Banana Pumpkin Bread is low in sugar and fat. With the addition of bananas and pumpkin, the quick bread is moist and tender not to mention healthier too.
Here is another fabulous recipe from the week I spent with Jeff and Brandy. Brandy made this wonderful Banana Pumpkin Bread. It was so delicious, and what I found amazing about it was that I could taste the pumpkin and the banana in it.
I thought that the pumpkin might be overpowering to the banana flavor, but it wasn't. I think that just putting a 1/2 cup of pumpkin helped it not be so overwhelming.
She was already making the bread when she went to get some applesauce from the pantry, and she didn't have some, so she substituted the pumpkin for applesauce.
Sometimes great recipes are created just by not having an ingredient the recipe calls for and making substitutions.
Banana Pumpkin Bread
- 2 cups flour (or 1 cup whole wheat flour and 1 cup coconut flour)
1 teaspoon backing soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3/4 cup brown sugar
1/2 cup butter, softened to room temperature
2 eggs, slightly beaten
2 ripe bananas
1/2 cup can pumpkin
1/2 pecans, chopped
Grease a standard loaf pan and set aside. In a large mixing bowl, combine flour, baking soda, salt, nutmeg, and cinnamon: Set aside.
In a medium mixing bowl, cream together brown sugar, butter, eggs, bananas, and pumpkin.
Add to dry ingredients and fold in gently, just enough to mix well, and then add the pecans and fold them in just until combined well.
Do not over mix. Pour into the loaf pan and bake for 1 hour and 15 minutes or until a toothpick comes out clean.
Let set for 15 minutes and then take the bread out of the loaf pan and put on a serving plate.
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