Baking is a science and remaking cakes and breads to make them healthier is not always as easy as say remaking a pot of soup or a casserole. So whenever I am experimenting with baking, my fingers are crossed the whole time. I wasn't too worried about this pumpkin banana bread because I basically took my Banana Nut Bread recipe which is a deliciously moist bread and I improvised it with the pumpkin and spices. This came out super moist and we had a difficult time waiting for it to cool because it smelled so good! We scoffed up half this bread before I got a chance to photograph it. This was wonderful topped with some Pumpkin Spiced Cream Cheese!
Pumpkin Banana Nut Bread
Gina's Weight Watcher Recipes
Servings: 12 slices (1 loaf) • Serving Size: 1 slice • Points +: 3 pts • Smart Points: 4
Calories: 146.5 • Fat: 2.7 g • Carb: 33.3 g • Fiber: 1.6 g • Protein: 2.7 g
- Pam baking spray
- 3/4 cup unbleached all purpose flour
- 1/2 cup white whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground cloves*
- 1/2 tsp ground nutmeg*
- 3 very ripe medium bananas, mashed
- 1/2 cup pureed pumpkin
- 2 tbsp butter, softened
- 1/2 cup light brown sugar, unpacked
- 1 large egg white
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup chopped pecans (optional, 5 pts+ per slice if using)
Preheat oven to 325°. Grease a 9x5 inch loaf pan with baking spray.
In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.
In a large bowl, cream butter and sugar with an electric mixer. Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.
Pour batter into loaf pan and bake on the center rack for 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
* 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.