Pumpkin Banana Bread

2
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In

Recipe: #645

October 16, 2011



"This recipe was taken from our local newspaper. For best freshness it should be refrigerated. Also note that this recipe makes one full loaf and a few muffins or make 1 1/2 times the recipe for two full loaves."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (643.7 g)
  • Calories 1551.9
  • Total Fat - 32.9 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 219 mg
  • Sodium - 965.3 mg
  • Total Carbohydrate - 284.5 g
  • Dietary Fiber - 24.7 g
  • Sugars - 124.5 g
  • Protein - 39.7 g
  • Calcium - 431.6 mg
  • Iron - 11 mg
  • Vitamin C - 28.2 mg
  • Thiamin - 1.3 mg

Step 1

Preheat oven to 350 degrees.

Step 2

Coat 2 standard loaf pans with cooking spray.

Step 3

In a food processor, combine the pumpkin, bananas, vanilla and eggs.

Step 4

Process until smooth, scraping down the sides as needed.

Step 5

Add the flour, oatmeal, flax meal, sugar, baking powder, baking soda, salt and pumpkin pie spice.

Step 6

Process until thoroughly blended, about 30 seconds, stopping to scrape the sides as needed.

Step 7

Transfer the batter to the prepared loaf pans.

Step 8

Bake 45-50 minutes.

Step 9

After you've removed them from the pans, let cool completely before slicing.

Tips & Variations


No special items needed.

Related

Mikekey

This has great flavor, and not too sweet, and loved the texture from the oats and flaxseed (I used a combo of flaxseed meal and whole flaxseed). This is very dense and heavy, though, and didn't rise up much. I think a bit of oil added to the batter might help, if you are not trying to be fat-free or low-fat.

review by:
(7 Mar 2012)