A & C Cook: Healthy(ish) Banana Bread

What - another healthy recipe?! Yes - well, sort of. Following the success of our Salmon, Potato and Coriander Curry trial, we next tried our hand at a healthy take on a banana bread from Weight Watchers. And our verdict? Actually, pretty tasty.

Now, we're not saying that it's quite as good as a super decadent banana bread with all the gooey insides, but it's really not bad considering it's just three Weight Watchers points (whatever that means, but we're guessing it's fairly low in calories).

It's nice as it is, but a little dense - and much nicer with a big slab of chocolate spread slathered on top.

Here's the recipe.


  • 4 sprays of calorie controlled cooking spray (or similar)
  • Bananas, 350g peeled
  • Honey, 2 tablespoons
  • Eggs, 3 medium
  • Fat free natural yoghurt, 1 small pot
  • Vanilla extract, 2 level teaspoons 
  • Porridge oats, 150g
  • Plain white flour, 100g
  • Baking powder, 2 level teaspoons


  1. Preheat the oven to 160c (fan 140c, gas mark 3). Mist a 900g loaf tin with cooking spray and line the base and ends with a long strip of baking paper
  2. Put the bananas, honey, eggs, yoghurt and vanilla extract in a food processor and blitz until smooth. Transfer to a large mixing bowl. Wipe the food processor clean
  3. Reserving 2 tsp of the oats, add the rest of the food processor with the flour and baking powder and blitz to a fine flour. Add the flour to the mixing bowl and stir to combine. Pour the mixture into the prepared loaf tin. Scatter the reserved oats over the top and bake for 1 hour to 1 hour 15 minutes, until a skewer inserted into the middle of the loaf comes out clean, with just a few sticky crumbs
  4. Leave to cool in the tin, then turn out and slice to serve (preferably with a big dollop of chocolate spread!)


  1. My mouth is watering. Love banana bread, so good. But you took banana bread to the next level. Well done.


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