Banumpkin Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 119.8
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 119.1 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 1.8 g
- Protein: 2.2 g
View full nutritional breakdown of Banumpkin Bread calories by ingredient
Introduction
A cross between banana bread and pumpkin bread. Low-fat, low-sodium, low-cholesterol, sugar-free and high-fiber! Unbelievable! A cross between banana bread and pumpkin bread. Low-fat, low-sodium, low-cholesterol, sugar-free and high-fiber! Unbelievable!Number of Servings: 16
Ingredients
-
3 Bananas, mashed
1/2 C canned pumpkin
1/4 C canola oil
2 Tbsp flaxseed meal blended with 1/2 C water
1 C Splenda
1/2 C non-fat dry milk powder
1-1/2 tsp baking soda
1/2 tsp Nu-salt (salt substitute)
1-1/2 C white flour
1/2 C whole wheat flour
Directions
Pre-heat oven to 325.
Coat bread pan with spray oil.
Combine bananas, pumpkin, oil, and flaxseed mixture.
Combine Splenda, non-fat dry milk powder, baking soda, salt, and flours.
Stir the first two mixtures (wet and dry) together andr tansfer to bread pan.
Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool ten minutes in pan on rack. Remove from pan and cool completely
Makes 16 1/2-inch slices.
Number of Servings: 16
Recipe submitted by SparkPeople user BIRCHLADY.
Coat bread pan with spray oil.
Combine bananas, pumpkin, oil, and flaxseed mixture.
Combine Splenda, non-fat dry milk powder, baking soda, salt, and flours.
Stir the first two mixtures (wet and dry) together andr tansfer to bread pan.
Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool ten minutes in pan on rack. Remove from pan and cool completely
Makes 16 1/2-inch slices.
Number of Servings: 16
Recipe submitted by SparkPeople user BIRCHLADY.