Pumpkin-banana bread (Punknana or banumpkin!)


4.6 of 5 (14)
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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
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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

    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.

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Member Ratings For This Recipe


  • Very Good
    3 of 3 people found this review helpful
    This is a yummy bread. I used white whole wheat flour, splenda blend, egg beaters, and almond breeze substitutions, and it came out good (and way lower in calories)! - 2/28/10

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  • Very Good
    2 of 2 people found this review helpful
    Very yummy. A few changes I made~ Instead of all white sugar I used white&brown, & honey. Instead of 1/4 canola oil, I used 1/2cup of coconut oil, and decreased the milk to 3/4cup. If I had plain greek yogurt, I would have used that instead of the milk.I also added 1cup of pecans. - 11/25/12

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  • Incredible!
    2 of 2 people found this review helpful
    I used 2 cups all-purpose flour, 2 cups whole wheat, 6 tsp of baking powder, 1.5 cups milk, and only 1 cup of sugar (saved around 800 cal total). It made 12 muffins and one loaf. I cooked the muffins for 30 min and the loaf for 60 min. Delicious! One cup sugar was sweet enough. - 2/7/08

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  • Very Good
    1 of 1 people found this review helpful
    This is a very nice, moist pumpkin bread/cake. I made some changes though. Used 1 c. sugar instead of 2(cannot imagine the need for 2), used 2 eggs and 2 whites, and 1% milk instead of 2%. Every little bit helps, right? Do not over bake. I started checking at 45 min. Enjoy! - 11/15/13

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  • Good
    1 of 1 people found this review helpful
    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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