whole grain pumpkin-banana bread (modified) 82 cal.
 82 cal. Recipe){kind=link}
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
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 350º.
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.
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.