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Pumpkin Banana Bread (Stage 7)
INGREDIENTS:
  • - 1 cup white whole-wheat flour
  • - 3 packets 20/20 Vanilla High Protein Powder
  • - 1 teaspoon baking powder
  • - 1/2 teaspoon baking soda
  • - 1/2 teaspoon salt
  • - 1 ½ teaspoon ground cinnamon
  • - 1/2 teaspoon ground ginger
  • - 1/2 teaspoon ground nutmeg
  • - 1/2 teaspoon ground cloves
  • - 2 tbsp. brown sugar
  • - 1 cup canned pumpkin
  • - 2 large over-ripe bananas
  • - 1/3 cup liquid egg whites
  • - 6 oz. non-fat, plain Greek yogurt
  • - 2 oz. unsalted, dry roasted pecans chopped

1. Mix the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl.


2. Mix brown sugar, pumpkin puree, bananas, eggs and yogurt in another large bowl.


3. Mix the dry ingredients into the wet ingredients until combined. Add chopped pecans. 

 
4. Pour the mixture into a greased 9x5 inch loaf pan, or multiple smaller pans.


5. Bake in a preheated 350F oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.

*Suggested pairing: ½ c non-fat cottage cheese and 6 almonds for a complete breakfast (312 calories, 26g protein, 8g fat, 36g carb)

Prep Time 00:10; Cook Time 01:00; Total Time 01:10; Calories 190; Carbohydrates 27g; Fat 4.5g; Fiber 4.5g; Protein 12g; Serving Size 1; Sodium 250mg; Recipe Yield 10

Contributor  Recipe adapted from ClosetCooking.com

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