40 Reviews of Weight Watcher 1 Point Banana Bread--Flex Points

From: Yooper Missy

On Mar 31, 2006

Very tasty! I gave the recipe to all my friends. I used grounded up oatmeal instead of the wheat flour to give it an oaty flavor. Thanks for the great recipe - LOVE IT!

From: eleanor benner

On May 10, 2006

My husband, who is a real stickler for his food, rated this very good so I'm now going to dump my other banana muffin/bread recipes and use only this one. I use only 2 bananas and add, of course, nuts per his request. I also added 1 heaping teaspoon of flaxseed meal. So good but of course with the nuts, it's no longer just one point. I figure two when I have them. So moist and excellent.

From: texasmama

On Feb 16, 2006

Excellent! This made moist, yummy banana bread muffins. I used sugar instead of sugar substitute, and I sprinkled a little brown sugar on top. Because I made muffins, baking time was reduced to 20-25 minutes. This will be a regular muffin recipe for me. Thanks so much for posting!

From: QueenQT26

On Sep 15, 2006

I made these for my brother who absolutely loves banana bread! I keep trying to get him to eat healthier, so I figured tricking him into thinking he's eating something unhealthy would work! Well, it did because my whole junk food loving family couldn't tell these were "healthy" (which in their world means not good lol) I think my brother broke his previous record by eating about 4 muffins in a row. I did add a few peanut butter chocolate chips to each muffin, which added to the tastiness! Thanks for posting! Soooo good!

From: Wreckage

On Apr 10, 2006

Super easy and quick to make. We found them a little too sweet so next time I will cut back a little on the Splenda. Thanks very much!

From: viking

On Feb 11, 2007

This was a delicious way to dispose of those overly ripe bananas on my kitchen table. I used 100% whole wheat pastry flour and made 10 tasty muffins.

From: Chef #438613

On Feb 9, 2007

I've made 3 loaves already. I would have to agree that they were slightly too sweet with the full cup of splenda. Haven't tried to cut back yet, don't know if I'd need to add more flour to compensate.

From: vitalev

On Nov 20, 2006

Ahh yum! I made this exactly as posted, except into 6 muffins and baked for 20-25 mins. Soo moist, this is definitely comfort food at its finest (and healthiest!) Thanks so much for this recipe!

From: Denise in da Kitchen

On Sep 11, 2006

I'm not sure if I did anything wrong, but this bread just didn't rise for me at all. I followed the directions to the letter and I got a flat, but very moist loaf. It tastes great, though...if anything it tastes better than my old tried and true recipe. It's even better the second day and I certainly don't feel as guilty about eating it! Thanks for sharing.

From: Kasha

On May 6, 2007

Really good. I didn't think it would be this good. The consistency is perfect too. I'll make this again and again. I did use only 3/4 cup Splenda.