I'm so excited that Fall is here, the leaves have changed and pumpkin everything is everywhere !! Fall is my second favorite season and I've had so many exciting things happening these past few weeks, well months...We finally moved into our new place in NC and I am in L.O.V.E. It's a super nice apartment, brand new, upgraded everything, and we've been shopping and decorating like crazy. I love home decor and have been having a lot of fun getting Mason's nursery set up as well. I'll definitly post pictures and film an apartment tour when it's all complete...
but for now......
My mom arrived a week ago and we've been having so much fun just spending tons of time together and getting things ready for Mase's arrival. It's been so nice to just hang with her and Dillon before everything changes, in the best way possible :) My mom and I are a lot alike in the way we decorate and the fact that we love to bake. We decided to whip up some pumpkin banana bread the other day and the recipe I found was a HUGE delicious success so I just had to share it with you guys !!
I hope you enjoy it as much as we are ;)
You'll need two 9x5 inch loaf pans as well.
Directions:
Preheat oven to 350
Combine flour and next four ingredients ( through pumpkin pie spice ) in a large bowl.
Make a well in center of mixture.
Combine sugar and all wet ingredients in a medium bowl & stir with a whisk until smooth.
Add to flour mixture, stirring until just moist.
Spoon batter into 2 ( 9x5 inch ) loaf pans. I used non stick but if you don't have that type then be shore to spray with a nonstick cooking spray.
Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean.
Cool loaves in pans for 10 minutes, then remove from pans and cool completely.
Yield: 2 servings, 16 slices per loaf ( serving size: 1 slice )
Number of servings: 32
Minutes to prepare: 15
Minutes to cook: 60
Nutritional Info:
Calories: 106.2
Total Fat: 2.3g
Cholesterol: 0.7mg
Sodium: 287.8mg
Total Carbs: 19.9g
Dietary Fiber: 1.6g
Protein: 3.1g
I hope you enjoy this healthy pumpkin banana bread recipe :)
Happy Fall !!
xoxo
V
but for now......
My mom arrived a week ago and we've been having so much fun just spending tons of time together and getting things ready for Mase's arrival. It's been so nice to just hang with her and Dillon before everything changes, in the best way possible :) My mom and I are a lot alike in the way we decorate and the fact that we love to bake. We decided to whip up some pumpkin banana bread the other day and the recipe I found was a HUGE delicious success so I just had to share it with you guys !!
I hope you enjoy it as much as we are ;)
The ingredients you'll need are :
2 Cups all-purpose flour
2 Cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tsp salt
1 Tbsp pumpkin spice
1 Cup granulated sugar
1/2 cup brown sugar
1/4 cup olive oil
4 eggs, lightly beaten
1 cup lowfat (2%) milk
1 (15 ounce ) can pumpkin
2 ripe bananas, mashed
Directions:
Preheat oven to 350
Combine flour and next four ingredients ( through pumpkin pie spice ) in a large bowl.
Make a well in center of mixture.
Combine sugar and all wet ingredients in a medium bowl & stir with a whisk until smooth.
Add to flour mixture, stirring until just moist.
Spoon batter into 2 ( 9x5 inch ) loaf pans. I used non stick but if you don't have that type then be shore to spray with a nonstick cooking spray.
Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean.
Cool loaves in pans for 10 minutes, then remove from pans and cool completely.
Yield: 2 servings, 16 slices per loaf ( serving size: 1 slice )
Number of servings: 32
Minutes to prepare: 15
Minutes to cook: 60
Nutritional Info:
Calories: 106.2
Total Fat: 2.3g
Cholesterol: 0.7mg
Sodium: 287.8mg
Total Carbs: 19.9g
Dietary Fiber: 1.6g
Protein: 3.1g
I hope you enjoy this healthy pumpkin banana bread recipe :)
Happy Fall !!
xoxo
V
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