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Pumpkin Banana Bread
1 h 20 m
“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.”
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)
1Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
2Whisk flour, cinnamon, baking powder, baking soda and salt together in a medium bowl.
3Whisk 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.
4Transfer 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.