Pumpkin Banana Bread

Every week I buy a bunch of bananas for my husband to take into work for a mid-morning snack.  It never fails that there are always bananas left over at the end of the week.  No matter if I buy 3 or 6, I always buy too many.  Perhaps I should take this as a hint.  A sweet little hint from my husband that I should be making him banana bread more often.
I am not sure why I got the thought in my head to make pumpkin banana bread but I am glad that I did because this bread was wonderful.  The banana was the prominent flavor that I tasted but others said that they could easily taste the pumpkin too.  Regardless, this is a must try quick bread recipe.  Do you remember the KAF dough whisk that I was talking about in my post the other day?  I decided to use it to mix this batter and it worked like a champ.  It was way more fun to use than a spatula and it combined everything quickly and effortlessly.   


Pumpkin Banana Bread (Low-fat)

1 medium very ripe banana, mashed
1 cup pumpkin purée, homemade or canned
1/4 cup canola oil
1 large egg
2 large egg whites
1/2 cup packed light brown sugar
1/4 cup granulated sugar
3/4 teaspoon pure vanilla extract
1/2 teaspoon distilled white vinegar
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch freshly grated nutmeg

1. Preheat oven to 350º F.  Spray a 8 1/2 x 4 1/2-inch baking pan with non-stick baking spray; set aside.
2. In a medium bowl, combine the banana, pumpkin, oil, egg, egg whites, sugars, vanilla, and vinegar.  Using a hand held mixer, beat on low speed until smooth and thoroughly combined.
3. In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.  Using a rubber spatula, fold the wet ingredients into the dry ingredients just until combined.
4. Pour the batter into the prepared loaf pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 50-60 minutes.  Place the pan on a wire rack to cool for 10 minutes.  Invert the loaf from the pan onto the rack and cool completely.

~makes 1 loaf~

Recipe from The Galley Gourmet

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1 comment to Pumpkin Banana Bread

  • I buy bananas for me and Hubby to take to work as well. I always have leftovers at the end of the week. Same thing happens. Some weeks I buy 8, some weeks only 4, there’s always 1 or 2 left. The good news is that my freezer always has super ripe bananas in it!

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