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Low Fat Pumpkin-Banana Bread Recipe

Updated on December 23, 2014

Low Fat Pumpkin-Banana Bread with Spelt Flour and EVOO

Low Fat Pumpkin Banana Bread with EVOO and spelt flour
Low Fat Pumpkin Banana Bread with EVOO and spelt flour | Source

Low Fat Pumpkin-Banana Bread

5 stars from 5 ratings of Low Fat Pumpkin-Banana Bread

Very Healthy Pumpkin-Banana Bread

I wanted to make a rustic-looking, fall bread that would be really healthy - using ingredients that are nutritious, low-fat, fresh and which would look great on a breakfast table, an afternoon tea table or for Halloween.

  • This recipe for pumpkin-banana bread calls for honey; has no sugar.
  • It is made with spelt flour, not processed white flour.
  • It doesn't have butter or margarine or their substitutes; it is made with pure extra virgin olive oil which makes it very low fat.

I used one of our favorite spelt bread recipes as the base recipe and to this I mixed in very ripe bananas, some fresh, roasted pumpkin. I garnished with honey, pumpkin slices and spices for color, for richness and for pure, unadulterated sweetness.

Whilst Autumn colored leaves fall outdoors, the first fires are being lit - and it's just great to be eating home-baked food straight from the oven especially when it's low-fat, a little spicy and good for you - tasting like Halloween!

Just beware how much butter you spread on your sliced low fat pumpkin-banana bread!

Cook Time

Prep time: 30 min
Cook time: 55 min
Ready in: 1 hour 25 min
Yields: 10 - 12 servings

EVOO and Ripe Mashed Bananas

Mixing Ripe Bananas and EVOO
Mixing Ripe Bananas and EVOO | Source

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/3 cup brown sugar
  • 2/3 cup honey
  • 2 eggs
  • 2 cups spelt flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2 bananas, ripe
  • 400 grams pumpkin, chopped and cooked in oven with cinnamon and sugar
  • 1 tbs low fat yogurt, heaped

Step by Step How to Make My Low Fat Pumpkin Banana Bread

Click thumbnail to view full-size
Baking fresh, chopped pumpkin with cinnamon and some brown sugar.  Cover it.Mashing bananas, EVOO and honey Mix cooked pumpkin with some low- fat yogurtMix all the dry ingredients - separatelyBeat in the eggs, one at a timeMix it al together for no longer than a minute.  I prefer to mix it by hand.Pour cooked chopped pumpkin with honey and cinnamon over the top of the bread to bake
Baking fresh, chopped pumpkin with cinnamon and some brown sugar.  Cover it.
Baking fresh, chopped pumpkin with cinnamon and some brown sugar. Cover it. | Source
Mashing bananas, EVOO and honey
Mashing bananas, EVOO and honey | Source
Mix cooked pumpkin with some low- fat yogurt
Mix cooked pumpkin with some low- fat yogurt | Source
Mix all the dry ingredients - separately
Mix all the dry ingredients - separately | Source
Beat in the eggs, one at a time
Beat in the eggs, one at a time | Source
Mix it al together for no longer than a minute.  I prefer to mix it by hand.
Mix it al together for no longer than a minute. I prefer to mix it by hand. | Source
Pour cooked chopped pumpkin with honey and cinnamon over the top of the bread to bake
Pour cooked chopped pumpkin with honey and cinnamon over the top of the bread to bake | Source

Instructions

  1. Preheat oven to 350°
  2. Cover and bake pumpkin with cinnamon and sugar 15 -20 mins till pumpkin is nearly soft. Let cool.
  3. Mix the oil, banana, sugar and half the honey
  4. Add half the pumpkin and mix
  5. Beat in the eggs, one at a time
  6. Add dry ingredients
  7. Mix well for at least one minute
  8. Pour into a well greased baking pan
  9. Mix the rest of the pumpkin, honey and powdered cinnamon in a small bowl and put on the top of the bread mixture
  10. Bake for about 45-55 mins (til toothpick comes out clean).

