OH HEY Fall! If it wasn’t 85 degrees in the middle of Oct I would probably already be hanging my christmas lights. Not that that really has to do with “fall” and more so winter, but I am in full-swing ready for the holidays mode despite this ridiculous scorching weather. I have high hopes it should cool down soon…
Anyway, I have decided to ignore the weather and continue on with my pumpkin obsession and am ready to provide you all some awesome, low-cal, healthy, and fun fall baking and cooking ideas!
First up? A wheat pumpkin banana bread!
It all started with not only my anticipation for cooler weather and the holidays, but with an extra can of pumpkin and some over-ripe bananas. I thought hmm– I don’t want to just make banana bread, I HAVE to make something pumpkin…
So I decided I would combine the two. But really, that exists already out there and I was yet to be impressed by my ideas. I wanted something with a fun simple twist. I decided to add a cinnamon sugar layer in the center and as a topping. SO simple, not exactly original… but nevertheless all the flavors together made one heck of a bread!! PLUS, you can have 1/10 of the loaf = one THICK slice, for 157 calories (plus 3 filling grams of protein and fiber!).
As soon as I started to smell it as it baked, I began plotting what my next recipes I would make for the fall season… Let me say some delicious and super-fun recipes are soon to come friends!! Low-calorie Pumpkin Pie Truffles?? Pumpkin Spice Latte Glazed Muffins?? Yep!! And more! My ideas are never-ending when it comes to recipe ideas… and while I share a lot of my ideas at work, I really am excited to share some very original ideas on CallieCooks.
Once this loaf came out of the oven, I couldn’t wait for it to cool enough to slice and give it a try! The cinnamon sugar crystalized in the best way possible on top, and I was anxious to see how the flavor turned out…
FINALLY — it was cooled, and I was very pleased with the taste and texture!! A slightly crisp, cinnamon sugar crust, with a moist, flavorful banana pumpkin bread inside. And the swirl of cinnamon sugar in the center really amped up the flavor and texture! I LOVE a dense, but soft bread — and that slightly crunchy but subtle cinnamon sugar layer really makes it awesome!
Make this and enjoy! It’s great warm (toasted!!) with some spray butter, or even some Fat-Free Reddi-wip!
CallieCooks Wheat Cinnamon Sugar Pumpkin Banana Bread
Makes 10 servings
1/10 of loaf, 1 slice:
1 1/4 cups whole-wheat flour
1/4 cup all-purpose flour
1/2 cup plus 1 tbsp. granulated sugar
1/4 cup brown sugar (not packed)
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/8 tsp. pumpkin pie spice
1 cup mashed ripe bananas
3/4 cup canned pumpkin
1/2 cup egg whites (about 3 large)
1 tsp. vanilla extract
Preheat oven to 350 degrees. Spray a loaf pan (9×5) with nonstick spray.
In a large bowl, combine flours, 1/2 cup sugar, brown sugar, baking powder, 1/2 teaspoon cinnamon, salt, and pumpkin pie spice.
In another medium bowl, mix mashed banana, pumpkin, egg whites/substitute, and vanilla extract. Add this mixture to the large bowl with dry ingredients and mix until combined.
In a small bowl, mix remaining 1 tbsp. and 1/2 tsp. cinnamon.
Pour half the batter into loaf pan. Sprinkle with half of cinnamon sugar mixture. Top with remaining batter and sprinkle with remaining cinnamon sugar.
Bake for about 40 minutes, or until a knife inserted in the middle comes out clean.
Slice and serve!