How To Make Pumpkin Banana Bread
Banana bread is great for any season, but this pumpkin-infused recipe is the best for fall eating. It’s moist, delicious, and filled with warm spices.
Serves:
Ingredients
- 2cupsall purpose flour
- 2tsppumpkin pie spice
- ½tspcinnamon
- 1tspbaking soda
- ½tspbaking powder
- ¼tspsalt
- ½cupoil
- ½cupwhite sugar
- ½cupbrown sugar
- 2large eggs
- 2tspvanilla extract
- 2medium bananas,mashed
- 1cuppumpkin puree,canned, not pumpkin pie filling
- ½cupwalnuts,chopped, optional
Equipments
Instructions
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Preheat the oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.
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In a medium bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder & salt.
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In a large bowl whisk together the oil, sugars, eggs & vanilla extract until no lumps remain.
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Stir in the mashed bananas & pumpkin puree.
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Carefully stir the flour mixture into the wet ingredients using a rubber spatula or wooden spoon. Then stir in the chopped nuts.
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Pour the batter into the prepared pan and bake for 50 to 60 minutes or until an inserted toothpick comes out clean and the top feels firm to the touch. The loaf shouldn’t wobble when the pan is nudged.
Nutrition
- Calories: 302.57kcal
- Fat: 12.42g
- Saturated Fat: 1.25g
- Trans Fat: 0.05g
- Monounsaturated Fat: 7.32g
- Polyunsaturated Fat: 3.48g
- Carbohydrates: 44.16g
- Fiber: 2.13g
- Sugar: 20.95g
- Protein: 4.43g
- Cholesterol: 37.20mg
- Sodium: 220.71mg
- Calcium: 43.90mg
- Potassium: 190.31mg
- Iron: 1.90mg
- Vitamin A: 207.38µg
- Vitamin C: 3.17mg
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