Banana Nutella Pumpkin Bread

I know, I know, it’s a lot of words in the title and you’re thinking “hmm…could it really work?” The answer is yes! I think all the flavors are blended more into a uni-flavor when you eat the bread at room temperature. Just out of the oven, the banana flavor is strongest. I made these into mini bundts and they’re the perfect portion for a sweet and healthy treat. I traded out original recipe ingredients using egg whites, applesauce, and whole wheat flour instead to make it more nutritious and lower in calories. Enjoy!

Ingredients

      1 cup sugar
      1/2 cup applesauce
      1/2 cup egg substitute
      2 teaspoons pure vanilla extract
      4 over ripe bananas – mashed
      1 cup pumpkin puree
      2 cups all purpose flour
      1/2 teaspoon baking soda
      1/2 teaspoon kosher salt
      4 tablespoons Nutella – divided
      1/2 tsp pumpkin pie spice

Directions

1. Preheat oven to 350 degrees. Add sugar and applesauce to your mixing bowl. Mix together until light and creamy. Add: eggs, vanilla extract. Mix until well combined. Add mashed bananas and pumpkin puree. Mix until well combined. Stir in pumpkin pie spice.

2. Add flour, salt and baking soda to a bowl. Whisk together to combine.  Gradually add flour mixture to wet ingredients. Mix until well combined. Batter will be thick.

3. Spray your mini bundts or loaf plans with cooking spray. Fill each 3/4 way full. Add 1/2 teaspoon Nutella to each. Using a toothpick, swirl Nutella through batter. Bake for approximately 40-45 minutes until bread passes the toothpick test.

Makes 30 mini bundts

Nutritional Info

 Calories 86.8
  Total Fat 0.9 g
      Saturated Fat 0.3 g
      Polyunsaturated Fat 0.0 g
      Monounsaturated Fat 0.0 g
  Cholesterol 0.0 mg
  Sodium 9.4 mg
  Potassium 96.2 mg
  Total Carbohydrate 17.8 g
      Dietary Fiber 1.5 g
      Sugars 11.0 g
  Protein 1.9 g
Vitamin A 26.7 %
  Vitamin B-12 1.3 %
  Vitamin B-6 5.1 %
  Vitamin C 3.0 %
  Vitamin D 0.7 %
  Vitamin E 0.9 %
  Calcium 1.3 %
  Copper 1.4 %
  Folate 2.0 %
  Iron 3.7 %
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