Ribbon Pumpkin Bread

Filling:
6 ounces reduced-fat cream cheese
1/4 cup sugar
1 tablespoon all-purpose flour
2 egg whites

Batter:
1 cup canned pumpkin
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1 tablespoon canola oil
1 2/3 cups all-purpose flour
1 1/4 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup chopped walnuts [optional]

Combine cream cheese, sugar, flour and 2 egg whites in a bowl; set aside.
In a mixing bowl, beat the pumpkin, applesauce, 1 egg, 2 egg whites and oil.
Combine the flour, sugar, baking soda, salt, cinnamon and cloves together and add to pumpkin mixture. If desired, stir in walnuts.
Divide half of the batter between two 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray.
Spread filling in each loaf pan, then top with remaining batter.
Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers.


submitted by Chelsey Jones

Marbled-Chocolate Banana Bread

So, I've been in the mood for banana breads lately. These are my two favorites!

This recipe and photo are from Cooking Light

Yield 1 loaf, 16 slices (serving size: 1 slice)

Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute (or 2 eggs)
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray

PreparationPreheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Nutritional Information
Calories: 183 (23% from fat)
Fat: 4.7g (sat 2.8g,mono 1.4g,poly 0.2g)
Protein: 3.1g
Carbohydrate: 33.4g
Fiber: 1.3g
Cholesterol: 8mg
Iron: 1.1mg
Sodium: 180mg
Calcium: 18mg

Banana Muffins

These are sooo moist and very banana-y! :) The recipe and the photo are from Martha Stewart

*I never use the extra bananas for garnish unless I'm making them for a special occasion*

Makes 12 Muffins or 36 Minimuffins
4 (1 1/2 to 2 pounds) ripe bananas, plus 1 for garnish (more if making mini muffins)
1 cup packed light-brown sugar
1/2 cup canola oil
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream (I use fat-free plain yogurt and they turn out great!)
1 tablespoon pure vanilla extract
Directions
Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.