Nutrition of Uncooked Spelt

Carbohydrates 15.9% (excluding 9.2% fibre)

Protein 17.0%

Fat 3%

Nutritional Value per 100 grams (3.5%) of dietary minerals and vitamins ( 3.5 oz)

Thiamine (vit B1 - 32%)

Riboflavin (vit B2 - 9%)

Niacin (vit B3 -46%)

Vit B6 (18%)

Vit E (5%)

Folate (vit B9 11%)

Iron (34%)

Magnesium (38%)

Phosphorus (57%)

Zinc (35%)

What is Spelt Flour?

Spelt flour is a wheat species, nutty flavored flour from an ancient grain that you can buy today in a lot of stores round the world, or order online. Like so many grains, it is coming back into fashion.

It grows in Tuscany where I live, (and has grown here for centuries) so it's easy for me to find it both as a flour, or as a grain - and I use it as much as I can - in both forms. (I use the grains in soups or salad dishes).

Although it isn't gluten free it does have more protein than wheat flour, and more nutritional value (see table on the right) and lends itself very well to pastas, baking breads and cakes, waffles and pancakes as long as you don't mix it too much. (The gluten in spelt flour breaks down easily).

This 'low fat pumpkin banana bread' recipe calls for mixing for one minute, so that's all it needs.

I prefer to mix by fork in a big bowl.

Spelt Flour - miscellaneous information:

  • You use the same amount of spelt flour as you would any other flour.
  • Spelt flour is best grown organically (to keep all its nutritional values).
  • It costs about $5 a packet in USA, about $3 in Tuscany, about £2 in UK.


Artisan Bread

Artisan pumpkin banana bread
Artisan pumpkin banana bread | Source

Why Bake with EVOO?

The health benefits of using extra virgin olive oil are many but look at the following short table of nutritional information for:

1 tablespoon of EVOO

  • Calories 119
  • Fat 13.50
  • Carbs 0

Extra virgin olive oil creates a healthy balance between omega-6 fats and omega-3 fats. It controls the 'bad levels' of cholesterol (LDL) and raises the 'good levels' of cholesterol (HDL).

It has more monounsaturated fatty acids. These monounsaturated fatty acids actually help clear blood vessels of cholesterol.

EVOO has a high melting point and so it helps the loaf to rise in the oven.

It tastes nutty - so it helps to make a rustic, fruity, nutty bread taste more nutty.

Adding Different Spices to Low Fat Pumpkin Banana Bread Recipe?

Are you going to add ginger, nutmeg and vanilla to the spices in the pumpkin to make it more spicy?

See results

© 2012 Penelope Hart

Comments

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    • GoodLady profile imageAUTHOR

      Penelope Hart 

      6 years ago from Rome, Italy

      Yes, it's not going to make you fat! Hope you enjoy a couple of slices. Many thanks for your comment.

    • the girls profile image

      Theresa Ventu 

      6 years ago from Los Angeles, California

      Looks really good! thanks for sharing your secret recipe. I also learned that I can replace the butter or margarine with EVOO! Now I can splurge with extra servings :-) Voted up

    • GoodLady profile imageAUTHOR

      Penelope Hart 

      6 years ago from Rome, Italy

      Spelt flour tastes really good and that nutty texture!! Thanks for sharing and kind comments - appreciated thanks.

    • Peggy W profile image

      Peggy Woods 

      6 years ago from Houston, Texas

      Oh my! This looks delicious. I have never used spelt flour but from what you said about it, I need to think about using it in place of regular flour especially for rustic and hearty breads such as your pumpkin banana bread. I could also use it in my bran muffins to make them even more healthy. Gave this another 5 star rating, up votes and will share.

    • GoodLady profile imageAUTHOR

      Penelope Hart 

      6 years ago from Rome, Italy

      Spelt flour makes it nuttier and a slightly crunchier texture. Others have made it with wheat flour and it worked out OK too. Hope you really enjoy it. Thanks for commenting

    • profile image

      Fiddleman 

      6 years ago

      Never heard of spelt flour but I do love your recipe, got to give it a try.

