Pumpkin-banana bread (Punknana or banumpkin!)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 150.8
- Total Fat: 3.2 g
- Cholesterol: 28.2 mg
- Sodium: 253.8 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 1.1 g
- Protein: 3.0 g
View full nutritional breakdown of Pumpkin-banana bread (Punknana or banumpkin!) calories by ingredient
Introduction
Pumpkin bread with a bit of banana for moistness. This was invented when one can of pumpkin was too much for one batch, but not enough for a double. A couple of tired bananas solved my problem! Pumpkin bread with a bit of banana for moistness. This was invented when one can of pumpkin was too much for one batch, but not enough for a double. A couple of tired bananas solved my problem!Number of Servings: 32
Ingredients
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4 cups all-purpose flour
1 teaspoon baking soda
4 teaspoons baking powder
1 tsp salt
1 Tbsp pumpkin pie spice
2 cups sugar
1/4 cup canola oil
4 eggs, lightly beaten
1 cup lowfat (2%) milk
1 (15-ounce) can pumpkin
2 ripe bananas, mashed
Directions
Preheat oven to 350�.
Combine flour and next 4 ingredients (through pumpkin pie spice) in a large bowl; make a well in center of mixture. Combine sugar and all wet ingredients in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist.
Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350� for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.
Yield: 2 loaves, 16 slices per loaf (serving size: 1 slice)
Number of Servings: 32
Recipe submitted by SparkPeople user MOLLYOSB.
Combine flour and next 4 ingredients (through pumpkin pie spice) in a large bowl; make a well in center of mixture. Combine sugar and all wet ingredients in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist.
Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350� for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.
Yield: 2 loaves, 16 slices per loaf (serving size: 1 slice)
Number of Servings: 32
Recipe submitted by SparkPeople user MOLLYOSB.
Member Ratings For This Recipe
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CPOKEYRUN
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CD13362884
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KFCOOKE
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SUEDY27
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BURGHGIRL
I made this tonight but followed a few of the suggestions above:
1) 3 c. white flour, 1 c. whole wheat
2) egg beaters and applesauce substitutions
3) 1/4 c. brown sugar and 3/4 c. white sugar
4) skim milk
Moist bread, but lacking flavor. Will add more pumpkin pie spice and cinnamon next tim - 10/6/10
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CD7289565
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SONICB
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TRAVELING2
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JSLEATHER
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CSDAYS
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MAXTONIO
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TLOV98
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SMILE4FUN
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JDCOOPER
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JKAPLAN86