Tasty Tuesday: Healthier Banana Bread

Since I had a baby 4 months ago, I haven’t been so keen on looking in the mirror. Even looking past the disheveled hair and under eye circles from lack of sleep, I cannot look past what a second pregnancy has done to my body. Both of my daughters are worth it, but it’s still difficult to face. I’m currently in the stage of Conviction: I’m ready to get healthy and work out, but trying to juggle both kids and getting disjointed sleep is keeping me from doing so. So, I am focusing on trying to eat healthier.

One thing that is hard for me to give up when I’m trying to eat healthy is sweets. Oh, how I love them! Curse the sweet tooth I was born with! I’ve found some ways to satisfy my sweet tooth (like fat-free, sugar-free pudding with some fat free whipped cream on top), and I am always looking for new ways to healthify what I eat.

A few years ago, my husband’s grandmother forwarded me this recipe that she found in the Daily Local News. I had my stand-by family banana bread recipe, so I wasn’t too keen on trying it. But in a season of trying to get healthy shortly thereafter, I whipped it up.

And…it was good. VERY good! I loved that I could eat it guilt free! This quick bread was created by the author for her son, whom she wanted to create a healthy and tasty snack for. I love this recipe SO MUCH that we even eat it for breakfast. It is PACKED with all sorts of good-for-you stuff, and it keeps me powered all morning!

I’d love for you to try it out and let me know how it turns out for you!

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Cinnamon Pumpkin Banana Bread

Servings: 20, 10 slices per loaf – 2 loaves

• 15-oz can pumpkin or squash puree
• 2 ripe bananas
• 1 tsp vanilla extract
• 2 large eggs
• 2 cups white whole-wheat flour (I used regular organic whole-wheat flour)
• 1 cup quick rolled oats
• 3/4 cup flax meal (ground flax seeds)
• 3/4 cup sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp pumpkin pie spice blend (or 3/4 tsp cinnamon and 1/4 tsp allspice)
• (Steph’s Extras: I added some wheat germ and extra cinnamon for extra flavor and nutrients)

1) heat oven to 350º. Coat 2 standard loaf pans with cooking spray.

2) With a mixer or food processor, combine the pumpkin puree, bananas, vanilla extract and eggs. Process/mix until smooth, scraping down the sides of bowl as needed.

3) Add flour, oats, flax meal, sugar, baking powder, baking soda, salt and pumpkin pie spice blend. Process until thoroughly blended, about 30 seconds, stopping to scrape sides of bowl as needed.

4) Transfer batter (will be THICK – so you might need to use a spoon, as it will not pour) to prepared loaf pans. Bake for 45-50 minutes, or until a toothpick inserted at center comes out clean. Let COOL before slicing.

Nutrition Info per serving (values rounded to nearest whole number): 120 calories; 21 calories from fat; 2 g fat (0 g saturated, 0 g trans fats); 18 mg cholesterol; 23 g carbs; 4 g protein; 4 g fiber; 111 mg sodium.

Note from Recipe’s Author: The second loaf of bread can be refrigerated for more than a week, or sliced and frozen.

Note from Steph: For those on Weight Watchers, 1 slice = 2 points (not bad!!)

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Even if you are not trying to be healthy, this definitely hits the spot when you are craving something dense and sweet.

What are your favorite healthified desserts/sweets?

Have a great week!

You can read more about Steph’s life and recipes at her blog, Confessions of a Stay-at-Home Mom.