CINNAMON PUMPKIN BANANA BREAD
This taken from our local press. This can be refrigerated for one week or sliced and frozen. ETA. upon reading reviews, either make 1 1/2 times the recipe for two full loaves or 1 loaf and a few muffins.
Provided by CoffeeB
Categories Quick Breads
Time 1h
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Coat 2 standard loaf pans with cooking spray.
- In a food processor, combine the pumpkin puree, bananas, vanilla and eggs.
- Process until smooth, scraping down the sides as needed.
- Add the flour, rolled oats, flax meal, sugar, baking powder, baking soda, salt and pumpkin pie spice.
- Process until thoroughly blended, about 30 seconds, stopping to scrape the sides as needed.
- Transfer the batter to the prepared loaf pans.
- Bake for 45-50 minutes.
- Upon removal from pans, let cool completely before slicing.
Nutrition Facts : Calories 131.8, Fat 2.9, SaturatedFat 0.4, Cholesterol 18.6, Sodium 97.1, Carbohydrate 24.4, Fiber 3.3, Sugar 9.4, Protein 3.9
PUMPKIN BANANA BREAD
We love pumpkin bread and banana bread, so why not combine them. I was experimenting the other day, came up with this recipe. Wife and kids loved it.
Provided by RHOS6577
Categories Breads
Time 1h20m
Yield 1 loaf or 9 muffins, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Butter and flour a loaf pan or a jumbo muffin tin (holds 9 muffins).
- In a mixing bowl, cream together the sugar and the butter. One at a time, add the eggs. Add the bananas and pumpkin. Mix until everything is well combined.
- In a second bowl, sift together the baking soda, salt, four and spice. Mix the moist ingredients into the dry ingredients. Pour the batter into the loaf pan or muffin tins. Bake in the oven one hour to 1 hour 12 minutes. Cover with aluminum foil if/when turns brownish. Done when toothpick inserted in the middle comes out clean.
- (NOTE: If wish to just make banana bread, omit the pumpkin, add one additional banana, omit the spice, follow directions as is).
WEIGHT WATCHER 1 POINT BANANA BREAD--FLEX POINTS
Moist and tasty! For those on WW, it's an easy, economical homemade alternative to buying the overpriced WW baked goods in the grocery store. This recipe is courtesy of the WW website.
Provided by TheDancingCook
Categories Quick Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In a mixer, mash bananas, add Splenda and mix.
- Mix in rest of indgredients.
- Pour ingredients into a bread pan sprayed with non-stick spray.
- Bake for 50 to 60 minutes; cake tester should come out clean when done.
- Remove from pan and cool on a wire rack.
- *If using a dark coated pan, bake at 325 degrees and bake a little longer; cake tester to should come out clean when done.
PUMPKIN BANANA BREAD
The combination of ripe bananas and creamy pumpkin puree is a match made in heaven. The dynamic duo provides a perfectly moist, tender, not-too-sweet spiced quick bread that can be enjoyed all year long.
Provided by Food Network Kitchen
Time 3h45m
Yield makes 2 loaves; 12 to 16 servings
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F. Line two 9 by 5-inch loaf pans with parchment paper, leaving a 2-inch overhang on the longer sides, then spray with nonstick cooking spray.
- Whisk together the flour, baking soda, pumpkin pie spice, baking powder and salt in a medium bowl until combined. Mash the bananas in a large bowl with a potato masher or fork until smooth, then whisk in the eggs, sugar, pumpkin puree, oil, sour cream and vanilla until smooth and combined. Add the flour mixture to the banana mixture, then stir the batter together with a rubber spatula until just combined (it's ok if there are a couple small lumps).
- Divide the batter evenly between the two prepared loaf pans, smoothing out the top with a spatula. Top each loaf with 3 tablespoons of pepitas. Bake in the center of the oven until a toothpick inserted in the center of each loaf comes out clean and each loaf reaches an internal temperature of 200 to 205 degrees F, 60 to 75 minutes.
