Never one to be able to leave a recipe alone, I used 1-¼ cups all-purpose flour and ½ cup white wheat flour for a little nutritional boost and nutty flavor in this moist banana nut bread. I also added chocolate chips and coconut.
Position an oven rack on the middle rung. Preheat the oven to 350F degrees. Lightly grease and flour an 8-½ x 4-½-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
In a large bowl, combine the bananas, brown sugar, oil, eggs and vanilla. Beat with an electric mixer on medium speed until well blended with only small bits of banana visible.
Pour the dry ingredients into the banana mixture and gently stir with a rubber spatula just until blended. If using the nuts, add them when the flour is almost blended, and stir to incorporate.
Scrape the batter into the prepared baking pan and smooth the top.
Bake until the top is golden brown and a toothpick, or cake tester, inserted in the center comes out clean, 55 to 60 minutes.
Transfer the pan to a rack to cool for 15 minutes. Using a thin knife, gently loosen the bread from the sides of the pan and slip it out of the pan. Tip the loaf on its side and let cool on the rack until warm or at room temperature.
Wrap the cooled loaf of moist banana bread with plastic wrap and store at room temperature for up to 3 days.
Recipe Notes
8*SmartPoints (Green plan)8*SmartPoints (Blue plan)8*SmartPoints (Purple plan)7*PointsPlus (Old plan)Click here to see your WW Points for this recipe and track it in the WW app or site.
Nutrition Facts
Moist Banana Bread with Walnuts Recipe
Amount Per Serving (1 slice)
Calories 237Calories from Fat 101
% Daily Value*
Fat 11.2g17%
Carbohydrates 30.7g10%
Fiber 1.9g8%
Protein 4.9g10%
* Percent Daily Values are based on a 2000 calorie diet.