Pumpkin and banana bread
Wheat free, fat loss friendly Fitstop food!

 

Pumpkin and Banana Bread!  Fitstop friendly 🙂

We pumped with our Pumpkin for Willen Hospice!  Excellent work everyone – donations are still coming in.  So I will let you all know how much we raised for throwing our pumpkins all around!  For now you can make this gorgeous bread using your pumpkins!

 

 

Diana and I super excited and ready!
Pumpkins are you ready?
This pumpkin-banana bread is a great autumn treat, and perfect as a before or after trick-or-treating snack. Enjoy with a mug of hot cocoa!

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Ingredients:

  • 1 mashed ripe banana
  • 1 cup pumpkin puree
  • 1/4 cup oil (i.e rapeseed, canola, melted coconut/butter)
  • 1 large egg
  • 2 egg whites
  • 2 cups wheat or non-wheat flour (almond flour for example)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt (pink himalayan crystal salt is good)
  • 2/3 cup xylitol
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1 tsp cinnamon

Preparation:

Preheat oven to 350 degrees. Spray a 8 1/2 X 4 1/2-inch loaf pan with nonstick cooking spray.

Place mashed banana, pumpkin puree, oil, egg and egg whites in a large bowl. Beat with an electronic mixer on low speed.

Place flour, xylitol, baking powder, baking soda, salt, nutmeg, ginger and cinnamon in a medium bowl and stir with a whisk. Add flour mixture to banana and pumpkin mixture and beat until just moist.

Pour batter into loaf pan and bake for 1 hour or until toothpick placed in center comes out clean.

I added 1 tsp of vanilla extract, a sprinkle of dark baking cocoa in with the dry ingredients and only baked it for 45 minutes. Moist and delicious!

Serves 12.

Thanks again to those who came or donated!  It was great fun and now I know how a pumpkin feels 😉

Julie and me ready for the off!
Julie and I ready to pumpkin our stuff!

 

Big love, small tummies,

Jill x – The Fat Controller

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