    • GoodLady profile imageAUTHOR

      Penelope Hart 

      6 years ago from Rome, Italy

      Hope you'll really really enjoy it! Thanks.

    • Just Ask Susan profile image

      Susan Zutautas 

      6 years ago from Ontario, Canada

      Going out to buy a few pumpkins tonight so I'll have to try your recipe this week. This looks great!

    • GoodLady profile imageAUTHOR

      Penelope Hart 

      6 years ago from Rome, Italy

      So great that stores are selling spelt flour now! Thank you so much for your votes and I really hope that your great-grandchildren will enjoy the new banana-pumpkin bread you make them! Have a feast!

    • JayeWisdom profile image

      Jaye Denman 

      6 years ago from Deep South, USA

      Great recipe, and I will be using it. My great-grandchildren love both banana bread and pumpkin bread, so the combination should be a hit with them. I use only extra virgin olive oil, so that's another plus. I haven't used spelt flour before, but I've seen it in a supermarket (Fresh Market) that stocks a lot of organics and other healthy foods. Thanks so much for sharing this recipe. The first photo is enough to pull anyone in!

      Voted Up+++

      Jaye

    • GoodLady profile imageAUTHOR

      Penelope Hart 

      6 years ago from Rome, Italy

      Health food shops do sell spelt flour and it makes for an interesting consistancy and flavor in breads and cakes. Hope you really enjoy this recipe. Appreciate your votes and sharing, thank you.

      rebeccaamealey. It does look very autumny doesn't it? You don't have to use the exact doses of each ingredient, you could use more or less of each one till you get the taste you like because they are an unusual combination, agreed. Thanks for your comment her.

    • rebeccamealey profile image

      Rebecca Mealey 

      6 years ago from Northeastern Georgia, USA

      This pumpkin bread looks divine. I would have never thought of using banana with pumpkin. It is very pretty and the ingredients are surely healthy. It does have ab autumn look.

    • 2patricias profile image

      2patricias 

      6 years ago from Sussex by the Sea

      This does look tasty! Our local health food shop sells spelt flour, so I wonder if people in other places could try looking in a health food shop for this ingredient.

      I'm voting this up, sharing and adding to my Recipe Index for HubPages.

    • GoodLady profile imageAUTHOR

      Penelope Hart 

      6 years ago from Rome, Italy

      Melovy. It's healthy, it looks good too. I made it again and prefer it with less banana because the banana kills the pumkin taste a bit too much. Thanks for comment.

    • Melovy profile image

      Yvonne Spence 

      6 years ago from UK

      This looks really tasty. I use spelt flour a lot so it's nice to find a new recipe for it. will definitely be giving this a try next month!

    • Claudia Tello profile image

      Claudia Tello 

      6 years ago from Mexico

      Thanks for the suggestion but, unfortunately, Amazon doesn´t ship groceries to Mexico :(

    • GoodLady profile imageAUTHOR

      Penelope Hart 

      6 years ago from Rome, Italy

      Really appreciate all your comments and interested to know you made the bread without the banana and it was a success. You are right, the pumpkin does have a subtle flavor. Can you buy the spelt through amazon I wonder? If it works with wheat flour, then that's good too! Thanks so much for the stars and the rating; really appreciated Claudia

    • Claudia Tello profile image

      Claudia Tello 

      6 years ago from Mexico

      I am glad to say I made the pumpkin bread last Thursday and it was a huge success: I absolutely loved it so thank you very much for sharing this recipe with us.

      I must confess that I omitted the bananas because I feel pumpkin has a very subtle flavor that would be lost with the strong flavor of bananas, I really wanted to taste the pumpkin. Great idea to add half the diced pumpkin on top of the bread mixture, it gives it a great appearance and nice different textures.

      Also, as I suspected, I couldn´t find the spelt; however, I was so enthusiastic of baking this since the beginning that I made it with wheat flour anyway and it turned out good as well. Maybe yours looks a little bit prettier because the color is darker but the taste was yummy!

