Pumpkin Banana Bread
by:
A fall twist on a classic. This bread is perfect for fall, and healthy too!
ingredients
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serves: 12
1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 bananas, mashed
1 cup pumpkin purée
1/4 cup canola oil
2 eggs
1 teaspoon vanilla
1 tablespoon brown sugar (for topping, optional)
1 teaspoon cinnamon (for topping, optional)
Servings Per Recipe: 12
Amount per Serving
Calories: 197
- Total Fat: 5.7 g
- Saturated Fat: 0.7 g
- Trans Fat: 0 g
- Cholesterol: 27.3 mg
- Sodium: 67.9 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 2 g
- Sugars: 13.6 g
- Protein: 3.6 g
preparation
1. Preheat oven to 350 degrees. Spray 3 small loaf pans with cooking spray. Set aside.
2. In a large bowl, mix together the flours, sugar, baking powder, baking soda, and spices.
3. In a medium bowl, whisk together the bananas, pumpkin, oil, eggs and vanilla.
4. Add the dry ingredients to the banana-pumpkin mixture, gently fold until combined.
5. If using, combine sugar and cinnamon for topping.
6. Pour batter into prepared loaf pans. Sprinkle with cinnamon sugar, if desired. Bake 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes. Remove bread from pans to a wire rack to cool completely.
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comments
Amanda L
October 27, 2014
Awesome! Looks delicious