Cinnamon Banana Nut Bread


Cinnamon Banana Nut Bread

Cinnamon Banana Bread-Banana bread with a twist! Healthy version of banana bread with a cinnamon swirl in the middle! Weight Watcher friendly (7 SmartPoints)


Believe it or not, my husband’s favorite “dessert” is either banana nut bread or snicker doodle cookies.  No chocolate or ice cream for this guy.  All he wants is banana nut bread, every day!  There are so many different versions of banana nut bread out there, so I decided to put a spin on this classic recipe and make Cinnamon Banana Nut Bread.  This is a Weight Watcher friendly recipe and only 7 SmartPoints per serving!


If you can’t find ripe bananas at the store, no problem!  You can actually ripen bananas by cooking them in the oven first.   Place the unpeeled bananas on a baking sheet lined with parchment paper.  I’ve had to do this trick a few times when I’m really craving banana bread but do not have ripened bananas on hand.  My favorite baking sheets are Nordic Ware Aluminum Baking Sheets; I use these sheets for everything I need to roast or bake in the oven!  Bake in a 300 degree oven for 30-40 minutes until the skin is black.  Let them cool for about 1 hour before peeling.  Once you peel them, they are all mashed and ready to go!


Cinnamon Banana Bread is moist, comforting, but still healthy.  Banana bread is honestly not that hard to make.  I thought making this would require hours of intense labor, but you just mix all of the ingredients and pour it into a loaf pan.  The truth is that my Kitchen Aid mixer really does all the work.  I know they are expensive, but y’all once you get one YOU WILL USE IT ALL THE TIME!!!  To make this bread extra cinnamon flavor, pour half of the batter into the loaf pan, sprinkle half of the cinnamon sugar mixture onto the batter, pour the last half of the batter, sprinkle the last half of the cinnamon sugar mixture onto the batter, then using a knife swirl the batter to create a marble effect.


Cinnamon Banana Nut Bread


The hardest part is waiting for it to bake because the whole house will smell like a dream!!  Once the bread is baked, let it cool for about 20 minutes on a metal baking rack, then it’s time to dig in!



Banana Nut Bread


I hope you enjoy these cinnamon bites of flavor!

For Cinnamon Banana Bread, here are my “go-to” kitchen essentials:





Serves 12

Cinnamon Banana Nut Bread

7 SMARTPOINTS per serving

30 minPrep Time

1 hrCook Time

1 hr, 30 Total Time

Save Recipe


    Banana Bread Ingredients-
  • 4 Tablespoons Light Butter (or ½ Stick Light Butter)
  • 1 2/3 cup Whole Wheat Flour
  • 4 Medium Very Ripe Bananas
  • ¼ Cup Fat Free Plain Greek Yogurt
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • ½ Cup Packed Dark Brown Sugar
  • 1 Egg (at room temperature)
  • 1 Egg White (at room temperature)
  • ¼ Cup Walnuts, chopped
  • Cinnamon Mix Ingredients-
  • 1 Tablespoons White Granulated Sugar
  • 1 Teaspoons Cinnamon


  1. Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan with non-fat cooking spray.
  2. In a small bowl, combine 1/3 cup sugar and 2 teaspoons cinnamon then set aside.
  3. In a medium, bowl combine bananas, yogurt, and vanilla extract. Mash bananas and mix all ingredients until well combined.
  4. Sift together flour, baking powder, baking soda, and salt into a large bowl. If you don’t have a sifter, you can use a metal strainer!
  5. Using a mixer, beat the butter and brown sugar until light and fluffy for about 3 minutes. Add the eggs one at a time and beat until fully combined for about 1 minute.
  6. Add banana mixture and beat until well combined for about 30 seconds.
  7. Add flour mixture slowly and beat until well combined for about 30 seconds. Add walnuts until well combined.
  8. Pour half the batter into the loaf pan and spread out the batter until even.
  9. Sprinkle half the cinnamon mix onto the batter.
  10. Repeat with the remaining batter and cinnamon mix.
  11. Draw a knife through the batter to make a marble effect.
  12. Bake in the oven for 60 minutes, rotating the pan halfway, until the top is golden brown and starting to crack.
  13. Let the pan cool for 15 minutes on a metal rack.

Nutrition Facts
Serving Size 12
Servings Per Container

Amount Per Serving
Calories 180 Calories from Fat 36.9
% Daily Value*
Total Fat 4.1g 6%
Saturated Fat 1g 5%
Trans Fat g
Cholesterol mg 0%
Sodium mg 0%
Total Carbohydrate 32.7g 11%
Dietary Fiber 3.5g 14%
Sugars 15g
Protein 5.4g 11%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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