Photo of Banana Bread by WW

Banana Bread

Points® value
Total Time
1 hr 5 min
15 min
50 min
Fresh or toasted, on its own or spread with your favourite topping – however you serve this long-lasting sesame-topped loaf, it’s sure to become a new family favourite.


Calorie controlled cooking spray

4 spray(s)

White Self Raising Flour

125 g

Wholemeal Flour

125 g

Billington's Unrefined Golden Caster Sugar

50 g

Baking powder

1½ teaspoon(s), level

Bicarbonate of Soda

½ teaspoon(s), level

Ground Cinnamon

1 teaspoon(s), level


200 g, 2-3 very ripe bananas

Cannellini Beans, cooked

1 can(s), large, drained, drained, rinsed and patted dry

Vanilla Extract

1½ teaspoon(s), level

Asda Extra Special French Almond Extract


Low Fat Spread

50 g, melted

Egg, whole, raw

1 large, raw, lightly beaten

Sesame Seeds

1 teaspoon(s)


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 900g loaf tin with cooking spray and line with baking paper.
  2. In a large mixing bowl, combine the flours, sugar, baking powder, bicarbonate of soda, cinnamon and a pinch of salt. Put the bananas, beans, vanilla and almond extracts in a food processor and blitz to a smooth purée.
  3. Add the banana mixture to the dry ingredients along with the melted spread and egg. Stir to form a smooth batter, then spoon into the prepared tin. Level the surface with a spatula and scatter over the sesame seeds. Bake for 45-50 minutes, until risen and golden and a skewer inserted into the centre of the cake comes out clean.
  4. Remove from the oven and let cool in the tin for 15 minutes, then remove from the tin to cool completely.


The loaf can be stored at room temperature in an airtight container. Serve the banana bread fresh for 2-3 days, and toasted for up to 1 week.