Pumpkin Banana Bread, Skinny-Style

Now that fall has really arrived (and, okay, I finally unpacked my mixer), I've been on a complete pumpkin binge, along with the rest of the blogosphere/world.

I made these Pumpkin Donut Muffins from my girl Martha last week, and while they were borderline orgasmic and the coworkers I pawned them all off on were huge fans, they were not a pretty sight to see in-progress. I’ll just say that 75% of my countertops were covered in melted butter, cinnamon, sugar and flour by the end of it, and leave it at that.

So of course, to balance out the gluttonous donut muffins, I baked a dessert bread. But it’s fine, because it’s got “skinny” in the name, right? Right.

This bread is not any old pumpkin bread. The mix of the classic banana bread taste with the pumpkin was unexpectedly delicious, and still had a very strong, cozy, nutty, autumn-y taste to it, thanks to the added spices.

This recipe was super easy to make, and the end result was a dense, moist, almost fudgdy – but  altogether heavenly – bread that you don’t have to feel (too) bad for indulging in.

SkinnyTaste has quickly been my go-to for straightforward recipes for health(ier) dinner menus and desserts, and especially lightened-up gameday snacks. If you don’t already lean on this fantastic recipe resource, I HIGHLY recommend!

What are your favorite recipes to cook/bake in the fall?