My family has ALWAYS had banana bread or pumpkin banana bread around the house at all times. SOOOOOO, I made an on plan THM E banana bread AND pumpkin bread! Very easy!
THESE RECIPES Make ONE BREAD EACH. So one banana bread. One Pumpkin Banana Bread.
I made the banana bread first using both very ripe bananas and apple sauce. Came out delish!
First let me say… BANANAS ARE ON PLAN! They are just not something you want to eat in mass quantities or all the time. The Banana Bread recipe calls for 2 ripe bananas. This recipes serves eight to 10 people so that’s like less than a tablespoon of banana in each serving, making it a really great E option! 🙂 Also, I used THM Sweet Blend (click the link to go to the THM STORE aff link) my go to sweetener. You can use Truvia or your favorite sweetener. For Truvia use twice as much. For Swerve or Xylitol use three times as much.
Mash the bananas, applesauce, sweetener & flavors together well. Then add the eggs and mix.
Next add the dry ingredients. For the oat flour I grounded up a whole big box of Quaker Old Fashioned Oats.
**NOTE if you do not have the oat fiber you can sub it for more oat flour (same amount) or same amount plus 2 tbsp. of oat meal!!
*** Here is a great link on what Oat Fiber is: http://fruitofhands.blogspot.com/2013/07/oat-fiber.html
My cute little helper!
Place in a lightly sprayed (I used Coconut Oil Spray) bread pan & bake.
Here are the pumpkin bread photos:
Once again, these are an E if you follow Trim Healthy Mama. They are low fat, using only eggs whites to keep it in the E mode.
ENJOY!!
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Oat Breads (pumpkin & banana)
- Cook Time: 45
- Total Time: 45
Description
Low fat, moist banana & pumpkin bread! THM E breads.
Ingredients
- Banana Bread-
- 1 cup of oat flour (ground up old fashioned oats)
- 1/2 cup of oat fiber
- 2 ripe bananas
- 1/2 cup egg whites
- 2 tbsp. THM Sweet Blend ( using twice as much for Truvia or 3 times as much for Swerve)
- 1 cup of apple sauce
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 tsp salt
- Pumpkin Banana Bread-
- 1 cup of oat flour (ground up old fashioned oats)
- 1/2 cup of oat fiber
- 2 ripe bananas
- 1/2 cup egg whites
- 3 tbsp. THM Sweet Blend ( using twice as much for Truvia or 3 times as much for Swerve)
- 1 cup of pumpkin
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 tsp salt
Instructions
- Each recipe makes ONE of the breads.
Directions for Banana Bread
- Mash bananas, applesauce, sweetener, vanilla & egg whites together.
- Mix in the dry ingredients.
- Place into a lightly greased bread pan.
- Bake at 350 degrees for 40-45 minutes.
For Pumpkin Bread
- Mix together bananas, pumpkin, egg whites, sweetener & vanilla.
- Add dry ingredients.
- Place into a lightly coated bread pan.
- Bake at 350 degrees for 40-45 minutes.
- Each bread should serve around 8 to 10 people.
Nutrition
- Serving Size: 10
Is there a carb count for those that have to count for medical reasons? Sounds delicious.
I checked the carbs for the Banana Bread… it is around 14 carbs a serving if you cut it up into 10 slices. I hope this helps you!! 🙂 And there is about 12 or less per slice in the pumpkin banana bread! 🙂
I can’t wait to try this
Looking forward to trying these! What would you say is a serving size? (For a ‘meal’ with added protein or as an E snack?) THX!
I would say one big slice. Don’t want to over do it. But the pumpkin one you could have more of because pumpkin is more of an fp than applesauce. 🙂
Thanks! Goodness, these are both good. Banana bread was one of my ‘old’ favorites… so excited to have a THMified version 🙂
I checked the carbs for the Banana Bread… it is around 14 carbs a serving if you cut it up into 10 slices. I hope this helps you!! 🙂 And there is about 12 or less per slice in the pumpkin banana bread! 🙂
Oops… meant to post on another comment. But to answer your question… if you cut it into 10 slices you could easily have 2 slices in an E meal!
Maybe a silly question, but what is oat fiber? I don’t have that on hand…any substitutes?
