Pumpkin Banana Bread

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 54
  • Amount Per Serving
  • Calories: 76.6
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 79.8 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.8 g

View full nutritional breakdown of Pumpkin Banana Bread calories by ingredient


Introduction

No butter, no oil, no sugar. Can be made lactose free minus the greek yogurt and sub for applesauce. Also can add in vanilla or chocolate protein powder in place for some flour if desired. No butter, no oil, no sugar. Can be made lactose free minus the greek yogurt and sub for applesauce. Also can add in vanilla or chocolate protein powder in place for some flour if desired.
Number of Servings: 54

Ingredients

    (The Wet Ingredients)
    5 egg whites
    2 - 15oz cans of pumpkin puree
    4 over-ripened bananas
    Pumpkin Pie spice, 3 tsp
    Vanilla Extract, 2.5 tsps
    Yogurt Plain Greek Yogurt, non-fat, 1/4 cup
    Agave Nectar, 10 tbsps

    (The Dry Mix)
    Whole Wheat Flour, 4 cups
    Steel Cut Oats, dry, 2 cups
    Baking Soda, 2 tsps
    Baking Powder, 3 tsps
    Salt, 1/2 tsp
    Truvia Natural Sweetener, 3 packets

Tips

Cream cheese swirl can be added into loaves or topped with cream cheese glaze if desired. Also may cut down on sweetener if needed. Applesauce is a great substitute for oil/ yogurt.


Directions

Mix all wet ingredients in one bowl, mashing bananas at this time. Mix dry ingredients in separate bowl til combined. Slowly incorporate the dry ingredients to wet bowl until just combined. Can be placed in cupcake tins or mini loaves (makes 9). Place in pre-heated oven at 350 for about 45 mins. Then allow to cool and enjoy

Serving Size: makes 9 mini loaves

Number of Servings: 54

Recipe submitted by SparkPeople user VLAROCCO614.