whole grain pumpkin-banana bread (modified) 82 cal.

whole grain pumpkin-banana bread (modified) 82 cal.
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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 83.1
  • Total Fat: 4.0 g
  • Cholesterol: 10.3 mg
  • Sodium: 47.5 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.4 g

View full nutritional breakdown of whole grain pumpkin-banana bread (modified) 82 cal. calories by ingredient
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Introduction

This is a riff off of King Arthur's Flour easy whole grain pumpkin-banana bread. I used pistachios instead of pecans and coconut oil. Everything was organic and it is about 4 bites, which is surprisingly satisfying for a snack! This is a riff off of King Arthur's Flour easy whole grain pumpkin-banana bread. I used pistachios instead of pecans and coconut oil. Everything was organic and it is about 4 bites, which is surprisingly satisfying for a snack!
Number of Servings: 36

Ingredients

    113 grams Coconut Oil,
    142 grams Brown Sugar,
    64 grams Honey,
    2 large Eggs,
    210 grams Pumpkin, canned, without salt,
    227 grams Banana, fresh,
    2 Tbs. Coconut Water
    1 tsp Vanilla Extract,
    170 grams Whole Wheat Flour,
    2 Tbs. Pistachios,
    2 tbsp Flax Seed,
    .25 tsp Baking Powder,
    1 tsp Baking Soda,
    1 Tbs. Cinnamon, ground,

Tips

resting batter will give you a better rise!


Directions

Preheat oven to 350.
Use coconut oil to grease pan. Notice I used a square pan rather than a loaf pan, this made portions easier.
Beat the coconut oil, sugar, honey, eggs, pumpkin, banana, coconut water and vanilla.
Add the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon, stirring to combine.
Add nuts. (I made a sep loaf for DH and added dark chocolate chips here)
Rest batter for 15 minutes. I skipped this on one loaf and it did not rise as well as the one that rested.
Bake the bread for 60 minutes, until a wooden skewer or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any unbaked batter.
Allow to cool completely, then cover in plastic wrap and rest overnight.

Serving Size: Makes 36 pieces .5 inch by 1.5 inches by 1 inch.

Number of Servings: 36

Recipe submitted by SparkPeople user CJGASSER.

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