Pumpkin Wheat Banana Bread

This pumpkin banana bread recipe uses whole grain wheat flour for an added taste and fiber content. It also contains coconut sugar, which is less refined and lower in glycemic index than white table sugar !

Ingredients 
2 ripe bananas, mashed 
2 eggs 
⅓ cup vegetable oil
1/4 cup milk 
1 cups canned pumpkin puree
1 cup organic coconut sugar 
2 ½ cups whole wheat flour 
1 teaspoon baking powder 
1 teaspoon baking soda 
½ teaspoon salt 
2 teaspoons pumpkin pie spice 
1 teaspoon cinnamon powder
1/2 cup walnuts (no salt added)

Steps 

1. Preheat oven to 350 degrees F, Grease a 9x5 inch loaf pan

2. In a mixing bowl, add mashed banana, eggs, oil, pumpkin, coconut sugar, mix till well combined 

3. Combine the flour, baking powder, baking soda, salt, pumpkin spice and cinnamon 

4. Add half of the dry batter into the banana mixture until just combined, add half the milk and mix, repeat 

5.  Fold walnuts gently into the batter

6. Pour batter into the pan

7. Bake on 350 degrees F for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. ( it’s okay if you see crumbs as long as there is no wet liquid). 

Nutritional Information ℹ️ 

Recipe yields 12 servings 

Each serving contains: 

37 g of carbs 

5 g proteins 

9 g fat 

Calories per serving: 239