INGREDIENTS
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/4 cup (ground flaxseed) flax meal
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 1 cup super-ripe bananas mashed
- 1 cup canned, pure pumpkin (not pumpkin pie filling)
- 1 cup grated, unpeeled zucchini (pat dry with paper towels)
- 1/2 cup 2% greek or coconut yogurt
- 1/2 cup (not packed) brown sugar
- 1 egg
- 1 cup chopped pecans (or walnuts)
- 1/4 cup sunflower oil or safflower oil
METHOD
- Preheat oven to 350°F. Spray a 9 x 5-inch loaf pan with cooking spray or lightly oil. Set aside.
- In a medium bowl, whisk together both flours, flax meal, baking powder, baking soda, cinnamon and salt. Set aside.
- In a large bowl, whisk together bananas, pumpkin, zucchini, yogurt, sugar, oil and egg until well blended. Add dry ingredients and mix using a wooden spoon just until dry ingredients are moistened. Don’t overmix. Fold in nuts.
- Spoon batter evenly into prepared pan. Bake for 60 minutes, or until a wooden pick inserted in center of loaf comes out clean. Remove loaf from pan and cool on wire rack. Tastes great served warm or cold. Wrap leftovers well with plastic wrap and store in the refrigerator for up to 5 days. May be frozen.
- Makes 1 large loaf, 12 slices
Per slice: 254 calories, 12 g total fat (1 g saturated fat), 7 g protein, 31 g carbohydrate (4.3 g fiber, 9 g sugars), 19 mg cholesterol, 230 mg sodium
Cooking Tip: Make sure your bananas are overripe, with lots of brown spots, for this recipe, otherwise your loaf will be lacking delicious banana flavor and sweetness. Also, please don’t use an 8 x 4-inch loaf pan…it’s too small and the batter won’t cook properly. To accurately determine the size of your pan, always measure inside edge to inside edge, so you don’t include the thickness of the pan in your measurement.