Moist Banana Bread with Walnuts Recipe

Weight Watchers Moist Banana Bread with Walnuts

4 from 8 votes

Never one to be able to leave a recipe alone, I used 1-1/4 cups all-purpose flour and 1/2 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.

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast, Brunch

Cuisine: American

Keyword: banana bread, banana bread with nuts

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 medium very, very ripe bananas, peeled
3/4 cup firmly packed light brown sugar
1/3 cup canola oil, or corn oil
2 large eggs
1 teaspoon vanilla extract
2/3 cup coarsely chopped walnuts

Instructions

Position an oven rack on the middle rung. Preheat the oven to 350F degrees. Lightly grease and flour an 8-1/2 x 4-1/2-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.

Notes

Serving size: 1 slice (1/12th recipe)

WW Points: 9

Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

8 SmartPoints (Green plan)

8 SmartPoints (Blue plan)

8 SmartPoints (Purple plan)

7 PointsPlus (Old plan)

Most muffin recipes are easily convertible to quick breads if you have a loaf pan (affiliate link) and the extra time required to bake them. In this helpful cookbook, Abby provides the exact details.

In the introduction to her recipe, she gives her secrets for baking up super moist banana bread or banana muffins – canola (or corn) oil and super-ripe bananas. She explains that the banana peels should be black, not just lightly speckled, for the best banana flavor.

Variations

Chocolate Chip Coconut Moist Banana Bread: Add 1/2 cup semi-sweet chocolate chips and/or 1/2 cup coconut instead of the nuts.

Moist Banana Bread with Pineapple: Add 1/2 cup well-drained crushed pineapple into the banana mixture and replace the walnuts with pecans or macadamia nuts.

Nutrition