Guest Post: Skinny Pumpkin Banana Bars w/ Whipped!


Welcome back!
After a two week hiatus, it feels good to be back on the blog. I have been photographing and editing my butt off and having tons of fun along the way. Take a look at my new photography site, Food/Life/Art Photography with some of the new portraits and food photos I've worked on in the past couple of weeks. With more to come of course! 
Chefs Gabrielle Hamilton, Sue Torres, Anita Lo, Amanda Freitag and Elizabeth Falkner.
This week I had the privilege of photographing the 9th Annual A Second Helping of Life to benefit SHARE (Breast & Ovarian cancer organization) on behalf of Serious Eats with one of my favorite gal pal's Jacqueline aka The Dusty Baker. Some of the celebrity chefs (& cookbook authors) I photographed included Dorie Greenspan, Alex Guarnaschelli, Anita Lo, Amanda Freitag, April Bloomfield and Gabrielle Hamilton. And yes the food was amazing.

Now without further ado, I'd like to introduce one of my favorite healthy food bloggers Kristina from the very popular site, Whipped
Hi Everyone!
I am so excited Kym is sharing her delicious space here with me today! My name is Kristina and I am the blogger behind Whipped.  My blog is all about finding happy, healthy recipes that don’t just taste good – but make you feel good too! That's why when Kym asked me to guest post for her today I knew I had to find a healthier way to indulge in one of my absolute favorite fall treats - Pumpkin Bars!
My love affair with pumpkin bars goes back as far as I can remember. I swear half my family gathering memories involve me getting yelled at for swiping off that irresistible cream cheese frosting from the bars before my mom could ever serve them!

So when Kym gave me an excuse to create a new pumpkin bar recipe I couldn't resist - so 5 cans of pumpkin... a lb of bananas.. and 4 pans later... I have my new favorite pumpkin bar recipe! 
The combination of pumpkin and banana is so so delicious. The banana gives the bars this delicious sweet mellow background and pairs perfectly with the pumpkin. Topped with a smooth cream cheese frosting and a sprinkle of cinnamon - these are delish!
Plus these are lower cal, lower fat, and totally dairy-free; and no one will ever know! These taste so indulgent - with none of the guilt. Perfect way to keep yourself in check after navigating your way through holiday mashed potatoes...gravy... and creamy casseroles!
So enjoy a little taste of fall! And thank you so much again Kym for having me today! 

Skinny Pumpkin-Banana Bars 
Yields 24 large bars
Note: These can also easily be made into a dairy-version by swapping out the soy yogurt for regular yogurt, dairy-free cream cheese for regular, and vegan margarine for regular
Ingredients:
For the Bars
   2 eggs
   1/2 cup mashed banana 
   1 2/3 cups granulated sugar 
   1/2 cup vegetable oil
   1/2 cup soy yogurt (or regular yogurt) 
   15-ounce can pumpkin 
   2 cups sifted all purpose flour 
   2 1/4 teaspoons baking powder 
   2 teaspoons ground cinnamon
   1 teaspoon nutmeg
   1/4 teaspoon allspice
   1 teaspoon salt
   1 1/4 teaspoons baking soda
For the Icing
   8-ounce package dairy-free cream cheese (I like Tofutti brand) , softened 
   1/2 cup vegan margarine (I like Earth Balance), softened
   2 cups sifted confectioners’ sugar 
   1 teaspoon vanilla extract

Preparation: 
Make the Bars
1.  Preheat the oven to 350 degrees and grease a 9x13 inch baking pan.
2.Using an electric mixer at medium speed, combine the eggs, mashed banana, sugar, oil, soy yogurt, and pumpkin until light and fluffy. 
3. Stir together the flour, baking powder, cinnamon, nutmeg, allspice, salt and baking soda.
4.Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. 
5. Spread the batter into your greased baking pan and bake for 40 minutes or until a toothpick inserted into the center comes out almost clean with most crumbs clinging to it. Let cool completely before frosting. 
Make the Frosting
   Combine the dairy-free cream cheese and vegan margarine in a medium bowl with an electric mixer until smooth.  Add the sugar and mix at low speed until combined.  Stir in the vanilla and mix again. 
   Spread on cooled pumpkin bars.

4 comments:

  1. Yayyy! You have my bestie here!!! Yayyyy! And I'm kinda over pumpkin, but for some reason-these bars look super tasty right now!! Only Kristina could make this so :D

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  2. Love these bars and cannot wait to try making these!! Perfect autumn treat :)

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  3. She is so adorable that Kristina isn't she? These bars look SOOO good! Definitely trying them ASAP!

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  4. These look so healthy AND tasty! I definitely will want to try these instead of pumpkin pie this year for dessert. :)

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