I’m a sucker for a good sweet breakfast, especially when it’s actually better for you. This light banana bread is just that – lightly sweet, made with wholesome ingredients, and so satisfying as breakfast (or a treat). At just 2 WW SP for a mini loaf or muffin, it’s the perfect make-ahead breakfast that will keep you on track all week.
Behind the banana bread
As I write this post, it’s been about a year since life as we knew it changed. COVID-19 completely upended the entire world, and amidst great hardship, people were forced to adapt to a new way of life. Banana bread sort of went viral – frankly, I have no idea why. This article from Delish says it’s because its a low risk bake – meaning it’s not super technical and pretty much always comes out delicious. Regardless of the reason, the trend wasn’t lost on me. I buy bananas every week – they’re a great (0 point) snack. However, I’m also guilty of having bananas get wayyyy overripe because I forget about them. Luckily, overripe bananas are the star of most banana breads, so here we are.
Making Light Banana Bread
This banana bread isn’t so different from most recipes, but a few swaps help keep the calories and WW points low. The banana bread itself is made with:
- Mashed, ripe bananas (the riper the better – they’ll be sweeter!)
- Unsweetened applesauce
- A hint of powdered sugar to add sweetness (You can substitute regular or brown sugar, and if you’re looking for a sweeter end result, up the sugar)
- Vanilla, baking soda, cinnamon, salt
Making the banana bread is really as easy as mash, mix, and bake. I use a mini loaf pan and get 10 mini loaves out of it. You could also split it up into muffins. I prefer to bake my banana bread in something already individual (ie. muffin) so I can just grab and go (your girl is NOT a morning person, so quick breakfast always wins).
One of the best things about banana bread is that it’s so versatile. You can change ratios, mix ins, toppings, etc and the end result will still be delicious. A few ideas for mixing up this light banana bread:
- If you want it as a dessert rather than breakfast, you can up the sugar content. Conversely, you can use a sugar substitute if you’re looking to avoid added sugar all together.
- You can mix in nuts, chocolate, dried fruit, etc. I made this recipe with some Lily’s Dark Chocolate Chips and crushed pecans, but whichever mix ins you like will work great.
- You can top this banana bread with peanut butter for a more filling meal, or with Nutella for some serious decadence.
Light Banana Bread
- Mini Loaf Pan
- Mixing Bowls
- 3 Bananas ripe, mashed
- 1/3 cup Unsweetened applesauce
- 1 tbsp + 1 tsp powdered sugar
- 2 tbsp Milk
- 2 Eggs
- 1 tsp Baking soda
- 1 tsp Maple extract or vanilla extract
- 1.5 cup Flour
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- Preheat oven to 350F and prepare mini loaf pan or muffin pan with cooking spray to prevent sticking.
- Mash bananas well in a medium mixing bowl. Add applesauce, milk, eggs, maple extract and stir to combine.
- In a separate bowl, combine flour, cinnamon, salt, baking soda, and sugar and stir together. Combine wet and dry ingredients and mix until fully incorporated. Add any desired mix ins before baking.
- Split into 10 mini loaves or muffins and bake at 350 for 25-30 minutes, until a toothpick comes out clean. Enjoy!