Monday, October 3, 2011

Pumpkin Banana Bread

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The other day I had a few bananas that Vayle told me were 'mushy and squishy' because she had tried to eat one.  I was going to put the last 3 in the freezer for later use in making banana bread and decided I would just make some right then.  Then I remembered that I had been wanting to make pumpkin bread so I decided to find a recipe to combine the two.  My kitchen smelled so wonderful.  The recipe made two nice sized loaves.  Perfect to have one for eating right now and one for the freezer!  I decreased fat and calories by using applesauce instead of oil. 

Pumpkin Banana Bread

4 cups flour
4 teaspoons baking powder
2 teaspoons ground cinnamon*
2 teaspoons ground ginger
1 teaspoon nutmeg
1 teaspoon ground cloves
2 teaspoons baking soda
1/2 teaspoon salt
1 15-ounce can pure pumpkin
4 eggs
1 cup granulated sugar
1 cup packed brown sugar
1 cup bananas, mashed (I used 3 bananas)
3/4 cup cinnamon applesauce*

Preheat oven to 350.  Grease two 9x5 inch loaf pans.
Combine flour, baking powder, cinnamon, ginger, nutmeg, cloves, baking soda and salt in a medium bowl.  In a larger bowl combine pumpkin, eggs, granulated sugar, brown sugar, bananas and cinnamon applesauce and beat until smooth.  Gradually beat in flour mixture and spoon evenly into loaf pans.
Bake for 55 to 60 minutes or until wooden pick inserted near center comes out clean.  Cool in pans on wire racks for 10 minutes; remove to wire racks and cool completely.

*If you don't have cinnamon applesauce, use plain applesauce and increase cinnamon to 4 teaspoons

Nutrition per slice, measuring about 12 slices per loaf:  Calories - 159, Fat - 1.1g, Cholesterol - 31mg, Sodium - 169mg, Carbs - 34.6g, Fiber - 1.5g, Sugars - 16.4g, Protein - 3.4g

I get my nutritional info from: Calorie Counter

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