Banana pumpkin bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
3 overripe bananas1/3 cup silk light soy milk1/4 cup splenda brown sugar blend1/4 cup margarine1 egg1 15 oz can Libby's pure pumpkin2 cups presifted all purpose flour1 teaspoon baking powder.5 teaspoon baking soda.5 teaspoon salt1 tablespoon cinnamon
Preheat oven to 350 and grease your pan. I used the perfect brownie pan for mine.
mash bananas and add the milk, then set aside.
in another bowl, cream splenda brown sugar and margarine until well mixed and creamy. Mix in one egg. Then mix in the banana/milk mixture and the can of pumpkin.
Mix together the dry ingredients in a different bowl, then stir in the wet mixture. Pour into pan and cook for 20 minutes. I haven't made this in a loaf pan, so I'm not sure how long to cook that for if you want to use that instead of the perfect brownie pan.
Number of Servings: 18
Recipe submitted by SparkPeople user DANI1013.
mash bananas and add the milk, then set aside.
in another bowl, cream splenda brown sugar and margarine until well mixed and creamy. Mix in one egg. Then mix in the banana/milk mixture and the can of pumpkin.
Mix together the dry ingredients in a different bowl, then stir in the wet mixture. Pour into pan and cook for 20 minutes. I haven't made this in a loaf pan, so I'm not sure how long to cook that for if you want to use that instead of the perfect brownie pan.
Number of Servings: 18
Recipe submitted by SparkPeople user DANI1013.
Nutritional Info Amount Per Serving
- Calories: 111.4
- Total Fat: 2.5 g
- Cholesterol: 11.8 mg
- Sodium: 153.5 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 1.5 g
- Protein: 1.0 g
Member Reviews
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AIMEESUE13
Substituted with 2% milk, brown sugar, whole wheat flour, and Smart Start spread. I baked it for 50 minutes and it still didn't seem to set. The consistency was like bread pudding. Not sure if that was because of my substitutions or the recipe. My rating is based on flavor alone. Won't try again. - 3/9/11