Pumpkin Banana Bread

Pumpkin Banana Bread

3 Reviews
From: EatingWell.com, August 2018

Two favorite quick breads come together in this healthy pumpkin banana bread recipe. Pumpkin puree and mashed banana add sweetness to help cut down the amount of added sugar while ensuring this 100-percent whole-wheat loaf stays moist and tender.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1½ cups white whole-wheat flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup canned unseasoned pumpkin puree
  • 1 medium ripe banana, mashed ( ⅓ cup)
  • ⅔ cup light brown sugar
  • ¼ cup melted butter
  • ¼ cup orange juice
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • ½ cup bittersweet chocolate chips (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
  2. Whisk flour, cinnamon, baking powder, baking soda and salt together in a medium bowl.
  3. Whisk pumpkin puree, mashed banana, brown sugar, butter, orange juice, eggs and vanilla together in a large bowl. Add the dry ingredients and stir with a wooden spoon until just combined. Fold in chocolate chips, if using.
  4. Transfer the batter to the prepared loaf pan. Bake until a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool for at least 20 minutes more before slicing.
  • To make ahead: The loaf will keep, well wrapped, at room temperature for up to 4 days or in the freezer for up to 4 months.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 155 calories; 5 g fat(3 g sat); 1 g fiber; 26 g carbohydrates; 3 g protein; 10 mcg folate; 41 mg cholesterol; 13 g sugars; 11 g added sugars; 3,358 IU vitamin A; 4 mg vitamin C; 37 mg calcium; 3 mg iron; 155 mg sodium; 122 mg potassium
  • Nutrition Bonus: Vitamin A (67% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch, ½ other carbohydrate

Reviews 3

October 14, 2019
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By: genielewis86
Agree with the other review that the finished product lacked something. I added extra cinnamon and it's still pretty bland. I'm going to add a little icing glaze to perk it up but will not make again.
September 30, 2018
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By: HEIDI
I adored this recipe. Because I don't care for chocolate in savory baked goods, I omitted that ingredient. The recipe was easy to make, came out perfectly baked, and had lots of flavor layers to appreciate. I plan to make this again!
September 23, 2018
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By: Joan Hegeman
It was very good - but lacking something... The batter was delicious - buttery and a nip of salt; it just didn't taste as good after baking. I added golden raisins soaked in the OJ. Soaked dried cranberries, and certainly nuts might help. I think the spicing was a little bland. With pumpkin creations, there's usually more than just cinnamon. Maybe a teaspoon of commercial pumpkin pie spice? I probably won't make it again without some changes. Of course I do have enough left over pumpkin puree to try again pretty soon.... Update: After being refrigerated overnight, I liked it a lot more! The raisins, despite having been soaked in the OJ, seemed plumper after refrigerating. I'll add extra spicing, but now truly a 5!
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