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Banana Pumpkin Bread
Banana Pumpkin Bread

Category: Holiday Dish | Serves: 24

(247 ratings)

Nutrition Information:
Calories: 130
Protein: 2 g
Carbs: 31 g
Fat: 0 g
Saturated Fat: 0 g
Sodium: 95 mg
Fiber: 2 g

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This recipe combines the best of both breads in one loaf! A perfect use for leftover canned pumpkin. This also makes a nice appetizer.
2 ripe bananas, mashed
1/2 cup egg substitute
1/3 cup vegetable oil
1-1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2-1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 Tbsp pumpkin pie spice
1 tsp ground cinnamon
3/4 cup raisins
1 Preheat oven to 350F. Grease a 9 x 5-inch loaf pan.
2 In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey, and sugar.
3 Combine the flour, baking powder, baking soda, pie spice, and cinnamon. Stir the dry mixture into the banana mixture until just combined.
4 Fold in the raisins and walnuts, if desired. Pour batter into the prepared pan.
5 Bake for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving it to a wire rack to cool completely.
6 Cut into 12 slices and then cut each slice in half.

Ratings & Reviews
(247 ratings)
Banana pumkin bread
Reviewed By: hottie/lip-gloss
somthing knew so im gonna try it! well i`ve tryed both banana and pumkin bread seperate why not together. Can`t wait!
Jun 16, 2007
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