Now who doesn’t love banana bread? I love it. This one is only 4 SP per serving. You have to remember a loaf is 18 servings. So pretty much a sliver. This is what I usually make when my bananas become overripe. I’m strange, I will eat my bananas with green on them still. Anyone else do this? Anyway, I will also freeze my bananas if I have to many. This recipe is definitely a keeper. I didn’t add the walnuts to mine. I’m not a nut person.
Weight Watchers: Banana Bread
- cooking spray
- 5 large banana(s), very ripe
- 1 cup whole wheat flour
- 1 cup white all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 5 tsp unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1 large egg egg, at room temperature
- 1/4 cup fat free skim milk, at room temperature
- 1/2 cup chopped walnuts
- Preheat oven to 350°F. Coat a large loaf pan with cooking spray.
- Peel and mash 3 bananas. Peel and cut 2 bananas into small chunks. Set both aside.
- In a large bowl, sift together both types of flour, baking powder, baking soda and salt; set aside.
- In another large bowl, using an electric mixer, combine butter and sugar until light and fluffy. Add egg; beat to incorporate.
- Alternating in batches, add mashed bananas, flour mixture and milk to bowl with butter mixture. Combine well but do not over beat; fold in walnuts and banana chunks.
- Turn batter into prepared pan; bake until a tester inserted in center of bread comes out clean, about 1 hour. Cool in pan for 15 minutes and then turn out onto a wire rack to cool more. Cut into 18 slices.