Pumpkin Banana Bread

Banana Bread– it wears many hats. There is the basic banana bread, then there is the chocolate version, the peanut butter, the tropical, the one with nuts, and so on. But this one is putting on its Fall cap and taking a walk through the autumn leaves. This is banana bread with the flavors and spices of Fall.

Enjoyed for breakfast with a slathering of butter or a toasted slice for an after school snack, this loaf is moist, tender, and bakes up beautifully with a nice dome. From the original recipe, I increased the amount of sugar and used some brown sugar for a deeper, sweet flavor. I added vanilla and a splash of white vinegar, like I do in my regular banana bread, for a bright, clean banana flavor. Not only is this a tasty spin on banana bread, but it just so happens to be low-fat. Just a quarter cup of oil, one egg, and two egg whites is all that is called for. I am not one to seek out low-fat recipes, but a recipe like this might be needed before we loosen up our belts for the upcoming holiday eats and treats!

Pumpkin Banana Bread (Low-fat)

By Nicole Prep: 15 minsCook: 1 hrTotal: 1 hr 15 mins Servings: 10 This low-fat quick bread combines the sweetness of traditional banana bread and the warm flavor and spices of Fall!

Equipment

• 8 ½ x 4 ½-inch loaf pan
• Hand mixer with flex beaters

Ingredients 

• 1 medium very ripe banana, mashed (I put mine through a potato ricer)
• 1 cup pumpkin purée, homemade or canned
• ¼ cup Safflower oil or other neutral oil, or other neutral oil
• 1 extra-large egg
• 2 extra large egg whites
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• ¾ teaspoon pure vanilla extract
• ½ teaspoon distilled white vinegar
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• Pinch freshly grated nutmeg

Instructions 

1. Preheat oven to 350ºF. Spray a 8 ½ x 4 ½-inch baking pan with non-stick baking spray; set aside.
2. In a large 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 medium bowl, whisk together the flour, baking powder, soda, salt and spices. Using a rubber spatula, fold the wet ingredients into the dry 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 45-60 minutes. Place the loaf on a wire rack to cool for 10 minutes. Invert the loaf onto the rack and cool completely. Enjoy!

Nutrition

Calories: 230kcal, Carbohydrates: 40g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 16mg, Sodium: 235mg, Potassium: 153mg, Fiber: 2g, Sugar: 18g, Vitamin A: 3845IU, Vitamin C: 2mg, Calcium: 49mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.