Photo of Banana snack bread by WW

Banana snack bread

Points® value
Total Time
55 min
20 min
35 min
Lots of bananas in this cake make it super-moist. The bananas are baked in their skins for a few minutes to bring out their natural sweetness.



4 medium, very ripe, unpeeled

Plain fat free yogurt

1 cup(s)

Unpacked light brown sugar

4 tbsp(s)

Unsalted butter

3 tbsp(s), softened


1 large

Vanilla extract

2 tsp(s)

All-purpose flour

1½ cup(s)

Baking powder

1 tsp(s)

Baking soda

1 tsp(s)

Ground cinnamon

1¼ tsp(s)

Table salt

¼ tsp(s)


¼ cup(s), chopped, toasted

Powdered sugar (confectioner's)

2 tsp(s)


  1. Preheat oven to 375 F. Coat a 9 x 9-inch metal baking pan with cooking spray.
  2. Place bananas on a baking sheet; bake until peels are deep golden, 10 minutes. Let bananas cool slightly; slice peel open. Scoop out banana flesh into a medium bowl; mash. Add yogourt, brown sugar, butter, egg and vanilla to bowl; whisk to blend.
  3. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until blended.
  4. Add banana mixture to flour mixture; stir just until combined. Pour into prepared baking pan; sprinkle on walnuts.
  5. Bake until toothpick inserted in centre of cake comes out clean, 22-25 minutes.
  6. Let cool on wire rack 10 minutes and then remove from pan; cool completely.
  7. Dust with powdered sugar; cut into 9 pieces.
  8. Serving size: 1 piece