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Pumpkin banana bread!

Hellloooooo out there 🙂

So today started with one of my homemade granola bars (check out recipe section), and I swearrr they get better each day.  I also enjoyed a VitaMuffin Top, shown below, because I knew I wouldn’t get to really sit down for a regular meal at work today.

These little puppies pack only 100 calories, and have protein and fiber in them to keep you full a little longer, plus a bunch of vitamins.  You can check them out by clicking HERE.

I rushed off to work after stopping at my favorite (Starbucks) place and grabbing a grande soy misto, shown in this adorable LOVER day cup:

While at work, I managed to eat a Vanilla Chobani Nonfat Greek Yogurt (no picture), a small one shot mocha (I wasn’t going to, but I barely ever have them…SOOO good), a little OJ, some herbal tea that’s supposed to support your immune system, and a random couple bits here and there of food that was being made/food they wanted me to taste to see if it was good, yada yada.  Not really enough to count, but figured I’d mention it anyways.

Once I got home, I had some lemon water (I always forget how good it is):

I also managed to munch down a few coconut-flavored Jellie Bellies… my roomate bought a huge mongozoid (haha) box at Costco, and so she’s left them on the coffee table in our living room.  Normally I don’t enjoy eating jelly beans at all, but the coconut ones turned out to be yummy.  AND, I had a snack of some Mary’s Gone Crackers (plain flavor) with some red pepper hummus and a little bit of Pirate Booty…

I got home from work around 4:30 and decided to wait for my bestie so that she could come to the gym with me around 7pm, which left me with some time to kill.

SOOOooOOoooo… I decided to make some healthy banana bread, which turned into healthy AND gluten free (let me know if I’m wrong about this after you read the recipe) PUMPKIN BANANA BREAD. I’ve been promising my roommate I’d make some classic chocolate chip banana bread because she used to LOVE when my mom would send me back to school with some, so I not only made her regular ol’ loaf, but opted for a healthy version for myself because I LOVE banana bread, but don’t love the sugar content.  The other great thing is that I got to use up some of the spelt flour I had lying around leftover from the Super-Charge! Me cookies I made a week or so ago.

After googling around a bit, I stumbled across a recipe on THIS FORUM for a healthy pumpkin banana bread. The info from the site is below:

Pumpkin Spice Banana Bread

Recipe By :Gail Gordon Oliver

——– ———— ——————————-

2 ripe bananas — mashed
1 cup canned pure pumpkin puree (unsweetened)
1/4 cup canola oil
2 eggs
1 teaspoon pure vanilla extract
2 cups whole spelt flour
2/3 cup erythritol (or granulated sugar)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon kosher salt

Preheat oven to 350F. Grease a large loaf pan (approx. 8 1/2 x 2 1/2 x 2 1/2.

In a large bowl, whisk together mashed bananas, pumpkin puree, oil, eggs and vanilla until combined well.

In a medium bowl, whisk together flour, erythritol (or sugar), baking powder, baking soda, cinnamon, ginger, allspice and salt.

Add flour mixture to wet ingredients in large bowl and stir until just combined.

Pour batter into prepared loaf pan. Bake until top is deeply browned and springs back when touched gently, about 70 to 85 minutes.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 221 Calories; 9g Fat (34.3% calories from fat); 6g Protein; 32g Carbohydrate; 5g Dietary Fiber; 53mg Cholesterol; 278mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

**The only changes I made to the recipe were that 1) I used about 1/3 cup regular sugar and 1/3 cup brown sugar, instead of 2/3 regular sugar and 2) I added in about 2/3 cup dark chocolate chips…because I had (yes, had) to. 🙂

I put the healthier loaf in first so that it could get a head start since it has to cook longer than the regular loaf, and then proceeded to make the regular ol’ banana bread recipe. (Email if you want it: eatinggreenstayinglean@gmail.com) So now both loaves are in the oven and I’m eagerly waiting for them to be cooked.

I’m off to the gym at 7ish so I’m going to go check a few blogs, get changed, and I’ll be back here around 9 to report on how delicious the banana bread is!

<3, Jenna

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