Weight Watchers Banana Bread

A simple Banana Bread recipe from Weight Watchers. If you love Banana Bread you need to give this recipe a try. Ready in an hour!

slice of banana bread on plate

I love good banana bread so making this recipe from Weight Watchers was on my shortlist. I was intrigued by the use of Wheat Germ as one of the ingredients.

banana bread batter in loaf pan

I’ve used Wheat Germ before in my Banana Wheat Bread and Whole Grain Honey Muffins recipes which turned out great so I was confident that this one would as well.

loaf fresh out of the oven

If you have gluten intolerance or celiac disease you probably want to avoid using wheat germ. Oat Bran would be a good substitute. I’m not a medical expert so please do your research before making this recipe!

Wheat Germ

Like most banana bread recipes this one is simple to make. As long as you use very ripe bananas all you need to worry about is baking it for the proper amount of time.

weight watchers banana bread

I have personally never subscribed to Weight Watchers but I have several family members that have over the years. This recipe comes from one of their old recipe books. I’m including the “points” listed in the book for convenience but if this is important to you, please confirm directly with Weight Watchers.

WW claims 2 points per slice and that this banana bread recipe yields 24 slices. I find that unrealistic so the recipe card below lists the nutritional information for 8 slices per loaf.

weight watchers banana bread

If you don’t have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes. Since this recipe calls for 1/2 cup you will need to adjust accordingly.

cultured buttermilk blend

Another option is to use a cultured buttermilk blend. All you need to do is add water. I was very skeptical at first but in a pinch it works great!

weight watchers banana bread

The best bananas for banana bread are when they are overripe, not yellow but black. Or they’re at least streaked with black/brown. The darker the better.

If you can’t find overripe bananas, you can speed up the process by putting the bananas in a paper bag along with an apple and loosely folding down the top. The bananas should ripen in just a day or two using this method.

Ripe Bananas

You will need the following ingredients to make this Banana Bread recipe from Weight Watchers (see recipe card for quantities): White Sugar, Unsalted Butter, Eggs, Ripe Bananas, Low Fat Buttermilk, Vanilla Extract, All Purpose Flour, Wheat Germ, Baking Powder, Baking Soda, Ground Cinnamon and Salt.

  1. Preheat the oven to 350°F. Lightly grease a loaf pan with cooking spray. Set aside.
  2. In a large bowl, cream the sugar and butter until creamy. Add the eggs, mashed bananas, buttermilk, and vanilla extract. Beat until well combined.
  3. In another bowl, combine the flour, wheat germ, baking powder, baking soda, cinnamon, and salt.
  4. Add the flour mixture to the banana mixture and stir until just blended. Pour the batter into the prepared loaf pan.
  5. Bake for 45-55 minutes or until a toothpick comes out clean.
  6. Let the loaf cool in the pan for 10 minutes then remove and let cool completely on a wire rack.

Printable Recipe Card

weight watchers banana bread

Weight Watchers Banana Bread

A simple Banana Bread recipe from Weight Watchers. If you love Banana Bread you need to give this recipe a try. Ready in an hour!
5 from 2 votes
Prep Time10 minutes
Cook Time55 minutes
Cooling Time 10 minutes
Total Time1 hour 15 minutes
Course Bread Recipes
Cuisine American
Servings 8 slices
Calories 308 kcal

Equipment

Ingredients
 

  • Cup White Sugar
  • Cup Unsalted Butter, softened
  • 2 large Eggs
  • 2 Ripe Bananas, mashed
  • ½ Cup Low Fat Buttermilk
  • ¾ Tsp Vanilla Extract
  • 1 ½ Cups All Purpose Flour
  • ¾ Cup Wheat Germ
  • 1 Tsp Baking Powder
  • ½ Tsp Baking Soda
  • ½ Tsp Ground Cinnamon
  • ½ Tsp Salt

Instructions
 

  • Preheat the oven to 350°F. Lightly grease a loaf pan with cooking spray. Set aside
  • In a large bowl, cream the sugar and butter until creamy. Add the eggs, mashed bananas, buttermilk, and vanilla extract. Beat until well combined.
  • In another bowl, combine the flour, wheat germ, baking powder, baking soda, cinnamon, and salt.
  • Add the flour mixture to the banana mixture and stir until just blended. Pour the batter into the prepared loaf pan.
  • Bake for 45-55 minutes or until a toothpick comes out clean.
  • Let the loaf cool in the pan for 10 minutes then remove and let cool completely on a wire rack.

Notes

→ If you don’t have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes. Since this recipe calls for 1/2 cup you will need to adjust accordingly.
→ If you have gluten intolerance or celiac disease you probably want to avoid using wheat germ. Oat Bran would be a good substitute. I’m not a medical expert so please do your research before making this recipe!
→ WW claims 2 points per slice and that this banana bread recipe yields 24 slices. I find that unrealistic so the recipe card below lists the nutritional information for 8 slices per loaf.

Nutrition

Calories: 308kcalCarbohydrates: 48gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 67mgSodium: 257mgPotassium: 321mgFiber: 3gSugar: 21gVitamin A: 330IUVitamin C: 3mgCalcium: 59mgIron: 2mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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One Comment

  1. Karl says:

    I am a big fan of banana bread and this recipe is the best I have ever had. It is very moist and tasty. A keeper for sure.

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