Name: Lightened Up Banana Bread
Prep time: 5 min
Cook time: 45 min
Total time: 1 h 40 min
Yield: 8
Ingredients: 2 cups all-purpose flour; 1.5 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup Splenda no calorie for baking (or any non-calorie sweetener of choice); 2 large eggs; 1 cup unsweetened almond milk; 3 medium bananas; 3 tablespoons no sugar added chocolate chips; 4 tablespoons Fisher nut topping (or any nuts of choice)

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You won’t be able to tell this is a lightened up banana bread. It’s so light and delicious!

My late husband LOVED his Mom’s banana bread. And no wonder because it had 1 1/2 sticks of butter and 1 1/2 cups of sugar. I’ve tasted it and it’s delicious. But her recipe is also 15 WW points per slice.

This is my homage to her recipe. Thank you for the inspiration Bonnie!

How do you make banana bread sweet without adding more sugar?

Make sure you use bananas that are super ripe. The browner they are, the more sweet they are. If you find yourself with bananas that aren’t quite as ripe as you would like, simply microwave them in 20 second increments until soft.

Can this lightened banana bread be gluten free?

Yep! My go to gluten free flour is Bob’s Redmill 1 to 1 Gluten Free flour, making sure that the main ingredient is white rice flour, with xanthan gum added as an ingredient. While chickpea flour is gluten free, it makes a much denser bread.

Can you make these into mini muffins?

Yes! We got 29 mini muffins out of this recipe. Bake at 350 for 10-12 minutes.

Ingredients needed for lightened up banana bread

all-purpose flour (or gluten free flour)
baking soda
baking powder
eggs
unsweetened almond milk (or milk of choice)
bananas
sugar free chocolate chips
nut topping

Lightened Up Banana Bread

Yield: 8

Prep Time: 5 minutes

Cook Time: 45 minutes

Additional Time: 50 minutes

Total Time: 1 hour 40 minutes

My late husband loved his mom's banana bread, and no wonder because it had lots of sugar and butter. Not hating on that delicious loaf, but this is my lightened up version. Thanks for the inspiration Bonnie!

Ingredients

2 cups all-purpose flour
1.5 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup Splenda no calorie for baking (or any non-calorie sweetener of choice)
2 large eggs
1 cup unsweetened almond milk
3 medium bananas
3 tablespoons no sugar added chocolate chips
4 tablespoons Fisher nut topping (or any nuts of choice)

Instructions

Heat oven to 350.

In a large bowl add the bananas, almond milk and eggs and mash. Add in the flour, baking soda, baking powder, salt and Splenda and mix just until combined.

Add to a loaf pan sprayed with avocado oil spray. Top with chocolate chips and nuts and bake for 45-50 minutes. Let cool in the pan for 20-30 minutes before removing.

TO MAKE INTO MINI MUFFINS: divide mixture between muffin tins - I got 29 mini muffins out of this recipe, and bake for 10-12 minutes.

Notes

If you make them as mini muffins, each muffin is 2 WW points.

As of the date of this publication, each slice is 5 WW points, or 6 WW points on the diabetic plan. Click here for the WW tracker.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 615mgCarbohydrates: 46gFiber: 3gSugar: 16gProtein: 7g

Lily’s sugar free chocolate chips are readily available in most grocery stores. If you shop at Mariano’s or Kroger, they have a great sugar free chocolate chip – and about half the cost of Lily’s.