PUMPKIN BANANA BREAD
I came across these loaves in a local newspaper about 10 years ago, and I still make this pumpkin banana bread recipe on a regular basis. It conveniently yields a number of mini loaves, making gift-giving easy. -Linda Wood, Roanoke, Virginia
Provided by Taste of Home
Time 50m
Yield 5 mini loaves(6 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas, pumpkin and vanilla. Combine the flour, baking power, baking soda and salt; gradually add to creamed mixture. Fold in nuts. , Pour into five greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 114 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 90mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
CINNAMON PUMPKIN BANANA BREAD
This taken from our local press. This can be refrigerated for one week or sliced and frozen. ETA. upon reading reviews, either make 1 1/2 times the recipe for two full loaves or 1 loaf and a few muffins.
Provided by CoffeeB
Categories Quick Breads
Time 1h
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Coat 2 standard loaf pans with cooking spray.
- In a food processor, combine the pumpkin puree, bananas, vanilla and eggs.
- Process until smooth, scraping down the sides as needed.
- Add the flour, rolled oats, flax meal, sugar, baking powder, baking soda, salt and pumpkin pie spice.
- Process until thoroughly blended, about 30 seconds, stopping to scrape the sides as needed.
- Transfer the batter to the prepared loaf pans.
- Bake for 45-50 minutes.
- Upon removal from pans, let cool completely before slicing.
Nutrition Facts : Calories 131.8, Fat 2.9, SaturatedFat 0.4, Cholesterol 18.6, Sodium 97.1, Carbohydrate 24.4, Fiber 3.3, Sugar 9.4, Protein 3.9
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