      I am rating this with 5 stars and sharing.

    • GoodLady profile imageAUTHOR

      Penelope Hart 

      6 years ago from Rome, Italy

      Appreciate your pinning and really hope you enjoy thisaybe round Hallowedn.

    • angela_michelle profile image

      Angela Michelle Schultz 

      6 years ago from United States

      Oh my goodness, this looks so good. I am going to have to try this out. And what great timing, right before Halloween. I pinned this, excited to use!

    • GoodLady profile imageAUTHOR

      Penelope Hart 

      6 years ago from Rome, Italy

      It's a balancing act in taste and I found it didn't need too much vanilla. Thanks for vote.

    • vespawoolf profile image

      Vespa Woolf 

      6 years ago from Peru, South America

      I love the use of banana and pumpkin in this bread, plus all the healthy ingredients. Yes, I will definitely add the ginger, nutmet and vanilla! Voted up!

    • GoodLady profile imageAUTHOR

      Penelope Hart 

      6 years ago from Rome, Italy

      GiblinGirl Hope you'll love it. Thanks.

      Om Hi! Yes, the kitchen smells divine. Thanks so much for rating and tweeting fellow AP.

      mlzingarella. Hope you enjoy. Thanks so much for comments.

    • mlzingarella profile image

      mlzingarella 

      6 years ago from Massachusetts

      These recipes are getting me ready for fall here in Massachusetts. I will certainly try these out. They look fantastic!

    • Om Paramapoonya profile image

      Om Paramapoonya 

      6 years ago

      Your pumpkin-banana bread looks gorgeously rustic. I've never used spelt flour but I'm sure it works marvels for this recipe. I can also imagine how wonderful your kitchen smells while this bread is being baked in the oven. Rated up and tweeted!

    • GiblinGirl profile image

      GiblinGirl 

      6 years ago from New Jersey

      Sounds and looks delicious!

    • GoodLady profile imageAUTHOR

      Penelope Hart 

      6 years ago from Rome, Italy

      Judi Bee. Perhaps you could make it without the banana and have just a double portion of pumpkin? Thanks for your comment.

      Janine Huldie. It is a very rustic sort of spicy fruit loaf so hope you like it - and many thanks for sharing etc.

      Laura. Oh Trader Joe's!!! Wonder if mine could beat his. It'll be differerent, but i so envy you. Love TJ's produce. Thanks for comments.

      Claudia. Hm, I wouldn't know if Mexico has spelt flour but I'm sure wheat flour will be good too - though not sure how much or how little of it you'll need. You can always try it and get it right the second time?! Glad you liked how rustic it is - because it is! Thank you.

    • Claudia Tello profile image

      Claudia Tello 

      6 years ago from Mexico

      I have never heard of spelt and I am guessing it would be a bit difficult to get here in Mexico, but your pumpkin banana bread sounds absolutely delicious, I´ll make it with wheat flour anyway if I can´t find the spelt. I am a pumpkin fan and I love the rustic appearance and texture of the bread you made, beautiful!

    • LauraGSpeaks profile image

      LauraGSpeaks 

      6 years ago from Raleigh, NC

      I make banana bread often and in the fall I found this pumpkin bread mix from Trader Joe's that is great. I will have to try your recipe--it sounds so good and healthy too. Thanks for sharing!

    • Janine Huldie profile image

      Janine Huldie 

      6 years ago from New York, New York

      I know about EVOO, but not to much about spelt flour before your article either. So thanks for sharing this here. Your recipe sounds delicious and do love Pumpkin and banana too, so this bread is right up my ally. Have pinned to try, voted and shared too!!

    • Judi Bee profile image

      Judi Brown 

      6 years ago from UK

      I've not used spelt flour before and didn't know much about it at all, so thanks for the information. I have to confess that I don't like bananas in cakes, but I know lots of people who do, so I'm pinning and sharing this one - it does look perfect for autumn.

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