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WW Recipe of the Day: Low Fat Banana Gingerbread
Today I am sharing a recipe for Banana Gingerbread from the WW Homecoming Cookbook that caught my eye. As a big lover of both gingerbread and banana bread, I was confident it wouldn’t disappoint and it didn’t.
Both ginger and molasses—two cornerstone ingredients of Caribbean cooking—make their way into this quick bread, providing both color and flavor. It’s a subtly sweet and spicy breakfast option that will go well with your morning coffee, or as a lovely afternoon treat with a cup of tea.
While called Banana Gingerbread, with a full cup of mashed bananas I think this loaf might be better named Ginger Banana Bread.
Table of Contents
How Many Calories and WW Points in this Low Fat Banana Gingerbread?
According to my calculations, each serving has 123 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
Ingredients
- Nonstick Cooking Spray – Helps prevent the gingerbread from sticking to the pan, ensuring easy removal without adding extra calories.
- Whole Wheat Flour (or All-Purpose Flour) – Whole wheat flour adds a nutty flavor and extra fiber, making the gingerbread more filling and nutritious. All-purpose flour provides a lighter texture for a more classic cake-like feel.
- Ground Ginger – This warm, slightly spicy spice is essential for creating the signature gingerbread flavor.
- Baking Powder – Acts as a leavening agent, helping the gingerbread rise for a fluffy, tender texture.
- Ground Cinnamon – Adds a sweet, aromatic warmth that pairs perfectly with the ginger and bananas.
- Salt – Enhances the overall flavor by balancing the sweetness and highlighting the spices.
- Mashed Bananas – Naturally sweetens the gingerbread while keeping it moist and adding a hint of fruitiness. You want to use overripe bananas that are deeply speckled with brown spots for maximum sweetness.
- Eggs – Provide structure and bind the ingredients together, creating a cohesive batter.
- Unsweetened Fat-Free Almond Milk (or Vanilla Almond Milk) – Adds moisture to the batter without adding unnecessary calories. The vanilla version brings a subtle flavor boost.
- Packed Light Brown Sugar – Contributes sweetness and a touch of molasses flavor, enhancing the richness of the gingerbread.
- Molasses – A classic gingerbread ingredient that adds depth, moisture, and a slightly bittersweet flavor.
- Grated Peeled Fresh Ginger – Provides a bold, fresh kick of spicy-sweet ginger flavor, elevating the warmth and complexity of the gingerbread.
How to Make Quick Easy Banana Gingerbread
Step 1: Gather and prep your ingredients
Step 2: Prepare your loaf pan (affiliate link).
Step 3: Prepare the batter for your banana gingerbread
Step 4: Scrape batter into prepared loaf pan
Step 5: Bake until done and then let cool
Step 6: Slice and enjoy
Cooking Notes
No whole wheat flour? Use all-purpose flour instead. That’s what I did.
No almond milk? Any milk—dairy or non-dairy—can be used instead
No fresh ginger? Just skip it. Add another teaspoon or two ground ginger if you want.
What’s the Best Way to Store Fresh Ginger?
Tired of having to toss out shriveled fresh ginger, I discovered the best way to store it, in booze, years ago. Just peel it, cut into chunks, place in a small jar, cover it completely with alcohol, screw the top on the jar and store in the fridge. It will last indefinitely. I used vodka, but sake, dry sherry or rice wine would work well too.
If you’ve made this Healthy Low Fat Banana Gingerbread, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
WW Banana Gingerbread Recipe
Equipment
Ingredients
- nonstick cooking spray
- 2-1/2 cups whole wheat flour (I used all-purpose flour)
- 1 tablespoon ground ginger
- 1-1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup mashed bananas (I used 3 bananas)
- 2 large eggs
- 1/2 cup unsweetened fat free almond milk (I used vanilla almond milk)
- 1/3 cup packed light brown sugar
- 2 tablespoons molasses
- 1 heaping tablespoon grated peeled, fresh ginger
Instructions
- Preheat your oven to 350°F. Spray 9-by-5-inch loaf pan (affiliate link) with nonstick spray. Line the bottom of your pan with a long strip of parchment paper that hangs over short sides of the pan.
- In medium bowl, whisk together the flour, ground ginger, baking powder, cinnamon, and salt until well combined.
- In large bowl, whisk together the mashed bananas, eggs, almond milk, sugar, molasses, and grated ginger.
- Add the dry ingredients into wet ingredients and gently fold until blended. Scrape the batter into the prepared loaf pan and spread it out evenly.
- Bake until your banana gingerbread is set and lightly golden brown and a toothpick inserted into center comes out clean, 45 to 55 minutes.
- Remove from the oven and let cool in pan on wire rack for 10 minutes. Using the parchment paper overhang, lift bread from pan. Let cool completely on wire rack before slicing.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) Variations:
- No whole wheat flour? Use all-purpose flour instead. That’s what I did.
- No almond milk? Any milk—dairy or non-dairy—can be used instead.
- No fresh ginger? Just skip it. Add another teaspoon or two ground ginger if you want.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: WW Homecoming Cookbook
More Banana Bread and Gingerbread Recipes for WeightWatchers
- Simple Low Fat Banana Bread
- Banana Bread Brownies
- Low Fat Applesauce Banana Bread
- Double Chocolate Banana Bread
- WW Cranberry Ginger Oatmeal Cookies
- Microwave Gingerbread Mug
Articles and Tips for WeightWatchers
- A Comprehensive Guide to Understanding the WeightWatchers Program
- A Comprehensive List of Articles & Tips for WeightWatchers
- What Foods Should I Eat in a Day on WeightWatchers
- WeightWatchers Zero Points Foods List
- WeightWatchers Friendly Meal Plans
- Why We Are More Motivated the Closer We Get to Our Goals – Another powerful WW Weekly Workshop Topic.
I just made this and it’s very dry. I don’t think in overcooked it. Has anyone else have this result?
Tried making this last night and unfortunately the flavors were just very off 🙁 way too much ginger, it was almost assaulting and effected my taste buds for a couple hours after trying one. The loaf was also very stodgy and thick, I think the recipe needs 1/4 c butter or coconut oil to open it up and then just less fresh ginger and maybe 1/8 tsp clove
Hi Gina,
Thanks for your feedback. Everyone’s tastebuds are so different. I’m sure others will find this helpful. ~Martha