This pumpkin banana bread is a moist, tasty breakfast bread perfect with jam, margarine, or even cream cheese. Best of all, it's low in fat!
Ingredients
- ripe bananas: 2 piece (mashed)
- ⅓ cups canned pumpkin puree: 1 piece
- honey: 0.5 cup
- white sugar: 0.5 cup
- vegetable oil: 0.33333 cup
- eggs: 2 piece
- ½ cups all-purpose flour: 2 piece
- pumpkin pie spice: 2 tsp
- baking powder: 1 tsp
- baking soda: 1 tsp
- ground cinnamon: 1 tsp
- salt: 0.5 tsp
- raisins: 0.75 cup (optional)
- walnut pieces: 0.5 cup (optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
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Stir together bananas, pumpkin, honey, sugar, vegetable oil, and eggs in a large bowl. Combine flour, pie spice, baking powder, baking soda, cinnamon, and salt in a separate bowl. Stir flour mixture into banana mixture until just combined. Fold in raisins and walnuts. Pour batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 45 minutes. Cool loaf in the pan for 10 minutes before transferring to a wire rack to cool completely.