- Let cool in the pans for 15 minutes, then use the parchment paper overhang to remove each loaf from the pan. Let cool completely on a wire rack, about 1 1/2 hours.
WW 2 POINTS - PUMPKIN BANANA BREAD
Make and share this Ww 2 Points - Pumpkin Banana Bread recipe from Food.com.
Provided by mariposa13
Categories Breads
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325*F (160*C).
- In a bowl combine the flour, baking soda, baking powder and salt. Set aside.
- In a bowl whisk together the pumpkin puree, banana, oil, sugar, eggs and vanilla.
- Add the flour mixture and stir the batter until it is just combined.
- Transfer to a greased 9 x 5 x 3-inch loaf pan and bake in the middle of the oven for 1 hour, or until a wooden pick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes on rack before removing.
- Cool completely on rack.
- Store tightly wrapped.
Nutrition Facts : Calories 116.5, Fat 4.3, SaturatedFat 0.7, Cholesterol 26.4, Sodium 172.5, Carbohydrate 17.1, Fiber 1.6, Sugar 2.4, Protein 2.9
WW 2 POINT BANANA BREAD
Found this in my new Weight Watchers Simply Delicious Cookbook - Gave it a try and my family approved - Healthy and Good too !
Provided by Janet W
Categories Breads
Time 50m
Yield 1 bread, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Spray a 4 x 8 1/2 inch nonstick loaf pan with nonstick spray.
- With a wooden spoon, beat the sugar, and butter in a large bowl until creamy. Add the eggs, bananas, buttermilk, and vanilla; beat until combined. Combine the flour wheat germ, baking powder, baking soda, cinnamon, and salt in another bowl. Add the flour mixture to the banana mixture; stir just until blended.
- Scrape the batter into the pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool in the pan on a rack 10 minutes, remove from the pan and cool completely on the rack.
Nutrition Facts : Calories 100.9, Fat 3.4, SaturatedFat 1.8, Cholesterol 24.4, Sodium 114.5, Carbohydrate 15.8, Fiber 1, Sugar 6.8, Protein 2.3
WW 2 POINTS - BANANA MOUSSE
From WW Quick Success Program Cookbook. For a different taste sensation, spoon it into individual dessert dishes, cover with plastic wrap, and freeze until firm. Cook time is marinading time.
Provided by mariposa13
Categories Dessert
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In medium bowl, combine banana slices, rum, and lemon juice. Let marinade 1 hour.
- Transfer to food processor or blender and process until pureed.
- Transfer to medium bowl, fold in whipped cream.
- Serve immediately or cover with plastic wrap and freeze.
- 2 points per serving (1/4 cup).
Nutrition Facts : Calories 111.4, Fat 1.9, SaturatedFat 1.1, Cholesterol 5.7, Sodium 10.7, Carbohydrate 20.5, Fiber 2.2, Sugar 11, Protein 1.2
WW 2 POINTS - FROSTED BANANA BREAD MUFFINS
Make and share this Ww 2 Points - Frosted Banana Bread Muffins recipe from Food.com.
Provided by mariposa13
Categories Breads
Time 39m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350ºF.
- Coat 24 mini muffin tins with cooking spray.
- Blend together oil and brown sugar.
- Beat in bananas, lemon zest, egg and egg white.
- In a separate bowl, whisk together flour, baking powder, cinnamon and salt.
- Gently stir half the flour mixture into banana mixture; stir in buttermilk, remaining flour mixture and raisins.
- Divide batter among muffin pans.
- Bake until a toothpick inserted into center comes out clean, about 10 to 12 minutes.
- Let cool in pans for 10 minutes before inverting onto a rack to cool completely.
- To make frosting, blend powdered sugar and lemon juice together.
- Drizzle over cooled muffins.
