I'm the wife of a really great guy who makes me laugh everyday and the mom to three great boys who warm my heart and brighten my world. I really love good food that's good for my body. Healthy food is great, but no one will eat it if it doesn't taste awesome! Join me in the challenge to get our kids to love it, too! I also like to share openly and honestly on my personal blog about my life because I find it cathartic and freeing. Whatever is on my mind that day is pretty much what you'll see as the current post. ;) You can find me at Arlington Mama.

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Recipe: Low-Fat Banana Pumpkin Spice Bread

I have a serious love for banana bread, but when I’m on a diet, it’s pretty much a joy that I choose to live without.  Not now, though!  I have finally perfected my healthy banana bread recipe that is low-fat, healthy, and my kids love it!

You’ll like this recipe if you like banana bread that is hearty and moist.  If you like it dry and light, then it’s not for you (and I don’t understand you).  😉

Let me give a brief disclaimer, however.  Anyone can make banana bread (or anything for that matter) taste good by throwing in a ton of sugar, butter, and white flour.  I mean, really.  It’s not hard.  I think there’s a special art to making something taste amazing while keeping it really healthy, too.

So here goes my recipe (another disclaimer – it was inspired by a Weight Watchers recipe that I changed up quite a bit):

healthy banana bread

Healthful, Whole-Wheat, Low-Fat, Banana Pumpkin Spice Bread


Low-Fat Banana Pumpkin Spice Bread

Yields 2 loaves (using 9” pans)

Each loaf yields 10 slices of bread.

Ingredients (it seems like a lot, but I bet you already have them all on hand):

  • 4 large Ripe Bananas
  • 1 ½ cups Canned Pumpkin (or freshly steamed if you have it)
  • ½ cup Unsweetened Applesauce
  • 2 tsp Vanilla Extract
  • 2 Eggs (beaten)
  • 4 Egg Whites
  • 2 cups Whole Wheat Flour (I’ll show you how I grind my own some day!)
  • ½ tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 cup Turbinado Sugar (granulated or brown will work, too)
  • 1 tbsp Ground Cinnamon
  • 1 tsp Ground Cloves
  • 1 tsp Ground Nutmeg
  • 2 cups Old Fashioned Rolled Oats (not instant or quick)
  • (You can also add some nuts or raisins, but both will add to the fat and calorie content.)

Preheat oven to 350°F.  Mash the bananas up.  I put them in my mixer and just let the bread paddle mash them.  Add the pumpkin, applesauce, and vanilla and mix well.

Beat the eggs and egg whites in a small bowl then add them to the banana mixture and mix well.

In a medium bowl, stir together dry ingredients, except oats.  Stir the flour mixture into the banana mixture about a half-cup at a time.  Then stir in the oats.

Spray two 9” loaf pans with cooking spray and add half of your batter to each pan.  Bake for about an hour or until a knife inserted comes out mostly clean.  (Since the bread has so much fruit in it, making it so moist, the knife will never come out completely clean, but try to differentiate between moistness from the fruit and raw batter.)

Let it cool for a few minutes before flipping it out and letting it cool on a wire rack.  You’ll be tempted to eat it right away because it looks so delicious and smells even better, but just know that it’s so incredibly delicious after you refrigerate it.

I hope you enjoy it!  Let me know what you think!

Happy, Healthful Eating!

More Healthy Recipes on TodaysMama:

Healthy Granola – The Great Granola Recipe

Whole Wheat and Oatmeal Waffles

Make Your Own Kid Friendly Yogurt

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Comments (6)

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  5. Arlington Mama 05/01/2011 at 9:45 pm

    Yay!! I’m so glad that you tried it and liked it! You’ll have to let me know how it freezes. Mine never lasts long enough to freeze. 🙂

  6. Amy 05/01/2011 at 9:13 am

    I happened upon your site while searching for a healthy pumpkin banana bread to make for my family. I made it exact to your recipe, only doubling it. Got 4 yummy looking loaves that look just like your pic above. Am in agreement that it isn’t so good warm out of the oven (couldn’t help buy taste right away, lol). But tried it cool the next day and AMAZING!!! Wouldn’t change a thing about the recipe! I plan on pre-slicing the loaves and freezing to enjoy whenever! I do WW too and am glad to know it is “point friendly” 🙂 Thank you for posting this great recipe that is now a keeper in our home. Hoping others “accidently” happen upon it like I did and get to enjoy it as well. 🙂