It has been so chilly lately, not what you’d expect for August, more like a late October day..So it got me thinking about Fall, my favorite season, and of coarse with fall comes pumpkins! I have never been a huge pumpkin fan although it is growing on me and that’s due to my experimenting with it 😉 I know a lot of my followers are pumpkin mad….so this one is for you 🙂 This banana pumpkin loaf is so easy to make and definitely leaves you satisfied.. at only 4 smart points there’s no guilt after a nice big slice 🙂
Banana pumpkin loaf
4SP blue, green & purple or 3pp/slice
Ingredients
- 2 cups flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp all spice
- 1/2 tsp nutmeg
- 2 medium banana's, mashed
- 3/4 cup pumpkin puree
- 1 egg & 1 egg white
- 2 Tbsp apple sauce
- 1 tsp vanilla
- 1 Tbsp raw pumpkin seeds
Instructions
- Preheat oven to 350F, spray a regular sized loaf pan and set aside.
- In a bowl mix together all of your dry ingredients.
- In a separate bowl whisk together your egg and egg white. Stir in your mashed banana, pumpkin, apple sauce and vanilla.
- Add wet to dry and mix well. Pour into your loaf pan and sprinkle pumpkin seeds on top.
- Bake in oven for 40-45 minutes. Let cool and cut into 10 slices. Each slice is 4sp on all 3 MyWW programs or 3pp. Due to the banana and pumpkin this is a denser loaf but none the less still delicious. Best stored in fridge.
- Nutritional info, not including bananas and pumpkin, per slice Calories 108.. Fat 0.8g... Saturated fat 0.2g.. Carbs 21.1g... Fiber 1.3g... Sugars 10.4g... Protein 3.5g
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!
What could I substitute for the bananas or at least one of them? Thanks
Apple sauce 🙂
Just made this, I added a quarter cup of mini chocolate chips. Amazing!!!! You are a genius
Glad you enjoyed it, love the chocolate chip addition 🙂
I was happy looking at the nutritional info per slice thinking this is really good. Then I reread it and saw that you didn’t include the bananas or pumpkin in the nutrition info. That really makes it inaccurate. Why not include that? That would add calories, and make everything higher. I was going to repost this on facebook, but I feel I would be deceptive and make people think they were getting something very low cal and low in carbs and sugars.
Hi Rebecca, I appreciate your thoughts but this is a dedicated WW recipe blog, and I am a WW lifetime member, we don’t add points for fruit and veggies so in order not to confuse WW members when using the nutritional numbers I do not include these but make sure I say that for those that might be counting calories, so while it might be inaccurate to you and your lifestyle it is not inaccurate to a WW member ..and to add to this, the pumpkin & banana won’t increase the calories per serving by a huge amount 😉
That makes sense. I had not thought of your site as a dedicated WW blog, but rather one that was WW “friendly.” I can understand your doing it that way now. Thanks for your reply.
Your welcome, believe me I have considered doing it where I add in the fruit and veggies to the nutritional breakdown but then I will get people reaching out asking why my numbers don’t match the points, so I feel I am damned if I do and damned if I don’t lol 😉
I’m a WW and I love this recipe, if I use Splenda in place of the sugar will it lower the sugar points? Could you recalculate it with the new Freestyle points? Thank you.
I really would appreciate hearing from you.
Hi Susan, yes it would likely go down a point per serving with splenda but best to build the recipe yourself in the App to be sure, I only know it the way it was made.. also this recipe is the exact same on freestyle, we still give everything a smart point value and as you can see there is no new zero point foods in this recipe, except for a egg, 2 points will not make the points per serving go down
Are you using unsweetened applesauce or regular applesauce in this recipe?
Hi, I always use unsweetened
This is a great recipe! I didn’t have apple sauce – so I added extra banana and substituted the sugar for stevia. Moist – and I liked the texture! It is great for a go to dessert after supper. My first recipe tried from this site – but not my last!
Hi Deborah, so glad you enjoyed them loaf and I hope you continue to enjoy the recipes 🙂
Hi! Do you think it would be possible to use almond flour instead of normal flour?
Thanks in advance!
Hi Judith, I know AF bakes differently than regular and I’m not too experienced with it, all I can suggest is to give it a try 🙂