I’m a huge fan of quick breads and muffins, so when I had several very ripe bananas laying on my counter I immediately though about baking some banana bread. Except, I’d been seeing pumpkin banana bread recipes everywhere so I gave in to the peer pressure and baked pumpkin banana bread instead! (And also because I had 5 cans of pumpkin in my pantry and bought 2 more…why???) I don’t know that I had ever had anything pumpkin-banana before, but it was a delicious combination. I loaded my version up with lots of banana and pumpkin so I could cut back on the amount of oil and sugar. I also used white whole wheat flour, and while I wouldn’t call it “healthy” per se, it’s definitely a healthier version. It’s moist, tender, and full of flavor without being overly sweet. You could call it dessert, breakfast, or an after school(/work) snack. Basically it’s good anytime. Make it. Love it. =) Enjoy!
(Whole Wheat) Pumpkin Banana Bread
3 very ripe bananas, mashed (~1-1/3 to 1-1/2 cups)
15 oz can pumpkin puree (not pumpkin pie mix!)
1/4 cup vegetable or canola oil
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp pumpkin pie spice
2-1/2 cup white whole wheat flour
1. Preheat oven to 350 degrees. Spray 9×5 inch loaf pan with nonstick spray.
2. In large bowl, whisk together the mashed banana, eggs, pumpkin, sugars, vanilla, and oil until fully combined.
3. Add the baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Whisk until combined.
4. Stir in flour until just combined, being careful not to overmix. Pour into prepared pan. Bake in preheated oven for 60-70 minutes or until top is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs.
5. Cool in pan for 5-10 minutes before removing from pan. Allow to cool completely (or almost) before slicing.
Nutritional Info (per 1/12th): 222 calories; 5.9 g fat; 35.5 g carbohydrates; 4.3 g fiber; 5.3 g protein.