect.

   Nicole J.

4. Added fresh pineapple crushed. Delicious!

   kenandanitag

5. 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 bananas1 cup sugar1/4+ cup baby food pears1/4- cup canola oil1 tsp vanilla extract3/4 cup King Arthur all-purpose flour1/2 cup King Arthur white wheat flour1/3 cup cocoa powder1/3 cup rolled oats1 tsp cinnamon1/2 tsp salt1 1/2 tsp baking sodaSo 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.

   nethope

see 3 more tweaks

Advertisem*nt

Advertisem*nt

Advertisem*nt