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Pumpkin Banana Bread (Low-fat)
Ingredients
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
Directions
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
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!