This signature dessert from New Orleans is a classic Creole dish.
So moist and flavorful, made light by replacing butter with lots of bananas, pumpkin and apple sauce. Madison, my youngest daughter LOVES banana bread, so I bake it quite often just for her. I was curious how she would feel if I added pumpkin and pumpkin spice to her favorite banana bread – well she loved it!! I used gluten-free flour as a test because I already know all-purpose and white whole wheat flours work and the results were great (she had not idea). This recipe makes two loaves, you can halve the recipe if you wish or even make them as muffins by reducing the bake time. Pumpkin Banana Pecan Bread Skinnytaste.com Servings: 24 (2 loaves) • Size: 1 slice • Points+: 4 pt • Smart Points: 4 Calories: 146 • Fat: 5 g • Carb: 27 g • Fiber: 2 g • Protein: 3 g • Sugar: 16 g Sodium: 116 mg • Cholesterol: 5 mg Ingredients: 2-1/2 cups white whole wheat or all-purpose gluten-free flour 1-1/2 tsp baking