Not a silly question… but if you don’t have it on hand you can just replace with the same amount of oat flour or the same amount plus 2 tbsp. of oat meal!! 🙂 Here is a great post on what Oat Fiber is… http://fruitofhands.blogspot.com/2013/07/oat-fiber.html
Hi, looks delish! The second ingredient, oat fiber, is that just oats not ground? Normal oats.
thanks!
Here is a great post on what oat fiber is! You can replace it in this recipe for more oat flour or even oat meal! 🙂 http://fruitofhands.blogspot.com/2013/07/oat-fiber.html
What is oat fiber? I can’t find it.
Here is a great post on Oat Fiber and what it is! http://fruitofhands.blogspot.com/2013/07/oat-fiber.html I also get mine at the Trim Healthy Mama store!!
Can these be made into muffins?
Absolutely! Now I haven’t done it but I think it should work just fine!!
Can anything be subbed for oat fiber?
Yes, you can just add more of the oat flour or even the same about plus 2 tbsp. of oat meal. 🙂
Very good!! I made the pumpkin bread but eliminated the banana. I added a little extra applesauce thinking as a substitute for the banana. It was a little on the moist side, so I won’t add the extra applesauce next time. It was still yummy though! Thank you for posting!
I just reread the recipe and realized that I wasn’t supposed to add applesauce to the pumpkin bread recipe!!! No wonder it was so moist!! LOL. Still yummy!!
hee hee! 🙂
Thank you for always making your recipes so easy to read and follow! I’m making this bread this afternoon for easy breakfast food this week!
Thank you!! 🙂
My bread didn’t seem to get done. I ended up baking it for over an hour and sitll is mushier than I’d like…maybe I should use less applesauce? I tried the banana bread.
Hmmm… that’s so strange… I would keep baking it. I hope it turned out!!
Can’t wait to try this!
Thank you for all the delicious THM recipes. As a newbie to THM but a avid cook I go to your recipes a lot for yummy success:) thank you!
I LOVE breads! My favorite bread is banana nut. These look so yummy, I cannot wait to try them out! Thanks for sharing the recipes!
I can’t wait to try this recipe!
Can’t wait to make these!
Can’t wait to try theses breads! I think my husband will love them!
I can’t wait to try the pumpkin bread. My husband LOVES pumpkin bread.
This looks so good, going to have to try it.
Looks great, can’t wait to give them a try! I am so glad that there are creative mamas who can come up with such great recipes. I would be lost without the bakers and cooks who are willing to share. 🙂
These are delicious!
Thank you so much for a banana bread alternative! My daughter loves to make it and I love to eat it and now I can stay on plan!!! Thank you, thank you, thank you.
Would xanthan gum help it to not be so dense/flat?
Hmm… it could. I have not tried it. It wasn’t extremely flat for me… it was dense though because of the oats & applesauce/pumkin. I wonder if more eggs would help? 🙂
You may have just saved me. My baby Manling loves sweets and it’s starting to show…so I’m trying to THM a lot of the stuff he loves. I never would have even thought to try Banana Bread (I can’t stand bananas anyway), but he’s been whining for some before the bananas go bad. Thank you!
Thank you!!! <3
Hi Sarah! Thanks for the recipe. Unfortunately mine was also undercooked even though it was in the oven for about a hour. I followed the recipe to the T but the only difference i think would be my pan. I used a loaf pan but i see that what you used was a wider bread pan…my loaf was cooked on the outside but wet and mushy inside. In fact when my husband turned the pan out to remove the loaf, all the insides came out!! Any suggestions? Thanks so much…we live in dubai and thm is still very new here.
Hmmm… gosh, I can’t imagine what went wrong… definitely should have cooked longer. Did you put foil on the top of the pan?
Thanks so much for the recipe! I tried the banana bread as muffins and the taste was really quite good! However, they didn’t fluff up much and seemed kind of flat & almost had a rubbery feeling. I used oat flour to replace the ground oatmeal and oat fiber. Is the sponginess how it’s supposed to be, or did my use of only oat flour effect it? Thanks!
Hmmm… I’m not sure what could have happened. It isn’t as fluffy as regular flour and is a little more dense because of the oat meal flour but it shouldn’t be rubbery.
sub anything for bananas? Not a big fan at all of banana bread but love pumpkins!
You can add more pumpkin… probably 1/3-1/2 a cup.
I’m somewhat of a THM newbie. Should I also have a protein with this? Or can it be a meal/snack on it’s own?