Nutrition Facts : Calories 109.7, Fat 2.1, SaturatedFat 0.3, Cholesterol 8.9, Sodium 83, Carbohydrate 21.5, Fiber 0.9, Sugar 11.1, Protein 1.9
GLUTEN FREE PUMPKIN BANANA BREAD
This bread is so moist, you'd never know it's gluten free! The recipe is based off of Shelley Albeluhn's Banana Banana Bread recipe here on Zaar.
Provided by DreamoBway
Categories Quick Breads
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Lightly grease 9 x 5 loaf pan.
- In large bowl, combine the flour, baking soda and salt.
- In separate bowl, cream together butter and brown sugar.
- Stir in eggs, mashed bananas, pumpkin, spices, and vanilla until well blended.
- Stir banana mixture into flour mixture; stir just to moisten.
- Pour batter into prepared loaf pan. Allow to rest 30 minutes before baking.
- Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
Nutrition Facts : Calories 151.8, Fat 8.6, SaturatedFat 5.2, Cholesterol 51.3, Sodium 285.9, Carbohydrate 18.3, Fiber 1, Sugar 15.6, Protein 1.5
PUMPKIN BANANA BREAD
I came across these loaves in a local newspaper about 10 years ago, and I still make this pumpkin banana bread recipe on a regular basis. It conveniently yields a number of mini loaves, making gift-giving easy. -Linda Wood, Roanoke, Virginia
Provided by Taste of Home
Time 50m
Yield 5 mini loaves(6 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas, pumpkin and vanilla. Combine the flour, baking power, baking soda and salt; gradually add to creamed mixture. Fold in nuts. , Pour into five greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 114 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 90mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
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PUMPKIN BANANA BREAD | HEALTHY AND MOIST - WELL PLATED …
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4.9/5 (56)Calories 230 per servingCategory Dessert, Snack
- Preheat the oven to 350 degrees F. If using nuts for the mix-ins, spread them onto a single layer on an ungreased baking sheet. Bake until toasted and fragrant, about 8 to 12 minutes depending upon the size of the nuts. Do not walk away during the last few minutes of baking (this is when nuts love to burn). Immediately transfer to a cutting board. Let cool a few minutes, then roughly chop. Lightly coat an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray.
- In a small bowl, mash the bananas measure them out to ensure that you have 1 cup. In the bowl of a standing mixer fitted with the paddle attachment or a mixing bowl, beat together the butter and coconut sugar until smooth and combined. Beat in the measured banana, Greek yogurt, honey, eggs, pumpkin (feel free to reuse the measuring cup you used for the banana to measure the pumpkin), and vanilla. Sprinkle the pumpkin pie spice, baking soda, baking powder, and salt over the top. Sprinkle the flour over the top, then with a rubber spatula or wooden spoon, stir by hand, just until the flour disappears. Fold in the pecans or another mix-ins.
- Scrape the batter into the prepared pan and let rest uncovered at room temperature for 15 minutes (Don’t skip this step! Resting helps the flour absorb the wet ingredients and will give you a better texture and flavor).
- Bake the bread for 55 minutes to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. Another quick check is to see if the bread reaches 190 to 200 F degrees F on an instant read thermometer. Check the bread at the 35-minute mark. If it is browning more quickly than you would like, loosely tent the pan with foil and continue baking as directed. Place the pan on a wire rack and let cool completely, then remove the bread from the pan wrap the loaf tightly in plastic. Refrigerate for at least 1 hour, or even better, overnight (I know this step sounds odd but it works and makes the bread taste incredible). Slice and devour!
EASY AND MOIST PUMPKIN BANANA BREAD - PRETTY. SIMPLE.
From prettysimplesweet.com
5/5 (4)Estimated Reading Time 5 mins
- In a large bowl whisk together flour, sugar, baking soda, baking powder, spices, and salt. In another medium bowl whisk the eggs well, then whisk in melted butter, mashed bananas and pumpkin puree. Add the egg mixture into the flour mixture and fold, using a rubber spatula, just until combined.
- Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool for 15 minutes on a wire rack, then turn it out from the pan and allow it cool completely.
- Store bread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Serve at room temperature.
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