This Skinny Banana Bread is perfectly sweet, creamy, and  flavorful. Perfect for a side dish, breakfast, or even as a dessert! The light melted butter along with the brown sugar substitute makes the crust crunchy while the inside soft and creamy! You’ll be sure to have seconds with this one!

12 slices or 12 muffins

Do you love bread/muffins like I do? Be sure to check out these other delicious bread/muffin recipes:

Skinny Blueberry Lemon Loaf or Muffins

Skinny Raspberry Lemon Loaf or Muffins

One Point Blueberry Muffins

Vanilla Cornbread Muffins

What ingredients do I need to make this Banana Bread or Muffins?

• Self rising flour
• Baking powder
• Baking soda
• Ripe bananas, medium-large. I like to use over-ripe bananas. The more ripe the bananas are-the more sweet this banana bread will be.
• Egg
• Vanilla extract
• Zero point brown sugar substitute ( I use  Lakanto Brown or Golden Sweetener)
• Zero point white sugar substitute ( I use Lakanto Classic Sweetener) 
• Land o’ Lakes made with canola oil light butter melted or 3 Tbsp of unsweetened applesauce 

What kind of flour can I use to make the banana bread?

• WHEAT, WHITE ALL-PURPOSE FLOUR, ALMOND, GLUTEN-FREE, OR SELF-RISING FLOUR: After testing and making my base bread recipes a zillion times, I’ve been able to master the texture and taste.  I like to use self rising flour along with 1 tsp of baking powder, 1 tsp baking soda. The added baking powder and soda makes this loaf or muffins rise better and makes them nice and fluffy.  However, you may substitute the self rising flour for whole wheat, all-purpose flour, almond flour, or gluten free flour.  If you do decide to use any other flour other than self rising flour- you’ll want to add an additional 1/2 tsp of baking powder to the mix to ensure the texture is on point.

• Gluten-Free Flour: If you are looking for a gluten free option, you can substitute the self rising flour for gluten free flour. 
• Almond Flour:If you are looking for a low carb option, you can substitute the self rising flour for Almond flour 

What sweetener do I use?

I use Lakanto Classic Monkfruit Sweetener and Lakanto Golden or Brown Monkfruit Sweetener in my baking recipes. The Classic is a zero point white granulated sugar substitute and the Brown or Golden is a zero point brown sugar substitute.  

Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have. It has a 1:1 ratio to real sugar-so if you were to use a different sugar substitute you will want to use the measurement that would be equal to real sugar. If you use a different sugar alternative you’ll want to check the point value on the brand you use. They can vary in points. 

TASTES just like sugar | Zero net carbs, Zero calorie, Zero glycemic Sweetener

1:1 SUGAR REPLACEMENT | Lakanto has a perfect mix of monkfruit and erythritol to match the sweetness of sugar and maintain your baking and cooking needs

It’s WW FRIENDLY,  Keto, Diabetic, Candida, Paleo, Vegan, Low Carb, Low Sugar, NON-GMO, and All Natural

 

Ingredients:

• 1 1/2 cup self rising flour- we like to use Gold Medal
• 1 tsp baking powder
• 1 tsp baking soda
• 3 ripe bananas, medium-large. I like to use over-ripe bananas. The more ripe the bananas are-the more sweet this banana bread will be.
• 1 egg or 2 egg whites
• 1 Tbsp vanilla extract
• 2 Tbsp zero point brown sugar substitute -we like to use Lakanto Brown or Golden Sweetener)
• 3 Tbsp zero point white sugar substitute- we like to use Lakanto Classic Sweetener) 
• 2 Tbsp Land o’ Lakes made with canola oil light butter melted or 3 Tbsp of unsweetened applesauce 

Directions:

1. Preheat oven to 350 degrees and spray bread pan (9×5 or 8×4)or a 12 muffin tin with non stick cooking spray
2. In a large mixing bowl add bananas and use a fork to mash well.
3. Whisk in the egg, vanilla, brown sugar and white sugar substitute. Stir well.
4. In a separate bowl combine, self rising flour, baking powder and soda. Stir until well incorporated.
5. Gradually add dry ingredients into the wet ingredients as you stir. Before the two are completely incorporated add in melted butter. Stir just until barely combined.
6. DO NOT OVER MIX. (The number one tip is to not over mix or it will ruin the texture)
7. Pour into pan and bake for 30-45 minutes or ( 14-16 minutes if making muffins) or until an inserted knife or toothpick comes out clean.
8. Remove from oven. Cool for 5 minutes before removing from pan or muffin tin.  
9. Store bread bread in an airtight container at room temperature or in the refrigerator for 7-10 days. This can also be stored in the frozen up to 3 months. Just thaw overnight in the refrigerator and allow it to thaw before serving.

12 slices or 12 muffins

2 Points® per slice or muffin

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Notes:

1. You can substitute the self rising flour for: wheat, gluten free flour, almond flour, or all-purpose flour however; you’ll want to add an additional 1/2 tsp of baking powder so the texture is on point.
2. Store in an airtight container on the counter for 3 days, in the fridge for 5-7 days, or the freezer for up to a month.
3. The point value can differ depending on the sugar substitutes you use. 
4. It is VERY important to not over mix the batter-otherwise the texture will be off. Just mix until the wet ingredients have been incorporated with the dry ingredients. Then pour batter into prepared pan.If making them into muffins decrease the cooking time to 14-16 minutes.
5. If you use unsweetened applesauce it will save you one additional point. However; I love using the light butter made with canola oil rather than the unsweetened applesauce- it gives the banana a creaminess that you just don’t get from the applesauce!
6. The Lakanto Monkfruit Golden Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use.