This could be breakfast or an E snack! 🙂
How would you sub The THM baking blend in these?
Thanks.
Hmmm… I am not sure but it might work well!!! Let me know if you try it and I will add a note to the recipe!!! 🙂
Has anyone attempted this recipe as muffins? Just curious if they had and how long for cooking time. Thanks!
The banana bread sounds delish! Could I add some pecans and it still be an E?
Hmmm… you would have to keep it to a small handful for sure! Maybe just top it with pecans.
I made them in a muffin tin tonight, they took 25 mins at 350, but I think my oven runs a little hot, so they may take a little longer. Love this recipe!
Great tips! Thanks!!
Hi there! My son has an egg allergy but loves banana muffins! I usually just sub applesauce for eggs in regular banana muffins but because this already has applesauce for the oil sub.and is oat flour instead of all purpose, any idea what might happen if I add more applesauce instead of eggs? Anyone tried a substitute for eggs before?
I haven’t tried it… it might not rise as much and may be pretty dense. I am sorry I cannot help you… 🙁
I agree with some of the people here – it turned out mushy on the inside though I baked it for close to an hour. The texture is definitely way off from your pictures.
Hmmm… I’m not sure why, I think different ovens could be the problem but it does have more of an oatmeal muffin texture because of the oat flour. Thank you for your comment, though! 🙂
are you using THM Gentle Sweet blend or THM Super Sweet blend? for these recipes?
Super Sweet but that was before Gentle Sweet! I’d use Gentle Sweet now!
made both of them this afternoon and they were so mushy inside i had to thro away…
Hmmm… ovens vary so much… maybe bake it longer. My oven could be hotter. So sorry about that. 🙁
Think these could be frozen to be eaten later?
I have a ton of bananas about to go bad but I am the only one doing THM.
I think it could but I have not tried it!
A few comments here, for this quick tasty E meal/snack! I’m sooo thankful for how easy this is! I doubled the pumpkin one and put all ingredients in the food processor and it worked great!
I made half of this into a bread loaf, and the other half into 12 muffins. When I bake muffins I do it at 425 for 15-20 minutes.
For the loaves that are cooking faster on the outside, when that has happened to me with other recipes, I’ve found the temperature is too high… cooking the outsides too fast. I lower the temp and cook longer. Depending if one uses canned pumpkin or pumpkin from a real pumpkin, it may make a difference. Pumpkins I have prepared for mashed pumpkin is a lot more watery.
So thankful for such an easy, tasty E snack and/or breakfast! Also glad to see that it can be done with pumpkin without the banana. Just love pumpkin bread so much!! Thanks, Mrs. Criddle for sharing your recipes and tips and for all your work that goes into this!
Thank you so much for your comment! That’s so helpful!! 🙂 <3
I am completely out of my element when it comes to baking so this question my seem ridiculous. Would it be okay to sub a different flour for the oat flour and fiber? I just do not have the oat flour and fiber and am trying to make banana bread with ingredients I currently have on hand.
Hmmm… you can grind up oatmeal to make flour… that is what I did. I am not 100% sure what else to use though.
I am going to assume the applesauce was organic or sugar free is that correct. But if you can supply the name of the brand you used that would be great to?
I just use unsweetened applesauce. Just check ingredients. I don’t really have a brand name, just whatever. 🙂
Hi Sarah,
Love your recipes! I have a question regarding your pumpkin bread. I’m not a big fan of pumpkin but I love sweet potato. I understand sweet potatoes are higher in carbs so I’m concerned about swapping the two ingredients and still staying in E mode. I wonder if I could use half of each, sweet potato puree and pumpkin puree? What do you think?
I think it would still be a crossover… but that’s still on plan just not something you want to eat every single day!
As much as I enjoy the banana bread, I have made this 4 times now and each time the middle just doesn’t seem to cook through 🙁 I follow the directions as they are but for some reason I just cannot get the ‘bread’ consistency it’s more like mush. Any suggestions on why this might be?
Hmmm… are you using foil? Maybe cook longer at a lower temp. My oven might be different! 🙂
I used sweet potato, flaxseed & 2 tbs. avocado oil, I omitted banana & eggs & pumpkin. Is it still an E?
I’m really wanting to try the pumpkin bread but was wondering if I would put more pumpkin in if I don’t use the banana
This has two different versions. Two recipes. It will tell you for just the pumpkin. 🙂