My aunt recently started following a gluten-free diet, and my close friend has Celiac, so lately I’ve been dabbling more with gluten-free baking. I had a large bunch of over-ripe bananas sitting on my counter and decided to experiment taking my favorite Low-fat Banana Nut Bread Recipe and making it gluten-free. Since the recipe makes two loafs (yes you can halve it if you wish) I thought why not use two different gluten-free flours to see which yields the best results. Not having a ton of experience baking gluten-free, and seeing how much fat is usually used in gluten-free baked goods, I wasn’t sure how this would turn out, but the results were EXCELLENT!
This was easier than I thought it would be, I was fully prepared to test this a few times but it worked on the first shot, and they were both equally delicious. The bread on the above left photo was made with brown rice flour instead of wheat flour; the bread on the above right photo I swapped the wheat flour for Bob’s Red Mill Gluten-Free All Purpose Flour.
I then had my aunt, friends, daughter and husband help me taste test them to see which was better and the results were mixed. My favorite was the Bob’s Red Mill, to me it tasted closest to my original recipe. But some of my friends liked the brown rice one better because they liked that it had a cakier texture, something that is difficult to achieve with gluten-free baking. My 4-year old daughter loved them both! So I’ll let you decide which way you want to make it, and if you want the original wheat version, here’s the link. I gave you the nutritional info for both, with and without the nuts!
Skinny Banana Bread (low Sugar + Low Fat)
Delicious, low-fat, gluten-free banana nut bread made two-ways! So moist and delicious, you can't tell it's light. My family went bananas for this!!
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Without the Nuts - Old Points: 2 • Weight Watchers Points+: 3 Calories: 109 • Fat: 2 g • Carb: 24 g • Fiber: 2 g • Protein: 2 g • Sugar: 12 g Cholesterol: 5 mg • Sodium: 106 mg
Pumpkin Baked Oatmeal With Bananas
Using Bob's Red Mill Brown Rice Flour Servings: 26 (2 loaves) • Serving Size: 1 slice • Old Pts: 3 • Weight Watchers Points+: 4 Calories: 145 • Fat: 5 g • Carb: 28 g • Fiber: 2 g • Protein: 2 g • Sugar: 12 g Cholesterol: 5 mg • Sodium: 108 mg
Using Bob's Red Mill Brown Rice Flour Without the Nuts – Old Points: 2 • Weight Watchers Points+: 3 Calories: 124 • Fat: 2 g • Carb: 27 g • Fiber: 2 g • Protein: 2 g • Sugar: 12 g Cholesterol: 5 mg • Sodium: 108 mg
Serving: 1 slice , Calories: 130 kcal , Carbohydrates: 24 g , Protein: 3 g , Fat: 5 g , Cholesterol: 5 mg , Sodium: 106 mg , Fiber: 2 g , Sugar: 12 gThis fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.
Instant Pot Baked Oatmeal Bars Recipe L Skinnytaste
If you love Pumpkin Bread and Banana Bread, you’ll love this combo, the best of both worlds! It’s super moist and a wonderful fall breakfast or snack! We scoffed up half this bread before it got a chance to cool, so good. This would be great topped with some Pumpkin Spiced Cream Cheese! I also have these popular Pumpkin Chocolate Chip Muffins, and Pumpkin Nut Muffins.
Baking is truly a science. Remaking cakes and breads to make them healthier is not always as easy as remaking soups or casseroles. So, whenever I am experimenting with baking, my fingers are crossed the whole time. This moist pumpkin banana bread recipe turned out delicious. I’ve been sending my daughter to school with some in her lunchbox every day, and it’s been a big hit!
Store the banana bread in the fridge for up to five days or freeze it for up to three months. Wrap slices in foil or plastic wrap and put them in a freezer-safe container or bag. To thaw, transfer to the refrigerator or microwave straight from frozen.
Peanut Butter Banana Muffins
If your pumpkin bread turns out tough, the problem is often caused by overmixing the dry and wet ingredients. Stir them just enough so there are no dry spots in the batter.
Usually, you can substitute pumpkin for banana when baking. However, ripe bananas are sweeter than pumpkin, so your baked goods may turn out less sweet.
It takes about an hour to bake pumpkin bread. Insert a toothpick into the middle of the loaf to check for doneness. When the toothpick comes out clean, the bread is ready.
Baked Oatmeal Recipe With Blueberries And Bananas
Yes, you can use the batter to make muffins instead of bread. Pour the batter into a lined muffin tin and bake for about 25 minutes at 325°F until a toothpick comes out clean.
Your comments are helpful!! If you’ve tried this healthy Pumpkin Banana Bread recipe or any other recipe on , don’t forget to rate the recipe and leave me a comment below! And if you took some photos of it, share it with me on Instagram so I can re-share on my stories!
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Blueberry Banana Bread Recipe
Serving: 1 slice , Calories: 146.5 kcal , Carbohydrates: 33.3 g , Protein: 2.7 g , Fat: 2.7 g , Saturated Fat: 1.5 g , Cholesterol: 23 mg , Sodium: 131.5 mg , Fiber: 1.6 g , Sugar: 20 g
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